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New smoker question

post #1 of 3
Thread Starter 

Wife bought me a new smoker that I have been looking at for a long time. It's a Master built, electric.


Now I have a old Brinkman dome type smoker for 30 years now (converted to electric) and have used it for just about everything.


I have used the Master built 3 times now and was kinda disappointed with the performance and finished product.


My first project was a pork ribs, used hickory chips and a store bought rub. They were ok, not great.


My second try was a pork shoulder, hickory chips This was also ok, not great.


My third try was a Rock Cornish game hen, used apple wood. After 3 hrs at 250 deg, the skin was black and no smoke flavor.


So my question is, do I need to break in and get the inside of the smoker seasoned before it starts tasting like smoke?

post #2 of 3

How often are you adding the chips?


What kind of smoke are you getting?


Also, if you wouldn't mind, would you swing over to roll call & introduce yourself.



post #3 of 3

I have a MES 30 and have found that the chip tray never seemed to produce enough smoke flavor.  I bought an AMNPS (A-Maze-N-Pellet-Smoker).  It works really well in the MES--actually, it was designed to fit in a MES.  Todd is a site sponsor, and you can find his ad on this site.  You should check it out.



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