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Old 06-12-2005, 11:35 AM   #1
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Electric Smokers Please Read!

Now that the maiden voyage is behind me I need to do a post mortem to determine what went right and what could be done better next time. The most obvious area for improvement was the smoke from the wood chucks.

The Charbroil H2O electric model # 475451205's heating element is suspended approx 1-1.5 inches above a "reflector plate." There are no lava stones beneath as is the case with the Brinkman electric. The illustrations that come with the smoker show wood chunks placed around the element and it suggest using chips for less than 3 hour smokes and chunks for longer times.

After several hours of 225-235 degree heat the chunks never did smoke although the faint smell of hot wood was evident. I lifted the top of the unit and examined the chucks. They were hot but not ignited and certainly not smoking. I pushed them up against the element and they ignited immediately and began smoking. This can't be the way it was meant to be used.

I ask the distinguished panel here what you recommend and to share experience. Son Greg has made the suggestion of a foil pouch placed directly over/on the elements. He also suggested I call CharBroil C.S to ask what they think. Their suggestion was, get this, "soak the wood chunks longer."

Does anyone beside me own one these?
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Old 06-12-2005, 11:43 AM   #2
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I'd try wood chips or even sawdust wrapped in foil. I don't mean sawdust from a weekend project either, make sure it's a hard wood that has not been treated. Another thought is if you have a gas grill to start the foil packet over a high flame until it starts to smoke, then place the packet in to the Electric Smoker. Good luck
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Old 06-12-2005, 11:47 AM   #3
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AB (alton Brown, not Airboss) puts wood chips in a small CI skillet covered with foil on a hot plate to smoke. You could do something similar with your smoker I'm sure.
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Old 06-12-2005, 11:54 AM   #4
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Good suggetions as expected. Doesn't it seem like a poor design if we have to go through such unconventional hoops to get the smoke? What did you think of the "soak the chunks longer" suggestion from C.B.?
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Old 06-12-2005, 11:56 AM   #5
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Sounded like B.S. from C.B.
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Old 06-12-2005, 12:06 PM   #6
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Quote:
Originally Posted by Chris Finney
Sounded like B.S. from C.B.
Now that's funny!
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Old 06-12-2005, 08:20 PM   #7
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I think Glenn hit it on the head. No foil. I don't know if I'd soak the chips. I'd try a combo of chips and chunkc. As the chips get smoldering, they inturn will get the chunks smoldering. Maybe, sort of, why not?
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Old 06-12-2005, 09:27 PM   #8
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AirBoss PM Grillslinger and ask him questions. He owns an electric smoker. Maybe the same one as you.

Here is his website http://grillslinger.tripod.com/index.html
You can see his smoker under 'gear'.
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Old 06-13-2005, 07:41 AM   #9
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Quote:
Originally Posted by Chris Finney
AirBoss PM Grillslinger and ask him questions. He owns an electric smoker. Maybe the same one as you.

Here is his website http://grillslinger.tripod.com/index.html
You can see his smoker under 'gear'.
Thanks Chris. Looks like his electric is a Brinkman. I'm getting some good feedback form the gang here so maybe the combination of thoughts will yield a smoke solution.
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Old 06-13-2005, 07:49 AM   #10
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I'd use soaked chips in an aluminum pouch. Punch several holes on the top of the pouch for the smoke to escape. I'd be a little leary of putting anything that could catch fire near an electric heating element, that's why I 'd use the pouch. Chunks are too big to produce much smoke from an electric element, especially wrapped in foil. They're great on a WSM place directly over the coals though.

Full disclosure: I don't own an electric cooker so I may not know what I'm talking about here. Just trying to think it through on common sense.
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