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.
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?
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.
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