Masterbuilt Dual Fuel temp and smoke control question

[Buzznapper]

Ok, so I'm new to smoking. I got the Masterbuilt dual fuel and smoked a brisket (flat...Maybe 5 lbs). Turned out tasty but a little heavy on the smoke. What is the best way to control how heavily smoked the meat gets? Is there a method to using the lower and upper vents? Should I leave them open? Should I wrap the meat after a while?

Also, is it possible to simulate cold smoking or smoke at a lower temp for sausages? I was thinking of making Andouille sausage. Any tips or thoughts?

Thanks!

 

[zwiller]

I think both issues could be solved with an AMNPS. I had a dual fuel and it either ran too hot (too much smoke - my guess on your brisket) or too cold (no smoke). AMNPS gives me the best TBS I ever got for hours on end. Never could pull that off on my gasser but still made some good cue. For cold smoking, adding the AMNPS to your smoker with no heat added should give you great temps for cold smoking but you'd have to use a needle valve mod for lower heat on sausage. I eventually caved and went MES and very happy I did since it was more stable and a better range of temps. No matter what, when your starting out it take time to learn how to dial stuff in so just be patient.

 

[Buzznapper]

Thank you! Any particular needle valve? I see Bayou Classic and King Kooker valves on Amazon.

 

[13spicerub]

anyone have details on how to add the needle valve. is it pretty straight forward or do i need some additional parts?