On Sat, 11 Sep 2004 16:20:07 -0400, I needed a babel fish to
understand Mario Stargard > :

>Well I took the plunge and bought a Charbroil Sierra smoker this summer
>and have thoroughly read the FAQ and lurked on this group to get tips.
>I've done some great ribs, chicken, and even a pork shoulder.
>
>Here's a pictu
>http://images.canadiantire.ca/media/...0_CC_2dffd.jpg
>
>Here's the issue: I've made some great barbecue using lump charcoal
>(Royal Oak brand) and have thrown soaked wood chips in for the smoke
>flavor. Then I got bold and got some hardwood to use in the smoker
>wanting to see what that was like. When using the lump, I have
>controlled the temperature with the in damper on the firebox and have
>left the stack damper wide open. My first try with the wood I made the
>mistake of trying to control the temperature the same way and the ribs I
>cooked tasted really bitter. The thing smoked like crazy during the
>cooking period. Next time around I tried keeping the fire small and
>leaving the in damper open more. The chicken only tasted slightly less
>bitter than the ribs. I'm using maple, cherry and hickory. And I'm
>warming the logs in the firebox off to the side.
>
>Any tips to help improve the situation? I'm thinking of sticking with
>the lump and adding the occasional piece of hardwood for some smoke.
>
>Many thanks, and I'm enjoying the group and the new hobby.
>
>Mario

I have a similar style smoker... and ran into similar issues when I
first started using it... In fact at that time I thought the more
smoke the better, so I was making some very thick smoke.
Since then I have become more informed from this group and the FAQ..
and of course cleaned all that nasty cresote out.

What I have found to help me is I do a mix of Lump and Hard wood (not
chunks but actual split logs). I start with a chimney full of lump on
the fire grate (unlit and more to one side of the fire box), and start
another in the chimney. When the Chimney is burning well (seeing the
ashes forming, but a flame still going) I dump it on the empty side of
the fire grate (of course ensuring it is partially on the original
unlit lump). At this point I will take one or two pieces of wood
(depending on the size) and stack them on the unlit lump as far from
the flame as possible.
This will be kicking in no time... from this point forward I will
regulate the temperature with the intake damper and of course ALWAYS
have the smoke stack full open. All future wood I intend to add I put
on top of fire box (as well as on the cooking chamber) to warm the
wood. As the wood IN the firebox burns down, I will migrate it closer
to the middle of the fire chamber, and take a new piece from the top
of fire box (usually getting a little charred at this point) and put
it in its place on the side of fire box. As well I will migrate any
pieces I have worming on cook chamber over to the top of fire box to
prep it for its turn in the flames.

I have found this to work rather well for me. The first hour is my
most difficult in attempting to regulate the temperature, but once I
find my sweet spot it usually stays pretty even.

Soon I plan to do the Pie Plate mod to my fire box as Dana has
described in another thread.

Good luck.

"I fear that all we have done is awakened a sleeping giant, and filled it with
a desire for vengeance. "
-- Adm.Yamamoto, after the attack on Pearl Harbor