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4 replies

New Model 55

FM Former Member
As I write this my 55 is getting the break in period. I know from visiting the forum that alot of people only use 2 - 4 oz. of wood for the break in period. However , I followed what was in the owners manual. It said to use 10oz. of wood and smoke for 4 hrs.So that what I did. I took a peek into the 55 and noticed that it was no longer smoking, the wood was still whole , My question , after seasoning the unit , should there be ashes in the wood box. And should I season it more than 4 hours.

Does using 10 oz. of wood ( 3 pc ) affect the first batch of meat that I will be putting in the 55. I had it out in our barn , wow did it ever fill up the barn with smoke. Earlier , I had it on the back porch and the ground fault circuit box click off twice. I know I have a problem out there with that outlet.

I'm planning on putting in a pork shoulder roast on Sat or Sun. Can someone give me an idea on how much wood and what kind ( I have Hick. & mesq. ) and Also what temp. and how long I should be looking at. The Roast is about 3 pounds.

I really like the forum and appericate everyone's help. You guys / gals are super. Thanks for all your support Smiler Smiler
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R robbilaurensonMember
The wood will start to smoke clear after a while but if you smell the stream wafting for the cooker you can tell there's smoke. Eventually you will have ash, never fear.

For that first cook I'd use 2oz of wood so you can set a baseline for how much smoke flavor that imparts. You do not need a lot of wood at all.

If you can, try and get hold of a fruit wood for pork like apple or cherry. Pecan is good, too, but I reserve hickory and mesquite for beef. If you can't find a fruit wood I'd use the hickory over the mesquite.

You want 225 degrees and expect about 1 to 1.5 hrs per pound. Like Smokin' Okie says, it's done when it's done so you'll need a polder thermometer to get an idea of when that really is. To slice you're looking for 185-195 degrees, to pull 195-205.

Check out Smokin's Pork Butt 101 here:
http://www.cookshack.com/barbeque_guide/bbq_guide.htm and you'll be in good hands.

In the 101 there's a reference to Smokin's Pulled Pork Baste & Serving Sauce. Try it, it's fantastic.

Welcome and let us know how you do!

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