Hello from MN and already a question

[eracer]

Hey, long time reader, first time poster...
Located in Minnesota
Just got a MES 30 for my birthday

Been reading opinions both ways about soaking wood chips or not. Also on vent open or closed.... My first attempt was yesterday, I didn't soak and left the vent open. My results were food that tasted more like burning wood smoke rather than the flavor of the hickory, I hope that makes sense.

My initial thought is the open vent allowed too much air and the chips basically burned. Which is why I would wonder if soaked chips would work better... But they would inevitably do the same once they dried out. So please, any guidance or suggestions for next time.

I was cooking at 225 for 2 hrs if that matters, about have a chip loader at a time... they'd be out of smome

 

[submariner]

Welcome and I am sure some of the wood chip guys will jump in and give some opinions!!!!

 

[HalfSmoked]

To much air and dry chips will catch fire and burn also could cause a spike in your temperature. Soaking will cause the chips to kind of smolder but don't over soak. I soak about 30 minutes while getting things ready to go in smoker the day of. Here again you will run into a lot of personal preference so just try different ways until you find one that works for you.

Warren

 

[eracer]

Thanks, kind of what I was thinking. Only smoking I've done before is soaked chips on a gas grill. Good results, but can't wait to get the mes dialed in!

 

[mneeley490]

I  have a MES30. I leave the vent open and when I use chips, I do not soak. Never had a problem.

Did you heat it first for a couple hours to break it in, and burn off all the contaminates?

 

[eracer]

Absolutely, that chemical warfare was pretty intense.

 

[mneeley490]

Maybe you don't have enough draw. Stale smoke will give food a heavy creosote, or campfire taste. I have a tin, 3" hvac elbow stuck in my vent to give it more draw. You can even use a soup can with both ends cut out.