Reply to "making smoke - Smokette Essential"

when you do the pastrami, make sure to do a search, we've had a couple of good threads,

now, back to the topic in question.

I'd try different wood. There is enough variation in wood, from a moisture content, I'd let this season and try something different.

I'd also call CS, describe the symptons and see what they say, I've not cooked on the essentials, so I can't really diagnose some things.

For low temp smokes like cheese, I use sawdust or pellets, you need something that will combust at very low temps. Wood doesn't even start to combust until 140-150 at best.
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