- Dec 30, 2014
- 68
- 28
I'm beginning to wonder if I'm thinking about this the wrong way. I am getting some bitter flavors with my MES30. I am using a DIY smoke generator constructed from a quart paint can a 3" elbow and a soldering iron to get the chips going.
It's a simple enough setup. Inside the elbow, I made a baffle with three 1/4" holes drilled in it to limit the smoke entering the MES.
Additionally around the bottom I have drilled a couple tiny holes (probably around 1/16") to allow airflow in and through the wood chips.
So how this thing works is that once the MES is to temp I plug in the soldering iron and open the top vent in the MES all the way. In about 10 min, I have smoke at which point I unplug the iron. The draft through the MES and can keeps the chips smoking for up to 3-4 hours. The problem is that I am getting a bitter smoke flavor even with apple or pecan chips.
The big question is why? I have a couple thoughts, and some ideas on how to mod the setup.
Thought #1. I am wondering if maybe I am choking the smoke inside the can making the bitter flavor. So my first thought is to remove the baffle and let it smoke away, maybe increasing the holes in the bottom of the can slightly.
Thought #2. I wonder if I should increase the length of the elbow by adding a couple feet of 3" flex. This would allow the smoke to cool and condense out the creosote prior to entering the MES. (in theory anyhow).
I would like to hear some members thoughts on this.
Thanks all!
-J
It's a simple enough setup. Inside the elbow, I made a baffle with three 1/4" holes drilled in it to limit the smoke entering the MES.
Additionally around the bottom I have drilled a couple tiny holes (probably around 1/16") to allow airflow in and through the wood chips.
So how this thing works is that once the MES is to temp I plug in the soldering iron and open the top vent in the MES all the way. In about 10 min, I have smoke at which point I unplug the iron. The draft through the MES and can keeps the chips smoking for up to 3-4 hours. The problem is that I am getting a bitter smoke flavor even with apple or pecan chips.
The big question is why? I have a couple thoughts, and some ideas on how to mod the setup.
Thought #1. I am wondering if maybe I am choking the smoke inside the can making the bitter flavor. So my first thought is to remove the baffle and let it smoke away, maybe increasing the holes in the bottom of the can slightly.
Thought #2. I wonder if I should increase the length of the elbow by adding a couple feet of 3" flex. This would allow the smoke to cool and condense out the creosote prior to entering the MES. (in theory anyhow).
I would like to hear some members thoughts on this.
Thanks all!
-J
