poor performance

If you leave the door closed, it builds up enough moisture to keep everything wet. I never had a dry smoke. If it didn't pull, must not have been cooked enough.

It does take a little adjustment to get to know it. But is easy as set & forget. Also I usually brine for 24 hours, and I rub with olive oil and/or mustard before spice rubbing. Most the time I mix the spice rub in the mustard & olive oil & slather it on. Works for me.

left drum,

Welcome to the forum and the world of CS. The CS is not like your other smoker and it does take a little adjustment to get used to it. I suggest you read Smokin Okies lessons for new users and also the various 101 lessons posted on the main CS website.

Like FairWeather said, you do not need to open the door multiple times to check on the progress of whatever you're doing. If that's what you did then that is why it dried out. Also internal meat temps will tell the story. With chicken, you want an internal temp of about 160-165 in the breast meat and 170-175 in the thigh and make sure the juices run clear. A whole chicken will take about 4-5 hours at a setting of 225 degrees. A pork butt (for pulled pork) needs an internal temp of about 195 and can take anywhere from 1.5-2.5 hours per pound.

Keep trying, take notes on what you're doing so that if you do it right, you can repeat it and if you are not happy, you can tell the forum what you did and we can help you with specific information for a specific cook.

Like the folks said,read the forum and the archives,and Smokin's 101's and it will be the best you have done.

No dried out meat here. Kansas City Q Society judging told us it should have a nice crust on the outside. Follow the forums and you will have great Q that you, your family and judges will rate highly.

A large chicken will take 4 hours at 250* and will be very moist and fall apart. You must trust the smoker and this forum and do not open the door until the meat is done. The pork butt should pretty much fall apart if it is cooked to 195-205, and it will be very moist. I have yet to fail to get a very nice bark on a butt in my Smokette 008. Study up on this forum and you will come to love that little workhorse of a smoker.

Left Drum -- Congrats on your purchase and so sorry to hear about your first smoke.

Give us the details on your procedure (both butt & chicken) and we'll work you through problems and mistakes.

Trust me, you have one of the finest smokers around. I was an old water-barrel user as were many here on the forum. Let us help you and turn your disappointment into delight!

quote:

Originally posted by left drum:
Just got the sm008 and find that unlike my old water cylinder smoker, this just tends to bake the meat. for instance the pork butt was dry and tough and did not tear apart liked pulled pork should. Same with chicken good flavor but a little on the tough side. Any solutions?

This forum has been around over 6 years and we've certainly heard similar problems from newbies.

Give us details of what you did, how you did it (time/temp/wood amount, etc) and the forum can help.

We can get you through it. Make sure to read the "lessons for new users" post at the top of the open forum for common issues.

Smokin'

If you're coming from a traditional style smoker, you will definately need to "dial-in" your settings. I'm about 6 months old with my CS and I love it. That said, the first brisket I did was pretty bad. WAY too smokey and dry. Of course, I checked about every hour and used twice as much wood as I needed to. Being the type-a personality, I started to record my temp/time settings on the various meats and sizes and eventually converged on the right settings. Try doing that with some chicken breasts or something that will cook quickly. This will get you some practice with the CS and give you some confidence in the tool. Kind of reminds me of the first time I started cutting dovetails in shop class. I made a LOT of firewood that year, but eventually got to the point of making some very pretty boxes. Hang in there.

quote:

Originally posted by left drum:
Just got the sm008 and find that unlike my old water cylinder smoker, this just tends to bake the meat. for instance the pork butt was dry and tough and did not tear apart liked pulled pork should. Same with chicken good flavor but a little on the tough side. Any solutions?

Thanks to all gave me some tips to figure out this new to me system! Was a combatination of heat temp and time. As this is a different type than my wet smoker I followed the Cookshack book on this for pork butt but while they said 10 hours I finnaly got right on @235Deg and 13 hr. Now we're hittin home runs! Thanks

left drum,

You will need a Polder type thermometer so you can keep a check on the meat without opening the door. Place the probe down the vent hole on top of your SM08 and place the tip in the middle of the item to be smoked. When the internal temperature is as stated in prior post, 195, you will be surprised how moist and good it is. I'm an old water smoker user also and what you have is the best.

Chicken, I smoke until it hits 168 in the meat of the thigh. I do open the door smoking ribs for I check them by feel and how much the meat pulls itself down the end of the bones.

With a thermometer you will never fail.

smokemullet

Left drum,
The book from cookshack will help you, but the guys and gals on here will help you alot more. If you have any questions, just ask. I have had my smokette for 5 years and love it.I just got me a Sm-150 too.They are both great smokers. It just takes time and practice. One of the main things is "Don't Open the Door". Have fun with it.

left drum -- Do yourself a favor and toss the CS book! As stated above, come to the Forum for assistance. There's usually someone around to help. Once you get the hang of your new toy you'll be a really happy camper and your friends will love you for it!

Good luck!

Wheelz,

Our Amerique didn't come with a cookbook. The forum is great, but I find it is almost overwhelming for a newbie. I've used Smokin' Okie's guides and that is a big help. It will take some time to get a real comfort level. I must say, we've had good success so far.

Janna

Yep! Smokin's guides are "Must" readng! There are also some fantastic recipes in te Recipe section. Visit all sections of the forum, eve the pros and FEC forums. Ya can't help but pick up something new every time.

Try to relax and enjoy yourself. Most of us will never be pros, caterers or even cook in a competition. Being happy with what comes out of your cooker is what counts. Experiment, take good notes and have fun!

quote:

Try to relax and enjoy yourself. Most of us will never be pros, caterers or even cook in a competition. Being happy with what comes out of your cooker is what counts. Experiment, take good notes and have fun!

Well put!

Janna, did you get the newer modified woodbox with your Amerique? If not, you should call customer service and ask if they are sending you one. Enjoy your new smoker.

No, we haven't gotted a modified box yet. I need to try to call today about that. They wouldn't automatically send me one, as I bought through a local dealer (they already had some on order, so it cut our waiting time) and there isn't a product registration card with the unit. We are already enjoying it, but are looking forward to getting even better results with a modified wood box.

Janna