A couple tests & questions

[Heyoleman]

I'm going through a dry run before I actually cook anything.

While pre-seasoning my new smoker yesterday, my 1 cup of chips burned out sooner than I had expected. I thought I would give this a shot this morning just to see if it lasts any longer. (this is red oak, but if it works, I have some hickory I can use when the real game begins)



I'm testing out my Maverick thermometer as well.
I've discovered the analog thermometer in the door reads 8-10* hotter than the digital displays. I can see where multiple probes would be handy, but for now this will get me by.

I wasn't getting any smoke at 200*. I just bumped it up to 225, and wallah...smoke!

Now it's time to prep the pork loin and make some spog.

One more thing...You guys seem to be speaking another language at times. I thought I ran across a list of acronyms somewhere. I've got to get up to speed.

(I hope the pic thing works)

 

[oldsmokerdude]

I've discovered the analog thermometer in the door reads 8-10* hotter than the digital displays.

Built in thermometers are notoriously inaccurate regardless of how much you spend on a smoker. 8 to 10 degrees is actually pretty good.

You guys seem to be speaking another language at times

Don't hesitate to ask when acronyms are thrown around. I don't recall or can't easily find a list but you'll get the hang of it pretty quickly.

Oh an welcome!!!! Let us know how your method works. AND don't forget pictures of the loin!!

 

[Co4ch D4ve]

Acronyms:
https://www.smokingmeatforums.com/threads/acronyms.73935/

 

[KrisUpInSmoke]

What kind of smoker are you using? That looks like a chip tray from an electric smoker. Putting actual pieces of wood into an electric smoker could cause a fire.

 

[Heyoleman]

What kind of smoker are you using? That looks like a chip tray from an electric smoker. Putting actual pieces of wood into an electric smoker could cause a fire.

It is electric. I'm getting TBS for about 1 1/2 hours so far. Am I pushing my luck?

Thanks for the acronym link! I don't know why it didn't show up in my search.

 

[Jeff Wright]

What kind of smoker are you using? That looks like a chip tray from an electric smoker. Putting actual pieces of wood into an electric smoker could cause a fire.

I don't understand this comment. Everything I have seen includes either wood or pellets in the smoke...what is this fire hazard?

 

[KrisUpInSmoke]

It is electric. I'm getting TBS for about 1 1/2 hours so far. Am I pushing my luck?

Thanks for the acronym link! I don't know why it didn't show up in my search.

I don't understand this comment. Everything I have seen includes either wood or pellets in the smoke...what is this fire hazard?

Electric smokers are only intended to use wood chips, no other form of wood. They've been built and tested using wood chips. They're made to use wood chips. Wood chunks, sticks, or what have you will have a different amount of weight and oxygen in them, and burn differently than wood chips. They could smolder in several places at once, burn hotter than the chips could, and catch fire or cause a flash fire, which would also burn hotter than the chips.

It seems that electric smoker manufacturers have nothing to lose if they start recommending that you can use other cuts of wood in their smokers, but they do not. They only recommend use of chips. They tell you not to use anything else and they aren't responsible for what happens with their smoker if you do it anyway. Maybe there's some lack of testing or desire to advance on their part but, without having adequate professional testing, it's a risk.

There's a risk of a fire using just the chips, as stated by manufacturers. You're supposed to close the unit and starve it of oxygen until it dies out. Something that burns hotter than chips might be more difficult to contain or catch the food or grease on fire.

So, I saw the comment and wouldn't want the OP (original poster) to be caught unawares or worse.

 

[Jeff Wright]

Thanks for the clarrification. I assume, being as they are smaller than wood chips, pellets are fine to use...least wise I see many use them in that Amazen contraption. I will be using electric (MES) so that comment kinda of took me off guard.

Enjoy the smoke!

 

[KrisUpInSmoke]

Thanks for the clarrification. I assume, being as they are smaller than wood chips, pellets are fine to use...least wise I see many use them in that Amazen contraption. I will be using electric (MES) so that comment kinda of took me off guard.

Enjoy the smoke!

I don't think you're supposed to use pellets in the MES either. I don't know what pellets in the chip tray would do. They would burn differently than chips, for sure. You could always call the manufacturer and ask for guidance.

I've seen the pellet trays too with members using them with great success. It seems important not to overfill the snake, so the fire doesn't jump lanes and ignite them all at once. People say to cover it so grease doesn't drip on it and ignite. You can search online and in the threads here https://www.smokingmeatforums.com/threads/mes-40-and-amps.276728/#post-1844131 and https://www.smokingmeatforums.com/threads/mes-40-toxic-fire.276873/ for people who've had problems, and try to avoid anything they might have done to cause it. Not always possible though, with environmental conditions being out of our control sometimes and unknown factors. The pellet tray does sound tempting for long smokes though, not having to feed the chip tray every hour.