Skip to main content

3 replies

Electric element...does it touch wood tray?

FM Former Member
Just got a Smokette the other day. Found out 1.2 hrs/# of pork but as mentioned in cookbook is just to get the thing safe to eat at 170 degrees. Next time I'll allow close to 2hrs/lb.

OK...my real question. I noticed the electric element seems crooked in that one side of the loop physically touches the bottom of the wood tray (part that has holes). Is this normal?

This would explain why when we seasoned the CS the other night we got smoke within 5 minutes and after 3-4 hours no wood was left.

Any thoughts? Should I slightly bend the element down so there is an air gap between all the element and the wood tray?
Original Post

Replies sorted oldest to newest

FM Former Member
Talked to Stuart today on the element touching the bottom of the wood tray. He said there should be an air gap and my bending (slightly) down of the element to ensure an air gap was fine. He said only issue with the element touching is that long term the element would be worn through due to sliding the wood tray in/out over the years.

On the other hand, I liked the fact that with the element touching, the wood would smoke up within 5 minutes flat and be consumed completely within 3 hours. Now that I've put the air gap in, the wood burns much slower. So if you want the chimenayah (sp?) side benefit you need the element touching, otherwise, make sure there is a gap.

Add Reply

Post

Membership Required

We're sorry. You must be signed in to continue. Sign In or Register
×
Are you sure you want to remove from your Block List?
×
Loading...
×
When you block a person, they can no longer invite you to a private message or post to your profile wall. Replies and comments they make will be collapsed/hidden by default. Finally, you'll never receive email notifications about content they create or likes they designate for your content.
Note: if you proceed, you will no longer be following .
×
Link copied to your clipboard.
×