maloff28
Smoke Blower
Bought my MES40 at Sam's last weekend. Seasoned it and had my first smoke. Baby Back ribs. Came out ok (but far better than any I have done in the oven).
Not very smoky.
Used a rub recipe that i have used before, water in the pan and soaked Hickory chips. Was unsure about the vent... open or closed... and how often to add chips. Probably had the vent closed most of the time... figuring that the smoke would stay in the smoker, but I realize that the heating element may not cycle as much and therefore produce less smoke.
I am eager to try again but very concerned about the lack of smoke/smoky flavor.
A friend recommended that I try and practice with some chickens and just baby sit and watch how and what makes it smoke.
Any thoughts and tips would be appreciated.
Not very smoky.
Used a rub recipe that i have used before, water in the pan and soaked Hickory chips. Was unsure about the vent... open or closed... and how often to add chips. Probably had the vent closed most of the time... figuring that the smoke would stay in the smoker, but I realize that the heating element may not cycle as much and therefore produce less smoke.
I am eager to try again but very concerned about the lack of smoke/smoky flavor.
A friend recommended that I try and practice with some chickens and just baby sit and watch how and what makes it smoke.
Any thoughts and tips would be appreciated.