Pulled the trigger on a 008 !!!

Way to go Freak.

Good questions also.

Seasoning is a sort of flavoring and conditioning process. First, you put 2-3 chunks of that hickory in the wood box and turn up to 225* or so and smoke it up for a few hours. 6 should do it. Next is conditioning the metal with a big fatty hunk of pork such as a butt or shoulder. Use a thermometer probe and slow cook it at about 225* until the internal meat temp reaches 195* or so. Spice it up good first. Don't forget the 4 oz. or so of wood. Line the bottom of the smoker with foil, poke a drip hole, place a drip pan. Cover the top of the woodbox with foil also. I would put the pork at the highest rack level possible without touching the top of the smoker. After you remove the meat, let the smoker cool down to warm, throw away foil, put racks, grills, in dishwasher or a tub to soak, wipe out inside with papertowels or similar. Leave the seasoning in there. Yep, just like castiron cookware. The 5 pounds hickory will last a long time. Each chunk is close to 2 oz. The maple is excellent as long as it is very dry.

Good luck!

Congratulations,

Here is the manual that comes with your smoker.
http://www.cookshack.com/files/File/MN008_009_v06-2.pdf
Enjoy have a great time. Keep a cook log.
Use a scale to weigh the wood.
Dont use the cook times from book that comes with your smoker.
The times are way off.
Read Smokin Okies 101s.

The manual is okay for prepping the unit, but after that, come to the forum.

Here is the must read thread, LOTS of lessons for new users, it's located at the top of the Open Forum:
Lessons for New Users

Enjoy the unit and congrats!

Smokin'

WTG Freak! You will not regret your purchase!

When your unit arrives, toss the cookbook/recipe book in a drawer some place and forget it. Come to the forum, as Smokin said. Info here is tried & tested.

Alwys remember "It's done when it's done!"

Good luck & have fun!

quote:

Originally posted by Wheelz:

Alwys remember "It's done when it's done!"

Good luck & have fun!

do I have to keep the door closed ?? (joke)

After being a member for almost one year now, the two things I know for sure is that "it's done when it's done" and "Keep the door closed" !!

Well Thanks for all the info!...

just noticed that the CC has been charged...

Humm!!! Hé hé can't wait!!...should be there by Monday, latest Tuesday!!

Just checked on UPS's website and they state that it arrived at their expedition point here in Montreal !!

Can't wait!!!

Well, I have a simple question...

When you cook, let say a brisket, for ± 15 hours with 4oz of hickory, will the Smokette generates smoke for the whole 15hours ? or for a certaintime, whi will be enough for not tasting too bitter ?

Simpler, how long is 4oz of wood generate smoke?

Also the chunks of hickory that comes with the Smokette are 2 oz or 1 oz weight ?

No, the wood won't last that long but don't worry. You brisket will have absorbed all the smoke you'll need. An unproven theory is that meat will not take on smoke after the outside temp reaches 140˚. I beleve it's true.

Don't know how much each piece of wood weighs - weigh it!. Maybe a recent purchaser can chime in and help with that question

And - Do Not Cook By Time! Cook by internal temp. While you are awaiting you smoker, go out and buy a digital therm. I prefer Taylor or Maverick. It will be one of the best investements you make (besides the Cookshack, of course!).

Good luck!

I weigh my smoke wood on a digital postage scale. They vary in size and weight, but all are pretty close.

Well it arrived today!!

Wow that thing is build like a tank!! I like the bomb proof latch for the door!!

Is it normal it was manufactured a year ago ?

there where a sort of sandy thing all around inside it ?? I cleaned it with some Mr Clean...jokin' just with water!! now it's nice and shiny!!



I'm just a little bit concerned about the wood, there is some sort of greenish little sparkels on most of them ? is this normal ?



and there was a weird bug inside the box of wood I left it outside for the night!!

It won't be shiny for long!

You're over-analyzing everything! I know it's hard not to do with a new toy. This little smoker is easy and fun! Just follow the forum and enjoy!! Welcome to the Club!!

Oh MY! A virgin Smokette! And some poor pig is going to sacrifice his butt (er, shoulder) for her. Let's all pause for a monent of silence...

Let the sacrifice begin!!!

Well it seasoned for 7 hours with 3 chinks of hickory!

now the inside is tinted dark brown !!

next stage...pork butt!!

I witnessed the famous "whhssshhhhhhh" discussed in another topic because I was doing some yardwork next to it!!! quite special!

I installed my Maverick Smoker temp probe to see the temp...quite steady !!

set at 250, it travelled between 240 and 270 and set at 200, it was even more stable between 190 and 220...

I have 3 slabs of back ribs that are just ready!!

quote:

Originally posted by Wheelz:
Oh MY! A virgin Amerique!

I wish!!! it's a Smokette SM008 but still, I think I will be quite happy!!

You are well on your way, Freak. Keep the inside brown, or even uglier! Now you need a big fat hunk of pork butt or shoulder for that second stage of seasoning.