Dry vs Wet Wood

I could swear I read somewhere that the C.S. was designed to use DRY wood. I might have read it in the documentation that came with my Smokette, or I might have read it here on the Forum.

I'm sure one of the moderators will chime in, but I've only used dry wood with my Smokette and it works great!!!

I think the sales clerk was a chowderhead

Use dry wood in the Smokette. Dry, seasoned wood (like dry for a year). This ain't a weber kettle or a stovetop smoker, where they tell you to soak wood chips in water so you can put them right onto the charcoal. Dry chunks of wood, like a couple of golf-ball-sized pieces per smoke, will be plenty.

Have fun! What you gonna cook first??

Thanks for the advise. I plan to smoke Pheasant first, then to try beef jerky.

Jasper,

Welcome to the forum. Pheasant then jerky? Make sure you do a search in the forum for both of those topics, you'll see some good tips.

Where did you buy this? He doesn't have a clue how to use a CS. You use wet wood in a fire offset to keep it from burning to fast and smoking longer.

Use only DRY in a CS.

You might also let CS know that someone doesn't know how to sell their CS properly.

You did the right thing, the forum gang will be here to help you.

Thanks for the help. We just finished our first Pheasant dinner. It was great!!!!!!!! We soaked it in a brin solution for about 2.0 hours. Smoked it for 1.5 hours (it was a small pheasant less than 1.5 lbs) and it was great. We did not add anything other than the hickory wood (dry of coarse). We also added goose and left that in for an additional hour.

Thanks for your help.


Jasper