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to much smoke?

post #1 of 7
Thread Starter 

I have Masterbuilt electric smoker. My question is it possible there is to much build up, from the smoke,  causing the flavor of th much smoke. I use apple chips and cook at 220. After reading the last forum I think I am cooking at to low temp. Please give me any suggestion that might improve my smoking experience. I am new at smoking.

 

Thanks in advance

 

Rogbowy

post #2 of 7

Howdy!  I noticed that this is your first post here at SMF.  Would you mind popping over to Roll Call so we can give you a proper SMF Welcome?  http://www.smokingmeatforums.com/f/133/roll-call

 

I am not familiar with your smoker.  BUT...too much smoke can make your meats taste funny. To me...the temps will depend on what meat you are smoking. I own a Propane smoker and run my temps between 250-275 now...but that is my preference. 

 

Some one who is more familiar with your smoker will chime in soon.

 

Kat

post #3 of 7

Two things:

1.  Make sure the vent on top of the unit is fully open.  You want a steady flow of smoke from the wood, around the food, and out the top

2. 220 sound low, but it depends on what you are cooking.

post #4 of 7

Run the smoker on max when finished for a couple three hours.....   that should get rid of most of the creosote....  I switched to the AMNPS and I don't have creosote any longer....  

 

Dave

post #5 of 7
Quote:
Originally Posted by DaveOmak View Post

Run the smoker on max when finished for a couple three hours.....   that should get rid of most of the creosote....  I switched to the AMNPS and I don't have creosote any longer....  

 

Dave

Dave X2...Check out the AMNPS...http://www.amazenproducts.com...It's 20% Off along with the Pellets until Sunday, 6/16. Can't beat that Price!...JJ

 

 

COUPON CODE = SMFDAD1

 

post #6 of 7
Agree with the above. Run vents wide open.
Also, be careful not to use too much wood. With this smoker, I actually found that if I burn the wood chips dry instead of wet, I get a better result, especially with no water in the pan. (maybe just a little sand).

Really, the key is not too much wood. Don't stuff it full. If you are doing a Butt, about 4 hrs of smoke is all you need, spares 3 hrs, baby's 2 hrs. I would bring up the temp a little too. I always found 230 to be my sweet spot with this build. (for a pork Butt, 250 for ribs).

Just a few things I have run into with this smoker, but the key is to keep playing with it and find what method works best for you! Good luck!

Sent from my SCH-I535 using Tapatalk 2
post #7 of 7
Thread Starter 
First let me say thank all you for the welcome. Your suggestions. I will try a couple of and let you know what works.
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