Hi!

[bocy]

This will be my first post here, I'm pretty new to smoking and bbq in general so excuse any novice mistakes I may make in phrasing things.

I started late last year doing my own and it was pretty good, I had a few batches of smoked ribs not come out too good because I'm not sure how to manage the wood and smoke perfectly just yet. Everybody talks about thin blue smoke and how chips make it more difficult to do. I was wondering if somebody could help me with this quandary of mine.

I use a 30" master built electric smoker(limited space can't store charcoal etc sadly) and I was wondering, can I use chunks with this or am I relegated to chips exclusively? Also if the Master built isn't a terribly good smoker could someone maybe recommend another small form factor one that might be  better?

Thank you in advance!

 

[s2k9k]

Hi bocy! :welcome1: to SMF!!! We're happy you found us! You've come to the right place, we have over 45,000 members who just love to share their experience and over 900,000 posts describing it!

The search bar at the top can be your best friend when you are trying to find answers to your questions but you can still ask too if you want!

Would you do us a favor and add your location to your profile, it helps others to know where you are when they offer advice, Thanks!

You might want to check out Jeff's Free 5 day E-Course, it will teach you all the basics plus a whole lot more!

I moved your post to "Roll Call" since it was your first and the title just says this is where it should be! You could ask your question again over in "Electric Smokers" if you want, that would be the best place for it.

The MES 30 is a very popular smoker and people get very good results with it. If you are willing to buy another smoker just for better smoke management then you should check out an AMNPS and save yourself a lot of money. It is a match made in heaven with the MES. It is a little gadget that burns wood pellets that can provide up to 10 hours of continuous smoke without touching it and you can get many different flavor pellets. It was invented and is sold by one of our forum sponsors who has the best customer service you will find anywhere:
http://www.amazenproducts.com/ProductDetails.asp?ProductCode=AMNPS5X8

 

[seenred]

Welcome aboard, bocy!  Glad you joined us.  You've found a great place to learn and share ideas.  Lots of friendly and knowledgeable folks here who really enjoy helping one another.  Just ask when you need help and you'll get plenty.

I use an MES myself, and like it very much (although mine is the 40" model instead of the 30).  You already got good advice from Dave regarding the AMNPS.  Those are great gadgets that will remedy all of your smoke production issues.

Good luck, and happy smoking!

Red

 

[pgsmoker64]

Hi Bocy,

 to the SMF, the best BBQ site on the web.  Whatever you need to know about the fine art of BBQ you can find it right here, from recipes to technical knowledge.

One thing you need to know about us is that we like to see pictures of your creations and your gear.  We call it Q-View and its basically the 

!!!

So, don't just talk about your food, show it!  Otherwise you may get a gentle reminder, like this...

  or this...

Good Luck and Get Smokin'

Bill

 

[kathrynn]

to SMF!  We are so glad you joined us!

If you didn't read the "Terms of Service" notes.....please do.  There are a few things that everyone should know before plunging into the forums. http://www.smokingmeatforums.com/a/terms-of-service

If you need any help roaming around the forums....just holler!  Happy to help out!

Kat

 

[oldschoolbbq]

 

[rtbbq2]

Welcome...glad you joined our group. Lot of talent on this site for you....stick around a year and you will be smoking better than 90% of the people on planet earth....

 

[bocy]

Thank you everybody for being so kind in welcoming me and so open with tips or ideas! I really do appreciate it and hope to one day contribute some sort of wisdom to the forums of my own, perhaps somewhere down the line. 

I'll contribute photos eventually but as of right now the cool weather we've had and a few late snows and now the back and forth with warm/cold I haven't set up my outdoor cooking area just yet for this year. I'm hoping to get more use out of it and start as soon as the temperature outside get a bit more stable. I'll be sure to get a few of my products when I start up to share and see if anybody has any tips on visual presentation.