Just wondering if anyone else has found themselves in this position.
I got my CS Smokette on Thursday afternoon. I seasoned it all night and began cooking on Friday. The 3.5 pound pork butt that I expected to take 7 hours to cook took about 14. There was little or no smoke flavor on the meat and the absence of flavor from a good mop was noticable. The darn butt almost tasted boiled. The temperature at 200� setting ranges from 202 to 246 -- heck I bought this thing for temperature control. I made a batch of jerky and the pieces near the sides of the oven are brittle, powdery and COOKED, not dried, and the pieces in the center of the racks are a sickly color and no where near dry. I had plans to hang some sausage but I'm afraid the dang thing will screw them up too. Give me my offset any day. It's bigger, I get true smoke flavor, better temperature control, and better product. You guys got a great forum but so far the Smokette is a BIG dissappointment!!!! dchem
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