40"Masterbuilt-not smoking like it used too

daRicksta said:

 
I've no personal experience with this. My MES 30 Gen 1 worked well right out of the box. If there was an extra piece of metal that was part of the design of the 311 smoker. I looked at a video of that smoker and I didn't see it. You've got that model so your advice has factual credibility. I can only go by what I see inside my smoker.

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• boykjo
• Apr 28, 2013

Brickguy221 said:

 
I agree with Bear that with the AMPS, you can't beat getting up to 11 hrs of perfect, constant continuous smoke without having to bother with it, after getting it smoking properly. That is the benefit of the AMNPS that is #1 and second to none.

However, my problem with it to date is that it is weak on smoke taste to my liking on shorter smokes like 1-2-3 hr smokes. I haven't done any 8-10 hr smokes, so I can't comment there as it may give plenty of smoke taste on long smokes, I don't know.

I am new to this AMNPS smoking thing and still learning. I have used it on Pecan, Pitmasters Choice and Jack Daniels pellets so far, but haven't used it on what is supposed to be stronger pellets like Mesquite and Hickory, so they might satisify my taste for smoke better, especially on shorter smokes.

I do however love the "not having to bother with it once properly lit" part and not having to bother with wood chips every 20 minutes or so. It may take me a bit, but I WILL figure out somehow, how to get the smoke taste I desire from the AMNPS on shorter smokes as I do love the benefit it gives over wood chips.

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daRicksta said:

 
Bear, your reply in print came off kind of testy, like you felt I was contradicting you. I was just giving my own opinion. When I look at my smoker I don't see a way to change the distance between the heating element and the wood chip holder. I didn't see any metal to bend. But why would you even feel the need to write I'm not joking about that, and I don't BS. You're way too overly sensitive here. you can't take this stuff personally. That's how arguments and ugliness start in forums. Besides, I've made it clear I generally respect the info you give in your posts so why would you think I'd be out to diss you? Please lighten up. Again, it was just my opinion based on my smoker. You've got the same one TR22 has so most likely he'll lend more credence to your opinion.

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tr22johnson said:

 
About 3 months ago I purchased the 40” digital SS smoker with remote. I originally loved the smoker for its low maintaince while cooking compared to a stick burner. At first the unit would put out a ton of smoke-so much smoke that you couldn’t see in the window and smoke leaking out the door seams-I loved it. But-the last 5-6 times I have used the unit, I have been getting hardly any smoke. I have cleaned out the tray after each use, which used to be ashes when done at first, but now is charred chips. The heating element appears to be working as the meat is cooking in the same time frame as on my stick burner at 225°. Has anyone else inquired with the same problem or do you have a solution to be able to produce more smoke, like when I first bought the unit?

Have never soaked chips

Have tried both pre-loading prior to turning the unit on as well as loading through the chute.

Thank you in advance for any advice

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Brickguy221 said:

 
I agree with Bear that with the AMPS, you can't beat getting up to 11 hrs of perfect, constant continuous smoke without having to bother with it, after getting it smoking properly. That is the benefit of the AMNPS that is #1 and second to none.

However, my problem with it to date is that it is weak on smoke taste to my liking on shorter smokes like 1-2-3 hr smokes. I haven't done any 8-10 hr smokes, so I can't comment there as it may give plenty of smoke taste on long smokes, I don't know.

I am new to this AMNPS smoking thing and still learning. I have used it on Pecan, Pitmasters Choice and Jack Daniels pellets so far, but haven't used it on what is supposed to be stronger pellets like Mesquite and Hickory, so they might satisify my taste for smoke better, especially on shorter smokes.

I do however love the "not having to bother with it once properly lit" part and not having to bother with wood chips every 20 minutes or so. It may take me a bit, but I WILL figure out somehow, how to get the smoke taste I desire from the AMNPS on shorter smokes as I do love the benefit it gives over wood chips.

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Bearcarver said:

 
It wasn't meant to be testy, but when I say many of us used to adjust the space between the bottom of the drawer & the Heating element, I don't particularly like to read others saying it can't be done, and you agreeing with them. If it couldn't be done, I wouldn't have been able to do it. That's why I said "I wasn't Joking & I don't BS"----I left out "I wasn't Lying!!!"

So I'm here trying to help a Newby, and others are telling him you can't do what I'm telling him to do. Makes me feel like I'm wasting my time trying to help people.

Bear

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tr22johnson said:

This is what mine looks like-
I did not cut the piece out yet but after placing a thermometer inside and let it stabilize with no meat in there and the temp set to 225 the thermometer only read 200constant, so I bumped the temp up to 240 and then got a constant 225. I assume it is not common to have that big of a difference... I also pulled the load tube out slightly to try and create an airflow. Started putting out more smoke than before.

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