Sorry to hear that. I had a BDS for a couple of years and loved it then one day the family revolted and told me they never liked the taste of the food that came off of it. I bumbled and stumbled for a couple of years trying out different smokers and they are very happy so far with the Cookshack. I just gotta go easy on the wood and I should be O.K.
When I first got my 009 a 4 or 5 years ago I used 2 oz of wood on ribs and chicken at first. My wife hated it...way to smokey. We now only use less than 1oz maybe even a half oz of cherry wood on everything except pork butts which I use two big chunks for. Once the smoker was seasoned we need very little wood. I actually ran out of the cherry chunks from cookshack from which I used a hatchet to clip off small shavings. I got some Bobby Fay cherry chips a few years ago which I just use a few in each smoke.
I guess smoked food isn't for everyone! Not sure why but we all have our own taste. I love my amerique more everyday! The food it produces is unbelievable! I get nothing but awesome positive remarks from everyone who eats my cooking. I couldn't be happier with my smoker. Just wanted to share! Cheers, Don
quote:Originally posted by Wild_Willie3:
When I first got my 009 a 4 or 5 years ago I used 2 oz of wood on ribs and chicken at first. My wife hated it...way to smokey. We now only use less than 1oz maybe even a half oz of cherry wood on everything except pork butts which I use two big chunks for. Once the smoker was seasoned we need very little wood. I actually ran out of the cherry chunks from cookshack from which I used a hatchet to clip off small shavings. I got some Bobby Fay cherry chips a few years ago which I just use a few in each smoke.
Smoke is an individual thing. We've had people in here say 8oz isn't enough.
Key is make it what you need it for your taste buds, but it 1 or 8 oz
Key is make it what you need it for your taste buds, but it 1 or 8 oz
Wow, what a bummer!
I know this is an old post, but thought I would chime in on the wood thing.
When I do ribs in my 025, and I pack 7 racks in the little bugger...
I have cut up pieces of old wine barrels used to hold red wines in napa valley. I use a small piece (half inch by about 2 inches) of that and what equates to about a loose cupful of the shredded apple wood pieces found at bass pro/cabelas. I wrap the wood in a little foil packet and poke holes in the top. Wood is dry. I do my ribs at 250 degrees. I start the smoker with the wood while I'm grabbing all my things and making my way back to the smoker. I put the ribs in and leave them for the first hour. After that, I flip the ribs over and take out the foil pack of wood. They cook for another hour until I wrap each rack in foil. Usually half with sauce added to the foil wrap, other half with just the rub. I cook them for another 2hrs like that.
They are awesome each and every time. As I mentioned in another post, I just picked up a 2nd 025. My two bestest little friends. lol.
I know this is an old post, but thought I would chime in on the wood thing.
When I do ribs in my 025, and I pack 7 racks in the little bugger...
I have cut up pieces of old wine barrels used to hold red wines in napa valley. I use a small piece (half inch by about 2 inches) of that and what equates to about a loose cupful of the shredded apple wood pieces found at bass pro/cabelas. I wrap the wood in a little foil packet and poke holes in the top. Wood is dry. I do my ribs at 250 degrees. I start the smoker with the wood while I'm grabbing all my things and making my way back to the smoker. I put the ribs in and leave them for the first hour. After that, I flip the ribs over and take out the foil pack of wood. They cook for another hour until I wrap each rack in foil. Usually half with sauce added to the foil wrap, other half with just the rub. I cook them for another 2hrs like that.
They are awesome each and every time. As I mentioned in another post, I just picked up a 2nd 025. My two bestest little friends. lol.
Here's a pic of the last small batch I did. One saucy and one dry.
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