No smoke - Which solution is better?

Discussion in 'Electric Smokers' started by nomorecoop, May 8, 2008.

  1. nomorecoop

    nomorecoop Meat Mopper SMF Premier Member

    I have a Cabelas 7-1 smoker. I got it at xmas and have used it every weekend since. When I first got it, I used to get TBS or maybe just a tick more. Over time, the smoke has gotten less & less until it is now non-existant in both sight/smell/taste. Temps have held steady at 225 & has been verified by water boil by the Maverick dual probe thermometer. I am using either hickory or cherry chunks.

    Last weekend, I could get smoke by pulling the meat off the smoker & cranking the temps up to 300, then replacing the meat. Obviously this is not time effective. I've cleaned the smoke chip pan, but to no avail.

    After scouring the forum, I found where someone used a 9x9 cake pan & got good results. I want to try this, but got to thinking that a cheap aluminum foil cake pan would work better since it's more thinly made.

    Can I get some opinions on this?
     
  2. richtee

    richtee Smoking Guru OTBS Member

    It will melt. Make sure your pan has INTIMATE contact with the element. No, that's not dirty... but also your pan may be. Heat MUST get to the chips.
     
  3. fireguy

    fireguy Smoking Fanatic

    ill second this!!!
     
  4. fatback joe

    fatback joe Master of the Pit OTBS Member

    If all else fails, put a single charcoal briquet in there with it. Light the briq and it will keep the chips smoking.
     

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