how much smoke?

tbones · Feb 17, 2013

So my brother has a 40'' MES and he told me when he is smoking stuff he only puts in a small hand full of chips every hour for about 3 or 4 hours and then no more. i have noticed there really isn't alot of smoke flavor in his food. Are you suppose to have constant smoke for a few hours or just what he is doing? I have been doing what he has with my 30'' MES and there is smoke flavor but not much. Right now Im smoking some baby backs and i kinda want to have constant smoke going for a while to see if will produce a good smoke flavor Kinda scared of over smoking and making it bitter. Anyone have any input on how much smoke they use?

michael ark · Feb 17, 2013

If the meats bare I put smoke on it. Bare meaning no foil. Think of the history ,were it started a stick burner they can't turn off the smokein the middle of a long smoke.

ellymae · Feb 17, 2013

From where I sit there is no right or wrong way of smoking - it's all a matter of personal preference.

I don't like too much smoke, so I would probably really enjoy what you have been cooking. If you want more smoke I suggest starting slow and adding more smoke a little at a time. Keep notes and good luck!

mr t 59874 · Feb 17, 2013

ellymae said:
If you want more smoke I suggest starting slow and adding more smoke a little at a time. Keep notes and good luck!

Good advice ellymae.

tbones · Feb 17, 2013

That's kinda what I was thinking Michael. The pros use stick burners in the comps and they cant turn off the smoke.

geerock · Feb 17, 2013

The mes tends to go thru the chips pretty quick so try small chunks. They tend to last a lot longer and impart a better smoke flavor. A lot of chips out there are just dried, flavorless pieces of kindling as far as I'm concerned. Go for some chunks that have some moisture and flavor still in them.

tbones · Feb 17, 2013

Thanks for the input everyone, I really appreciate it!!!!

dna3 · Mar 19, 2013

Last night I smoked spare and beef ribs. I used apple chunks thinking it wouldn't over power the meat. The ribs turned out great but my wife and I thought it was too smoky. Thinking about trying pecan chunks and smoke for only the first half then just slow cook with coal til done. Has anyone tried this? I've tried smoking about 4 times now and the smoke flavor is overwhelming. And that's coming from one that loves the smoke! Any pointers?

seenred · Mar 19, 2013

I would suggest you buy an AMNPS, a smoke generator, from one of our members, TJohnson at A-Maze-N Products. There is a link at the bottom of the page. As already suggested, the concentration of smoke flavor on meat is kinda a personal preference, but I like plenty of smoke flavor, so when the meat's in the smoker, I am giving it constant smoke (unless its foiled at the time).

sqwib · Mar 20, 2013

Ditto on ellymae's comment

When using my pit, I try for as little smoke as possible.

sqwib · Mar 20, 2013

DNA3 said:
Last night I smoked spare and beef ribs. I used apple chunks thinking it wouldn't over power the meat. The ribs turned out great but my wife and I thought it was too smoky. Thinking about trying pecan chunks and smoke for only the first half then just slow cook with coal til done. Has anyone tried this? I've tried smoking about 4 times now and the smoke flavor is overwhelming. And that's coming from one that loves the smoke! Any pointers?

Just cut back on the volume of smoke, use less wood and cut back on how many times you reload.

Bearcarver · Mar 20, 2013

SeenRed said:
I would suggest you buy an AMNPS, a smoke generator, from one of our members, TJohnson at A-Maze-N Products. There is a link at the bottom of the page. As already suggested, the concentration of smoke flavor on meat is kinda a personal preference, but I like plenty of smoke flavor, so when the meat's in the smoker, I am giving it constant smoke (unless its foiled at the time).

Exactly What Red said,

I have an MES 30 and an MES 40, and the only way I have found to get perfect & consistent smoke is with an AMNS (low temps), or an AMNPS (all temps).

Don't get the Tube smoker----It's too much smoke for an MES.

Bear

chef jimmyj · Mar 20, 2013

Considering Apple is one of the Milder Woods, I have to wonder if the amount you are using is giving billowy White Smoke? With a 6 hour rib smoke Thin Blue Smoke is your goal as the guys suggest a chunk or two may be all you need. The AMNPS is a great addition and was designed to give TBS for as long as you want it. I routinely apply 6 to 10 hours of continuous smoke with the AMNPS and have never gotten a complaint...JJ

lowesdadof3 · Mar 20, 2013

These guys are right on the money. What I have noticed so far is that ( for me at least) it seems to be more about keeping the smoke thin. By adding too many chunks or chips it seems to be much easier to "oversmoke" the meat. However if I am able to keep the quantity of smoke down the duration doesn't seem to matter as much!

dna3 · Mar 20, 2013

Thank you everyone for the great advice! I'm a novice (only smoked 3 times). I recently bought the CG Pro and did all the usual mods I learned from this site. Going to try beef brisket and Boston butt next. Next time I try ribs I'll be lighter on the smoke. Looked up the AMNPS and it looks great! Would love to smoke some cheese! It works for regular smoking too? Do you put it in the fire box or the pit? Thanks again!

chef jimmyj · Mar 20, 2013

DNA3 said:
Thank you everyone for the great advice! I'm a novice (only smoked 3 times). I recently bought the CG Pro and did all the usual mods I learned from this site. Going to try beef brisket and Boston butt next. Next time I try ribs I'll be lighter on the smoke. Looked up the AMNPS and it looks great! Would love to smoke some cheese! It works for regular smoking too? Do you put it in the fire box or the pit? Thanks again!

I would consult Todd on that. There may be other options for your smoker and Todd can give the best advice on placement...JJ

Bearcarver · Mar 20, 2013

DNA3 said:
Thank you everyone for the great advice! I'm a novice (only smoked 3 times). I recently bought the CG Pro and did all the usual mods I learned from this site. Going to try beef brisket and Boston butt next. Next time I try ribs I'll be lighter on the smoke. Looked up the AMNPS and it looks great! Would love to smoke some cheese! It works for regular smoking too? Do you put it in the fire box or the pit? Thanks again!

All smokers are different----For an MES, the best place is on the bars at the bottom, to the left of the chip drawer.

You need to shield it from drippings.

Tell Todd what smoker you have, and he'll advise you. Todd is Great!!!

Bear

pc farmer · Mar 20, 2013

I haven't tried the pellet smoker there yet but the dust smoker wont fit there.

geerock · Mar 20, 2013

I was thinking same thing as chef jimmy. I think you may be getting the idea that heavy white smoke is the way to go. Its a common mistake for those just getting started. It gives a bitter taste and a bad aftertaste. Could that be it tbones?

mountainhawg · Mar 20, 2013

I feel it depends on what meat you are cooking, type wood you are using and how much smoke flavor do you want. When I was much younger I used hickory and was a smoken' fool. Cleared mesquites out for miles around with great clouds of white smoke. Over time, after getting tired of eating creosote coated steak and chicken, I let up. I am now light on the smoke, can enjoy the flavor of the food and other spices, believe in TBS, and use a wide variety of chunk wood.

Thicker cuts of meat (roasts/butts) can take more smoke with penetration of up to an inch and not be overwhelmed by smoke flavor. I'll wood smoke a butt or a shoulder about 3-4 hours, while a steak may only get 15 minutes of smoke during a reverse sear. Ribs probably 1/2 hour out of a 11/2 cook. BUT, like I said we just like a light flavor of smoke.

You can go long with fruit woods especially cherry and apple but hickory just gets a short burn in our pit because of it's flavor strength. Oak is in between and I think an underrated wood for smoking. I mix it with about every other wood except mesquite. While not sweet like fruit wood, it's not heavy as hickory and adds a bit backbone to other woods and does well on it's own with beef and pork roasts for a change in flavors.

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