how often do you change the wood chips? I've been doing it once an hour and I never see any smoke, maybe it only smokes 30 min and I'm not seeing it
2072711
Before you put any meat in the smoker set it to max temp. Let it get up to 300 degrees and set it there until you see the smoke rolling. Then put your meat in and drop your temps to the set point you want. I mostly only put more wood in every 3 hours or so, but once you have it smoking at the start then you get good smoke throughout. Another thing I have found is that if you have it heavily loaded with meat then you have to also add more water when you add the wood. Mostly, I have it lightly loaded and I don't have to mess with my water. Another tip is to make a aluminum foil tent over the wood. Good luck Before you put any meat in the smoker set it to max temp. Let it get up to 300 degrees and set it there until you see the smoke rolling. Then put your meat in and drop your temps to the set point you want. I mostly only put more wood in every 3 hours or so, but once you have it smoking at the start then you get good smoke throughout. Another thing I have found is that if you have it heavily loaded with meat then you have to also add more water when you add the wood. Mostly, I have it lightly loaded and I don't have to mess with my water. Another tip is to make a aluminum foil tent over the... » Read More Before you put any meat in the smoker set it to max temp. Let it get up to 300 degrees and set it there until you see the smoke rolling. Then put your meat in and drop your temps to the set point you want. I mostly only put more wood in every 3 hours or so, but once you have it smoking at the start then you get good smoke throughout. Another thing I have found is that if you have it heavily loaded with meat then you have to also add more water when you add the wood. Mostly, I have it lightly loaded and I don't have to mess with my water. Another tip is to make a aluminum foil tent over the wood. Good luck « Show Less
2072712
I fill the chip container entirely full every time we smoke, have never had to refill during a 6 hour smoke time. ecp
1449114
Yes, I've used both chips and chunks-works fine. Chunks are better for longer smoking time. I also put a lump or two of regular charcoal in there (it is supposed to help create the smoke ring on the meat). Be conservative with the wood chips/chunks-(it doesn't take as much as you think).
586578
Just stay with the directions per the amount of finely ground wood chips to use, and learn to bring the heat up to medium or so to start the smoke, but then back the heat down to the desired temp to do your cooking. DO NOT attempt to use the unit on a ceramic cook top; our cracked and it cost $400 to replace it. I use a separate hot plate.
1255047
I have had my machine for almost a year....no smoke whatsoever....have you followed instructions?
1881183
None. This is a smoker box for wood chips, not an actual smoker. You would us this with a grill.
96170
I place it on one side of the grill grates over high heat. Well-soaked wood chips or chunks will smoke like crazy after about 10 minutes. I just smoked three racks of ribs yesterday with chunks of apple. I wouldn't bother putting it on the flavorizer bars.
1592230
No. Not for wood chips. Wood chips should go in a metal box close to or on top of the heating element. I use this for smoking various vegetables (try roast/smoking fresh asparagus rubbed with a little olive oil and hint garlic . . . better than what I remember about sex.) and a few other things where you want to smoke things that might fall through a normal grate. NOT good for smoking fish...the fish sticks and is nearly impossible to clean. I threw mine on an ant hill for a couple of days and let the bugs clean it. Could have put it in a fire and burned it off, but didn't want to chance warping it. Works good for strip jerky but not for ground jerky. No. Not for wood chips. Wood chips should go in a metal box close to or on top of the heating element. I use this for smoking various vegetables (try roast/smoking fresh asparagus rubbed with a little olive oil and hint garlic . . . better than what I remember about sex.) and a few other things where you want to smoke things that might fall through a normal grate. NOT good for smoking fish...the fish sticks and is nearly impossible to clean. I threw mine on an ant hill for a couple of days and let the bugs clean it. Could have put it in a fire and burned it off, but didn't want to chance... » Read More No. Not for wood chips. Wood chips should go in a metal box close to or on top of the heating element. I use this for smoking various vegetables (try roast/smoking fresh asparagus rubbed with a little olive oil and hint garlic . . . better than what I remember about sex.) and a few other things where you want to smoke things that might fall through a normal grate. NOT good for smoking fish...the fish sticks and is nearly impossible to clean. I threw mine on an ant hill for a couple of days and let the bugs clean it. Could have put it in a fire and burned it off, but didn't want to chance warping it. Works good for strip jerky but not for ground jerky. « Show Less
1247084
You can use the smoker in the oven, especially if you need to cook the meat longer or at a more intense heat. As for using wood chips, I would not recommend it. The of liquid smoke rather defeats the use of a smoker of any kind, does it not?
1589977
Not at all normal! Unless you have spent (reused flossine) in the hot plate. Other than that I can't see a reasonable explanation for it to smoke. I used mine for the second time two weekends ago for a corporate event and works great. The only thing that was problematic was a bit of flossing build up on the upper lip of the hot plate (just shut down, wait for the plate to cool and peel of; the manual states to shut off the unit at least every hour for a few minutes or if you have a lull in customers shut of the Controller). Sorry not much help for question but definitely have a qualified technician diagnose for you. Not at all normal! Unless you have spent (reused flossine) in the hot plate. Other than that I can't see a reasonable explanation for it to smoke. I used mine for the second time two weekends ago for a corporate event and works great. The only thing that was problematic was a bit of flossing build up on the upper lip of the hot plate (just shut down, wait for the plate to cool and peel of; the manual states to shut off the unit at least every hour for a few minutes or if you have a lull in customers shut of the Controller). Sorry not much help for question but definitely have a qualified... » Read More Not at all normal! Unless you have spent (reused flossine) in the hot plate. Other than that I can't see a reasonable explanation for it to smoke. I used mine for the second time two weekends ago for a corporate event and works great. The only thing that was problematic was a bit of flossing build up on the upper lip of the hot plate (just shut down, wait for the plate to cool and peel of; the manual states to shut off the unit at least every hour for a few minutes or if you have a lull in customers shut of the Controller). Sorry not much help for question but definitely have a qualified technician diagnose for you. « Show Less
1771386
I didn't use any fire rope on mine. Sure, I had some smoke leakage around the doors, but it's not enough for me to worry over. I also think you only need to use wood chips for the first 2-3 hours to get the flavor. If you pour on the chips for 6-8 hours, I think it gets too smoky. Once you have the initial burn on the chips, the amount of smoke produced by the embers is minimal.
773411
As suggested, I watch for the smoke coming through the vents and immediately close them to continue with the smoking. Make sure that the lid is tight and there will be not smoke problem. The first smoker I received did not have a tight lid - as seen before using - I returned it (no shipping cost to me). After reporting the problem, a new smoker was sent out immediately before I'd shipped the first one back. While the house is not full of smoke, there is a lingering aroma for a day or two. I don't find it unpleasant. It is suggested that the room be vented during the smoking, but I've not found it necessary. Know that it was a good choice for us. As suggested, I watch for the smoke coming through the vents and immediately close them to continue with the smoking. Make sure that the lid is tight and there will be not smoke problem. The first smoker I received did not have a tight lid - as seen before using - I returned it (no shipping cost to me). After reporting the problem, a new smoker was sent out immediately before I'd shipped the first one back. While the house is not full of smoke, there is a lingering aroma for a day or two. I don't find it unpleasant. It is suggested that the room be vented during the smoking, but... » Read More As suggested, I watch for the smoke coming through the vents and immediately close them to continue with the smoking. Make sure that the lid is tight and there will be not smoke problem. The first smoker I received did not have a tight lid - as seen before using - I returned it (no shipping cost to me). After reporting the problem, a new smoker was sent out immediately before I'd shipped the first one back. While the house is not full of smoke, there is a lingering aroma for a day or two. I don't find it unpleasant. It is suggested that the room be vented during the smoking, but I've not found it necessary. Know that it was a good choice for us. « Show Less
1953875
Soak them in water for 20 to 30 minutes and then drain off the excess water and put them in the wood chip box on the smoker. don't forget to fill the water pan full and check during smoking but not often, remember each time you open the door it will increase cooking time about 15 minutes each time you open it.
2126215
Collette, I've never smoked a steak before. You don't need to wet the chips, just put them on the pan/tray that comes with the smoker and place the pan on top of the heating element. I'd crank the temp to the highest setting. You'll just have to experiment with different times and temps. Sorry I couldn't be of more help to you. I usually do fattier cuts of meat and cook them slowly, this way the fat renderes into the meat low and slow. Chicken I cook at high temp for a few hours. White meat chicken I put in a salt water brine over night before smoking. If it's a lean cut of steak, try brining it overnight, then rinse the steak off and put a dry rub on steak then in smoker. Collette, I've never smoked a steak before. You don't need to wet the chips, just put them on the pan/tray that comes with the smoker and place the pan on top of the heating element. I'd crank the temp to the highest setting. You'll just have to experiment with different times and temps. Sorry I couldn't be of more help to you. I usually do fattier cuts of meat and cook them slowly, this way the fat renderes into the meat low and slow. Chicken I cook at high temp for a few hours. White meat chicken I put in a salt water brine over night before smoking. If it's a lean cut of steak, try... » Read More Collette, I've never smoked a steak before. You don't need to wet the chips, just put them on the pan/tray that comes with the smoker and place the pan on top of the heating element. I'd crank the temp to the highest setting. You'll just have to experiment with different times and temps. Sorry I couldn't be of more help to you. I usually do fattier cuts of meat and cook them slowly, this way the fat renderes into the meat low and slow. Chicken I cook at high temp for a few hours. White meat chicken I put in a salt water brine over night before smoking. If it's a lean cut of steak, try brining it overnight, then rinse the steak off and put a dry rub on steak then in smoker. « Show Less
1289575
Wood chips 1 to 2½ inches long and ¼ to ½ inch thick work best. Do not use wood chunks. Very small wood chips or shavings will burn too quickly and may not produce the desired smoke flavor.
2262120
If you're gentle with it, it won't be noticeable. I do it when I'm smoking long cooks using the Smokenator 2600 and have no problems. Pork butts are on for about 3-4 coal additions over about 12 hours, so a lot of ash builds up. Typically when I'm just grilling, though, I clean it out while the coals are getting ready.
891943
It depends on how much wood chips you apply..if anything, the smoke is an aroma, not an odor. It is delicious. No neighbor will complain
831534
Depends on the size of the smoker. As Barry M. said, the chips are very fine. They're designed to work with compact stovetop smokers such as the Cameron I use on my electric stove. You use only 1 to 2 tablespoons of chips at a time, and in most cases, smoke things for an hour or less. You'd run through a lot of these little chips and most likely get a very unsatisfactory result.