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New to smoking questions.

post #1 of 10
Thread Starter 

I just got a MES 40 for Christmas, 1st time smoker. I did a 11lb ham with apple wood chips and a few apple wood chuncks after it was going for a while. My 1st question is: has anyone ever tried the Bradley bisquettes? Can they be used in a Masterbuilt electric smoker? reason im asking is because of the creosote posts I've seen here. Maybe theyre easier to control? 2nd question: while smoking it's my understanding your are supposed to have a light steady stream of blue/white smoke, does that mean for the entire time of cooking. even if its 10 hours+?

post #2 of 10

well most of  the people will tell you a cut of meat can only absorb so much smoke, so I would think 10hrs of smoke would be excessive, and uneeded but thats my opinion

 

as far as the briquettes go, I have no idea never used them

post #3 of 10

With electric all the smoke does is flavor the food unlike us wood burners.  Thin blue smoke means you are getting complete combustion of the wood and that's good.  So in your case you can burn chips for a couple of hours or the entire time depending on how much smoke you want in the meat.  There are many members that feel the meat only absorbs smoke for the first couple of hours.

 

Good luck and good smoking

post #4 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 #5 of 10
Thread Starter 

Thanks for the info

post #6 of 10

I let the smoke roll as long as there is food in the smoker. Otherwise you might as well use the oven.

post #7 of 10
Quote:
Originally Posted by SmokinAl View Post

I let the smoke roll as long as there is food in the smoker. Otherwise you might as well use the oven.



Right on Al ....ME TOO !

 

post #8 of 10

I work with a MES and i smoke  all the way

post #9 of 10

I use a SmokinTex  and the smoke rolls the entire time 

 

 

post #10 of 10
Quote:
Originally Posted by OlSmokey View Post

I just got a MES 40 for Christmas, 1st time smoker. I did a 11lb ham with apple wood chips and a few apple wood chuncks after it was going for a while. My 1st question is: has anyone ever tried the Bradley bisquettes? Can they be used in a Masterbuilt electric smoker? reason im asking is because of the creosote posts I've seen here. Maybe theyre easier to control? 2nd question: while smoking it's my understanding your are supposed to have a light steady stream of blue/white smoke, does that mean for the entire time of cooking. even if its 10 hours+?


To answer your question on the Bradley pucks is Yes you can use them in your MES. They are sawdust chips juts pressed round. I have used the pucks in my proofer/smoker also. Rolling smoke time is more of personal preference. Some smoke the whole time, some dont. Your meat in the smoker will only take so much smoke. If you use Bradley pucks dont expect to see a smoke ring.

 

Smoke ring.

 

A smoke ring is a pink discoloration of meat just under the surface crust. It can be just a thin line of pink or a  thick layer. A good smoke ring is around 1/4 inch in thickness. The smoke rings is caused by nitric acid building up in the surface of meat, absorbed from the surface. This nitric acid is formed when nitrogen dioxide from wood combustion in smoke mixes with water in the meat. Basically it is a chemical reaction between the smoke and the meat.

 

Water soaked wood produces more nitrogen dioxide loaded smoke.

 

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