Breaking in my new smoker

KDX · December 11, 2004, 11:15:36 PM

Hi. I'm just in the process of breaking in the new smoker and have exceeded the 150 degree recomendation by about 50 degrees for a little bit. Is this going to pose a problem? Also the puck was hanging half off the end of the heater and it looked like the one behind it was almost done. I wasn't timing anything because I was busy triming up some meat for tomorrow. I just advanced the puck into the bowl.

Cold Smoke · December 11, 2004, 11:49:05 PM

Hey KDX, I wouldn't worry too much about exceeding the recommended 150*. You might want to check to make sure your bisquettes are advancing properly- every 20 minutes. That second one should not be used up before being pushed onto the burner if your unit is cycling properly- unless that was the last puck and there were no other ones behind it to push it along.

Enjoy your new toy!

Cold Smoke

birdboy · December 13, 2004, 06:36:09 PM

What is the breakin process out of curiousity? Do you have to waste pucks to do it?

bsolomon · December 13, 2004, 07:12:14 PM

birdboy, the break-in process is basically used to "season" the smoker cabinet to get all of the construction material smells out and make the unit ready to smoke food. You do need to use bisquettes to do this so the cabinet smells like smoke instead of plastic, but it only takes a few bisquettes. As to whether that's a waste or not, that's up to you. I suspect you could start smoking right away, but the first batch of food might have a bit of a plastic taste to it...

birdboy · December 14, 2004, 11:02:58 PM

Yep, waste was probably the wrong word, using the first pucks and not getting to try something was the expression I was after, but like many things, you can't always use them out of the box. I certainly don't want my first attempt to taste like plastic[xx(]

I'm going to get the variety packs, is there a wood flavor that people use the least? I'll use those for the break in :)

Chez Bubba · December 15, 2004, 01:42:09 AM

Special Blend is what we sell the least of, although some people swear by it. I'd at least try to save some for something small so you can say you've tried it. Seems a waste to bother ordering variety packs & not get to experience the "variety".

How about using 1 chip each of the 9 different woods to season. Plenty of all left over for testing.

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

birdboy · December 15, 2004, 03:34:26 PM

Hey Kirk,

Thats a good idea ! Any chance we can step up shipping on those variety packs [:D]

Is there a pretty noticeable difference in flavor between the different woods or is it pretty subtle?

Thanks

Chez Bubba · December 16, 2004, 01:07:06 AM

In general: Alder -> Apple, pretty subtle. Cherry -> Hickory -> Maple -> Oak -> Pecan -> SB, kinda subtle. Alder -> Mesquite, BIG difference!

A lot of it has to do with what you're cooking too. A subtle-tasting food (fish) will be more affected than a more robust-tasting food (beef). Then factor into account different peoples' taste preferences.

That's why there's the variety packs![;)]

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?