How to get more smoke?

[Timber II]

Using a MB 40” digital. When starting sausages at a low temp 145 I don’t think I’m getting as much smoke as I should. The chip tray is full of seasoned apple or peach wood from my trees that has dried a year. It’s dry, I didn’t soak it, maybe I should? Also maybe start the smoker hot 225, to get smoke going then turn down and open door to get back to start temp ?
Thanks for entertaining my rookie questions!
Timber

 

[Timber II]

I just started one of the books you boys recommended me by rytek Kutas - right after I posted the q above I read….fruitwoods were seldom used my sausage makers because of excessive tar.

 

[smokerjim]

Lots of mes smokers wont produce smoke under 200_210, that's why most of us use the mailbox setup. Lots of people here use fruit woods, I dont remember any of them complaining but I could be wrong.

 

[mike243]

I started out high to get smoke going then corrected temp, a pellet tube from walmart works well, load chips or in my case shag bark off of a hickory tree and some pellets, lite let burn 5 minutes or more, blow out start cooking, no mail box needed.

 

[normanaj]

Amazen tube with ubolt mod and burning dust. Problem solved.

 

[Winterrider]

Yep, need at least 200° to get chips to smoke. Like stated, A tube will do you wonders at lower temps. Been there, went to mailbox mod ( search forum ).

 

[JLeonard]

I started out high to get smoke going then corrected temp, a pellet tube from walmart works well, load chips or in my case shag bark off of a hickory tree and some pellets, lite let burn 5 minutes or more, blow out start cooking, no mail box needed.

Beat me to it!

Jim

 

[Jonok]

Beat me to it!

Jim

 

[Jonok]

My buddy and I did Masterbuilt 40’s for years before we built our own great big electric smoker.
We realized early on that the “beer can” chip loader and non adjustable chip pan were sub optimal. We made a bunch of “destructive distillation” pans that were able to be used with chunks, and were adjustable based on usual temp.

These worked great, and had the side benefit of producing lump charcoal as a byproduct.

Still have the stuff to produce more if you want to get one.

 

[cmayna]

Mailbox and pellets for my MES40 which is used 100% for fish with heatings temps starting at 125 and ending with 155.

 

[SmokingUPnorth]

pellet tube or tray will help you out!

 

[Timber II]

Thanks again to all, appreciate the help! Sounds like ya can just lay the smoke tube in the bottom of the smoker once it’s going…..

 

[cmayna]

What I like about using a mailbox is that you can check your pellets or change wood flavors without opening the smoker.

 

[fxsales1959]

Using a MB 40” digital. When starting sausages at a low temp 145 I don’t think I’m getting as much smoke as I should. The chip tray is full of seasoned apple or peach wood from my trees that has dried a year. It’s dry, I didn’t soak it, maybe I should? Also maybe start the smoker hot 225, to get smoke going then turn down and open door to get back to start temp ?
Thanks for entertaining my rookie questions!
Timber

lots of good suggestions here. I'm still nursing an old MES30 for small jobs like pork belly and yardbird. I use a tube, just not filled all the way.

 

[Winterrider]

Thanks again to all, appreciate the help! Sounds like ya can just lay the smoke tube in the bottom of the smoker once it’s going…..

Would suggest doing this to tube. Just need on 1 end.

Better air flow

 

[Timber II]

Appreciate the pic Winter!!
Timber

 

[normanaj]

Would suggest doing this to tube. Just need on 1 end.View attachment 679597
Better air flow

Keep it just like that and fill with dust. On the 12" a smaller ubolt on the end but always keep the lower end slightly elevated.

Timber II click on the link in my signature to see exactly what I do.

 

[Brokenhandle]

If you ever want to smoke cheese then the smoke tube in the smoker might be too much heat and smoke but otherwise good suggestions here.

Ryan

 

[mike243]

With a smoke tube for more smoke and heat lay on side, to reduce smoke and heat and longer smoke time go vertical, a tube won't put out a lot of heat most of the time if the vents are open all the way