Masterbuilt Cold Smoker Attachment Burns chips too fast

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You think shipping sticks in your craw, I'm in AMAZON JAIL right now... don't know how I got there... Chatted with them and nothing was resolved... Don't know how to get out....
 
You think shipping sticks in your craw, I'm in AMAZON JAIL right now... don't know how I got there... Chatted with them and nothing was resolved... Don't know how to get out....

In 2015, I got into Astrophotography. A very far out subject. I got Amazon Prime to get free, fast shipping.
Long story short, one of the things I ordered was routed by Amazon to a vender I had never used before.
It was a VERY bad experience. That vendor also has a 14 day return policy. I had trouble right from the git-go, but thought it was more of an 'Operator Error'. Turned into a total failure and a piece of old junk they had cleared off on me.
So I inquired to Amazon and their Prime guarantee. They literally walked away from me and told me to take it to the manufacturer.
Amazon can KMA.

And I'm pretty adamant about shipping charges, and I always watch anything shipping in. It tells of the vendors commitment to good business.
I did run across a single Mom on Ebay that was slow. I sent an inquiry and she snapped back about being a single Mom, and so on.
I told her maybe she shouldn't be trying to sell stuff if she can't take care of business.
After I got whatever it was, I made sure to blacklist her. Ebay does not take kindly to bad vendors.

But if I can do locally, I prefer that. Even if it's one of the biggies, the employees are local. ;)
 
It "should"... 1800 watts is not a problem... it's whether or not a brushless motor acts the same as resistance wire.. That, my friend, is WAAAAAY above my pay grade...
 
We recently purchased the cold smoker and our chips are burning up within 45 minutes and give off a bitter creosote smell and the smoke is brown. What do you recommend a person do to control the burn? We tried turning it off but the chips don't burn, they just turn black. These are brand new chips - Western is one of the brands. It is hooked up directly to the smoker with no piping.
 
The wet chips add too much moisture to the smoke... The moisture condenses on the meat.. Volatiles like creosote collect in the water.. makes for very dark smoke collected on the surface that tastes really bad... I call the "reaction" acid rain..
Wood chips have moisture deep in the cellular structure.. it take a temp above boiling to release the moisture from those cells... Due to evaporative cooling of the wood chips, from the moisture, it takes a really long time to drive it out of the wood cells due to the cooling effect.... When smoking meat, it's called the dreaded stall....
You should get an improved smoke flavor.. If the cold smoker attachment has vents, open them to about what the exhaust is.. open the exhaust wide open... Air flow is critical to clean smoke and clean smoke flavor.. Also, use about 1/4 cup of chips at each chip loading.. you want them to be drenched in clean air while they are smoldering... clean air helps combust those nasty volatiles... If worse comes to bad, add a flexible or rigid aluminum duct between the cold smoker and the smoker body...
 
The wet chips add too much moisture to the smoke... The moisture condenses on the meat.. Volatiles like creosote collect in the water.. makes for very dark smoke collected on the surface that tastes really bad... I call the "reaction" acid rain..
Wood chips have moisture deep in the cellular structure.. it take a temp above boiling to release the moisture from those cells... Due to evaporative cooling of the wood chips, from the moisture, it takes a really long time to drive it out of the wood cells due to the cooling effect.... When smoking meat, it's called the dreaded stall....
You should get an improved smoke flavor.. If the cold smoker attachment has vents, open them to about what the exhaust is.. open the exhaust wide open... Air flow is critical to clean smoke and clean smoke flavor.. Also, use about 1/4 cup of chips at each chip loading.. you want them to be drenched in clean air while they are smoldering... clean air helps combust those nasty volatiles... If worse comes to bad, add a flexible or rigid aluminum duct between the cold smoker and the smoker body...

Thank You Dave!
Learning on the fly here. That all makes sense to me, and I think it probably explains why I had 'freckles' on my Salmon I smoked.
We've had some humid and even rainy weather of late. So I would not be surprised in the least if the chips and pellets drew up some moisture, just from the air. I tried microwaving some pellets. But I don't think it really was as good a kiln drying like using the smoker/oven for the chore.
So I'm going to bake some fuel overnight and possibly all day tomorrow.
Thanks for the pointer!
 
Does anyone know if this would work for adjusting the power to control the temperature of the heating element in the Masterbuilt Cold Smoker unit?

Yep! I use something almost exactly like that, and it made all the difference in the world. I bought it several months back, and I usually turn it up to get the smoke started, and then way down. Works great!
 
When using the cold smoker attachment for a hot smoke. I have the dryer vent running into mes using a joint as shown. When I do this I can’t get the smoker up to 275. Heat loss. Where am I going wrong here? Anything to help is appreciated.
 
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