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Top flume and water tray problems

post #1 of 16
Thread Starter 
I've had my vertic electric masterbuilt smoker with the window, the water pan goes on the smoke box. Well I did a pork putt but it failed miserably. I just wanted to know how you guys feel about how long to to smoke for, do I leave the top flume open or closed and should I even put liquid in the water pan, it always sweets on the window and you can't even see in. Any suggestions would be great. Thx
post #2 of 16

Open that vent all the way.

No water in the water pan.

 

Here's my Step  by Step on Pulled Pork:

 

 

 

Bear

post #3 of 16
Thread Starter 
What temp do you run the smoker at and how long with the vents wide open. And do you wrap in foil for last 2 hours or not. Bearcarver???
post #4 of 16
Thread Starter 
If any one want to point me in the right direction for a turkey as well with the masterbuilt vertical electric smoker with the video
post #5 of 16

I like my Turkey brined over night in the fridge, smoke it at 260* use a good meat probe. I like the breast wings on leg & thigh removed.

Check the poultry sec. for more ideas.

post #6 of 16
Quote:
Originally Posted by wave1600 View Post

What temp do you run the smoker at and how long with the vents wide open. And do you wrap in foil for last 2 hours or not. Bearcarver???

 

My whole process is at the below link, Step by Step. However I like Smoker temps between 220* & 240*, and I wrap my Butts in foil at about 165* IT.

 

Step by Step:

Pulled Boston Pork Butt 

 

 

Bear

post #7 of 16
Thread Starter 
Quote:
Originally Posted by tropics View Post

I like my Turkey brined over night in the fridge, smoke it at 260* use a good meat probe. I like the breast wings on leg & thigh removed.
Check the poultry sec. for more ideas.

post #8 of 16
Thread Starter 
How long and what internal temp, and vents open or closed and what about water tray thanks
post #9 of 16
Quote:
Originally Posted by wave1600 View Post

How long and what internal temp, and vents open or closed and what about water tray thanks

click on his link and it will tell you what you want to know.http://www.smokingmeatforums.com/t/140055/boston-butt-pulled-pork-step-by-step

post #10 of 16
Thread Starter 
post #11 of 16
Thread Starter 
Thanks bear that was what it looks like before foiling it. I'm letting it rest now thx for the advice
post #12 of 16
Thread Starter 
Also Bear since that went so well I wouldn't mind your procedure for brisket , flume, temps, water pan, time ect same with ribs or chicken or turkey, you really know how to handle that particular smoker so any insite into that other stuff would be great, btw the pork is amazing tastes so good
post #13 of 16
Quote:
Originally Posted by wave1600 View Post

Also Bear since that went so well I wouldn't mind your procedure for brisket , flume, temps, water pan, time ect same with ribs or chicken or turkey, you really know how to handle that particular smoker so any insite into that other stuff would be great, btw the pork is amazing tastes so good

That's Great-----I love hearing about a success!!

 

I don't do whole Turkeys, and have never done a whole Chicken, but I have a couple of Chicken Thighs smokes in my Index (Below).

 

These are my opinions, but a lot of guys do the same things:

I never put liquid in my Water pan, my top Vent is always 100% open, and the times, temps, and procedures are included in all of my Step by Steps in my Index (Below).

 

 

Bear

post #14 of 16

Wave vent gets adjusted at times, start half open. The bird gets cooked to IT temp of 170* smoked at 260*. They take around 5 or 6 hrs.to cook. Your Pork looks good. I use a disposable pan with a little water and I baste the bird 2 or 3 times in the last hr., monitor your IT you will get to know how much time is left. Hope this helps and sorry for the delay had a big order to get done yesterday.

Richie


Edited by tropics - 7/17/14 at 8:44am
post #15 of 16

I always have my top vent or "flume" all the way open. Just say no to creosote! Good smoking means good airflow.

post #16 of 16
Thread Starter 
I have a question on electric smokers. I have no complaints about my masterbuilt 40in with a window. I'm just not getting the bark like I've seen on things I've eaten before and seen on tv. Is it possible to get a good dark bark in a electric smoker. Is it my Rub? I dunno, any thoughts would be helpful!
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