Airboss
Senior Cook
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?
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?