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You smoke for how long?!?!?

post #1 of 8
Thread Starter 

I just obtained a Masterbuilt SS 30".  I am really looking forward to this new smoker for its ability to make the whole smokin' operation much simpler than with my old Brinkman Smoke N Pit.  When looking at tips on using my new smoker I see lots of people like the A-Maze-N smoker.  Thus, it seems apparent that many people are looking to produce smoke for their entire cooking period. This struck me as somewhat odd, because I was always taught to watch out for over-smoking and that smoke really doesn't have much in the way of positive benefits after the first couple of hours for most meats.  With my old briq and stick I would run smoke for just the first couple hours and then use just briquetts to finish.  Quite simply, I thought that once a rind forms smoke just isn't going to penetrate much more, but you can build up a bitter/ashy taste if you keep pushing the smoke.  Anyhow, I am curious whether everyone using these electrics likes to keep the TBS running the whole time?  Maybe that varies by meat?  Maybe this would be interesting for others as well?



post #2 of 8

If it's in my smoker it's getting smoke. If it don't need smoke it's in the oven.

 The formation of the smoke ring stops at a certain temp but the meat will absorb smoke as long as there is smoke to absorb.

As for the bitter taste (creasote) this is usually because of to thick of smoke being applied at one time hence the reason for TBS. (thin blue smoke).

 have smoked butts and briskets for 14 -16 hrs w/ TBS the whole time and never had a problem w/ an off taste .

post #3 of 8

I run TBS the entire time. With 1 exception when I do ribs, if there is nothing else in smoker when they are foiled no smoke is going. I never get a bitter taste unless I get the the thick white smoke, or space off and have flue damper totally closed off, there by creating stale smoke. Don't happen often but every once in great while I'll flub up a smoke.

post #4 of 8

Good day Mike the meat will Absorb smoke till you stop the smoke .you will not get a smoke ring from the MES 30 or a vary small one.


post #5 of 8

Granted, in the first two hours, of a Hot Smoke, the smoke has the most impact on smoke ring and penetration, but it will keep laying down flavor as long as it runs. Smoke is Particulate Matter, those particles will continue to accumulate on the surface of the meat and smoker as long as it keeps being generated...JJ

post #6 of 8

If it's in the smoker, the smoke is rolling.

post #7 of 8

eman pretty much nailed it.

For some it's a preference in terms of how much smoke flavor is acceptable.

My wife doesn't care for smoked foods, however she does like the "Q" that comes off the reverseflow, because the smoke flavor is negligible. There's no way around creating smoke the entire cook unless you preburn the wood and use coals


When I use the reverseflow my goal is not too impart a HEAVY smoky flavor but rather to cook low and slow, with just a kiss of smoke (TBS)... this is the family preference.



If I want to impart more of a smoky flavor, I will use my GOSM, I have total control of the smoke flavor using this smoker.



post #8 of 8

With my SmokinTex and the AMNPS I never open the door until the probe tells me I am done so I am pumping smoke the whole time 

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