How long will a full wood tray smoke before you have to add more wood?
234621
It depends on what type of wood your using and how hot your running it. I use saw dust from a chain saw and a full pan at 250 degrees lasts 2 1/2 hours. I have had many types of smokers and once you get used to a gas smoker and it's heat this is the best one I have ever had, I learned to cut your meat smaller and use more racks. It not a stick burner for sure. This smokes perfect everytime.
234622
I have used this exact smoker for 2 years and make a LOT of processed meat. I like to add wood for the first 2-3 hours and you will need to put in more chips every 20 minutes or so. After that I am just using the "smoker" to slow cook the meat, a typical batch of 25lbs of sausage takes about 4-5 hours. Also this doesn't use much propane, using a 175 degree temperature I can get an easy 15 hours of use on a 5 gallon tank. I haven't paid that much attention but at least 3 batches of meat if not more.
1011055
No, if your seeing smoke coming out you may need to adjust how it's stacked. Should not see almost any smoke come out.
111688
Negative... when the wood is smoking in the tray.. there is a tremendous amount of smoke..it would set off your alarms as well as those around you. After the smoking process the air in the backyard is somewhat permeated for a week or so...I like it but the neighbors may not. In an apt seting its a NO go!!
1336426
It really depends on the type of wood you are using. If you were to purchase the split wood that department stores sell in the fall/winter/christmas time, once you have your fire going the stove itself will hold about 3 14 to 16 inches pieces then it will last you for aprox 4 to 5 hours. the harder the wood the longer the fire.
1525189
As the others have said, you can use chunks but some may need to be split. You will be unable to get the smoke tray lid on otherwise. You could leave it off but if the chunks are too big then the water pan won't fit right either. I often prefer chunks because this smoker eats through chips very quickly.
1307169
DS, I typically cook mine for about six hours by adding additional charcoal. An easy process since the heat source is on the outside. But, to answer your question, a full tray of charcoal should give you 4+ hours of heat.
1961781
I had to put new sticks in about every 5 minutes. It's highly dependent on the type of wood though. For instance, if I happen to be in oak forests, the sticks burn a lot longer than if I happen to be in a pine forest. But either way, it's about every 5 minutes plus or minus.
703849
You should be able to. Just one caution... very little wood chips are needed otherwise the smoke flavor is overwhelming.
2170641
Don't try to use both trays at once. It seems to take at least 5 minutes (or more) per tray.
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.
1941177
I have never timed a Weber fire starter cube. However, in the Weber full size chimney it will start a full chimney full of Kingsford Original Briquettes in fifteen to twenty minutes every time without fail. I use an empty tuna can, turned upside down and placed on the Weber charcoal grate, set the cube on top, light it, then set the chimney over it. The tuna can keeps the cube from falling between the wires of the grate and insert it up into the chimney for more efficient operation.
1791945
My decking is wood but I have not noticed high heat below the smoker and have not seen any wood discoloration. My guess is you should be OK but you could put the smoker on a small piece of plywood to be safe.
1019935
If using in the oven, I would preheat the oven to your target temperature, say 250.Initially I would put the wood chips inside a cast iron skillet on top of the stove at medium high heat.Once they start smoking, THEN transfer them to the smoker that is inside the oven and which is on the bottom most rack.
2128093
I agree w stan the mailman. and you can use throw away foil pans to smoke in. their really no mess besides emptying the wood smoker pan . I like to be able to set my temp and walk away. I bought a remote probe but haven't really need it. just set your temp low and I usually keep wood chucks in a old coffee can full of water so their ready to go. have fun. also you can modify the vents to close it down more. helps w the heat and smoke
1271950
I agree the capacity is about 3 cups. I switched to a larger wood chip and I soak them in water over night to slow the burning of the chips. Now the chips tend to smoke for about 1 1/2 hours. I typically only smoke for 2 hours any way then wrap the meat in foil to let it slow cook and save moisture.
154883
This smoker uses 1 per 30 mins. So the quantity used each time varies on what you are smoking. On average, my smoking time is 2.5 hours - or about 5-60briquettes.
2068215
Chunks at the beginning and chips if the chunk burns out before the smoke phase is done. If choosing only one, then definitely chunks. I should add that I use a cast iron skillet as my wood tray.