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Masterbuilt smoker vent position? - Page 10

post #181 of 261

Spot on 2nd Smoke. I've watch this awesome thread with amazement. It's up to NINE pages now.  So I can't help myself but to contribute because I think everyone else has! 

 

... My instructions to the old style Glass Door MES 1200 watts were lost long ago.... 

 

So from a veteran MES owner thats been relatively successful operating these marvelous culinary machines. Here goes...

  1. The only time I ever close the top vent is when I'm not using the smoker.  I've noticed that doing this keeps Flys and other critters out.
  2. When smoking pork, poultry or beef I keep the vent open. And my food turns out fabulous. 
  3. On occasion I drink too many beers and I accidentally open the vent only half way. And my food turns out fabulous. 

 

Hope that helps everyone!  Relax  Enjoy. cheers.gif

Brian

post #182 of 261
Quote:
Originally Posted by BDSkelly View Post

Spot on 2nd Smoke. I've watch this awesome thread with amazement. It's up to NINE pages now.  So I can't help myself but to contribute because I think everyone else has! 

 

... My instructions to the old style Glass Door MES 1200 watts were lost long ago.... 

 

So from a veteran MES owner thats been relatively successful operating these marvelous culinary machines. Here goes...

  1. The only time I ever close the top vent is when I'm not using the smoker.  I've noticed that doing this keeps Flys and other critters out.
  2. When smoking pork, poultry or beef I keep the vent open. And my food turns out fabulous. 
  3. On occasion I drink too many beers and I accidentally open the vent only half way. And my food turns out fabulous. 

 

Hope that helps everyone!  Relax  Enjoy. cheers.gif

Brian

 

Well said, Brian!!!

 

The whole thing boils down to "People should tell how they do it, and how good their way works, instead of how other peoples' ways are wrong, unless it's safety related".

 

 

Bear

post #183 of 261

Like Brian, I never close the vent unless the unit is not in operation.

100% open while in use, although I do use a 45* bend cast iron stack on top of it.

 

post #184 of 261
Quote:
Originally Posted by BDSkelly View Post

Spot on 2nd Smoke. I've watch this awesome thread with amazement. It's up to NINE pages now.  So I can't help myself but to contribute because I think everyone else has! 

 

... My instructions to the old style Glass Door MES 1200 watts were lost long ago.... 

 

So from a veteran MES owner thats been relatively successful operating these marvelous culinary machines. Here goes...

  1. The only time I ever close the top vent is when I'm not using the smoker.  I've noticed that doing this keeps Flys and other critters out.
  2. When smoking pork, poultry or beef I keep the vent open. And my food turns out fabulous. 
  3. On occasion I drink too many beers and I accidentally open the vent only half way. And my food turns out fabulous. 

 

Hope that helps everyone!  Relax  Enjoy. cheers.gif

Brian


I too cook only with the vent wide open. But, I do not close it when not using to keep the bugs and critters out. You see, I also use it to cold smoke cheese and other things and have to have the vent open when using the AMNS and, since it is not hot while cold smoking, those critters could get in then too. What I did is go to the store and picked up one of those wire mesh sink strainers that is slightly larger around then the vent. I then poked a little hole about the size and at the height of the vent lever and pushed the lever through the hole from the inside. This keeps, what is equal to, a little screen door over the vent to keep the bugs and critter out but lets the smoker breath and the smoke out as it should.

 

Also, as far as your lost instructions go, you can go to the MES website http://www.masterbuilt.com click on support and they type in your model number it it should take you to the manual. Or, you can go to here http://outdoorcooking.manualsonline.com/manuals/mfg/masterbuilt/masterbuilt_smoker_product_list.html and if yours is listed click on it to read or download or print your manual from there too.

post #185 of 261

OK here goes. I also have a MES and for the first year...I thought, vent closed, more smoke....I was wrong. After every use, my chips looked like they did nothing. I opened the vent about 1/3 of the way.......not only did I get more smoke flavor but also my chips were ash when I was done. The only issues was...keep having to add chips.....

 I would say, 1/3 to 1/2 open will be the best. It also gave me the "bark" I wanted on all my briskets and butts. That was the best way to tell if I did it right. I just bought a AMZ tray and now I do not know if I should have the vent open or closed on my Smoke Hollow propane. Any thoughts?

post #186 of 261

OK here goes. I also have a MES and for the first year...I thought, vent closed, more smoke....I was wrong. After every use, my chips looked like they did nothing. I opened the vent about 1/3 of the way.......not only did I get more smoke flavor but also my chips were ash when I was done. The only issues was...keep having to add chips.....

 I would say, 1/3 to 1/2 open will be the best. It also gave me the "bark" I wanted on all my briskets and butts. That was the best way to tell if I did it right. I just bought a AMZ tray and now I do not know if I should have the vent open or closed on my Smoke Hollow propane. Any thoughts?

post #187 of 261
Quote:
Originally Posted by DOMAPOI View Post


I too cook only with the vent wide open. But, I do not close it when not using to keep the bugs and critters out. You see, I also use it to cold smoke cheese and other things and have to have the vent open when using the AMNS and, since it is not hot while cold smoking, those critters could get in then too. What I did is go to the store and picked up one of those wire mesh sink strainers that is slightly larger around then the vent. I then poked a little hole about the size and at the height of the vent lever and pushed the lever through the hole from the inside. This keeps, what is equal to, a little screen door over the vent to keep the bugs and critter out but lets the smoker breath and the smoke out as it should.

 

Also, as far as your lost instructions go, you can go to the MES website http://www.masterbuilt.com click on support and they type in your model number it it should take you to the manual. Or, you can go to here http://outdoorcooking.manualsonline.com/manuals/mfg/masterbuilt/masterbuilt_smoker_product_list.html and if yours is listed click on it to read or download or print your manual from there too.

 

I have a Mod up from a couple years ago with that SS Sink strainer to keep the stink bugs out.

 

Looks Like This:

DSC02346.JPG

 

Bear

post #188 of 261

If the vent is closed, won't it keep the heat regulated a bit better, making it more efficient?

 

My first smoke (pork shoulder butt) was with the vent closed during the smoking and open 1/2 way for the cooking time.  The thought was, if the vent was open, there would less humidity in the smoker allowing the bark to better form after it passed the 140 degree mark. 

post #189 of 261
Quote:
Originally Posted by Bearcarver View Post

 

I have a Mod up from a couple years ago with that SS Sink strainer to keep the stink bugs out.

 

Looks Like This:

DSC02346.JPG

 

Bear

Exactly, that is where I got the idea from, sorry I didn't give the credit where the credit was due. That is the same one I use.

Quote:
Originally Posted by GimmeHarmony View Post

If the vent is closed, won't it keep the heat regulated a bit better, making it more efficient?

 

My first smoke (pork shoulder butt) was with the vent closed during the smoking and open 1/2 way for the cooking time.  The thought was, if the vent was open, there would less humidity in the smoker allowing the bark to better form after it passed the 140 degree mark. 

The problem I find with the vent closed is that after the unit get up to temperature, the heating element doesn't come on that often after that. The chips rely on the heat from the heating element to keep them smoldering and producing smoke. Also, with the vent closed there usually isn't enough air flow to maintain the smoldering so it tends to go out rather than continuing  to smoke.

post #190 of 261
Quote:
Originally Posted by GimmeHarmony View Post

If the vent is closed, won't it keep the heat regulated a bit better, making it more efficient?

 

My first smoke (pork shoulder butt) was with the vent closed during the smoking and open 1/2 way for the cooking time.  The thought was, if the vent was open, there would less humidity in the smoker allowing the bark to better form after it passed the 140 degree mark. 

 

Yes, but it could also cause the smoke to go stale, and possibly give the meat a bad flavor.

 

 

Bear

post #191 of 261

I always have the exhaust vent 1/2 way while cooking and the air inlet 1/4 open. and never had an issue. I hope this helps. I smoke meats all the time. as a matter of fact within the next few weeks I will be smoking a 20lbs turkey.. yummy..
 

post #192 of 261

Thanks to everyone for your conversation.  I never heard of TBS and was wondering if the smoke coming out of my Masterbuilt was normal.

Now I know about TBS and that it means Thin Blue Smoke, and am happy, because that is exactly what I'm seeing. 

 

My son is a good hunter and has lots of venison.  Does anyone have any smoking tips for venison?  I've never tried smoking it before.

Thanks

post #193 of 261

Right on Ukia!

If smoke out of the vent on your MES looks like this, then you should be in good shape!

"TBS" example and vent position on an MES below. 

 

 


42.gif Many thanks to all those brave men and women and their families for the sacrifices made and loyalty they have exhibited for this wonderful nation. 

May God bless them all and The United States of AmericaPDT_Armataz_01_37.gif

 

post #194 of 261

sorry I didn't see this earlier.

I just did a rack of BBs and some fresh sausage at 225*.  I put a med. sized cookie sheet on the second from the bottom of the rack holders and then put the pellet tray on top.  this protects the pellet tray from too much heat that causes the pellets to charcoal. I used the original bottom vent hole and closed off the others that I drilled.  the 3" top vent was open(with a slotted vent cap)  great smoke with a clean burn.  I should have cook the BB's a little longer, but still good and very moist.

 

still learning on the right/wrong way to use the analog version.

 

today and tomorrow are tri tips and since it's going to be in the high 60's, lows 70's tomorrow, I'm going to do a batch of cheese.  probably my last chance until next fall.

post #195 of 261
Quote:
Originally Posted by migraine View Post

sorry I didn't see this earlier.

I just did a rack of BBs and some fresh sausage at 225*.  I put a med. sized cookie sheet on the second from the bottom of the rack holders and then put the pellet tray on top.  this protects the pellet tray from too much heat that causes the pellets to charcoal. I used the original bottom vent hole and closed off the others that I drilled.  the 3" top vent was open(with a slotted vent cap)  great smoke with a clean burn.  I should have cook the BB's a little longer, but still good and very moist.

 

still learning on the right/wrong way to use the analog version.

 

today and tomorrow are tri tips and since it's going to be in the high 60's, lows 70's tomorrow,

I'm going to do a batch of cheese.  probably my last chance until next fall.

Brian, Morning..... When smoking cheese, some folks have found it helpful to freeze water in plastic beverage bottles... Place in the smoker to cool the air...  In a bottle, the humidity won't rise as it would with ice cubes....   When you want to smoke cheese, you have to try and beat mother nature when the temp rises.....   duel.gif  ....  

 

Dave

post #196 of 261

My Son-in-Law has been in the Army special ops for 10 years: just is attending helicopter pilot training.  We're thinking of getting him an electric smoker for Father's day.

Thanks for the good thoughts. 
 

post #197 of 261

Might as well add my 2 cents.

 

My only familarity with electric was the old Redi-smok. You load the tray, put in the meat, turn it on high for 30 mins. then crank it back to whatever temp you want. Then I got this MES. At first I was using it the same as the old redi-smok, then being the typical guy I had to tinker. My thoughts if there is an inlet and an outlet, a suction and a discharge, a supply and return, only one is regulated for flow. Since the chip loader can't really be regulated to well, that meant the discharge vent.

 

So far I really have not seen the difference between full open 1/2 open, 3/4 open, so I use 1/4 open assuming that it should help maintain the heat better as well as maintain smoke in the chamber better.

 

Tonight is my first try of the A-Maz-N smoke generator and when I leave the loader out this thing is puffin like a train out both ends. Color me sceptial at the moment. so I closed down the vent sizably which seems to have helpped with smoke. Its been a 1/2 hour, I better check go check it.

 

 

 

Take a minute out of your day today, think about those who gave the ultimate sacrifice so we could enjoy the day off. /salute

post #198 of 261

I have scanned all the pages of the MasterBuilt Smoker I bought June 1st 2013 and made a website of the scanned pictures.  If you check page 3, you will see the same page mythmaster shows above, it is in the manual.

post #199 of 261
Quote:
Originally Posted by Palladini View Post

I have scanned all the pages of the MasterBuilt Smoker I bought June 1st 2013 and made a website of the scanned pictures.  If you check page 3, you will see the same page mythmaster shows above, it is in the manual.

 

My site - http://dnsvideo.ca/mast/index.php

Palladini, evening.... I read page 3......  The problem with folks that build smokers to try and make a buck, they don't have a clue how to make great Q....   they think you should use your smoker like and oven, like in the kitchen..... That just my opinion...  Way back when, long time ago, folks smoked meat in a shed, or lean-to and air circulation was part of the drying process.... forming the pellicle etc...   there is something to be said for chef's that smoke meat in a stainless pan on top of the stove.... something to be said for following directions on smoker pamphlets...  There is no wrong way to smoke meat...   If you like it, that's cool......  Myself, I try to perfect the "old time" methods used by the folks in covered wagons, some of the time.... experiment others.... forluvofsmoke has a "new to me" method for brisket and butts that I have tried and like very much.... anyway, the point of this rant is to experiment with several techniques and develop a flavor profile and texture you like .....  Dave

post #200 of 261

I was on Masterbuilts Youtube channel just a couple days ago, and they were putting soaked chips into the smoker, a 30 inch digital electric model.  So what to do, nobody knows.
 

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