Smoke Generation time in Model 55

Scott,

You should have smoke being generated for 6 to 8 hours. Give me a call at (800)423-0698 so we can determine which woodbox design you have.

Thanks,

I had the same problem the other day
I did a butt bacon .. with cherry wood .. first time try .. with cherry .
Cooked it for 3 hours .. the meat was not smokie at all �. I opened up the wood tray only to find the 3oz of wood I put in there after cutting it up into a few chunks were still there all black & charred ..

I have the cookshack model 008
This has happened before however not like this .. at times i may have a few left over pieces of wood
Temp was at 200 ..
150 for 35 minutes
then 200 for about 2 hours

I have a model 55 and recently purchased a model 150.
The 55 starts producing smoke 30 minutes after startup and continues to smoke for at least 6 hours or longer and the 150 produces smoke within the first five minutes and last only about an hour and stops. Then it turns to what I'll describe as steam and that last the whole cooking time. The way I check for the presence of smoke is place my hand over the vent and then smell my palm. With the 55 I can smell hickory for at least 6 hours while the 150 smells more like steam after 1 hour. But, I'll have to say I've not seen any difference in the the way the meat turns out from one unit to the other. I will close by saying I love my 55 but this 150 is out of this world. I would urge anyone thinking about purchasing a CookShack smoaker at least look at the 150 the extra features are well worth the extra money. And then you can forget about capacity. I will make one comment about internal temp. Stop worring about it My cook time and results have always been the same.


RDB

Interesting...

I typically get smoke soon after cranking up the 50, as long as I go past 175 or so. Doesn't last all that long, just maybe the first 2 hours or so then I get the steam and smell the meat and drippings but not smoke. At the end of the cook, I usually have charcoal, but not ash.

I always assumed this was normal...?

My 50 does the exact same thing as Joe Guy's. Thought this was normal too. Smoke flavor is strong enough. I would think 3-6 hours of continuous smoke in a 50 would taste like a house fire. The way this unit operates and the smoke amount is perfect.

I've been away from the computer for several weeks so my response is late. I have a 55 and can see smoke for 2-3 hours. Never put a clock on it to be specific. Smoking ribs or butts @ 225 uses all the wood in the box and the smoke is in the meat. Six hours of smoke may be overwhelming.