questions about new unit, please

Howdy,sfent.....This is probably a Stuart question,but I'll start....A wood chunk the size of your fist is usually around 4 oz....As I remember CS chunks were about 2 oz...10 oz. will pretty much fill the woodbox....The breakin is essential to blacken/season the interior walls and set your door seal.....As to the ribs,Smokin' has deveoped a great ribs 101 and there are lots of posts to run a search on...Hope this helps,welcome and enjoy.

Thanks for the plug tom,

Welcome S.

About the smoker looking dirty. I don't know what you mean by dirty. Just give CS a call and they'll help you if that's your concern.

Tom is right. The units are actually made the way they are and according to Stuart, the seasoning helps the unit build up a coating (think Cast iron skillet) and also helps set the seal on the door. You might notice smoke leaking out initially around the door, but the more you use it, the less smoke will seep out.

Tom, great explanation of the wood sizes. I've never figured out a way to "tell" someone how big an oz. is. S, just keep good notes on your wood and don't make the newbie mistake of too much smoke your first time. 1 or 2 small chunks will still smoke 'em.

Check out the Ribs Archive towards the bottom of the main page. That's where we put some of the oldies, but goodies, about ribs after the moderators close a post. That's where you'll find Ribs 101 You'll find others thorugh out the forum, you just have to read each and every post. It's a right of passage.

Howdy again,sfent...Since you will use so little wood over time in your CS,you can get one of those little 1 lb. scales marked in oz....Weightwatchers and other diet programs all use them and you will see them at most garage sales....They are a very few dollars at walmart and work fine for our use. ..You will shortly be able to estimate chunks,but they are handy if you have odd pieces of fruitwood around.

Sure Tom, give him the EASY answer...just weigh it

Smokin

sfent,

Sorry to hear that your unit looked dirty on the inside. I hope that it was just wood dust. That happens sometimes in shipping the wood gets bounced around and produces dust that get on the walls of the oven.

The black handle that you recieved is to remove the woodbox with when it is hot. It will fit slot on the front of the woodbox, and actually allows you to dump the box without touching it. Works really well if you are cooking back to back loads. Keeps you from getting burned.

Stuart

Hey guys my model 50 when it showed up (looked dirty) was what I would call a mess when I opened it. Stu's right....wood dust. Wiped out in no time. Seasoned on the first heating as directed and it's been fine from that point on. Great unit. Wouldn't trade it for the world...well except a bigger model to open a business.LOL