My Dad bought a SS Smokette from Cabela's several years ago. He liked it so much he gave my brother and I each one for Christmas about 3 years ago.
I'm ashamed to say I've really just started using it a lot this year, but I'm struggling! I've seasoned it (2 different smokes: pork butt and straight pork fat). I'm using foil over the firebox and on the bottom (with drain hole poked out). I'm not using to much wood (actually weighing it). I'm using a thermometer and NOT opening it (except with ribs). Still struggling.
My meat is taking WAAAAYYYYY to long to cook!!! For instance, cooked baby backs today. 2 slabs, each weighed between 2.75# and 2.9#. Started with meat down. Set temp at 235*. Checked them at 3 hours....not close. It's now been 6 hours and they still aren't done?
Did 2 beer butt chickens last week.....they were small enough that both fit side x side on the same rack. Put my thermometer in an inside thigh. 10 hours in the smoker and I finally gave up and finished them on the grill!
6# pork butt 1 month ago took 12 hours at 235*....
I've checked my internal temp with 2 of my remote thermometers and they both say that my dial is pretty close. Help!!!!
EDIT: I forgot to say, that all of it has tasted GREAT! Just can't wrap my head around how dang long it's taking.