Smoke Ring using charcoal in a CS?

Only a guess since I'm pretty new at this myself, but the fat dripping off the brisket would probably create more smoke than ribs, which don't have as much fat. Question for you--Why do you put a briquet in the wood box? what does that give you that you don't get from wood?

Michael,

This is one that I don't have a great answer for, not that I have that many great answers any way. However, from time to time we find the smoker won't completely burn the wood. Doesn't happen very often and everything is back to usual the next time we cook. So, unless it happens frequently, I wouldn't worry about it.

Stuart

Stuart, you missed it.

He asked about the charcoal briquet! You missed your chance to talk about smoke rings in a CS....

...I let you give the technical answer

Smokin

" Question for you--Why do you put a briquet in the wood box? what does that give you that you don't get from wood? "

NJ-Pony,

Stuart (I think) had posted that because the wood smolders instead of burning, there is little or no smoke ring. Forgot the tech reason, but it seemed logical.

So, after having given away several bags of lump to the guy who bought my Klose pit, I borrowed a few briquettes from next door neighbor, and use one with each cooking for the visual.

I'm sure it does nothing for the meat.

Regards, Mike

" from time to time we find the smoker won't completely burn the wood. Doesn't happen very often and everything is back to usual the next time we cook. So, unless it happens frequently, I wouldn't worry about it. "

Stuart,

That explanation works for me because the ribs had enough smoke flavor. Thus the lack of smoke coming from the top vent is apparently not important. Were there less smoke flavor than expected, there might be some cause for concern.

Regards, Mike

All right I will give my two cents worth about charcoil. There are two reasons to use a piece or two of charcoil in a Cookshack smoker.

1. You like the flavor of charcoil...

2. You want a smoke ring in your meat. A Cookshack smoker will not naturally put a "smoke ring" in meat. This really has nothing to do with smoke, as you can get all the smoke flavor you want.

The reason that wood and charcoil fired smokers produce a smoke ring is that when you burn charcoil you produce nitrates when actually cure the outside of the meat, thus causing a red ring.

To produce a smoke ring in a Cookshack smoker you can either place a piece or two of charcoil in the woodbox or rub the outside of the meat with a curing salt.

Hope that answers your question...

Stuart

Michael,

you ADD charcoal just for the visual? I'm curious why? I don't have any problem getting my smoker to smoke. Makes me think the wood you're using is really dry or something else. Try some other stuff.

Hey if it's about showmanship, more power.

I'm still fighting the battle that everything has to have a smoke ring just to be "smoked"...HA! That's a whole different thread.

Good Q'in on 'ya

Smokin'

" you ADD charcoal just for the visual? I'm curious why? I don't have any problem getting my smoker to smoke. Makes me think the wood you're using is really dry or something else. Try some other stuff. "

Smokin',

To paraphrase Jerry Lewis, circa 1947...my tongue got in front of my eye tooth and I couldn't see what I was saying."

Sorry, charcoal = smoke ring = visual.

Regards, Mike

I can't count the times someone has asked me..."how come it doesn't have a smoke ring?" ...must not be very good.

Then I make them eat it...case closed.

Smokin'