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No Smoke...Help!
Thanks for all the help...I appreciate the input from you guys! -
Frustrated....
Cooking at avg temp of 225 - 230. Dual probe thermometer. -
Frustrated....
Second use of a MPS. 9 lb butt, started at 7:30 last night, had trouble getting smoke and regulating temp. Finally got both settled after a couple hours. Reached 154 degrees about 3:30 AM. Has stayed at that temp until now...just increased to 156. I've read about the stall, but this seems... -
No Smoke...Help!
Boston butt, 9 lb. using a Big Green Egg dual probe digital thermometer (new)...meat probe is the only probing I've done and that was only the initial insertion. I finally got smoke and then the smoker started overheating, so I'm trying another method with the wood, skillet, etc. I think the... -
No Smoke...Help!
Thanks for the suggestions...I just removed the skillet, put a couple chunks in foil and put the package back on the manufacturer's tray. We'll see what happens. I know I have to make smoke. I'm an hour and a half in...the meat temp is 79. Have I messed up by not having smoke yet? Hopefully this... -
No Smoke...Help!
Into my second attempt with my Masterbuilt Vertical Propane Smokehouse. The first attempt some weeks ago was pretty much a disaster. Billowing smoke, wood that burned instead of smoked, so I started searching for help and wound up on SMF. After modifications (bought an 8" skillet for the wood... -
New to the Community...
Thanks, all, for the warm welcome and tips! -
New to the Community...
...and coming to you from Birmingham. Little to no experience smoking and hoping to glean from the vast store of knowledge I've perused on the site. I own a propane Masterbuilt Smokehouse...planning to try a Boston Butt this week, so searching the site for any and all help. Appreciative to the...
