I have a 30" masterbuilt electric smoker, smoked awesome ever time I used it. go to use it to smoke something and no smoke just chars the wood. Don't think its the heating element because it gets up to temp and seems like no issues. So I cut away the metal piece under the fire box to see if that helps, help a little saw some smoke then nothing. let it run for half hour with no smoke. the vent was open to keep it heating. what do u guys think? I was going to put the 1200 watt element in there and try sawdust.
need help no smoke
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I think before I ever started cutting and tearing apart I might consider calling Masterbuilt's 800 number. I bet they would know exatctly what it is and what you can do to fix it. Even if its not under warrantee couldn't it save time and grief to ask first?
That would be my first suggestion.
Have to agree with Foamheart on this. I too have read where some folks have been operating on their MES to get the results they want, or had at one time or another. Call MES and ask them. Also, did you change wood? You may have had a chunk that while charing will produce smoke but not in the quantity you are used to, maybe just the faintest wisps nearly undetectable.
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Did some research, and this works for us with our 30" analog MES:
We don't soak the chips. Fill chip pan completely (pack it in). Put in smoker. Add hot water to water pan. Close door. Turn smoker on high. When tbs appears (for us that's usually around 325-350 degrees f, 15-20 minutes) open, insert meat, close back up, turn control down to below medium. Temp should drop to about 225. Check on it now and then to be sure it's still at 225...adjust control as necessary. About 3-4 hours later, dump chip tray because no more smoke. Refill chip tray, add hot water to water pan if needed. Crank control back up until smoke reappears, crank down and repeat.
After using the MES several times a week for a few months, the thermostat broke and stayed on instead of cycling. (Yikes -- we were in the middle of hot smoking cured pork bellies). I called Masterbuilt to order a new one, they asked when I bought it, and ended up sending it free of charge.
Fortunately, I realized what was happening before the bacon was over 175 so it is still good, just not as good as usual.
What is a retro kit and what involved?