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Hello from Phoenix

post #1 of 6
Thread Starter 
Hi, I'm Eric, a Phoenix native and a professional Chef.I just bought a Masterbuilt '40, my first personal smoker. I got the one without the window because I figured it would be a pain to keep the window clean. This site was recommended to me by my uncle and I'm excited to get some info from some experienced smokers. I am also happy to share any culinary knowledge with people.
post #2 of 6

Hello and Welcome to our addiction.  Many good folk here with a load of experience that they are more than willing to share.  If you have specific questions just start a thread and someone with experience will be along soon to offer advice.  All info you can provide us with such as smoker type, location and so on will help us answer any questions you may have, and pictures help a bunch.  Spend some time doing some research on the forums, tons of advice and recipes already available there.  Check out Jeff’s 5 day smoking E-Course ( link below ) that will help you get started.  We look forward to your contributions.  Have fun.  Good luck.  Keep Smokin!




post #3 of 6

Hello and good morning Eric, welcome to the forum.


Gary S

post #4 of 6
Thread Starter 
I'm having issues with my Masterbuilt, my wood chips never burn all the way to ash, which is a problem when smoking for over 3 or 4 hours because there is no more room in the smoker tray due to unburned chips. My quick fix remedy is to open the smoker and hit the halfway burned chips with my propane torch to "encourage" them the rest of the way so I can fit more fresh chips in. Why is this? Did I buy a crappy smoker, am I doing something wrong?
post #5 of 6

I only wish to say that in my very first attempt at making beef  jerky I experienced the same thing on my 2nd pan. So I will be watching this with great interest.

Oh and I used the Luhr Jensen Brine for jerky; followed the directions exactly and the flavor was almost as tasty as cardboard. Is that typical of the Luhr Jensen Brines or did I do something wrong?


Stay safe all;


post #6 of 6


I have the same smoker.  Depending upon what temperature you are set to (and whether you added chips right off the bat to get things burning), you can run into your problem.  I am currently trying to use the A-Maze-N pellet smoker tray with my MES 40.  I have had all kinds of trouble keeping it lit.  I am currently running a series of experiments to see what it takes to keep it burning.  Right now it is looking better.  If the pellet tray works, it will beat stuffing fresh chips every 45 minutes into the MES.  Whether you are using the pellet tray, or the default chip loader, always keep your top vent wide open. 

P.S. I am in Arizona too, but at a much higher elevation. Send me a private message (PM) and we can swap ideas via a phone call.


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