Just purchased Smokette. Seasoned per instructions. Next day cooked Fatties, Chub Bologna, Meat Loaf. All turned out very well. Friday evening (8/1) placed a rubbed, 14.5lb, packer cut brisket in @ 11pm with 3oz hickory. Saturday @ 5:30, I pulled @190 internal. MAN - WHAT A CHUNK OF GOODNESS! I think probably it could have been pulled @185 although I wanted to heed the advice "Its done when its done!" THANKS to all the pros who comprise this forum. Its almost as if you have a pro watching over your shoulder. Debating over pork ribs or butt next weekend. Thanks again..

If you're happy, then we're happy.

Welcome aboard. Do not be afraid to experiment. I think the small units are awesome. I cooked lots of meat in the first 30 days and have yet to get a bad result. I do agree about never rushing the smoker.

Smile, and the whole world smiles with you.

And the Smokette can cook some serious brisket!

Based on your cook times, I'm guessing you resisted the urge that affects many new users, which is to open the door every hour "just to make sure it's working".

Hi Todd, I can tell you've been there-done that!I wanted to look/taste so bad I could hardly stand it! Well worth the discipline to wait it out 'till done! Thanks