smoke flavor

Luckily,the 260 is one cooker where you can control your smoke.The down side is it can be easy to add too much smoke.

Tell us about your wood and maybe we can help.
How much,how old,what kind,when added.Of course,what level you are used to will have something to do with it.

Well the wood I'm using is hickory I buy it from a guy that cuts it up himself into chunk . Maybe that's my problem? I'm new to electric.smokers so I'm in need of all advice. Also is charcoal the best way to get or help with smoke ring. Thanks again. Oh I also filled the smoke box up when I started the brisket

A full woodbox producing too little smoke flavoring sounds like you had some green wood. 2-3 chunks of seasoned wood totaling 4-6 oz should be plenty. I'd use at least 6 oz with a large cut of meat like brisket. But like Tom says, you should be concerned with adding too much smoke flavor. Pick up a package of wood chunks from a barbecue store, home depot, online or from Cookshack and use that while your other chunks age some.

You say you filled the wood box full,did all the wood burn to ashes.if it did I would think it would be over smoked. Maybe even have a bitter taste.

Well the wood I'm using is hickory I buy it from a guy that cuts it up himself into chunk . Maybe that's my problem? I'm new to electric.smokers so I'm in need of all advice. Also is charcoal the best way to get or help with smoke ring. Thanks again. Oh I also filled the smoke box up when I started the brisket

The woodbox in your cooker should hold enough hickory chunks to totally ruin a full load of packers with a creosote taste.

Like the experienced cooks above suggested,maybe call Cookshack and have them get you out a fast trial box of hickory,along with anything else you may need to supplement your cooks.

They will not be dried out,but dried enough.They will come with good sized chunks to add approriate amounts.This way you will know you have good wood.

Possibly your vendor is getting kiln dried wood from a furniture maker?If so,you will never get enough smoke.

I assume the cooker is broken in and has blackened walls,kinda like an old iron skillet?

If broken in,it often will provide enough smoke for chicken without even adding wood.

The 260/160 can almost smoke with dried branches picked up along pasture fields out in the country .

Reference "smokering".Is it something your customers require,as it has nothing to do with flavor?
As to charcoal,for some reason Kingsford regular seems to historically be the brand that is effective.You should be able to load about a half pound of good hickory chunks and a couple Kingsford briquettes at the start of the cook and maybe another 3-4 oz chunk of hickory about 2/3 way thru the cook and handle all your needs.

let us know .

So,

We'll help you through this (we're here to help).

morningflyer asked the right question.

Did you fill it?
Did it all burn up?

If this was fresh (green) wood, it may or may not smoke.

We need to know what you saw after the smoke.

Keep in mind, the wood is NOT for heat it's only for smoke, so a little goes a long way.

How big was the wood? It should be in chunks, and go for 1 to 2 oz size (about the size of a woman's fist). Weight it the first couple of times.

That way, once it's sized, you can decide if 2/4/6/8 or more ounces is what you need.

You want them to look like they burned up (total ash) or little chunks of black lump.

If it's not burned, then that's an issue.

Thank you guys for your replies. Sorry it took me so long to get back, just been busy. okay the wood is all ashes after the smoke, and the meat looks great. I just dont taste the smoke as much as i would like. Ive messed with the oz of wood from 3oz to 6 or 7oz. Ive used different brands of wood chunks from local places like lowes, or ace hardware. Should i give the inside of the smoker a good cleaning, Im just lost for how to get more of the taste of hickory. Thanks alot guys..

Split the 7 oz of wood into 2-3 pieces. Or use several 2-3 oz pieces. Or use several larger pieces. You'll get more smoke (and still use less wood than other smokers).

Looks like you like a heavy smoke profile. My water smoker produced a heavier smoke flavor, but I used to load it with several chunks of wood (or more) right next to the element.

I personally would definitely NOT give the inside of the smoker a good cleaning. This build up adds to flavor and help seal the door area. I usually only lightly scrape off anything that gets flaky.

Looks like it was already suggested u try more wood, maybe try preheating the smoker before you put the food in so it starts smoking nice and heavily. I don't know which models of CS smokers make a smoke ring in the food, but I know I don't get one withe the 025. Maybe you are used to eating products from a totally different type of smoker. I don't know enough to comment on the specifics of that though.

I am sure with all the experts on here you'll get there eventually.

Vicki

If you have questions about your wood source, as to if it is dry or not. Take the pieces you have cut and take them in side your house. Depending on if your running the heat, the lower humidity will dry the wood out to the point were it will smoke well.

The smaller pieces will dry quickly. And if it is really green. You could put the small pieces in the oven to dry them out. But don't get them too dry. They will then burn up too fast and not give the smoke your looking for.

RandyE