Many people out there believe the smoke ring in smoked foods adds flavor and is a good sign of good BBQ.  However, this is just a myth.  For electric smokers, like Cookshack's Smokette, you do not get a smoke ring.  This is because it has nothing to do with taste or quality of smoke.  It is no more then just a chemical reaction between nitrates and the food.  Basically what happens when you are smoking with a traditional smoker, with wood and/or charcoal, you are producing a lot more nitrates then you do with an electric smoker, such as the Smokette which uses 2 to 4 oz of wood on average during a smoke.  To put it simply, nitrates are produced during the smoke and are reduced to nitrites by bacteria found in the food.  Nitrites then become Nitric Oxide which in turn cures the meat and this causes the smoke ring.   This is one of the longest ongoing debates on Electrical Smokers vs. Traditional Smokers.  Overall, people are going to BBQ the way they want to BBQ and that is about it.

Thanks,

Jason