Wood Chip Question

When your smoker is cool, place foil over the lid portion of the smoke box and over the entire floor. A roll of the heavy-duty foil works best. The purpose of the foil is to make clean-up easier--nothing more. The picture below links to one of this forum's member's site, Mainely Dave, and shows how to place the foil:



Most people add wood just at the beginning of the smoke. The smoke you can see is usually dirty smoke--the perfect smoking smoke is clear or blue. Smoking is about adding the right amount of smoke flavoring at the right time. Too much smoke and your barbecue will be bitter. Just follow the recommended amounts for wood, adding more on subsequent smokes if desired, and it will come out perfect.

The best way to test whether your meat is done is not by time but rather temperature of the meat. Use an instant-read thermometer, trying to minimize opening the door. Most people use digital thermometers with temperature probes that allow you to place a probe in the meat, run a wire through the top vent hold, then plug into the digital base thermometer. Most also have a remote unit that you can carry around the house to monitor the temperature of the meat. That way it's always done just right. Here's a link to one, http://www.thegadgetsource.com/011502013733.html

If you look at Smokin's Guides they will recommend the cooking procedures for the most common barbecued meats. You can also search the archives for more info from Cookshack owners.

Last, if you still have questions, post them here. Good luck.

Hey just89148, Welcome to the forum and congrats on your new smoker!!!

Don't worry about not having constant smoke. You'll find that it's way easy to over-smoke meat. Two to four ounces for that first butt is plenty. You'll find these units very efficient when it comes to using wood. Not much needed!

The foil on top of the woodbox is to keep you from having to clean it. No, it will not hinder the flow of the smoke. Get yourself a digital thermometer and take that butt to about 195 internal, let er set for a few and pull it. You'll love what you've created!

Do a lot of reading. Make sure you read the Lessons for new users and SmokinOkie's 101's There's a ton of info there. Read, read and read some more. Don't be concerned about asking questions. There's a bunch of great and very helpful people here all willing to lend a helping hand.

Good luck with that first smoke and remember to tell us about it!

Thanks you both for the help full info. I really appriciate it.

Just89148.. You mention wood chips. Are you using chips or the bigger chunks that we get with the unit.. or available at Wal-Mart, BBQs Galore, etc? I have a lot of chips that I use with my Lil Chief and have used in an aluminum foil packet in my Weber.. I've not tried chips/flakes in the CS.. and they would burn up fast.

If you are using chunks.. it is natural for them to be consumed.. or mostly consumed. I've had nothing but ash left over.. to larger pieces of charcoal.. guess it depends on the wood, time, etc. If pieces of charcoal are left over.. I just leave it in the smokebox and add more wood for the next smoke.

Above comments are right on.. I've actually weighed my chunks.. noted it in my smoking notes.. and adjusted up/down as necessary for my taste.

Oh yah.. welcome

Dennis, Thanks for the link and info for the thermometer. I "googled" the model number and found one at an ebay store for $29 including shipping.