עָטִין
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 08-31-2013, 02:27 PM   #1
Qczar
Full Fledged Farker
 
Join Date: 02-10-04
Location: NorthEastern, PA
Downloads: 0
Uploads: 0
Default New/Old Smoker

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.....................
Attached Images
File Type: jpg IMG_6144.JPG (38.3 KB, 268 views)
File Type: jpg IMG_6145.JPG (38.3 KB, 265 views)
__________________
THANKS SCOTT! ( KCquer )

- Char-Broil / Bandera Smoker & Al`s Basket
- Lynx / 27" Freestanding Grill & Sideburner
- Wally World / Turkey Fryer & Fish Basket
Qczar is offline   Reply With Quote


Unread 08-31-2013, 02:40 PM   #2
Hal4UK
On the road to being a farker
 
Join Date: 08-28-13
Location: Springfield, IL
Downloads: 0
Uploads: 0
Default

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 ;-)
Hal4UK is offline   Reply With Quote


Unread 09-01-2013, 07:44 PM   #3
IamMadMan
Babbling Farker
 
IamMadMan's Avatar
 
Join Date: 07-30-11
Location: Southern New Jersey
Downloads: 0
Uploads: 0
Default

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 is online now   Reply With Quote


Unread 09-02-2013, 05:54 PM   #4
Qczar
Full Fledged Farker
 
Join Date: 02-10-04
Location: NorthEastern, PA
Downloads: 0
Uploads: 0
Default

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

Quote:
Originally Posted by Hal4UK View Post
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
__________________
THANKS SCOTT! ( KCquer )

- Char-Broil / Bandera Smoker & Al`s Basket
- Lynx / 27" Freestanding Grill & Sideburner
- Wally World / Turkey Fryer & Fish Basket
Qczar is offline   Reply With Quote


Unread 09-02-2013, 07:42 PM   #5
IamMadMan
Babbling Farker
 
IamMadMan's Avatar
 
Join Date: 07-30-11
Location: Southern New Jersey
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Qczar View Post
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.
__________________
Humphrey's DownEast Beast W/BBQ Guru
IamMadMan is online now   Reply With Quote


Unread 09-03-2013, 11:27 AM   #6
Hal4UK
On the road to being a farker
 
Join Date: 08-28-13
Location: Springfield, IL
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by IamMadMan View Post
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.
Hal4UK is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 05:17 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.