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Tri-tip with MB 40" electric smoker help

post #1 of 14
Thread Starter 

Hello all,

 

I'm new to this site and new to smoking. I'm in SoCal and was recently given a MB 40" electric smoker (never smoked before). I will be attempting to smoke a Tri-tip and had a couple of questions. I've already read alot of the post on here. I know to set the smoker at 225 and  pull the meat at an IT between 130-140. I will be using apple and hickory wood for smoking. One of the main question I have is I'm not sure how much should I open the vent at the top another big question is with this box, should I always have wood in the pan (what I mean, is should it smoke for the entire cooking process?) I'm not planning on reverse searing it, so I plan on pulling and letting it rest for 30min. before slicing. Any tips would be greatly appreciated.

 

Thanks,

BigJim

post #2 of 14

You ALWAYS want your exhaust vent fully open when smoking so you have good airflow & not stale smoke which makes your food bitter. I keep smoke going the whole time but it is a matter of personal preference how much smoke you like. I would suggest getting an AMNPS from here http://www.amazenproducts.com/  It will make things a lot easier for you plus you can cold smoke with it as well  thumb1.gif

post #3 of 14
Always air dry meat before smoking to form a pellicle, a thin membrane that will prevent a slimy snotty covering that forms on wet meat. The moisture mixes with the smoke and gets NASTY.
post #4 of 14
Hey BJ79! I have a MB propane smoker, got it Christmas, and also had never smoked previously.

I looked at the what you have (and almost bought the MB Electric but didn't due to timing and sale prices) and after some research comparing propane to electric I did learn its like comparing apples to a oranges...HOWEVER, I did learn the MB thermo gauge on both types of smokers is historically and traditionally WAY OFF! My MB thermo is off by a MINIMUM of 50 degrees (low). Make sure you are at least checking you meat temp with a meat probe!

Good luck on the smoke! I am totally hooked! Post lots of pictures!!
post #5 of 14
Thread Starter 
Sorry it took so long. But the tri-tip came out good. For a first smoke it wasn't bad.
post #6 of 14
I was wondering if I should soak my wood chips or put them in dry? I have a MB Signature series electric smoker I got for Christmas that I'm going to try for the first time today with 5 pounds of tri tip.
post #7 of 14
Quote:
Originally Posted by Boboracer View Post

I was wondering if I should soak my wood chips or put them in dry? I have a MB Signature series electric smoker I got for Christmas that I'm going to try for the first time today with 5 pounds of tri tip.

No need to soak use them dry.
post #8 of 14
Thank you
post #9 of 14
Should I use wood the whole cook time? Or just half?
post #10 of 14
Quote:
Originally Posted by Boboracer View Post

Should I use wood the whole cook time? Or just half?

 

Supposedly meats take on smoke internally to around 140º IT. It will still continue to take on smoke on the exterior.

post #11 of 14
Thank you
post #12 of 14

Don't soak your wood chips? Say what now? Are you serious?  Thank You, Cosmo

post #13 of 14

You only brought it to an IT of 140F?  Is that the recommended temp for tri-tip?  Isn't it 200F for bnsket?  Why such as difference?

post #14 of 14
Because of its leanness, it's best if not to cook tri-tip more than medium rare, so an IT of 140 is right on
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