Originally Posted by Robin28
My name is Robin. I live in Palm Beach Gardens, Florida. I love to cook and recently decided to purchase my first smoker. Albeit I did go the easy route and got an Old Smokey Electric Smoker.
I have questions about how often to add wood chips when cooking--I would like to take a test run at this this weekend. Any help/advice would be graciously appreciated.
You no not add more chips, its a closed system. As in the manual, you put chips on the tray, set the tray on the element, you put in the drip pan. Its not a water pan this is not a wet smoker.
Place your meat one either if the racks, place the lid on top, heat to high for about 30 mins. lites chips, then adjust to cooking temp, and leave it till done.
You don't open it, you don't add chips, you don't baste it, when it has cooked the right amount of time, you pull the meat. You can drill a hole and modify it to accept a meat thermometer but since you have very little control of the temp. you are basically using it to know when to pull the meat.
Old Smokey are the re-generation of the original Redi-Smok smokers. Very basic.
I wore out three of them in thirty years simply for birds, you can't beat the easy operation once you master the pit. From what I have seen the Old Smoky is exactly the same except for less temp setting on the rheostat.
Good smoker, but as basic as it gets. I don't think the AMPS will work in a Old Smoky, there is no air.
In the old days, they had a pretty good manual, recipes, cook times, parts and operation.