I've struggled with it. I have the three bin pellet tray. The biggest problem is with keeping the smoke ingited. Sometimes it works, sometimes not. If I remember to leave the
Masterbuilt wood chip pan halfway pulled out and the wood chip tray not quite fully inserted and the door slightly propped open with a kitchen fork, I do get a great oxygen feed and the smoke from the pellet tray is outstanding. But then I'll open the door for some reason and reclose it without remembering to stick the fork back. Auxilary smoke goes out because of no more oxygen flow but what I'm feeding the wood chip box still works.
One thing I have learned. Ignite the pellet pan and let it get up a good smoke before inserting into the smoker. that will give you a few extra seconds to make your oxygen feed adjustments. Be quick or reopen the door and figure out what to do next.
This is what you want to end up with: 2 to 4 hours of good smoke. That will give you the smoky flavor without the ring. Don't plan on a smoke ring of any size with an electric smoker.
The wood chip tray of the
Masterbuilt, even with their new double capacity wood chip tray, is still only capable of one half an hour's smoke. It's an intense 1/2 hour of booming smoke, but doesn't last beyond that. I'm still trying to figure when is the best time to add that intense smoke. I don't think it should be in the first half hour when the meat is cold. If anyone can add a thought to that, please do so.
[h1]If you had just one half an hour, when is the best time to add your most intense smoke to the meat?[/h1]
I'm still figuring I'll find a way to modify the wood chip tray so it feeds a full cup and a half of chips. If I did that three times, I would have instense smoke three times.
