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Smoke Box

FM Former Member
Just got my 008 and have enjoyed reading all of the posts. Here are a couple of "dumb" questions from another newbie.

1. I used 2 pieces of the wood that cam with the 008 to season it last nite. Got my 4 hours of smoke in and then turned it off. When I opened the smoke box, 1 piece had burned completely but the other had only charred black but appeared not to have burned. Is this normal or did I somehow load the box wrong.
2. The chunks from Cookshack are much larger than those I would get from BBQ's Galore. Is an ounce an ounce, or am I better off ordering more wood from Cookshack.
3. Finally, I'm a city boy. The sampler box of wood has 4 kinds in it. How can you tell which is which?

I appreciate any help and based on what I've read from all of you guys, I'm happy to be a new member.
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FM Former Member
Pasadena, Welcome from another New member. I never did get an answer to how to tell which wood was which.Although I think the hickory was evident after smelling. I had unburnt pieces left also. It is smoking well with meat in it so I wouldn't worry about that.Maybe one of the experts can explain to us about determining what kind of wood you have.
FM Former Member
Dont sweat the chunks becoming ash or just charred chunks. Like Kathy said, As long as you are getting the flavor you want that's all that counts.

I did, however, used to have a theory on this before Pasadena blew it out of the water by having 1 chunk of each in the same smoke. I thought that when all I had left were ashes it was probably because of exposing the wood to more air by opening the door more often. And visa versa, when I had charred junks it was because I kept the door shut.

Oh well, its not the 1st time I only "thought I had somthin' figured out.
FM Former Member
1. Wood not turning to ash isn't a problem--you can't really load the box wrong as long as the lid closes.

2. Larger chunks usually last longer. Smaller give off more smoke up front. So an ounce isn't really an ounce.

3. Hickory wood comes in a box marked "Hickory". Other woods are marked accordingly. Wink
FM Former Member
Richard B,thanks for th bark information.It helps a lot. Dennis-UT,the box that comes with the oven when you buy one doesn't have any writing on it .But that is funny-haha-When we learn to read here in Oklahoma I will keep that in mind. Pasadena Fred says Donna told him they send all hickory in that box. They are in Ok too so there was no writing on the box....
FM Former Member
KathyE - Thanks for the support. When I got the 5 pound box with the 008 I looked at the literature that came with it and "assumed" (bad thing to do) that it was the mixed wood sampler. There is nothing on the box that says what type of wood it is. We really can read here in California.

Richard B. and Dennis-UT - Thanks for the response guys.

By the way, cooked for the first time last nite. Smoked italian sausages. 1.5 hours at 200 for an internall temperature of 155. Came out great. Saturday it's ribs.
FM Former Member
KathyE:

Not pre-cooked. We have a meat market here that offers about 40 different flavors of uncooked sausage. I used the hickory because at the moment it was all I had. The sausage really took on the smoke, we've had it many times before but, grilled. We couldn't believe how much better it was on from the 008. My wife had been skeptical about the 008 purchase but is now a believer (mostly).
FM Former Member
Hey, Pasadena Fred,
Just made some fresh Italian Venison Sausage for a friend..I will try to smoke it Saturday.

I usually use Cherry for Italian sausage and will see what happens.

Can you tell me how long and what temp you used to smoke the sausage?..Did you dry the casings first?

Dave
FM Former Member
Dave:

I set the 008 temp at 200, used 2 oz. of Hickory and used a remote probe (polder)thru a sausage on the top shelf. In total I cooked about 5 pounds and the probed sausage to an internal temperature of 155, based on instructions I found in an old forum item. I didn't dry the casing but I'm not even certain what that means. I bought the sausage from a market, already made, and just stuck it in. It really came out great and took on a lot of the smoke.

Is drying the casing something you do when you make the sausage yourself? If not, and I should have done it can you explain what it is.

By the way, the recipe called for 1.5 hours but mine got done in about 1.25. However., it's been very hot here so the outside temp was about 95.

Thanks,

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