Charcoal?

[stevenmal]

Has anyone tried to put a couple of pieces of charcoal in the puck heater? I was thinking about trying it to get a smoke ring on a brisket.

Thoughts???? ???

[Mr Walleye]

Hi Stevenmal and welcome to the forum.

I can't help you with the charcoal question but I do remember it has been discussed on the forum before. For me, the lack of a smoke ring has never bothered me... Taste is where it's at!  ;)

JMHO

Mike

[pensrock]

I think you need an open flame to produce the desired chemical reaction.

Also I doubt if the puck burner gets hot enough to ignite a piece of charcoal.

I'm with Mike, a smoke ring doesn't make any more taste.

[Habanero Smoker]

Pens is correct; the fuel needs to burn at a higher temperature. Bisquettes, wood and charcoal are all organic fuels (as is propane and natural gas), and all will produce a smoke ring in meat if burned at a higher temperature and the meat is cooked low and slow.

I have tried placing charcoals on the burner, not for the pink ring but for the charcoal flavor. The pad does not get hot enough to ignite the coal. To get the charcoal flavor I would have to place a pan with a few coal already ignited, for that flavor, but it became to much of a hassle for me.

[FLBentRider]

W E L C O M E  to the Forum stevenmal!

IMHO, the smoke ring is a cosmetic thing and does not add any flavor.

[stevenmal]

Thanks for the comments! I am going to try the brisket for the first time tomorrow. Do you get the black crust with the electric smoker? I just got the smoker yesterday and have done sausage so far. I have ribs on right now with somemore sausage. I love this smoker.

[Habanero Smoker]

Depending on what type of rub you use will determine if you get a crust on the outside. Generally rubs that are high in sugar produce the crust. I generally only use salt; black pepper, and granulated garlic (occasionally some celery salt) to season my briskets. The exterior will range from a dark brown to black with no crust.