Reply to "new smokette SM 20"

pagsMember

Like Grubmeister says, keep the wood towards the front of the woodbox and right at the edge of the holes. Lift the heating element up (NOT NOW. WHEN IT COOLS DOWN. I KNOW FROM EXPERIENCE) so that it just touches the wood box.

You should also get better smoke when you have a hunk of meat in the smoker. The cold hunk of meat will act to lower the temperature of the smoker forcing the heat element to stay on longer. When the box is empty, the smoker gets to temp quickly, and the element cycles on and off. It should burn the wood better when something is in the smoker. Cookshack even suggests putting a pan of water in the smoker when seasoning if there is no meat in there.

Either way, you'll be fine as you begin to actually smoke something. Good BBQing to you.

7/28/097:05 PM

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