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Hello all, my smokette came yesterday and I am seasoning today. I am having trouble getting smoke. I have found that by chopping my wood into smaller chunks and putting it in the very bottom of the wood box it smokes well. Even though I don't mind doing this, I thought the wood was supposed to go in the upper part of the wood box under the hinged lid. Ideas?
Thanks in advance for any help

Lon

Smiler Smiler
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Are you using the Cookshack wood that was sent w/the smoker or you're own? The only thing I can think of is, you're own wood isn't ready yet....?????

What you are looking for is, a steady stream of smoke coming out the top of the cookshacks vent hole. That is how it does it when I use the CS wood.....?? Hope that helps...
Lon,
You are correct, the wood goes into the box under the hinged lid. I wouldn't put the wood under the box, it may cause damage to the eletrical element.

What condition was your wood after you were not getting smoke? Was it burnt or the same as when you put it in? Did you check the temp. of the smoker? The only thing I can think of is that the smoker's element or thermostsat may not be operating properly and not getting hot enough. Sound like another question for customer service...Give them a call
Big Grin
I'm not putting it under the box, but on the lower portion of the box, under the vented tray in the box (sorry if that doesn't make sense, but I can't think of any other way to describe it). The wood got slightly dark only. I checked the temp and it seems to be heating and holding temperature just fine. I put the loin in just a little bit ago, with 3 pieces in the lower part of the box and 1 piece in the upper vented tray under the lid. Will check the condition of that piece when the loin is done.

Lon Smiler
Danger, Danger, Danger. You are setting your self up for a fire. Chances of starting a fire with wood in the heating element chamber is high. Secondly, the wood is cut in 2 ounce pieces, your using 8 oz. for about 6 pounds of meat. 2 oz. would be plenty. My guess is your meat will be way to smoked. Finally, it's not the visual smoke that gives the taste. I burn wood in an off set and when I don't see smoke, I know fire is just right.

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