Tomorrow is the Day!

Former Member

Received my Smokette 009 today and did the seaoning thing. Six hours at 250F with three pieces of CS hickory. It was still smoking at the end. I checked the temps, and it was at 260F after the first hour and then fluctuated between 230F and 296F.

I put CS Rib Rub and Chicken Rub on 3 slabs (8 lbs., after removing the back membrane (more work than I expected.) Tomorrow morning they go in the Smokette. Based on everything I have read here, I expect an unqualified success!

I'll give a report (hopefully with pictures) when done. Thanks to everyone on this forum for the great information.

5/27/089:24 PM

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Former Member

Just remember to go easy with the wood. I wouldn't go over 2oz. It's always better to be saying "I think they need a bit more smoke" than "I can't eat these because they taste like creosote".

Hope you have a great bunch of ribs coming your way!

5/27/089:53 PM

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Former Member

Using too much wood on your first load is a common mistake. Crony is right -- start with a small amount and adjust it upward in subsequent loads if it's not enough smoke for you.

5/28/089:24 AM

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wheelzSmmmmoooookin'!

Amen to Crony & Donna! My fisrt ribs were nearly un-eatable due to too much smoke. Very biter. Ease into it and you will quickly catch on. Looking forward to your report!

5/28/089:49 AM

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Former Member

hey all..im a newbie and still waiting on my delivery of my amerique...soooo psyched...in reference to your answers of "not too much wood" you say 2 ounces...roughly what doest that work out to in the CS chunk equivalent..is chunk 2" by 2" .thx

5/29/0810:15 AM

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tomMember

That'll work.

5/29/0810:55 AM

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Former Member

Congrats on the wise choice of the AmeriQue. I love mine. Good luck.

5/29/087:21 PM

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Former Member

quote:
Originally posted by bdfeen:
hey all..im a newbie and still waiting on my delivery of my amerique...soooo psyched...in reference to your answers of "not too much wood" you say 2 ounces...roughly what doest that work out to in the CS chunk equivalent..is chunk 2" by 2" .thx

It may sound goofy, but it really does help to weigh the chunks. I use a cheap food scale like this one.
http://www.amazon.com/Salter-16-Ounce-Scale-Storage-Con...id=1212112905&sr=1-4

I use long pieces for longer cooks so I just lay them across the little cup. I got a nice one in the kitchen, but this one hangs right with my wood and smoker.

2oz is a little closer to 1.5 inch by 1.5 inch if you're not going to weigh it.

5/29/089:04 PM

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taktezTo err is human, to smoke is divine.

No, Crony, weighing your wood doesn't sound goofy at all. Eyeballing chunks can be deceptive and the difference between 2 ounces and 3 ounces = 50% more wood. That can be significant when cooking ribs. I always scale the wood.

5/31/081:52 PM

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brewbekMember

quote:
Originally posted by TaktEZ:
No, Crony, weighing your wood doesn't sound goofy at all. Eyeballing chunks can be deceptive and the difference between 2 ounces and 3 ounces = 50% more wood. That can be significant when cooking ribs. I always scale the wood.

Ditto that, I always weigh mine too. Don't think I have ever used more than 3.5 oz.

6/3/088:06 AM

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