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how much smoke

post #1 of 18
Thread Starter 
how much smoke should I use for the 3 2 1 method in my Masterbuilt electric smoker I'm smoking ribs is there a certain amount of smoke you use in the three hours or just fill it up once and let it go and also do I keep the damper open halfway open or closed
post #2 of 18

How much smoke is really a personal opinion. The chip loader will last about 20 - 30 minutes. I'd keep it smoking for the first three hours. There is no point in smoking for the 2 hours in foil. And you could smoke the last hour as well. leave the exhaust valve fully open the entire time.

post #3 of 18
Thread Starter 
what do you think the best wood to use for ribs mesquite or hickory
post #4 of 18

Hickory and first 3 hours.  Mesquite can sometimes be a bit over powering.

post #5 of 18
Quote:
Originally Posted by CrankyBuzzard View Post
 

Hickory and first 3 hours.  Mesquite can sometimes be a bit over powering.

Mesquite goes better on beef than it does pork. In fact Mesquite goes great on beef.

post #6 of 18
Thread Starter 
I have some apple wood chips left with that also be acceptable and a very small amount of hickory
post #7 of 18
Quote:
Originally Posted by ElectricLouie View Post

I have some apple wood chips left with that also be acceptable and a very small amount of hickory

Sounds like a great mix! Now, smoke it, take LOTS of notes, and show us pics of the finished product! drool.gif
post #8 of 18
Thread Starter 
should I put water in my pan for smoking ribs or leave it alone
post #9 of 18
Thread Starter 
should I use water in my Masterbuilt smoker for smoking ribs on the 3 2 1 method
post #10 of 18
Quote:
Originally Posted by ElectricLouie View Post

what do you think the best wood to use for ribs mesquite or hickory


I like hickory for pork ribs. Apple and pecan are also very good. Pecan is like a mellower version of hickory. If you're doing 3-2-1 (and in reality it might not be exactly like that) I recommend 3 hours naked over smoke, and then I would still apply smoke during the last hour. I think ribs do very well over 4 hours of smoke. But I think wood chips can oversmoke meat, giving it a harsh,bitter flavor so you don't want to burn too many chips at one time. I prefer to use wood pellets. You might have read about the A-MAZE-N Pellet Smoker. Many of us use it.

 

I always keep the air vent wide open in my MES 30.

post #11 of 18

My favorite is Jack Daniels when using wood chips, but not so much with pellets. My second favorite is 2/3 Hickory and 1/3 Apple or Cherry with wood chips or pellets either one.. I have never tried Pecan on pork, so I must try it sometime. I have used Pecan on Jeff Phillips Campfire Chicken though. I "think" one of my Sons that lives in CA likes Oak on ribs, but not positive on that without checking with him first.

post #12 of 18
Thread Starter 
I used hickory and used Jeff rub everybody loved it thanks for the tip I appreciate it over here in Maryland Harford County
post #13 of 18

Just a thought DON"T throw away those pecan hulls from cracking Pecans. SMOKE with them. They are about the only thing that has been in my chip feeder in a long time.  Jted

post #14 of 18
Thread Starter 
Great advice going to try it from Harford county maryland
post #15 of 18

Looks like it went well.  Just my 2 cents.  I grill with Mesquite but I personally feel it's not a good choice for smoking.  Certainly not Pork.  

post #16 of 18
Thread Starter 
I very excited how it came out used hickory unbelievable everybody loved
It it's on now from Harford county maryland going to try a turkey next got any ideas
post #17 of 18
Thanks everyone new to forum and a novice smoker...this was great info for me
post #18 of 18


Apple is our favorite I only smoke for the fist hour and last hour if you like your ribs a little chewier don't use the foil

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