Charcoal in your fuel box?

[jimf]

I've read one place that to get a charcoal taste, it's okay to put a piece of charcoal in the fuel box along with a chunk of wood. Is this correct? I've only seen one person say that.

 

[daveomak]

JimF, evening.....  You still got the cookshack ????....  Nice looking smoker.....   Yes, on the charcoal briquette or lump charcoal added to the "fire box".... 

If you want to cold smoke, light one briquette and get it going in the "fire box",  periodically add some wood chips, to smolder, on top of the briquette...  You won't need to turn on the heating element......  On the amount of chips to add, I would start out with maybe 1/4 cup and see what you get.... that should produce the TBS we look for...  Just for my sanity, don't use self lighting briquettes...

Dave

 

[jimf]

Never thought to use it as a cold smoker.  Thanks!!

 

[mdboatbum]

I've read (many times on here I think) that putting charcoal in the wood box of a watt burner will also give a smoke ring. I believe the method was to crumble a briquette or a piece of lump and put it in with the chips.

 

[smokinhusker]

I tried a briquette in the MES 40 and it kept going out...not enough air. So I crumbled one with better results and I've used small pieces of wood lump charcoal after getting them smoking hot. Definitely get a hint of charcoal flavor. Sorry I didn't pay any attention to the smoke ring in the meat.

 

[eman]

just a heads up ,masterbuilt does not recomend you put anything in the chip box but wood chips. i made the charcoal suggestion on their site and they stated that it would void the warrenty

 

[smokinhusker]

just a heads up ,masterbuilt does not recomend you put anything in the chip box but wood chips. i made the charcoal suggestion on their site and they stated that it would void the warrenty

my warranty is already up!

 

[daveomak]

Alesia, evening.....  Pull the chip drawer out a bit for more air..... maybe 3 briquettes nested.... something will work if you live long enough....   Dave
 

I tried a briquette in the MES 40 and it kept going out...not enough air. So I crumbled one with better results and I've used small pieces of wood lump charcoal after getting them smoking hot. Definitely get a hint of charcoal flavor. Sorry I didn't pay any attention to the smoke ring in the meat.