Funky Wood-Thanks BQ Matt

if the wood doesn't smell or look good, don't use it... after all, it's about $4 worth of wood

Anyway, call customer service and they will probably send you some more. In any case, you'll need to buy a bunch pretty soon (hopefully).

So.... get smokin!!!

I can't place what you are talking about with moldy wood, though I can imagine it. I have seen dry rot. Anyway, I'd avoid them, and, like was said above, a call to CS might get you some new wood. If you're in a real hurry, and getting fresh wood from CS isn't an option, Wal-mart might be stocking woodchunks now, as they've cleared their garden center of the Christmas stuff. If that too fails, shoot me an e-mail. Depending on where you are in Kansas, I might know someone who can fix you up.

WHERE ARE YOU IN KANSAS? I LIVE IN WICHITA, IF YOU ARE CLOSE I HAVE SOME PECAN AND I COULD GIVE YOU SOME. I SURE WOULD NOT USE ANY NASTY WOOD. GOOD LUCK.

When I received my 008 about a month and a half ago, my wood seemed very damp, like it had been soaked or something. Even during the unboxing, I noted that the entire box and inside of the smoker seemed to have a very high humidity level. I didn't know if it was from the wood or from the change in humidity levels from Oklahoma to Colorado. I also wondered then if the wood had been properly seasoned. I used some for curing, but haven't used it since, instead am using some stuff I got from Hawgseye BBQ. Am going to let the box sit a few months before trying it again.

BQ Matt--I stopped by your restaurant this afternoon and your soon-to-be wife gave me some hickory. The smell is a 180 from what I had. Thanks a bunch and good luck this weekend.

The funny thing about you helping me out now, is that after eating at your restaurant last week, I ordered my Smokette the next day. Your brisket was awesome. You make great meats and sides. I'll be back (with friends).

I don't know what this dampness thing is about, but I will find out.

Crispy Critter, call Karen at 1-800-423-0698 and tell her that Donna said to send you 10 lbs. of hickory FOC. (Now don't everyone jump up and claim you received moldy wood -- Crispy Critter is the only getting any mileage out of this!

Donna

BBQ Matt,
Your one hella of a nice guy to see he had a good (bbq) smoke my hats off to you. jeff

Thanks Donna. I called today to order some other items and the person I spoke to, since Karen was out, said she would send the wood also.

My first smoke with electricity turned out very well. I smoked a 3lb. Butterball breast that I rubbed with mayo and CS Spicy Chicken. My total cook time ended up being 5:40 at 225�, upping it to 250� at 3:30 after reaching my anticipated cooking time and an apparent plateau at 146�. I used 1.5 oz of BQ Matt hickory and would not use more than that in the future. I never opened the door and watched the breast and oven temp with a Poulder. I pulled the breast at 172� internal and I foiled it for 15 minutes. My only curiosity is why did it take so long to cook?

I use my daughter as a gage for a lot of things. She had two helpings of turkey, which is rare for her on anything but shrimp. She said the turkey "was really yummy and really, really juicy."

Thanks Cookshack.

5 1/2 hours doesn't seem all too long for a turkey breast, especially if it was a pretty meaty one and cold when it went in. Probably wouldn't hurt to start it out at 250F.

Remember, "it's done when it's done!" And the booklet that comes with the Smokette is very optimistic about cooking times. The recipes themselves can be good, just need to crank up the time and sometimes the temperature.