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Howdy! I've been experimenting with briquette's in my Smokette Elite with some success to generate a smoke ring. It may be my imagination, but the wood seems to burn through in its entirety much quicker when the briquettes are in. Anyone else experience this? Could a potential downside of briquettes be less smoke flavor because your wood burns through too quickly?

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I don't use cure (except for corned beef for pastrami), but I agree with Lonzinomaker that the briquets will burn hotter than the wood does. Effect on wood flavor I think would depend on wood vs charcoal ratio and on smoke time, since charcoal lasts a lot longer. I haven't used charcoal since I don't need the smoke ring. It's kind of an urban legend of BBQ.

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