First time smoker

[Marine0811]

Prior to my first smoke, in progress, St. Louis ribs, I gathered a lot of information. So much I guess it got confusing. I’m using a master built electric smoker. When do I known when to add wood to the smoker?

 

[SonnyE]

When it stops smoking.
Usually 45 minutes. But sometimes 30 minutes.

Another way is to time it by beers. When you finish a beer, check your smoker before you open a fresh one.

A better way is to get an AMNPS. By the time you polish off a 12 pack, your Que will be ready.

 

[Marine0811]

When it stops smoking.
Usually 45 minutes. But sometimes 30 minutes.

Another way is to time it by beers. When you finish a beer, check your smoker before you open a fresh one.

A better way is to get an AMNPS. By the time you polish off a 12 pack, your Que will be ready.

Amps??? I’m green sir

 

[Geebs]

When it stops smoking.
Usually 45 minutes. But sometimes 30 minutes.

Another way is to time it by beers. When you finish a beer, check your smoker before you open a fresh one.

A better way is to get an AMNPS. By the time you polish off a 12 pack, your Que will be ready.

I like the beer advice Sonny haha!

AMNPS- A-maze-n pellet smoker. Look it up on google, I think almost all that have an electric smoker use this. Helps create smoke using pellets or dust and lasts much longer then the chips.

 

[SonnyE]

Amps??? I’m green sir

AMNPS = A-Maze-N Pellet Smoker
Commonly called an AMNPS for short around here. ;)
Here's a link: http://www.amazenproducts.com/category_s/12.htm
There are a variety of them, but my choice was the AMNPS because it can burn pellet fuels, or sawdust fuels. So I felt it would be more universal for my needs. And it has been proving out to do a great job for me.

But some chose to use a tube smoker for a grill type of application. Takes up less room on a grill.

At any rate, we'll bring you up to speed easy. Ask, and you shall receive. :D
Sorry I didn't give you a link in the first place. :oops:

(Incidentally, I ordered mine through Home Depot. Because I got free shipping.)

Edit In:
OK, Moderator, there was no name stated, nor implied.
I still draw the line at Shipping and Handling charges with any purchase. Many are exorbitant.
I effectively dropped purchasing from some of the largest online retailers and went to Ebay as of January 2017 to be able to control who the item came from, and to choose free shipping.
Sorry if you felt a company or individual was being implied. None was.
It was a blanket statement.
As a consumer, I do exercise my freedom of choice.
Had you afforded me the chance to address this OFF the forum (Conversation), we could have addressed this that way.

 

[Braz]

Amps??? I’m green sir

Amazen Pellet Smoker. See it here:
http://www.amazenproducts.com/product_p/amnps5x8.htm

You will buy one sooner or later so you might as well go ahead and do it now. Welcome to the world of smoking.

 

[Braz]

You guys were all posting while I was typing.;)

 

[SonnyE]

You guys were all posting while I was typing.;)

You're just gonna have to run faster Braz. LOL! :eek:
No harm, no foul. ;)

 

[SmokinAl]

I moved this to the electric smoker section.
Al

 

[sm0kin]

I agree with all above statements lol

 

[tallbm]

Prior to my first smoke, in progress, St. Louis ribs, I gathered a lot of information. So much I guess it got confusing. I’m using a master built electric smoker. When do I known when to add wood to the smoker?

Hi there and welcome!
You may also want to look into a Wireless dual (ore more) probe thermometer. The Masterbuilt Electric Smoker (MES) smoker and meat probes are ALWAYS incorrect so this is the other area all of us MES owners end up spending on as well.
So as mentioned getting an AMNPS and now buying a wireless dual probe (or more probes) thermometer will make life super easy when smoking food with your MES. I always recommend the ThermoPro TP20 as a good dual probe thermometer but there are other brands with 4-6 probes out there. I personally like having a minimum of 4 probes, 1 as a smoker temp back up probe, and 3 for meats because temps are uneven or multiple racks will be used so meat cooks at different rates.

I hope this info helps! :)

 

[Marine0811]

Thank for all the great information