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[okie smokie]

Seems we all worship the smoke ring as a sign of properly cooked BBQ. Especially on ribs or brisket.  Does it indicate better Q ? Does it have a flavor? Following is a nice article about how it happens, how to make it thicker, and whether it is a plus in competition. 
https://barbecuebible.com/2014/07/11/science-smoke-ring/

[Bar-B-Lew]

I didn't read the article, but from what I learned over the years it is basically a chemical reaction and is just something to look pretty.  I don't get excited about it.

[Bentley]

That is why it does not (should I say it should not) matter in a competition.  An experienced judges knows not to give a higher appearance score due to this very reason!  The photo in the article looks like it was induced to me, it is not a natural smoke ring color!



If natural smoke isn’t giving you the ideal ring, there is a way you can cheat. A dusting of pink salt or any curing salt with sodium nitrite (one common brand is TenderQuick) in it will produce the pink color you’re looking for.

[okie smokie]

Agree with all. 

[Canadian John]

That is why it does not (should I say it should not) matter in a competition.  An experienced judges knows not to give a higher appearance score due to this very reason!  The photo in the article looks like it was induced to me, it is not a natural smoke ring color!



If natural smoke isn’t giving you the ideal ring, there is a way you can cheat. A dusting of pink salt or any curing salt with sodium nitrite (one common brand is TenderQuick) in it will produce the pink color you’re looking for.

+1..It just doesn't count anymore in competition..It still looks good and for a home cook that develops a true smoke ring, there is pride of cooking involved.