Where to Place a Smokette

It would be very easy to redirect the smoke it comes out of a small hole which you could run a pip outof the porch Like the old pot belly stoves

I live in a townhouse with a No Cooking on patio rule. It produces very little smoke and quickley disappears. Nobody has complained yet.

Mr. Bones,
my smokette sits on the back porch under a patio cover. I have considered enclosing part of the area. I get enough smoke when I first crank up that it would be a bother an enclosed area. My .02cents and consideration is a cheap kitchen vent a hood and some flex duct(bought at home depot or lowes) just mount the vent a hood about six inches above the smokette it should do the trick. By the way on the modification of the "exaust" port on the smokette, I have been cautioned against making any extentions as it would change the dynamics of the design and could void the warranty or worse. Once the vent is installed, you have the beginnings of a backyard kitchen, now you can fry fish, chicken and taters under that hood..

Welcome Mr. Bones,
As a former barrel smoker I can tell you that first of all...you will not be using as much wood with your smokette.
And the wood that you do use will probrably be gone after the first half of your smoke.
I have my smokette sitting in a two car garage that doesn't have a garage door and it sits on topp of a 4 drawer Craftsman roll-around tool box. I love the smell of the smoke and it doesn't seem to be damaging the inside of the garage in any way.
In my opinion , a smokette will fit anywhere you put it (as long as it is outdoors) . attatching hardware to the top smoke vent does void the warranty , and there's no telling what it may do to the performance of the smoker...I would go ahead and place it where you want , and if it doesn't work out , you can go from there.......Good Luck

By partially enclosed, do you mean a screened in porch or is it open to the outside? I don't have a smokette, but have the 55 and in either situation mentioned above, I think you can use the smokette on the porch with no problem. Cookshacks don't have a lot of smoke coming from the top vent. You can't use it "inside" without proper venting, but on a covered porch open on one side or a screened in porch, I don't think you'll have any problems.

cbear, my back porck is under roof and walled in on three sides with the stairs side open to the outside. The size is about 10 x 10. I was just looking for some idea as to how much smoke I can expect out of the Smokette, because my barrel type wood burner smokes like a locomotive.

I appreciate all of the responses and look forward to getting my unit cranked up.



Mr. Bones

Much of the time you will have to hold your hand above the vent hole to be sure it is on.

Lots of folks leave them by the side, open door of their garage and let it waft out.

I think Smokin' may use a small fan by the bigger cookers in the garage,just to be sure it wafts outdoors.

Mr. Bones, I don't think you'd have any problems with too much smoke where you plan to locate your Cookshack. Try it and see, and with the roof over it, it should be safe from the weather.

The covered portion of my back porch is 20' wide by 7' deep with a french door to the house on either side of a central chimney. To keep the smoke from penetrating the tight and properly installed door seals into the house I had to position the smokette at the edge of the covered portion of the patio.

My initial smokes were within a few inches of the brick chimney and 2' from the doors and hickory smoke smell kept getting into the house. Seems the smoke filled air would not spread out fast enough.

I've not had a problem once I moved the smokette out to the edge (but still protected from rain) of the patio while smoking.

FYI...I keep the smokette on a $40 cart (see previous thread) sold at Sam's which puts the vent at chest height while my patio roof is at 9'. Being close to the house might not be a problem if I used smokette at floor level.

Hope this helps.

A little smoke goes a long way in the house - maybe some came in if you opened the door to take a peek? Might try a fan to blow the smoke out into the yard. Of course then you'll have neighbors comin' round for a plateful.

My smokette came yesterday and tonight I am seasoning it for about 6 hours. The small stream of smoke coming from the vent seems to clear well and not linger by the door to the kitchen. I did go out to check on it and left the door open for just a moment and set the kitchen smoke alarm off. The Smokette seems to have found a home.

Mr. Bones

I would love to hear from the Cookshack designers if they have looked into any vebting by making some modification to the top port. Maybe they can make a kit that will open the hole up a little bigger since the tubing coule reduce the flow out of the smoker since it has such a clean exit ability now.

Hmm, I would try this out if I had a hydrometer that could take the heat. I am not about to waste about $300 in meat to test. That's just mean to the animal.

Food for thought though. Maybe there is a place that I can get a hydrometer that can take the heat and test this.

You can't reduce the airflow by affecting the vent size, etc. For the larger CS's, the commercial versions, they make vent hoods (like for your stove) that draw the smoke out.

It would be simple enough to add a vent hood over a smokette and vent to whereever you want.

Me, for my SM on the back porch, I just get one of those 9.95 fans and blow the smoke where I want it to go.

Smokin'

I guess I would like to revisit this topic.

I am building a unit to house my smoker and Grill(crown verity bi-36)

But, if you look at the link on the pic, I am not goint to use simple materials. I will use top notvh wood and enclose this puppy.

So, the unit will sit inside the station(box). What will be above the unit will be drawers. No reason why I couldn't just let the smoke just vent out but I would like to direct it out.

So, now the issue. Would a 45o or 90o angle and about 8 inches of pipe affect the air flow out? Will the food become too moist? Will the food take on too much smoke?


I guess the only bad that I can see come from this is 1. Smoke will not excape at the rate it is now. 2. The moisture will bild up a little more and cose some food taste to turn.

the good thing I guess is that the heat will not vent out as fast but at the rate listed of about 72 cents per 12 hour cood on the model 009, it doesn't do much for the wallet.

Can anyone from C/S design team chime in? Should I ask this question directly? Donna, are you listening??

Somkinokie? Any testing done in your C/S Q' life?

my back porck is under roof and walled in on three sides with the stairs side open to the outside. The size is about 10 x 10. I was just looking for some idea as to how much smoke I can expect out of the Smokette, because my barrel type wood burner smokes like a locomotive.

I just went through all my barbecue pictures and can't believe I didn't have a picture of my Elite while it was smoking. The Smokette puts out very little smoke, especially compared to a wood burner.

I got on the internet and found this video on how to use a Cookshack. You don't have to view the whole video since the part with it smoking with the door closed is at the very end. Looks like the video shows the Amerique, but the Smokette will produce similar smoke.

Very little smoke except when the door is opened at the end. My smoker sits on the patio under a solid patio cover within a couple feet of the house. Three years with no effect to the house or cover.

Do not "attach" anything to the smoker to vent it out. There is so little airflow (by design) that if you restrict the size, it may not have a way to push it up through a vent. That's a CS recommendation.

We can probably help figure something out, but the above would be my first concern.

Maybe put a low volumne PC fan a few inches above to draw out the smoker. Keep it simple