I am new on SMF, I have been smoking for years in my propane grill, fighting the high temps and finally bought a Masterbuilt 40' electric. Since coming here I have been on a quest to get Thin Blue Smoke. Main reason, my wife says my first efforts have been way too smokey. I have to agree, I had some ribs a couple weeks ago that were way too smokey.
This weekend I did a brisket and a port butt. I used only two closed handfuls of dry apple wood chips. Here is a result after the unit was warmed up and I had added a handful of apple wood. Five minutes after adding....
By any definition of the term, I can't see that this qualifies as TBS. There is a brisket and a butt in there, not visible, but they are there.
Proof is in the pudding, it turns out that both items turned out wonderfully, with minimal smoke flavor, the wife approved and I gained a smoking reprieve. But for me, I wanted a bit more smoke flavor.
Here is my question - Is there expected a cloud, then TBS? Is TBS the only smoke I should ever get?
Proof that the overall cooking worked. A 5 brisket flat after 11 hours and the but that literally fell apart when I went to take it out of smoker after 14 hours at Internal temp of 194. deboned in one pull and shake.