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?
Mike
Mike