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My Smoke Stinks!

post #1 of 23
Thread Starter 

Ok..I cant be the only one with this issue.

When i add chips , any flavor, any size, dry not wet.., the smoke fires up white and strong. I have the retro kit on my MES 40 unit, but it seems the element is so hot , it just burns chips right now. I have used a full tray to 2 pieces and it has no nice aroma. My boss brought in pork from some small infrared smoker and it tasted awesome...i just get this meat that tastes like im licking the inside of a briquette.

HELP

post #2 of 23

Here is the answer to all your smoking needs.

http://www.smokingmeatforums.com/t/154179/a-maze-n-products-holiday-sale-20-off

Awesome product and there is currently a special going so take advantage.  Search this product and you will see tons of awesome reviews.  I love it so much I have two different kinds and tons of pellets.  I also have a MES and this makes everything great.

post #3 of 23

Good advice above.....easy to use, used & recommended by many here and numerous flavors to choose from.

post #4 of 23
Chips in the mes burn too hot and too fast. Plus chips you buy tend to be dried out flavorless tinder. I went to small chunks and couldn't believe the difference in flavor. A couple small chunks will last you a couple hours or better and give you plenty of nice thin smoke.
post #5 of 23
Thread Starter 

Thanks all! Im going to try some chunks i bought and see how that works. If not, i will have to go to the pellets. Just not sure about pellets...are they real? LOL or like a processed wood? Just cant believe this awesome smoker cant except normal chips or sawdust without burning up.

Thanks, Joe

post #6 of 23

Chunks should get you there.  Pellets burn even faster than chips in the mes.

post #7 of 23

I don't know about the amazn and pellets in the MES. I can't seem to keep my going. I'm not using liquids, put foil on the shelf above the pellets. Still have to keep lighting it. Maybe there is difference in pellets? I started last week with some from local grocery store. Then I bought a 20# bag of pure apple off Amazon. Maybe there is a difference between pellets used in a proper smoker, and those needed for the amazn?

post #8 of 23
If you have the gen2 mes with the right side exhaust vent the air flow is so restricted that its very hard to keep the AMAZN going. And you have to let those pellets burn for quite some time before loading them in the smoker. I actually took out the stock exhaust vent and inserted a depot / lowes adjustable elbow that fits exactly into the opening. Pull the chip loader out a couple inches and airflow is much better. More flavorful smoke and not as much overshoot of the set temp.
post #9 of 23
So, the amazn Doesn't work with the new MES, without modifications? Wish I would have read that before going on a wild goose chase........
post #10 of 23
That's not what I said, trike. I said it can be difficult. If you get the pellets going real good before loading them into the smoker, open the vent all the way, and pull the loader out a few inches you may be ok. But as I said earlier, small chunks work great in the mes. Also, if you're not comfortable with the elbow vent, dremel out the opening of the stock vent to double the exhaust opening and leave open all the way all the time. It needs flow anyway to avoid the smoke from hanging around the chamber for too long.
post #11 of 23
Thread Starter 

OK...I tried a chunk in my MES and it still just isn't producing the flavor I expect...so I just ordered the Amazn unit with 3 different flavors. If this doesn't produce the flavor I want I will be giving away my smoker :th_crybaby2:.  Ive seen a few videos on this so , TRIKE, I wouldn't be to worried about it working. I will let you know how it works out. Thank you all!

post #12 of 23
What kind of flavor are you expecting???
post #13 of 23

Throw away the chips and get an AMNPS.  It will change your smoking life forever!

 

Good luck and good smoking.

post #14 of 23
Don't give up to quick I have had mine for almost a year and am just now getting a good grip on it. I done the mailbox mod to mine and that was a big help. Then I had a trouble time keeping pellets lite. I watched a video on how to light the AMZNP pellet box and all is good now. Maybe someone can post the video link for you like they did for me?
post #15 of 23
Thread Starter 

Geerock....I have tried others where you have a nice, light , smooth hickory ( or whatever) taste . Mine all taste the same...like licking the inside of a smoker. ( see post #1)..but all is good.

Venture, and Dockman...i have one coming..even got the discount!

Not tooting my own horn, but like my wife also agrees.....after a few years , i do have the " cooking " part down, its just the bad smoke the MES produces...Excited! :yahoo: 

post #16 of 23
Quote:
Originally Posted by beuler View Post

Geerock....I have tried others where you have a nice, light , smooth hickory ( or whatever) taste . Mine all taste the same...like licking the inside of a smoker. ( see post #1)..but all is good.
Venture, and Dockman...i have one coming..even got the discount!
Not tooting my own horn, but like my wife also agrees.....after a few years , i do have the " cooking " part down, its just the bad smoke the MES produces...Excited! yahoo.gif  
That's simple....you're making a common mistake. You're oversmoking. Thin wispy smoke instead of clouds of white smoke.
post #17 of 23
Here is a thread I just put together displaying my solutions to nasty smoke...... Dave

http://www.smokingmeatforums.com/t/154618/how-much-smoke-and-air-for-great-flavor-in-you-food-pic-of-turkey-added
post #18 of 23

How about dampering?  I've added a sheet metal cap to my wood box to greatly reduce the air flow.  I drilled a few holes to allow just enough air to produce a slow smolder regardless of how hot the burner temp.

post #19 of 23
Thread Starter 
Noo.... I can put two little chips in there and they just fire up to fast... Now I see why most smoke masters on here don't use the chip tray , instead use an Amazn smoker etc...
I will find out soon when mine gets here!
post #20 of 23
Thread Starter 
Quote:
Originally Posted by SuperDave View Post

How about dampering?  I've added a sheet metal cap to my wood box to greatly reduce the air flow.  I drilled a few holes to allow just enough air to produce a slow smolder regardless of how hot the burner temp.

I like this idea
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