Skip to main content

Reply to "Very little smoke at low temp (~200F)"

I called cook shack about this issue...
1. You don't want to completely burn the wood in most cases because the result would be that the food would taste like the inside of your smoker after you seasoned it, Black and acrid.
2. Since the wood is burned by the heating element only when it is on, things that keep it on longer like: colder start up temp, larger loads and, and higher cooking temps will burn more wood. Once the interior reaches the set temp, the heating element is only on for short periods of time.
×
×
×
×