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7 replies

Need help with CS55

FM Former Member
I just recently sold my Smokette to upgrade to a 55. Got it last week and tried seasoning it. No smoke, none. Called our friends at Cookshack and they advised placing a pan of ice on a shelf to keep the tempreture up which I should only have to do during seasoning. I got some smoke, but nothing like my Smokette. The wood was black when it finished but I had no embers. I have tried hickory that came with the unit and hickory from Bass pro shop. I went through two solid blocks of ice 3"x6"x12".

Today I put I hung three sets of baby back ribs. They have been in about 3 hours. No smoke! None! I have checked the tempreture with a polder and the units internal tempreture is about 260 (set at 225). I am incredibly frustrated. I wanted the larger capacity but would like to see some smoke comming from the unit. Suggestions?
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FM Former Member
I have the same exact problem and would like to hear about it, too. Smokette is so different, she smokes right away. But in the 50 you "maybe" see a wisp, but everything is sort of okay, temp-wise, and yes, the wood is black. Where goeth the smoke? I was so frustrated doing fish, EVEN THOUGH it turned out great, I just couldn't take the stress of not know what was going on, that I cut production in thirds and just used Smokette. I don't get it either. Confused
FM Former Member
I have a 55 and had the same problem and I tried differant wood.I don't know what I did but I made sure that the wood tray was all the way back I gave it a little hit with the tool that came with and got a little smoke.Then I turn it up all the way to 250 and it went to smoking.Now it takes about 20 minutes to start smoking It starts slow you can barly see it coming out of the vent then,but it starts smoking good. I have a smokette to and it smokes alot more but it just might be because the 55 has more area to smoke than the smokette has.I think its easier to over smoke with the smokette.
FM Former Member
My concern is that I really bought the 55 so I could getter better results from cold smoking. I appreciate the feedback, however, for $1000, I don't expect to have to turn it up to 250, hit it, adjust it, or screw with it in any way. I expect to turn it on and have it work. I have seen numerous posts about the 50/55 all indicating the same type of problem. Clearly, something is wrong. Having an unventilated wood box may be the first problem. The heat must travel through the steel and very little air penetrates the box. The smokette had holes and the wood sat above the heating element.
FM Former Member
Andi, If you are serious about drilling, I would suggest that you line one set of holes directly allong the line of the bottom part of the heating coil. I would suggest about 1/2" diameter if you have a bit that will go through the steel. I would also put another smaller set of holes in between the top and bottom of the coil to allow some air to penetrate. I am going to wait for our friends at Cookshack to reply and let them do the drilling. Good luck.

Barry

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