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Charcoal briquettes?

I'm contemplating the purchase of a good and sturdy electric smoker mainly for all the advantages it offers over an offset with regards to maintaining proper temperature. My question is, some say the addition of a couple of charcoal briquetts to the smoke box will help to generate a smoke ring on meat products due to nitrites released by combustion. Does anyone on the forum have any insight to whether that is true? I also read somewhere, perhaps Craig "Meathead" Goldwyn's forum that meats cooked in electric smokers, specifically brisket, pb's, and ribs are not as flavorful as wood fired grills. Is the difference very notieable or just subtle? I have a ton of questions about this subject and I hope some of you veteran "smokers" can steer me in the right direction. I have to decide on either the SM066 or a Smokin Tex 1500 in the next two weeks. Yikes! Help!!
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