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Not getting TBS right off the bat like I used to with my old brinkmann

post #1 of 4
Thread Starter 

I just got a MES 30 and I seem to be getting smoke that has a brown tint to it, and it does not matter if I am using Apple or hickory.  I am used to using chunks in the old brinkmann and switched to chips, is this normal for chips?  It goes to TBS after a while but it's concerning of course.  Any body have ideas why or what is the best way to fix this.

post #2 of 4

My Mes 30 worked best with about 1/4 cup of chips at a time.....  Dry chips,  no soak...    Then I switched to the AMNPS....  Great smoke all the time...    You could try using chunks....   Open the door, put the chunk in the pan....   I would try one chunk at a time...   

 

Dave

post #3 of 4

The best way to fix that is with an AMNPS.

 

I used to have an MES 30, and I used to put chips in, and turn the heat up 10* at a time to get the element to come on more often. Then I'd open the door to drop it about 50 degrees, and start raising it 10* at a time again. All that just to get smoke on my meat !!!!

Then I got my MES 40, and the chips wouldn't start smoking until the smoker got over 220 degrees, and then only for a short time. So I got the retro-replacement chip burner, and that one started smoking at about 45*-50*, but then the chips would go up in flames.

 

Then I got an AMNPS and I've been on Easy-Smoking-Street ever since!!!!

 

 

Bear

post #4 of 4
Thread Starter 

Thanks fellas I apprecaite it, I have been looking at the AMNPS anyway.

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