My new Smokette arrive last night, so tonight is the empty seasoning run. I will run about 16 pounds of ribs (the ones from Sam's Club), a 14 pound Brisket and about 6 pounds of sausage through it this weekend. If it can handle that "punishment", I may consider retiring my old offset wood burner. Full report to follow, early next week.

By the way, the smoker, cart and all of the stuff arrived in 4 days without a scratch.

Mr. Bones
We cook the flavor in, not paint it on!

You are in for some really good food. Just be careful how much wood you use. I can't wait to see the results. Mine is only three weeks old now. I love it!

Mr. Bones, I agree on the wood. Please do a search for wood use. I used about 3.5 oz for a 8.5lb brisket and it was just right. Now I did use Hickory that came with the smoker and it is strong. Also, there should never be a reason to go over 8oz of wood for anything.

When I first got mine, all I did was smoke for 2 weeks straight. I ate so much jerky that my gums started to bleed from all the salt cure.

But, it waas worth it. If I didn't smell the smoking, something wasa wrong. I kept thinking that someone took the smoker away from me......

Welcome Mr. B. Good suggestions, don't forget to season your smokette first.

About wood, remember it's not the heat source here, so you don't need much except for flavor.

I'd never do 8oz. in a smokette for anything. That's too much smoke for most users. In fact, you probably can't squeeze 8oz. in the fire book. But you could do two sets of 4 oz.

The common suggestion here about wood is to use less than you think 1 or 2 oz only, and build up from there.

Again, Welcome!

Congrats Mr. bones...
I now pronounce you smokerrr and smokette..
you are doing the same thing I did, when my smokette arrived I already had the meat in the fridge when the ups guy showed up with the smoker...

Well, I have now completed and sampled the baby backs, and I must admit that even after ALL of the warnings about wood, I STILL put too much in the Smokette with the three racks of baby backs .... 3 7/8 ounces is a bit too much .... but the good news is they were way better than any ribs I have found after moving from Texas to Pennsylvania.

The sausage was spectacular, and I cut back on the wood for it and I now have a 3.5 lb. chicken sitting atop a can of beer in there with about 3 ounces of apple wood. My plan is to let it go for about 3 hours and then check it for temp in the thigh and want about 180 degrees minimum.

About midnight tonight I will start a 10 pound packer brisket and let it go all night with the Polder mounted in in it. The plan there is about 195 degress by aound 2:00 pm tomarrow afternoon.

Mr. Bones

Mr. B
I unfortunately think you like I are hooked.
I just did some provolone, swiss, motzerella and munster cheese today,did some cheddar last night, my cardiologist is gonna luv me. Let us know on the brisket? ok

Well, ok, here's the skinny on the Smokette. In 2 days I have now completed my shake down cruise of the smoker and suppose I'll keep it. (HA HA) As I said in an earlier post, I was a little hard headed about believing that, when it comes to wood, more is NOT better. The brisket was one of the best that I have ever cooked and it was finished in about 11.5 hours to a internal temp of 195 degrees. The roaster chicken turned out wonderful cooked with the exact amount of applewood (3 ounces) no more. In fact my wife (who on Friday informed me that she would not eat the damn smoked chicken) liked the chicken so well, she asked me to do another next weekend. The second batch of ribs, this afternoon, were incredible, but I used my own tried and proven brisket rub on them that was given to me by a Mexican Butcher when I was a teen ager, working in a grocery store meat market in El Paso, Texas. Fourty years later, it still produces prize winning brisket and ribs.

Ya'll come back now, ya here.

Mr. Bones
We cook the flavor in, NOT paint it on.

Congrats on the success, now I guess you need to go over to the "Favorite Stories" post and tell us about the Mexican Butcher and the rub. Then of course, post the recipe in the recipe section or it's it's Top Secret, I'm cleared top secret.

Smokin'