I have read posts where people discussed using charcoal to help produce a smoke ring.

Well, because I dont care about the smoke ring I am interested in the flavor imparted by using charcoal. If just charcoal and no wood is used does it basically give the food in the smoker a charcoal grill flavor?

The reason I ask is for two reasons:

1.) Could you use the cold smoke baffle to give burgers and steaks that charcoal flavor in the winter and then finish frying the burgers or broiling the steaks indoors and keep that grilled flavor?

2.) Do the same in the summer and transfer to a gas grill which for all the lava rock and flavor bars in the world can't compare to the taste given by a charcoal grill. ( if it weren't for the darn mess charcoal makes.)

Keep in mind all you Southerners, that it gets cold up here, and I dont like tending a grill in the winter. My grill doesnt have 850 degree insulation like my 008 does.

What do ya think?

Just as hit the send button, I thought of something......if the meat drippings cant drip on the charcoal, then will the charcoal be able to impart any flavor?
Probably not huh?

I ain't no expert.. but, I believe the drippings falling on the smoke box would vaporize/smoke. That puppy get's hot.

The difference, I believe, is the wood imparts a flavor of it's own. I agree about the $m0ke R!ng also.. It's a forget it, IMO, as it doesn't seem to contribute to flavor.

So, maybe the combo of the vaporized drippings and the wood smoke are what it's all about??

Also, just thinking about your alias.. heck, if I lived just six miles up the highway, I'd probably be "GeyserQ" That next town is Geyserville.. there is a very large steam field on the mountain above Geyserville that is used to generate many megawatts of electricity.

GeiyserQ
The charcoal will give you a smoke ring if you use it at the beginning of the cook before the meat reaches 140 degrees. The charcoal flavor is more subdued in an electric cooker but it is present and can be tasted and smelled I have found the best combination to be wood for the whole cooking process and adding charcoal the last half of the cook.
Hope this helps
Herman

Thanks for the input guys.
Smokenque,
Geiyser isnt my real last name. A friend just added a couple of letters to make it rhyme with
Budweiser. So its been my nick. for quite a few years now.

GeiyserQ,

For burgers try this.Start with a frozen patty,season it with a dry rub that you like.Smoke it at 225 for 1 hour using hickory or mesquite.Pull it and if you have a george forman,cook it for about 5-7 more min depending how thick the patty is.Want to add cheese,place ssomething that is thicker than your patty on the grill to keep the lid off of the cheese,let it melt and serve it.Quick,easy.You can smoke your patties and freeze them,then do the grill thing.We sell 40-50 of these a week made just like that.
Hope this helped,

Papa Shaka

Yep,we've done a bunch that way.

Keep in mind that ground meats easily accept smoke-so start easy.