Has anyone reloaded the smoke box for a long smoke?

[SmokingTom]

I just completed a long and slow smoke session for summer sausage. I don't have a Bella smoke attachment, yet Christmas is coming..., I would like to add wood to the smoke tray in the middle of the session. I did a 6 step smoke session increasing the temp 10 deg. f every hour. The first hour was no smoke no humidity. then added smoke and humidity for the rest of the session. I found the smoke did not last the whole time and the flavor could use a bit more smoke.
Has anyone used their smoker for heating and added smoke with the Bella at thee same time?

 

[Lonzinomaker]

There is some thought that once your meat reaches 140 degrees, it won't absorb much smoke flavor.
For my taste smoking beyond the 4-6 oz of wood that is initially used would be way to much smoke flavor.
So for me there is no need to add additional wood.

 

[old sarge]

On my first electric smoker (which I still have), and a butt, I followed the instructions using 3 or so oz hickory. No smoke after a few hours? Add more wood. Being a rookie, I cut my chunks into pieces weighing a couple of ounces so I calculated that I used 3/4 lb of hickory. Horrible flavor, very bitter, Like eating moist creosote. Been there and never again. Trash can was happy though!

I get visible whispy smoke for 3 to 4 hours then nothing for the rest of the cook. All is well, good flavor.

 

[MR BBQ]

On my first electric smoker (which I still have), and a butt, I followed the instructions using 3 or so oz hickory. No smoke after a few hours? Add more wood. Being a rookie, I cut my chunks into pieces weighing a couple of ounces so I calculated that I used 3/4 lb of hickory. Horrible flavor, very bitter, Like eating moist creosote. Been there and never again. Trash can was happy though!

I get visible whispy smoke for 3 to 4 hours then nothing for the rest of the cook. All is well, good flavor.

Pretty much been my experience, and I have owned an electric smoker of some sorts since the early 80's. This really holds true in these sealed insulated types like Smokin Tex and Smokin It type smokers.

But there sometimes is an itch that needs to be scratched by a person to learn for themselves.Go a head and try it and let us know if does what you need, just do a small batch so if it doesn't meet your standards you are not out a lot. I did it once when I got my first Smokin Tex and my results were like old sarge above. But by trying it you will learn more about this smoker and how to use it.

 

[Superdad65251]

If I need smoke longer I a layer method: chip screen, chips, then a perforated plate of sheet steel that is about 3/4 the length of the smoke box and more chips, the first layer will smolder through and start the second layer about the time the first layer is spent. That will give me 6-8 hours if I really need it, but usually I can get 3-4 hours of continuous good smoke without layering

 

[forvols]

I bought some of the smoke tubes off amazon (got 2 12in for I think 14bucks). I have used one on turkey I think it gives a more controlled burn on the wood vs the woodbox right above the heating element at higher temps.