First time smoking meat -a couple questions

[aarong1978]

By no means do I know what I'm doing , nor do I think I will be a BBQ pit master smoker on TV n all. Still I want to do better

Smoked a tri-tip in my electric MasterBuilt smoker today. Set temp at 220F and took it out at 135F. After resting for 20-25 mins internal color was medium in thickest. I can fine tune this over time...

Parts I had issues with were
#1 too smokey!
I think it's a combination of I didn't open the vent fully.
Also probably added too much wood. I just added what the manual said and 1/3 way through it looked all ashes so I added again and then a final third.
Perhaps less wood? Perhaps only part of the time? No idea.
Also I didn't give any thought to the kind of wood I had. I had a bag of Weber apple chips. I read the manual and it says that's sweet and didn't show for beef. I figure now it should have been mesquite or hickory.
#2 not sure about amount of water to put in water pan. I just filled it up and there was plenty afterwards. Not sure why u wouldn't want to use it or why u would use it, but I did.
#3 the bottom of the water pan was covered in black sticky smokey nastiness. The pan is directly above the burner are where the wood is stored. Is this due to the applewood? Is it due to something else?

Thanks so much!
I plan on doing a lot more and part of the fun is that you learn more each time.

 

[noboundaries]

Bump for the MES guys to answer.  I'm a charcoal guy who has never used electric, so I wouldn't be any help. 

Aaron, I see this is your first post.  Please stop in over at Roll Call and say "hi" so folks can give you a proper welcome.  And yes, welcome to SMF!

Ray

 

[aarong1978]

Thanks a lot. Just posted in Roll Call.

 

[Bearcarver]

By no means do I know what I'm doing , nor do I think I will be a BBQ pit master smoker on TV n all. Still I want to do better

Smoked a tri-tip in my electric MasterBuilt smoker today. Set temp at 220F and took it out at 135F. After resting for 20-25 mins internal color was medium in thickest. I can fine tune this over time...

Parts I had issues with were
#1 too smokey!
I think it's a combination of I didn't open the vent fully.
Also probably added too much wood. I just added what the manual said and 1/3 way through it looked all ashes so I added again and then a final third.
Perhaps less wood? Perhaps only part of the time? No idea.
Also I didn't give any thought to the kind of wood I had. I had a bag of Weber apple chips. I read the manual and it says that's sweet and didn't show for beef. I figure now it should have been mesquite or hickory.
#2 not sure about amount of water to put in water pan. I just filled it up and there was plenty afterwards. Not sure why u wouldn't want to use it or why u would use it, but I did.
#3 the bottom of the water pan was covered in black sticky smokey nastiness. The pan is directly above the burner are where the wood is stored. Is this due to the applewood? Is it due to something else?

Thanks so much!
I plan on doing a lot more and part of the fun is that you learn more each time.

Hi Aaron,

The problem with using the built in Chip burner in an MES is that the Heating element heats the smoker & burns the chips.

So when the Smoker gets to Temp, it shuts off & the chips stop burning. Then when it heats up again it burns the chips again, and often you get too much smoke.

So by using that Chip burner your smoke will cycle from No Smoke to Light Smoke, to Heavy Smoke, to Way too much smoke, back to light smoke & then no smoke. Then you put more chips in & start the whole cycle again.

Most of us Masterbuilt "MES" owners use what is called an AMNPS (Amazing Smoker). They can give you a perfectly even Smoke for up to 11 straight hours without touching them. See Here:http://www.amazenproducts.com/ProductDetails.asp?ProductCode=AMNPS5X8

Also: Putting Water in an MES Water Pan does nothing good---Only Bad.

And Yes, when smoking the Top Vent should be fully open most of the time.

Bear