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  1. R

    Smoke flavor issue

    To be fair, this is the first time using primary chunks. Always was sawdust or pellet and chip blend. So it may be an issue. It sure smells good though when I open the chamber. Even the products I don't spritz have this issue. Hot links, sticks, butt, etc.
  2. R

    Smoke flavor issue

    I was nervous about getting bitter smoke. That and I wasn't sure if that 4" was too small to begin with. But I should try that
  3. R

    Smoke flavor issue

    Wood is store bought chips for smoking. Same with chunks. Various brand. Apple, cheery, hickory, or mesquite. The result is the same for sticks and links too, when spritzing wasn't uses. Hard to get pics of the smoke. But here's a few
  4. R

    Smoke flavor issue

    I have a large electric upright smoker I built. Chamber is about 5' tall, 30x30 ish. 4" chimney. I use a Smokai generator for flavor. Chips and chunks. I had always used pellets or sawdust (masterbuilt, sausage maker) prior to building this one. Even with many hours of smoke, I get very little...
  5. R

    Sausage Maker Country style smoker issues

    Got it. I use my instant read pen to verify at the end as well.
  6. R

    Sausage Maker Country style smoker issues

    how do you know when the sausage hits that magic number? especially with hot spots?
  7. R

    Sausage Maker Country style smoker issues

    Do you rotate 3 or 4 times during the session? How do you manage the probe wiring when rotating without make new holes?
  8. R

    Sausage Maker Country style smoker issues

    Yup. And I do on my other cooking items. Which, again. As stated one of the reasons I bought this due to insulated double wall stainless cabinet. So I shouldn't have to rig stuff up
  9. R

    Sausage Maker Country style smoker issues

    Well. Considering this is just 1 of my 5 others smokers/grills (which include wood) yeah. I like being able to set it. However there is zero forgetting considering I tend to it hourly and manage the Temps. I've found when dealing with -30 temperature and wind chills I don't want to deal with...
  10. R

    Sausage Maker Country style smoker issues

    Not sure if I should post here or the sausage section. I just got this about a month ago strictly for sausage. Im not very happy at all with it for the amount of money it costs. Lots of issues (with no response from customer service) but the biggest problem and the whole reason I bought a new...
  11. R

    My smoking times are WAY off...whats the deal?

    oh i know its too lean. What I ended up doing was throwing it in the oven and braising it for about an hour. that got it to the pulled point. It was delicious
  12. R

    AMNPS driving me nuts. Tube version better?

    well, my altitude is 839 ft. So yeah, im good. but yeah I set my smoker for 250 and they sit in there for at least an hour (along with the microwave, which i was told by others and todd that it should only take a few minutes in there)
  13. R

    AMNPS driving me nuts. Tube version better?

    Right, im not saying its the companies fault or anything, its just a metal basket for the most part. haha. I dont blame him. I had heard theres problems with some woods like maple and cherry. So I have been using 70% oak with a layer of maple or cherry on top
  14. R

    My smoking times are WAY off...whats the deal?

    Right, I wanted to get them to a pulled point, not a sliced point. (the wife likes them shreadded more)
  15. R

    AMNPS driving me nuts. Tube version better?

    Sorry! I thought I had my location there. I live in Wisconsin. I am positive its not a lighting issue. I've been over all that. What I do, is take the pellets, put them in the smoker for about an hour to dry them out  as it heats up. (or the microwave) Then I light them with a torch. I let...
  16. R

    AMNPS driving me nuts. Tube version better?

    Alright, im done with this thing. Ive posted up many times regarding issues. Its been about 10 struggling smokes with this thing. I have an mes with mailbox mod. Everything works great. Airflow, burn, etc. But now it goes out about an inch after the first bend. Its gonna hit the trash soon. I...
  17. R

    My smoking times are WAY off...whats the deal?

     I had checked once before regarding the internal temps of my MES and they were almost exactly on point from what my thermoworks probe read. I also use the mailbox mod and a chimney mod so airflow is good. I'll have to check my readings again, but I dont think its an internal temp issue....
  18. R

    My smoking times are WAY off...whats the deal?

    throughout 90% of the process, i opened it one time to stick the meat with the probe.
  19. R

    My smoking times are WAY off...whats the deal?

    I had 2 pork loins with a nice fat cap on them. about 2.5 pounds each. Brined for about 12 hours and rubbed her good Set my MES at 250 and let it ride Well, 7 hours later they have only hit an internal of 140. are you kidding me?! The grates were quite hot to the touch, so I know the temp...
  20. R

    Need help with A-MAZE-N-SMOKER, its driving me crazy.

    so, while looking at the mailbox mod, the ENTIRE chip tray was removed...is that how its supposed to be? I thought just the bottom tray type thing should be taken out
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