- Dec 28, 2009
- 204
- 15
I need some confidence building here. I have been all over the thread (and many others as well) in which a forum member with an MES is have smoke-generation issues.
Using my new MES 40" with an ambient temperature of 72 degrees and dry hickory chips.
In the process of doing a second trial break-in and I am noticing that there is very thin blue smoke....hard to see, but quite visible with my Mag-lite. It seems that the semi-burned darkened hickory chips are creating a buffer from the newer chips that are loaded and creating less smoke than the first load. Hmmmm.
Now, I am very inexperienced at this.... so the small amount of smoke I am seeing is either enough for proper smoking OR because I have no water OR meat absorbing heat energy in the smoker, the element will cycle more with grub and water and thus giving me more smoke. I just don't know if that is a normal observation or not.
The reason I am mentally masturbating over this is tomorrow is my first smoke....Coronation Day. Dang right I am nervous about this. Silly, I know.
Bought a rack of pork ribs, Emeril's rub, and some Sweet Baby Ray's sauce for a sweet grill finish....I hope.
I have been looking through the archives for weeks now and have learned a ton of stuff from you guys and I am extremely impressed with your knowledge and most of all....those Q-view pictures.
Any advice on my "lack of smoke" observations would be appreciated. I humbly await any sage advice or insight that may make me a proud owner of my first nice rack of ribs by this time tomorrow night. Thanks in advance, fellas.
Rob
Using my new MES 40" with an ambient temperature of 72 degrees and dry hickory chips.
In the process of doing a second trial break-in and I am noticing that there is very thin blue smoke....hard to see, but quite visible with my Mag-lite. It seems that the semi-burned darkened hickory chips are creating a buffer from the newer chips that are loaded and creating less smoke than the first load. Hmmmm.
Now, I am very inexperienced at this.... so the small amount of smoke I am seeing is either enough for proper smoking OR because I have no water OR meat absorbing heat energy in the smoker, the element will cycle more with grub and water and thus giving me more smoke. I just don't know if that is a normal observation or not.
The reason I am mentally masturbating over this is tomorrow is my first smoke....Coronation Day. Dang right I am nervous about this. Silly, I know.
Bought a rack of pork ribs, Emeril's rub, and some Sweet Baby Ray's sauce for a sweet grill finish....I hope.
I have been looking through the archives for weeks now and have learned a ton of stuff from you guys and I am extremely impressed with your knowledge and most of all....those Q-view pictures.
Any advice on my "lack of smoke" observations would be appreciated. I humbly await any sage advice or insight that may make me a proud owner of my first nice rack of ribs by this time tomorrow night. Thanks in advance, fellas.
Rob