How much smoke from Smokette?

Most of the time,you will have to run your hand across the vent hole,to tell if it is on.

At startup,it could be noticed from a few feet away,for a very few mins.

I think it's something you should think about. Sometimes it cranks out enough smoke to get into your concern area. It's a several inch wide stream of smoke that rises maybe 3 feet then dissipates, but neighbors will know something is being smoked or Qed. If the complex allows an electric Hibachi, you'll probably be OK.

Like Pags says.

The other thing is be sure to take each close neighbor a pork sandwich,or piece of chicken,a piece of smoked sausage,or maybe a couple of ribs during each cook.

I feel your pain having been there once... but with a barrel/charcoal smoker. In that case, it was definitely the smoke that people complained about and it was totally different as it was charcoal smoke.

With the CS, smoke will not be a problem but its the smell that will drift... and people may like that or not but it is not overpowering. And the smell will be as in cooking food.

I don't think you'll have a problem, particularly if you follow Tom's idea of 'sharing the BBQ around'. But if you don't want to do that, you could try to set up a simple pipe vent or maybe a simple blower that would dissipate the smell a bit.

But what ever you do, the effort will be well worth it.

I assume your patio is not on the ground floor. If it is, just figure a way to move the CS out about 10 ft from the bldg. That should do it and that's what I did with the barrel smoker once someone knocked on my door.

a fan blowing above the top vent hole would certainly get rid of any trace of smoke, but even at my place at least three neighbors' yards get the 'benefit' of the smell.

Well, I ended up getting an SM025. I fired it up on Friday to season it and through on a butt last night at midnight to cook for the Super Bowl. I put a fan on top of it blowing over the vent hole, and I don't think any of my neighbors would be able to tell if there was any smoke. I could barely tell unless I looked right at the vent.

I do have one question though. My probe seemed to be working fine. Last I looked at it it was at 192. So I decided to leave it on a few more minutes. The next time I went out it said "Hi". Does it say this when it gets over a certain temp?

An owner will need to answer that specific question,but all experienced cooks will suggest you get an independent,accurate therm to check actual temps at the cook rack,and the internal temps.

I believe it happens when meat temp is taken to 200*. Happened once to me but I just let the meat stay on till my Maverick read 205*. Don't go that high anymore so it was the only time. My butts pull fine at 195*.

quote:

Originally posted by Msmallz:
... The next time I went out it said "Hi". Does it say this when it gets over a certain temp?

Congrats on the purchase.

Some will read high, but the temp varies with the probe manufacturer. It might have been in a fat pocket or touching bone. Usually will change if you readjust it.

Welcome to the group.