Is this too much smoke

[zzrguy]

Ok I seem to have a very Smokey smoker the OTBS seem to be out of my reach. This is my MES 30 WITH APPLE WOOD CHIP. Of cause when i take the picture there almost no smoke argh.

 

[old sarge]

If the food tastes good, don't worry.

 

[motolife313]

My ribs are usually 100% smokey red

 

[pc farmer]

AMNPS tray. Get one.

 

[bdskelly]

Honestly what I see is Nice thin smoke. I think you got it going on brother. Proceed and be happy. Like b

 

[tag0401]

Look like what I get from my MES

 

[zzrguy]

Thanks it calmed down I'm guessing it was the first load of wood that had it smoking like a house fire. The food was good it was two bacon wrapped pork loins. I have a pan in that I leave dry to catch the dripping. There was a hint of bitter like the smoke was a little acrid but it was very lite and the guys in the firehouse like the loin tender and juicy. Funny thing the bottom loin was a deep mahogany and the top one was liter in color and the bacon not as crisp. I was thinking it because the liquid that drips in the pan steaming alittle could that be making the acrid/bitter taste to.

 

[old sarge]

Sometimes the bitterness is from the smoke itself. Theory says that meat will not accept smoke after it reaches a temp of 140 degrees. From then on it just sort of piles up on the exterior of the meat. HOWEVER, that may not be entirely true.

 

[zzrguy]

I cooked it at 250° till it reached 154° it stalled for about 1hr then went from 120 to 154° in 30 min.
I topped up the wood every 30min. It took a total of 3hr. I'm going to do another one next week but I'm going to go lower temp maybe 200 to 220°

 

[gmc2003]

Could have been one of your chips igniting for a short bit of time. It happens with chips.

Chris

 

[zzrguy]

In was looking for small chunks but that not easy to find on Long Island.

 

[JckDanls 07]

I've heard that people who don't use the pellet trays in their MES's will cut back on how many chips they put in each time... cut it back to like a a half a cup (I think) or less each time you put chips in ... try that one time when adding chips...

 

[jted]

Hi. What I found with using chips was when I opened the door if the smoke took my breath and was white I was going to have bitter meat. Thy using less chips and let them burn out before adding more or just get a AMNPS and use pellets you'll never look back.
Jted

 

[SonnyE]

Your smoke looks good from here. But that's only a snap shot.
My solution was modification. So mine is an outdoor oven, that I can run sm00ke through.
I didn't get mine to do brisket's with. So I made it into a smoker, with a heating control as well.
Doing my version of the Mailbox Mod, adding the AMNPS for up to 11 hour smoke burns, and an accurate cold and warm temperature control made my MES 30 into the smoker upgrade I wanted.
I mostly do cold and warm type sm00king, so I knew going in I would be changing it up. Afterwords, I'm a happy Pappy.