Making decision

The best bet would be to go to the Open Forum and log on to lessons for new users.

This gives you the same questions answered by over 8000 members.

If there is a specific,after that,I'm sure someone will handle it.

Enjoy

Willyt,

What I have found in my first few weeks with my smokette is that the unit itself does not make a mess when cooking so long as the drain pan remains under the unit to catch the drippings. The mess comes when food is being put in and out of the smokette and is pretty limited to the area directly on the ground in front of the smokette. There is a recent thread here somewhere titled "grilling mat" that will give you a good idea of what some people are using. However, a newspaper or cardboard in front of the unit will work just fine as well.

It's good you are thinking about this ahead of time.

You are right that there can be considerable mess in front of the unit, but as mentioned, it is caused by handling the food in and out of the CS or just flipping things over. Just pulling out a rack to check things or load can cause drippings or rub to fall off.

You might consider getting a table to set the unit on and then putting a piece of cardboard under the entire unit to catch such stuff. At least do this until you find a mat or some other arrangement.

I started out by getting a table (Wal-mart - $90) and then I put a large plastic cutting board in front of the unit (a CS 055) but stuff still falls around the edges of the board.

I am considering using the cardboard too in addition to the board.... until I find a mat.

I got my smokette last week and we put it on this stainless steel table:

http://www.samsclub.com/shopping/navigate.do?dest=5&item=360552

The table's surface area is 30" X 36" and we put the smokette toward the rear of the table to avoid making a mess on our deck. The table is built like the proverb able brick outhouse and easily supports our 009.

This was the original thread that first caught my attention:

http://forum.cookshack.com/eve/forums/a/tpc/f/7091028883/m/6721023134

Scroll down to the post from Magic Dragon Be Smokin with the pictures of the tables.

Thanks for all of your input. After reading many posts and these replies, I made the decision today and purchased the Smokette 008 directly from CS. The price was MUCH better than my local retailer. Can't wait for the smoker to arrive and can get started making my own Q.

Wise decision Willy. Nice choice. Congrats. I guarantee you'll not be disappointed.

Start reading the 101s and lessons for new users in the Open Forum. It's good basic reading and will get you off on the right foot.

Make sure you have a digital thermometer on hand.

Come to the forum for times & temps, etc. Use the manual for technical issues only, NOT for recipes. Come here for that.

Welcome aboard Dude!!!

Thanks Wheelz.
I just ordered a Maverick from Amazon from recommendations that I have been reading on here. So I guess I have that covered.

Way to go willyt.

First thang to do is load that woodbox with wood, crank it up all the way, dangle a temp probe down the smoke hole, record temps every 15 minutes after an hour warmup. Don't dangle too far, just so the probe is in all the way. let it smoke for 6 or 8 hours.

Let us know how close to 250* it averages.

I got my Smokette on Thursday and have had rain until today (Sunday). I finally got to season the CS and followied the instructions. I seasoned at 200 for over 4 hours and averaged 188 for the period.
Tonight is going to be a 7# butt for an overnight cook. I expect to be eatin' good Q come tomorrow.
Great unit. Really ready to do my first pork butt.
Thanks for such a great forum already. Looking forward to having some fun and good eats real soon.

P.S. I also purchased the cart from CS with the smoker. This weekend I also got a small garden shed so that the weather will never bother another chance to smoke.

Hi willy, welcome to the forum.

Turn that Smokette up all the way tonight. You will be glad you did.

Thanks GLH and you were right. I smoked a 7.75 lb. pork butt overnight. The full cooking took 17 hours to 190 internal. I started cooking at 225 and then turned it all the way up after 12 hours.
I would put this pulled pork up against any that I have had commercially.
What a great smoker and the pork had lots of flavor.
Thanks for all of your input and now I can post to the regular forum instead of this section.

... And you know what Willy? It just keeps gettin' better!

WTG!

Can't wait to do some more Wheelz.