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First time electric smoking

post #1 of 8
Thread Starter 
My first time smoking with Masterbuilt electric smoker. I've read quite a few posts but couldn't find clear answers to my questions:
1. Do you have to soak the wood chips first? If so, how long.
2. Can I put in three slabs of brisket at the same time- one in each rack?
3. Do I multiply by the number of slabs the cooking time or is it the same for when you're doing only one?
4. Do I check the IT for each slab since they are in different layers of the smoker?

Thanks. I appreciate any responses.
post #2 of 8

1. Do you have to soak the wood chips first? If so, how long. **Never soak chips***
2. Can I put in three slabs of brisket at the same time- one in each rack? ***Fit whatever you can fit. But depending on which MES you've got you may need not be able to fit a whole packer. In a 40 you would***
3. Do I multiply by the number of slabs the cooking time or is it the same for when you're doing only one? ***Cook by IT and not time but no you don't multiply***
4. Do I check the IT for each slab since they are in different layers of the smoker? ***Yes be sure to begin the toothpick test for doneness once each one hits 190 or so***

 

Hope this helps.

post #3 of 8
Thread Starter 
Wow! That was a quick response. Thank you so much!! Now, I'm ready to rumble!!!!
post #4 of 8
Thread Starter 
Hello,
I forgot to ask how often should I change the wood chips? Thanks
post #5 of 8
Add more chips when you see little or no smoke coming out the exhaust vents. Usually about 40-45 minutes on mine.
post #6 of 8
Thread Starter 
Thank you, but is that every 45 minutes?
post #7 of 8
Quote:
Originally Posted by rgautheir20420 View Post
 

1. Do you have to soak the wood chips first? If so, how long. **Never soak chips***
2. Can I put in three slabs of brisket at the same time- one in each rack? ***Fit whatever you can fit. But depending on which MES you've got you may need not be able to fit a whole packer. In a 40 you would***
3. Do I multiply by the number of slabs the cooking time or is it the same for when you're doing only one? ***Cook by IT and not time but no you don't multiply***
4. Do I check the IT for each slab since they are in different layers of the smoker? ***Yes be sure to begin the toothpick test for doneness once each one hits 190 or so***

 

Hope this helps.

 

 

Quote:
Originally Posted by Sota D View Post

Add more chips when you see little or no smoke coming out the exhaust vents. Usually about 40-45 minutes on mine.

These are spot on answers.

post #8 of 8
Quote:
Originally Posted by LenM View Post

Thank you, but is that every 45 minutes?

You will have to monitor it to see how it is going. You can pull out the loader at the 45 minute mark and use a flashlight to look down the tube. If there are still some chips smoldering you need to wait to reload it. Overloading the chip tray will cause them to not burn correctly.

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