New Smokette - Any Tips?

1) I don't think it is really critical, but I'd go with 4 oz of wood over two, as you will get more of the deposit you want on the walls and it smells good!

2) What do you like to eat? That's what I'd reccommend. Chicken will be fastest if you can't wait to sample the wares. I did ribs myself.

3)I've seen several posts about the remote ones being weird. I use a regular Polder style and it works just fine. It also gives me an excuse to go out and smell what's cookin' so I don't mind at all.

This whole smoking thing is not an exact science at all. It's more like a craft, which takes practise to develop a feel for what you're cooking. With a cookshack most of the fiddling is eliminated leaving you to focus on the food, not the cooker. It's a beautiful thing.

Check out Smokin's 101 series and you can't go wrong.

My mistakes at first? Too much wood. I don't really use more than 2 oz unless it's a long cook like a butt. That's about it.

Have fun and welsome to the CS Nation!

Dls,

Hope you enjoy your new smoker. I really recommend seasoning it a bit. The 4 hours at 225 with 4oz of wood works well. If you are in a big hurry to cook season it for at least an hour.

I always recommend chicken for the first cook, it is easy and everyone pretty much likes it the same way...

I don't think much of the wireless thermometers. To me the polders work just fine...

The most important tip for a new Smokette user is go light on the wood. I recommend 2oz for your first cook, no matter what you are cooking. Our biggest commplaint from new users is that the food is too smoky.

Enjoy your smoker and let us know how it goes.

Robbi / Stuart:

Thanks for the rapid responses and advice. Will season tonight - 4oz, 4 hrs, 225. Chicken this Sat and ribs this Sun. Since I already have a couple of Polders, this issue is resolved. I'll let you know how it goes.

BTW - Since it has been so brutally cold (7 degrees F before wind chill factor this AM) where I live (Chicago), should I deviate temps / times to compensate?

Thanks again

dls

There is no need to compensate for the cold weather unless you open the door. The CS has sufficient insulation so that the outside temperature rarely will affect the inside temps.

Remember, though, that "It's done when it's done" and you can't depend entirely on either the internal temps or the time in the cooker. They are good guides, but you will need to learn how you like your finished product.

I don't use a thermometer with ribs. With butts and briskets, I go to a 190-195 internal if I am pulling the butt or slicing the brisket. I like 160-165 in poultry breast, with 180-185 in the thigh.

For the visual and physical clues, it takes some time to recognize when they are ready. Ribs vary a lot, but you will always see the meat pull back from the end of the rib. Some people like to pull the meat off the rib, others like to have it fall off. You can test an end rib to see how you are progressing. With butts, you will find that you can easily pull the meat for sandwiches when the internal bone twists easily. Poke a brisket with a fork and, if it is tender, it will slice nicely. Poultry products usually are ready when the thigh moves freely when you twist it.

Thanks BB

dls

Shouldn't have to worry about outside temp. I used mine for the first time Christmas Eve. It was 28 degrees and snowing and it didn't phase it.