How much wood?

Airboss,

I'm assuming you have seasoned your "NEW" smokette first ? You might want to go with 2-3 oz. being a small compact cooker. I've had the 08, 55 and now have an Amerique and found that the bigger I go the more wood I have to use. Better to start off with small amount's and work your way up ie; chicken and fish would take less wood. Just my .002

Good Luck
Mark

Airboss - I agree to cutting back on the wood a little as recommended by mcnkc.

Also, to avoid the "big smoke" flavor, start the smoker before hanging the ribs and let it run for awhile (20-30 minutes) to let the bitter "yellowish" smoke burn off. Once the smoke turns "whiteish", insert the ribs and go from there.

"Yellowish smoke?"

I have always just put my meat in the cold smoker with wood and started there. I never noticed any yellow smoke. Is that normal or is that a sign of bad or nasty wood?

Just curious...

Dls,

You aren't using hemlock are you?

smokemullet

I always get that yellow smoke when I use pine.

I always get a yellowish smoke when it first starts burning.. changes pretty quickly to white tho. Doesn't matter if the wood is aged 6mos or a couple of years.. Doesn't seem to atter if it's apple, oak or alder.

JMO

quote:

Originally posted by Mr K:
I always get that yellow smoke when I use pine.

I really really think you are not supposed to use pine for cooking or smoking anything. Not sure why...maybe something about the sap.

Yeah, pine is definately not a cooking wood.