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9 replies

smokette woodbox question (newbie question)

E exit174Member
Does the woodbox need to close completely (I have some larger chunks that let it close about only 85%). I put a brick in my supplied grease pan but there is probably a more elegant solution for keeping the pan from blowing away. Set the thermostat to 250 and seasoning it now with 4 chunks of cookshack mesquite. 55 mins into it so far and my Taylor shows 286 degrees. I did check my Taylor beforehand with ice and boiling water and it was within 2 degrees of accuracy. Ambient outside temperature is currently about 48 degrees.

The little smokette that could Smiler

thanks!
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FM Former Member
quote:
Originally posted by exit174:
Does the woodbox need to close completely (I have some larger chunks that let it close about only 85%).


I don't know about HAVE to, but I'd be reluctant. There is the possibility (just thinking here, no proof) with more air getting to them or potentially grease dripping that you could have a fire.

Just take a hatchet or something and break them into smaller pieces.
FM Former Member
The ashed will cool off, but it can actually take a long time. I'd get a metal bucket to put the ashed in as you dispose of them.

Long time ago, friends took ashed out of the first place 5 DAYS after their last fire, dumped them in a paper sack and a fire started immediately.

Be safe!
E exit174Member
Thats a good idea on the metal bucket. Will hit home depot today.

Went with some cheap chicken breasts for the first smoke. Put the cookshack chicken rub on them and sprayed a little olive oil on them as well. Smoked them at 225 with 6 ounces of hickory. After an hour the breasts had only hit an internal temp of 148. I was already hungry so I pulled them out early and finished them on the grill. The taste was alright but the outside of the chicken breasts were very tough. Are there any tricks of the trade for keeping the outside of the breasts softer in the smokette?

Exit174
FM Former Member
quote:
Originally posted by exit174:
Thats a good idea on the metal bucket. Will hit home depot today.

Went with some cheap chicken breasts for the first smoke. Put the cookshack chicken rub on them and sprayed a little olive oil on them as well. Smoked them at 225 with 6 ounces of hickory. After an hour the breasts had only hit an internal temp of 148. I was already hungry so I pulled them out early and finished them on the grill. The taste was alright but the outside of the chicken breasts were very tough. Are there any tricks of the trade for keeping the outside of the breasts softer in the smokette?

Exit174


You got in too big a hurry. For poultry, turn up all the way and cook until done.

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