I've seen a few post where it was recommended to add a lit charcoal briquette to create the smoke ring in an electric smoker. Has anyone tried it? Seems most feel the flavor and smokiness is superior on charcoal and wood burners. Would it be reasonable to think that small pieces of charcoal to the wood tray in the MES might come closer? I must confess that after reading about that I ran out and bought a small bag and a small boneless pork butt to test it out . My girl had her heart set on salmon, so thats in there too. I told her the pork butt was for experimental purposes . (we get to eat that tomorrow). More food for thought, will consistently adding charcoal pieces (3/4 of a larger briquette) to the wood tray every half hour or so gives the MES a little boost in BTUs? Seems to be recovering a little better with charcoal shots, smoke seems a little more consistent too. Wondering if there is something to that or just wishful thinking . Hey..worst case it was a fun try and I get another tasty meal .