smoke

Could be, or it might sound a little fast.

A chunk that is all intact that weighs 2 ozs should last a little longer, but if you put in 4 chunks that total 2 ozs it could burn up that fast.

Have you checked the actual temp of the smoker at 225*?

Wood that is a little old will burn up rather quickly.

my wood is pretty old but it still works ok .

When i put in two ounces (2 1/2 most likely -- I do weigh the wood) I get 2 1/2 to 3 hours of smoke in my 025. The wood pieces are always about 1 ounce or less. I use pecan wood almost all the time.

quote:

Originally posted by dennis0317:
2oz wood in sm009 at 225 only lasts for about 45min , is this normal, im using 1 piece of wood

You may be getting thin blue smoke and not know it. If you are smoking after dark shine a flashlight on the top vent and I'll be you'll see faint line of smoke. What you want for good flavoring is a thin blue smoke, not billowing white smoke.

quote:

Originally posted by JC123:
my wood is pretty old but it still works ok .

I have some old wood and it works OK...

thats what im saying bud .

MAINEiac has a great point.

It's not what you see, and not really what you don't see, there ARE two different kinds of smoke.

KEY is how it tastes to you.

quote:

Originally posted by JC123:
thats what im saying bud .

I'm just agreeing with you

Dennis does not mention the type of wood he used. Wouldn’t density of the wood play a role here?

My wood turns to charcoal in 30- 40 minutes. I'm using 2 year old 1*1 pieces of wild cherry with very little bark. About 30 minutes after starting the smoke I've noticed that there is no smoke, when I check the wood it's black charcoal. Is this natural or am I doing something wrong?

I don't think you're doing anything wrong. With the older wood, you may want to use 2"x2" wood cubes to see if that doesn't smoke longer.

In my cs 025 I cut my wood chunks (Pecan) to 3/4 to 1 oz on a band saw (I do weigh them). I hardly ever use more then 3 oz of pecan on a smoke. The wood turns completely into white ash.

dennis0317: My first inclination when I got my SM0025, is that it should smoke like a "coal-fired train" as long as I am cooking. I actually recorded, in my logs, periods when I saw smoke. I just don't worry about it anymore, because the food always turns out with enough smoky favor for me. In fact, if anything over time I have cut back on the amount of wood that I use. After the smoking appears to have stopped, fan your hand over the top vent hole and smell..the smoke is there.