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wood chips & thermometers

post #1 of 10
Thread Starter 

New, but been smokin' for 6 months. Have a Masterbuilt elec ANALOG.  I can't get it to burn wood chips enough. I nuke the chips, and they still hardly burn at all in a 3 hr smoke. I drilled 2 -3/4" vent holes top & bott of cabinet to up the air flo. Also drilled 4- 1/4' holes in the chip pan. How can I increase the chip burning?

 

I also have a Char Broil gas smoker that works fine.

 

Also, are door thermos at all accurate? What;s a good 2 probe model; 1 for interior temp; and 1 for meat temp?

post #2 of 10

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First off welcome to SMF. You'll really like this place for there are a bunch of really good folks here that would just love to help you with just about anything to do with smoking meat. Then if you have any questions you just post them here or you can try in chat for a faster answer. If you are really new to all of this I would recommend that you look up and take the e-course. It is free and it will also give you the basics on smoking. So with all that said now go and get something to smoke.

Now for your questions Your smoker should create smoke on itself and you shouldn't have drill holes or anything to tell you the truth. I would have called the manufacturer before I would have drilled anything. Now for your thermometer question NO the stock thermometers are not normally accurate.

 

Welcome To Your New Addiction

post #3 of 10

welcome1.gif   Glad to have you with us!

 

A lot of MES owners get the A-MAZE-N smoke generator for good steady smoke. The best dual probe therm is a Maverick 732. both of these products can be bought here.

http://www.amazenproducts.com/

post #4 of 10

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Welcome Dezurikd!

 

 

Smokin Al is absolutely correct!  Amazenproducts has some really good specials on now.

 

 

post #5 of 10

Are you soaking your chips??  If so STOP.  Instead wrap them in a double aluminum foil packet and poke one small hole in it with a tooth pick.  It will produce tons of smoke.  Soaking is a myth that keeps being perpetuated by so called experts.  It does nothing but reactivate the creasote taste in the wood which dried out during the aging process.  The secret is a light blue smoke.  Place the packet directly on your heating source.

post #6 of 10
Quote:
Originally Posted by BBQ-Boy View Post

Are you soaking your chips??  If so STOP.  Instead wrap them in a double aluminum foil packet and poke one small hole in it with a tooth pick.  It will produce tons of smoke.  Soaking is a myth that keeps being perpetuated by so called experts.  It does nothing but reactivate the creasote taste in the wood which dried out during the aging process.  The secret is a light blue smoke.  Place the packet directly on your heating source.


 

The MES has an electric coil and I would not suggest putting anything directly on it. 

post #7 of 10

welcome1.gif to SMF you will like it here I'm sure. Lots of great folks here willing to help. If you already haven't check out the 5 day e-course on smoking. http://www.smoking-meat.com/smoking-basics-ecourse.html. It's a good read even if you are not new to smoking.

post #8 of 10

Welcome..

This site has tons of info.

I suggest you spend some time reading all the different forums and the WIKIs.

Ask questions and use the handy dandy search tool for specific interests!!

Take the awesome free E-Course!!!

Have a great day!!!


Craig

   

http://www.smokingmeatforums.com/wiki/about-jeffs-5-day-ecourse
 
      Make bacon the easy way!!

http://www.smokingmeatforums.com/forum/thread/109368/more-easy-made-bacon-with-q-view#post_666451


http://www.smokingmeatforums.com/forum/thread/82034/how-to-post-qview-to-smf

post #9 of 10

Welcome to SMF glad you can join us.  We are big on Pics and love to help everyone out.  Remember the only question that is dumb is one not asked.  You will not find a friendlier place to talk Que on the web.

 

You are going to fit in just fine.

post #10 of 10

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