Greetings, I just got a Maverick 733. Put it through the top hole and started it up with wood in box. The temp went up to 315. Is this normal, anything to worry about? Apple wood, lots of white smoke as I have noticed is the norm when first burning. Going to do a couple chops. Had the temp set at 225. Got nervous and took the wood box out, temp went down to a constant 224, real close to setting.
box temperature
- Thread starter mrgoose
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DivotMaker
New member
Your wood caught fire, Ron. If you are using wood from a big box store, or hardware store, it's darn-near kiln dried! Either wrap the bottom of the wood in foil, or "ramp up" your smoker temp by programming 140 for 30 minutes, then up to 225 on step 2. That gives the wood a chance to "rest" after it starts smoldering, so it doesn't combust.
I always recommend getting some good quality smoking wood, with the right moisture content for smoking. Smokinlicious.com is fantastic, and about all I use now! Well-worth the money. Get the double-filet chunks, in the 3-wood box - best deal.
I always recommend getting some good quality smoking wood, with the right moisture content for smoking. Smokinlicious.com is fantastic, and about all I use now! Well-worth the money. Get the double-filet chunks, in the 3-wood box - best deal.
Thank you DivotMaker. I thought that might be what happened. Thick white smoke equals fire. I spent 20 years trimming trees out of power lines, so I know dry & sappy wood. The bags I bought are very dry. I will try the low temp to start with. I have a big bag or two of chunks, so would like to use them if possible. Any thoughts on a quick soak?
One more quick note. We had the local grocery cut us some chops nearly 2" thick. Cindy made a honey/mustard/white pepper coating. Despite my paranoia about heat/temps the chops were spectacular. Cooked until internal was 145, let them set for awhile. Moist and you could cut them with a plastic knife if need be. GREAT SMOKER for the newbie.
DivotMaker
New member
Great news about the chops, Ron! Yep, these smokers really don't like dry wood! Quick soak? Not really recommended. You will never get enough water in the wood to do anything other than delay the smoke a bit, which is bad. We like to get smoke going as soon as possible while the meat is still cold (it's when it absorbs it best).
You can actually re-hydrate your dry wood! Put your chunks in a plastic container, with a lid, that's just big enough to hold them. Place a wet wash cloth in a Ziploc bag, and leave the bag open. Put the bag in the container, with the wood, and close the lid. Every day, for about 4 days, re-wet the wash cloth and repeat. You will find the wash cloth dries every day or two. That moisture is evaporating and being re-absorbed by the wood. This way re-hydrates the wood, unlike soaking, which just wets the outside layer. The best smoking wood moisture content is 20-30%.
You can actually re-hydrate your dry wood! Put your chunks in a plastic container, with a lid, that's just big enough to hold them. Place a wet wash cloth in a Ziploc bag, and leave the bag open. Put the bag in the container, with the wood, and close the lid. Every day, for about 4 days, re-wet the wash cloth and repeat. You will find the wash cloth dries every day or two. That moisture is evaporating and being re-absorbed by the wood. This way re-hydrates the wood, unlike soaking, which just wets the outside layer. The best smoking wood moisture content is 20-30%.
DivotMaker
New member
It's slow, Ron, but works.
DivotMaker
New member
I suppose it would, Dave! But, not sure it would make any difference. I use bourbon barrel oak sometimes. You can really smell it in the raw wood, but there's no hint of it in the smoke, or smoke flavor. Save the good stuff for drinking, and hydrate wood with water. 
AlinMA
New member
DivotMaker said:
+1.....But a note of caution. All wood does not reconstitute at the same rate. I recently tried the process on Mesquite and Pecan. After about 4 months the Mesquite reached 20 to 25 % while the Pecan came in at about 10% on the average. I'm not sure if it was the density of the wood that accounted for the variation but the bottom line is that wood can be "saved' with this process.
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