Oversmoked My New 50 - Help

Simple Green works fine for my grates and such. I also scrape the walls with a paint scraper when there is some build up. I haven't had your problem but I would think either might help.

I think you're confused.

You don't need to clean it. You can't oversmoke the smoker itself. You have to season it and if you add more wood when you season it, you'll be fine.

Over smoking applies when you add too much wood to the FOOD you're smoking.

Does that clarify?

And you mentioned 10oz of wood, can you explain that?

Smokin'

Howdy,

I'm not sure that cleanin' the cooker is what is called for,but...

Spray it down with some Simple Green or Greased Lightning,let set about 45 mins,spray out with a water hose.


Try not to beat up your heating element too bad.

Wipe out with some paper towels.

Put a fist sized chunk of what ever wood came with the cooker in the wood box.

Let it run at 225� for about six hrs.

Buy you a couple of 3-4 lb yardbirds,wash and dry,rub a little oil all over,salt and pepper lightly.

Put two golf ball sized chunks of whatever wood came with the cooker.

Set at 225�-250� and cook to about 175� in the deep part of the thigh.

Maybe three hrs +/-.

I'd say you are just fine.

Thanks for the help Retsoon and Tom.


SmokinOkie,

I guess I didn't explain well enough. I'll try again. I weighed out 10oz of wood that came with my smoker for break-in (per operator's manual). Afterwards, I realized that the old scale I used to weigh the wood wasn't calibrated and I had used much more than 10oz (operator's manual says never to use more tham 10 oz of wood, wonder why?).

Every since my attempt to break-in the smoker the food has turned out with a bitter taste (yes, even after realizing my scale was off and confirming my wood weights with both the old re-calibrated scale and a new scale).

Are you saying it's impossible to over-season the smoker, regardless of amount of wood used? If so, maybe it was the wood that came with it, but something about the smoker is ruining the taste of the food even when using half the recommended wood (I have also used 3 other types of wood chunks without eliminating the bitter taste).

hey smokinstan:

I bet that you just burned so much wood in the poor old box that some nasty soot built up on the walls inside.,.. so just try one of those cleaners and start again. just 2 or 3 small golf ball-sized chunks of wood will do for most any smoke session (maybe 2-4 oz)

Since there is some anxiety involved,I suggest you try my procedure above.

If that doesn't work, you must have some other serious problem that we can't see.

If my approach doesn't work ,bill me for the chickens.

Invariable, what we've seen when we discussed with newer forum members, when they discuss a bitter taste is actually over-smoking the meat.

As Tom suggests, try his method.

I don't think that you've added too much smoke but just in case, Tom's method will help aleviate any fears about that.

I don't "know" that you can or can not over smoke the smoker. But in over 4 years on this forum it's never been the issue with a new smoker, more someone who's had the unit too long and never, ever cleaned it. The issue has almost always been one of two things. 1) too much wood for an individual smoke 2) bad wood.

You might also try another source for wood just in case you got a bad batch.

I clean my units about once a year and reseason, but it's usually because I have such a build up of crud, it's best to clean anyway.

Not to worry, try Tom's method, and let's see if that goes and helps you.

I have had my Model 50 several years and have never "cleaned" the walls with any cleaners. I do use a putty knife after each use and scrape off any of the heavy stuff that has splattered off the heating-element cover and baked onto the walls.
Here's a thought and I know it's a reach, but but did you have the grates in when you cured it. If so, did you wash them after curing. Just thinking that maybe enough of the residue from the curing may have collected on the grates, if you cured them too, that it's being transferred to your product.
My experience tells me that your problem does not come from "over curing" your oven, but I could be wrong.

Thanks all for the wisdom and advice. You've convinced me to try it a couple more times before cleaning the smoker out. I'm sure with all your help, I'll figure it out yet.

Sounds like you are using way too much wood when you cook. I never use more than about 1 or 2 ounces of wood. The only time I have had a bitter tasting product was when I used too much wood, and even then I only used 5 ounces.

Try reducing the load of wood you use. I never follow the owner's manual because every time I have I oversmoked the meat. Experiment until you find what works for you and keep a journal ofyour successes and failures so you can repeat your successes and don't make the same mistakes twice.

Cheers from Down Under,

Micah

smokinstan,
I think that micah hit the nail right on the head. That used to be my problem also. Remember, this thing is efficent. I now only use 1-3 ounces of wood per smoke. I prefer oak because my family finds that too much hickory over-powers the product. Trial and era and keep good notes.....you will find your way.

Doc

What's left in the wood box after a cook? Blackend coals? White ash? Nothing?

As I have said in another part of the forum, I have had the same problem that this guy had. Seems like it's us newbies (new to electric smokers anyway) that have the problems. Now, with all these problems, doesn't it make sense for the manufacture to address this issue in the manual? I mean, after my first 2 smokes I was ready ship mine back! Can someone alert management? It would be wonderful to have your first smoking experience be fantastic! Makes good business sense to me.

BTW - This forum is GREAT! Thanks to stogie for turning me on to it!!!

Wheelz, just call CS directly and let them know, or you can find Donna and Stuart in here often and you can email them. It would be easier than expecting them to see every post.

Just my suggestion, since I don't work for CS I can't really help there.