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8 replies

Wood does not smoke well

F fatperogyMember
The wood in my CS Smokette does not turn to ash after a long (12 hour) smoke but remains as a black chunk of charcoal. I do get some smoke early on in the cooking process but after about an hour or two, the volume of smoke disappears. I am using Hickory, Apple and Cherry chunks from Cookshack and cooking at a temp of 225. I am storing my wood in a garden shed. I don't use the Smoker very often but this seems a bit unusual. Is it possible that the wood is too dry or too damp. Comments and advice would be appreciated.
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FM Former Member
Welcome aboard FP.
I don't have a CS, but in past experiences, the chips/chunks still will give off flavor after the smoke is gone.
The FEC smokes when it first starts and then settles down into a thin blue, almost invisible, smoke.
I have a gasser that does what you are speaking of and always get good flavor.
I'll let an owner chime in with their expertize.
Good luck.
F fatperogyMember
The heating element in my smoker does not touch the box and I am a little surprised that it should be touching. Would this not draw a lot of heat from the element and make it more difficult to heat the smoker? This would certainly be an easy solution.
quote:
Originally posted by WayneB:
Make sure the heating element is touching the wood box. If it's not, bent it up a little so it is touching the wood box.

Wayne B
FM Former Member
quote:
Originally posted by Fat Perogy:
The wood in my CS Smokette does not turn to ash after a long (12 hour) smoke but remains as a black chunk of charcoal. I do get some smoke early on in the cooking process but after about an hour or two, the volume of smoke disappears. I am using Hickory, Apple and Cherry chunks from Cookshack and cooking at a temp of 225. I am storing my wood in a garden shed. I don't use the Smoker very often but this seems a bit unusual. Is it possible that the wood is too dry or too damp. Comments and advice would be appreciated.
FM Former Member
I had the same problem after the first try.Today I just figured how to avoid it. I live in a seaside community, I figured dampness was my problem.just before I start the smoker I put the chunck of wood in my microwave for 45 seconds, it just starts to smolder , I then quickly place it in my smoker which is already started and off it goes.Did bacon today in 28degree weather, perfict and lots of smoke until the end.

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