charcoal

Sorry for the reading of the manual..lol,but most have learned to read the forum for user friendly advice. You can use the find button at the top left to search the forum,oh heck you're a Newbie, let me help you.

If my memory is right, use 2 pieces of charcoal and some brands are better than others, DON'T use the fuel soaked kind.

I'm curious why you believe a smoke ring is necessary? If you really want one, use some tender quick. Smoke rings are a function of chemistry and have nothing to do with taste or texture.

I never get anything from adding charcoal to the box but an nasty smell! Rub on Tenderquick for ten minutes, then rinse well and you will have all the "Ring" you want!

Okay the guys didn't answer your question (come on guys, remember, we're here to HELP)

Yes, you can add a chunk or two to help the SR without having to resort to TQ. There are lots of discussions about the SR (that's what Smoke'n Ice was asking) but many people (wrongly) believe it's the only sign of good Q (don't get me started).

If you really want to get into it, there is science behind why it does what it does and why it really doesn't matter, except for visually.

Welcome to the group. We'll help, just ask away.

Smokin'

My thanks to all of you. I appreciate your time in responding. Sounds like I don't really need to worry about the smoke ring at all, but at least I know I can try the charcoal sometime if I want to (or tenderquick). Thanks again, all.

I will at times put a couple kingsford charcoals in with my wood when doing ribs. I don't do this for myself,but to impress some guests.

I can't tell any difference in taste, but haven't tried the TQ on my big meats to see there.

Smokin' has told us to keep good notes and try one both ways. That way we know for ourselfs what we like and what not to do again. Seems simple enough!