smoking beef sticks

oldsmoker1214

Newbie

Original poster

Mar 18, 2015

16

10

Minnesota

• Mar 18, 2015

• #1

Hi all,

I have always used old gas and charcoal smokers but just bought a new master built electric smoker. I have a batch of beef sticks ready to smoke and am wondering if any of you use the water pan when you smoke sticks? First time smoking sticks. Always did them in the oven before. Thanks.

 

daveomak

SMF Hall of Fame Pitmaster

OTBS Member

★ Lifetime Premier ★

Nov 12, 2010

27,123

4,979

Omak,Washington,U.S.A.

• Mar 18, 2015

• #2

Which Masterbuilt smoker do you have.... can you control the heat below 150... I don't use a water pan when I smoke meats....

 

rgautheir20420

Master of the Pit

Jun 11, 2014

1,126

60

Crest Hill, IL (Chicagoland)

• Mar 18, 2015

• #3

If you have any of the digital MES model....do this:

100 F - dry for 2 hours (no smoke)

bump to 120 F and add your smoke

bump up 10 degrees every hours until you reach a max of 170

smoke until proper IT

This is my usual schedule and I will usually load 2 rows of dust into the AMNPS for the smoke.

I'd highly suggest putting a thermo at grate level or close to make sure you're smoking at the temp you think you are.

 

Last edited: Mar 18, 2015

oldsmoker1214

Newbie

Original poster

Thread starter

Mar 18, 2015

16

10

Minnesota

• Mar 18, 2015

• #4

I have the Masterbuilt 30" Black 20070511  100-275 degree. This will be my first time using it, seasoned it the other night for about 3 1/2 hours.

Garage sure smells good now.

 

rgautheir20420

Master of the Pit

Jun 11, 2014

1,126

60

Crest Hill, IL (Chicagoland)

• Mar 18, 2015

• #5

I'm no good with the thousands of model numbers the MES30 has. Controls in front or back?

Either way, smoke to the schedule above (or similar), and you'll be home free! Good luck and don't forget the q-view.

Oh sorry...no water pan btw 

 

Last edited: Mar 18, 2015

reinhard

Master of the Pit

OTBS Member

Feb 6, 2013

1,192

288

Andover Minnesota

• Mar 18, 2015

• #6

You have some great advice there on the temps for smoking  your sticks.  I also do not use a water pan for sticks or any sausage I smoke.  Keep your vent open also.  Reinhard

 

oldsmoker1214

Newbie

Original poster

Thread starter

Mar 18, 2015

16

10

Minnesota

• Mar 18, 2015

• #7

Keep the vent open throughout the whole process? I see your in Andover, I'm in Moorhead. Thank you

 

rgautheir20420

Master of the Pit

Jun 11, 2014

1,126

60

Crest Hill, IL (Chicagoland)

• Mar 18, 2015

• #8

Yes the whole time. Closing the vent could lead to a creosote build up and a bitter tasting smoke on your snack sticks. Good air flow is key to a clean smoke.

 

oldsmoker1214

Newbie

Original poster

Thread starter

Mar 18, 2015

16

10

Minnesota

• Mar 18, 2015

• #9

Great advice, thank you very much.