Smoke & charcoal?

In a CS, because of the electric element and the fact that you only use a few chunks of wood, there's not enough nitrates/nitrites created to "cure" the outside of the meat. The little pink think we call the Smoke Ring is the meat actually getting cured (same color as other cured meats isn't it?)

So, add a chunk early will produce nitrates/nitrites to help generate. Early because after the meat hits an internal somewhere in the 140's the SR will stop forming. The outside of the meat will still take on smoke for flavor, but it won't penetrate anymore.

Seeing smoke is a concept from the stick burners that you only want to smoke with "clean smoke".

I'd put the charcoal in as early as possible. Try one or possible two good sized pieces and see how that works out.

Does that explain it? I got your PM, but thought it a good question to discuss and share with all.

SMokin'

Yes, explains it very well. Thank you,
Don

WOULD YOU USE LUMP CHARCOAL OR THE PREFORMED STUFF?

Whatever you have.

A plain kingsford briquet with no lighter fluid in it.

A couple pieces of unburned wood from the last cook can work.