New/Old Smoker

[Qczar]

I first bought this thing about 7 years ago at a flea market for about $10. Brand new in the box with everything, including instructions. I gave it to my father as he has perfected smoking salmon and seelhead for many years, always giving me a nice piece to eat. But he never got a chance to get into using this smoker, so I got it back. NEVER USED/BRAND NEW, I figure I would cook a turkey today using John Henry Chicken Jerk Seasoning.

When I carefully read the instructions of the smoker, it simply says to use just a few pieces of small blocks of wood for a 8hr cook. Seems like a awful small amount and I increased it by about 3 times, adding more amounts as it cooked.

Anyone with experiance with this kind of electric smoker? Amount of wood to use? Temps/Time? The instructions say 'Charbroil H2O Smoker'. Nice sized at 3' tall and 16" dia.

Still cooking, drinking McSorley`s and some Hacianda Sotol, making a stuffing, getting hungry.....................

[Hal4UK]

I used to have a Smokin Tex (Cookshack knock-off).
Same principle, just insulated.

They were NOT kidding about just using a small chunk or two.
(don't ask how I know...)

Hope your bird doesn't get too smokey ;-)

[IamMadMan]

Too much wood can give you a bitter taste if the wood smolders white smoke.

Let us know how it turned out, hoping you had favorable results..

[Qczar]

Yes, you fella`s were correct. It did come out on the smokey side and a bit bitter. I could have pulled it out sooner too. I know one thing, next whole bird I do that has a pop-up therm guage, I`m pulling it out. I don`t need the distraction of wondering if it will go off.

I`ll try it again when the time comes with some better knowledge.

Thanks

Originally Posted by Hal4UK

I used to have a Smokin Tex (Cookshack knock-off).
Same principle, just insulated.

They were NOT kidding about just using a small chunk or two.
(don't ask how I know...)

Hope your bird doesn't get too smokey ;-)

---------------------------------------------

Too much wood can give you a bitter taste if the wood smolders white smoke.

Let us know how it turned out, hoping you had favorable results..
__________________
Humphrey's DownEast Beast W/BBQ Guru

[IamMadMan]

Originally Posted by Qczar

Yes, you fella`s were correct. It did come out on the smokey side and a bit bitter. I could have pulled it out sooner too. I know one thing, next whole bird I do that has a pop-up therm guage, I`m pulling it out. I don`t need the distraction of wondering if it will go off.

I`ll try it again when the time comes with some better knowledge.

Thanks

We have all made the same mistake at some point in our life, just a lesson learned, and move on to the next cook with your new found knowledge.

[Hal4UK]

Originally Posted by IamMadMan

Too much wood can give you a bitter taste if the wood smolders white smoke.

Qczar, re-read what IAmMadMan said (it's quite true)...

That's why, when cooking with wood, most folks either burn the wood to coals and then add to the cooker, or they use a small hot fire with all the oxygen it wants.

So, think about how these Gurus and Stokers work; if the temp drops, they blow a enough air (oxygen) to stoke the fire and bring the temp back. Unfortunately, that also means that, when the fan isn't blowing, the fire is just smoldering. If there's non-carbonized wood (not charcoal -- just plain old wood) in there, then that wood is smoldering white smoke.

In general, this is not a good thing. The only smoker I can think of that this really works ok in is a Stumps, because that white smoke has to travel back through the hot coals (burning off the nasties) before it reaches the cook chamber.

Anyway, the reason I'm doing all this thinking out loud...
I never thought about this when I had a Smokin Tex (so I don't know -- just an idea), what if you used a couple of pieces of lump charcoal in there instead of wood?

Just a thought.