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Smokin - Finally graduated to a 009 from a long history of various other types; started w/a Little Chief in 1972! Seasoned the CS 8/25. a chicken on 8/26 (tough skin, not like a wood fire, as someone pointed out), and have a flat briskit on right now.

Referring to Bobby Que's post of 12/04, all outdoor sockets are required to be protected by a Ground Fault Circuit Breaker. If it's a typical double socket, you can plug in a disc-type nite light in one socket and the smoker in the other. They're about 1" diameter and their glow will show whether the socket is "live" or off.

Pete
The idea of the iron "cap" is good if there is a possibilty of rain, but I wouldn't deliberately use the unit if it was raining. However the rain possibilty existed I would use the elbow and take a piece of aluminum foil and cover the thermostat knob area to keep water out. I started my pork butt only to have brief light showers threaten. I used the aluminum foil over the knob area and the smoking continued. There was no effect on the smoking time,etc..
quote:
Originally posted by mtcooler:
[qb] I just have to wonder how many people have at one time or another forgotten the drip pan. it is not a funny thing. and the evidence is everlasting. jan [/qb]
I put my smokers in or on something because I have CRS (Can't Remember S**t, I apologize in advance if I have offended anyone). I have used those pans you put under your car when you change the oil, steel mounted on my wood deck, stuff like that. My current deck has a large grease stain where the drip pan overflowed. I maintain that my husband failed to empty it from the previous load. He says the person putting in the next load (me) should have checked. Men, can't live with 'em, can't shoot 'em.

Donna
Just a reminder for all who are going through their 1st winter with a CS, and with the night time temps in my part of the world dipping into the teens in the next couple nights

Check the drip pan often as there will be a grease-cicle that can form from the drain hole to the pan. It can get big enough to prevent the drippings from drippin'.

All you have to do is knock it off once in a while, and make sure the hole is open. No need to open the door for this either. Just use a bent hanger to knock loose and to poke up into the hole.
quote:
Originally posted by GeiyserQ:
[qb] Just a reminder for all who are going through their 1st winter with a CS, and with the night time temps in my part of the world dipping into the teens in the next couple nights

Check the drip pan often as there will be a grease-cicle that can form from the drain hole to the pan. It can get big enough to prevent the drippings from drippin'.

All you have to do is knock it off once in a while, and make sure the hole is open. No need to open the door for this either. Just use a bent hanger to knock loose and to poke up into the hole. [/qb]
Don't forget to either remove the grease-cicle from the drip pan or move the drip pan so there is room for a new grease-cicle to form. If you move the pan each time, and do it right, you can form a little grease mountain that looks like the mountain in Close Encounters of the Third Kind... Roll Eyes
Here are a few things I've learned in the short time I've had my CS 008(about 2weeks)
1)Becareful when opening the CS door the first time using it. The release of steam can be startling the first time. Eeker
2)Learn to use the Search function & use it often!
3)Consult "Smokin' Okie's BBQ Guide" at the top of the page. It contains a tremendous amount of information for new & experienced CS users.
Sal
When smoking summer sausage, I use the hi mountian mix, but go through one more temperature step. It seems to help keep the casings from getting dark close to the smoke chamber. When they do discolor, the meat is not affected, and it looks fine when you remove the casing. I smoked 90 3 lb. sausages over a five day period. The Cabela's sausage stuffer, and meat mixer is a bit pricey, but if you are processing a lot of meat it is well worth the price.
Dave / Rhino

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