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Beginners Question

FM Former Member
Hi,
New guy here from England.

I'm looking to upgrade from my ECB and have read good reviews about Cookshack.

Over here in the UK, we have a very limited choice when it comes to 'real' smokers and so I have to choose between a Smokette, Weber SM, ProQ, Bradley or a Traeger.
Costs are very high, both in initial purchase and ongoing costs of pellets, so I want to get my choice right.

I will be cooking for 4 to 6 people, but mainly just for myself and my wife; however I would like to cook 2 or 3 times a week, rather than just at weekends.

OK, my question: one thing that is puzzling me, is how does the Smokette impart its smokeyness when it uses so little wood? A one or two ounce block doesn't seem a lot.
I don't like my meat to taste like creosote, but I do like like to taste the smokeyness and know it has been cooked in a smoker.

Is it a true set-it-and-forget-it smoker, or will I have to keep putting wood blocks in every few hours?

Thanks
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tnqtnqMember
hard to believe but it is truely pretty much a set it and forget operation. These units are very tightly construction so you don't need a large amount of wood for the smoky flavor. After using for a while you will get an understanding of the amount of wood needed to give you the smoke profile you are looking for.
cal 2cal 2Member
The true smoke flavor in the product will stop at somewhere around 140* in the meat temp, so anything after that is laid onto the surface of the meat, doesn't sound to good to eat a layer of smoke or a dark substance.

Nice that it only takes a few cents of electricity and a small amount of seasoned wood.

I smoked in freezing weather this winter and truely believe in the insulation package that CS uses! It is just to simple to believe, but your gonna love a CS.
vernonvernonMember
I have owned a smokette for several years. A piece of wood a little larger than a golf ball is all it takes to provide enough smoke flavor to a medium size piece of meat such as a pork butt to more than satisfy my family's desire for smoked meat. For me personally I would use a little more wood that is just my preferred taste. I bought my smokette when I registered on this forum and still use it regularly.
FM Former Member
The confusion is usually because you're only using smoke for flavor, so how much does it take, really?

Remember this is a very efficient, insulated and tight smoker so any smoke tends to hang in the smoker.

A few reads through the forum and you'll see many newbies actually have TOO much smoke.
FM Former Member
Just a rookie point of few with only a few AmerQue smokes under my belt but I can say the amount of smoke flavor from the little amount of wood put in the wood box defies logic.

The overriding theme of the things I've smoked in the first runs is I'm finding that I need to put less wood in than even the recipes call for to suit our families taste for the smoke flavor.

I ordered a 20lb box of Hickory with the smoker and I'm wondering to myself now how many years that is going to last me!

Simply amazing. You can rest assured your worries will not be in putting enough wood in the box or adding wood. If anything you will find you are using too much wood.
B bacchus2bMember
After almost two years I finally used too much wood the other day! (Amerique)

I was smoking a 13 lb Pork Butt along with three 3.5 lb slabs of ribs and I used 4.0 oz of Hickory wood.

The PB was perfect but the ribs had me burping up smoke for hours! Usually I only use between 1.0 to 2.0 oz of Hickory for ribs so I guess lesson learned when combining products!

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