First off I want to say I love this forum and have learned so much from everyone. I purchased an akorn, annova, vaccuum sealer and countless other accessories and cook books thanks to the community. I read this forum all the time since joining the kamado club. I have noticed threads in the past in which people have mentioned smoke ring issues. Most of the threads I can find involve the poster mentioning that they are not seeing smoke come out of the akorn and everyone educates the poster that you should not see smoke come out if you have good clean fuel and the thread is essentially over.
So after drooling over the pictures that everyone posts, I notice a lot of good smoke rings in these cooks. I have also noticed that I do not get the same type of smoke ring results. I have used a stick burner in the past and have had tremendous results but I do not see the same smoke ring on the akorn. Granted the food tastes better, but just does not have the same visual appeal. Now, I know that the smoke ring is not that big of a deal to most, and people will say it does not affect taste, but I still want it. Can you guys provider any tips to up my smoke ring game?
Edit: I should probably add more details. I always use lump charcoal and will add 5-10 chunks of whatever wood I want for flavor.