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sitting here at home in gatton, qld, australia, it's 5pm. the suns gone down, but it's still daylight as we've a long twilight. i travelled 300 miles today to the eumundi markets to sell my smoked trout. up at 230 am , arrive at 5am.( www.eumundimarket.com.au)i broke even. usually do better but who cares. i had a fun day, had some itallian grappa (distilled illegally by an old itallian wine maker) and a chilli beer made by an other stall holder. all day i was thinking about the cs 50 unpacked, that i left at home i did'nt have time to play with on it's arrival the day before. it's too late to play with it today. i've beer to drink! well not beer exactly. apple cidar. strongbow it's called. aussie cidar. good stuff too. tomorrow the fun starts ;i burn the cs in! no trout in this smoker! any tips on burning it in? i was sent some hickory , beech and oak chips for the cs 50. the hickory is in strips, the beech and oak in small chips. i'll try some aussie hardwoods also, but i've never used hickory before so i'll give that a run with some mussels, calamari and some veges. i'll post any really successful recipies.
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Don't use much.

Nutwoods are used a lot here for large hunks of meat.

Seafood is traditionally smoked using lighter woods.

As for burnin,toss about 4 oz of the hickory,or whatever hardwood you want to use up in at 225�,run it a good four hrs and you're good to go.