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White smoke

post #1 of 18
Thread Starter 
Hi...just joined today and have a question. I bought a MES over the weekend and today I preseasoned it. I have read alot about the thin blue smoke but when I put the wood in all I got was alot of white smoke. Did I do something wrong? If I did something wrong how do I correct it? I would like to try the meatloaf tomorrow and I don't want to ruin it. Any ideas?

Linda K.
post #2 of 18
welcome linda the type of wood u use is key and some like to soak it as for your white smoke if you seasoned it I think that you might have the temps cranked up high right ??when you smoke it will be around 225 to 240 witch will not burn the wood I love apple and cherry woods both have good taste and leave the meat with a good smoke ring hope this helps
post #3 of 18
Thread Starter 
Yes, I had the temp up to 275 and I soaked the chips before. So you think when I turn the temp down to the 225 I should have the blue smoke?
post #4 of 18
I have the MES. I soak for 30 minutes and use very little wood. If you use a lot of wood you will get the dreaded white.
post #5 of 18
vettegirl, chips smoke pretty fast, even when soaked. The MES book calls for a cup of chips. That's a lot of smoke. Try less added more often or switch to chunks. Also make sure the vent is wide open at the top to get a lot of air circulating so you don't over smoke the food.
post #6 of 18
Thread Starter 
Okay...I read the instructions and it said to use 1 cup of wood. I take it thats too much to use at a time?
post #7 of 18
Ganny/BBQ lover

Also when I add wood I get white smoke for a short period of time until the wood gets to temp and burning proper.

post #8 of 18
I would try less wood or bigger pieces or less. Play with it a little and see what works best.
post #9 of 18
Try using the chunks will see a big difference especially if you turn the heat down. BTW welcome to the board biggrin.gif
post #10 of 18
i use only 4 oz at a time till the meat is to 140 inside temp because after 140 the meat wont take anymore smoke
post #11 of 18
Thread Starter 
I used the chips today for the preseason so tomorrow I will use the chunks and see what happens. Thanks for all the help!!

Linda K.
post #12 of 18


I have had my MES since May 08 and have smoked many, many times, maybe 100. In the begining I soaked chips, then went to chunks. I don't think the way it is designed you can add too much wood. Now here is what I think is happening. Depending where you are at, and the temps I think what you see is steam not only from the chips but the water pan also. I would get some chunks and split into smaller pieces that fit the loader. The design will not allow you to add more until it is burned up. If you try and add more and it won't turn just wait until it does.

As far as taking the smoke it will as long as you add wood. The 140' is for the smoke ring which you may not get anyway.

Also always have the vent open after pre heating. Hope this helps and good luck.
post #13 of 18
Thread Starter 
Hi Ron....I've read a lot of your posts while I was lurking....biggrin.gif In fact because of them, they were the main reason I bought the MES!

Anyway, I didn't have any water in the pan at the time but maybe what I saw was the steam from soaking the chips. Also, it was in the low 50's today and I had the smoker in the garage with both the front and rear overhead doors opened. If I left the vent open the temp would drop until I closed it almost all the way and then the temp would go back up. Now its going to be in the 30's tomorrow so was thinking maybe I should leave both doors shut?? confused.gif
post #14 of 18
linda make sure you have some flow in the garage never close both doors .. bad .. I have a masterbuilt 30 and its been in the garage and I always have the big door open about a beer can open and the back door open a 1/4 of the way and my vent on the smoker is 1/2 open PDT_Armataz_01_37.gif stay tuned you will get so much help .. and you need to give us pictures of your first cook
post #15 of 18
Water in the pan is necesary for temp stability. I have been smoking in the 20's lately and have no problem in an outdoor envirionment, (covered patio)

Also glad to inspire you for the MES. You can always PM me with any questions.

Good Luck.
post #16 of 18
Welcome, I also have an MES and have found that the less wood at a time, added over shorter periods of time works well. I don't soak my wood anymore, I find that by the time it drys out enough to start smoking we are well into the cooking. Try about a 1/4 cup and when you pull out the chip holder, if you can still see embers, it is still smoking. If you can smell it and can't see it, your doing good.
post #17 of 18
I have had my 30" MES for several months. It works great.
OK, here's my procedure that works for me.

I always have water in the water pan.
Leave the vent open.
I never soak the wood chips.
I use about 1/2 handful of chips at a time.
I always start smoking at 160F.
That produces good TBS smoke and doesn't rush to get the meat past the 140F point.
I add more chips when the smoke dies down.
After about 1 hour at 160F I increase the MES to 225F (usually, depending on what meat I am cooking.)
That gets good results for me. Your mileage may vary. wink.gif
post #18 of 18
I have a MES and soak my chips/chunks but only use one-three at a time you do not have to see the smoke as long as you can smell it!!!

Cold weather smoking I did this
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