BBQ briquettes in a smokette?

I use briquettes in every smoke along with my usual amount of wood. The briquettees seem to add a bit of a smoke ring. I can't say that it actually give the meat a "cooked out" flavor, but it certainly doesn't hurt. Be sure NOT to use those "quick start" briquettes!

Welcome to the forum John! Lots of wonderful info here along with great people willing to help any way they can!

I never smoke without a brickette or two. I but in (lined up down the wood box) a piece of wood then charcoal, then wood, charcoal and wood.

I always use a brickette or two. Did I already say that?

As said before, it adds a bit of a smoke ring and really sets a piece of meat off, compared to a wood only smoked piece of meat.

Plain Kingsford is readily available and inexpensive.

Another approach is save an unused chunk of blackened wood[charcoal] from an earlier cook.

I'm with Tom, I always leave the charcoal from previous cooks in the firebox. I think I'm going to try a piece of Kingsford to see if it makes any difference.

Thanks all...:-)))!!!
Saving the smoked wood has never dawned on me.
It sure is a great idea. A lot of charcoal has
been wasted.
A trip to the BBQ store is planned, to get small
amounts of their charcoals to try. Also, some
Kingsford.
Blessings to all.