dogwalker
Meat Mopper
Great, thanks!
I used it in all 3 of my Double Smoked Ham Step by Steps:
Here it is again on the One Ham Smoke:
Double Smoked Ham
It's in the Instructions near the top, and the pics show it below.
Bear
Great, thanks!
I used it in all 3 of my Double Smoked Ham Step by Steps:
Here it is again on the One Ham Smoke:
Double Smoked Ham
It's in the Instructions near the top, and the pics show it below.
Bear
Agree 100% with the vent closed on the MES. Even closed, it's not really closed. Steam (water pan) and smoke still escape. I've had the best results with mine closed for the initial smoke period before foiling ribs or a shoulder. I've also learned that after foiling I get great bark results with opening up the vent about halfway for the last runup to finish temperature.
I have a 30" MES and will differ from the general consensus here when I say that I leave my vent closed for the whole time. I'm not concerned about the smoke becoming stale because it still exits the vent at a rapid rate, and the 30" MES is so small that I don't see any reason for concern about that. Also, keeping the vent closed is recommended in the MES manual, and it has always worked best for me. I have tried it both ways, and the temperature inside the 30" MES stays more consistent when the vent has been closed (and there is 1/2 pan of water in the water tray). I don't even need to use a smoker temp thermometer anymore because I know that it will always be within 2 degrees of accuracy.
For ribs, you need 5 hrs for baby backs and 6 hours for spares at 225 regardless of whether you foil them or not. Every time you open the door, though, you lose heat and increase the cooking time.
Here's the thread about some baby backs I just did with my 30" MES. I left the vent closed the whole time: http://www.smokingmeatforums.com/forum/thread/95562/baby-backs-with-brown-sugar
Bulldog, you are just learning that the Masterbuilt manual was written by someone who seldom used the smoker . If you have any question just post it and I assure you it will be answered. You will get some opinions and facts. Those will be answered by friendly knowledgeable people who want to help. Jted
When smoking pork shoulder, depending on how large it is, I have found that smoking it for 6 to 10 hours makes it fall off the bone soft. THis is a process you cannot rush.
And thanks for the advise on the the vent position of a Masterbuilt smoker. I was noticing creosote particles on the fish i smoke. My vent position was half open. Next time it will be full open. Masterbuilt instructions lacks some information.
Kjams, I see by the number of posts you are probably just getting started with the electric smoker. After reading this read the post on water pans and there use in electric smokers. It will help you a lot in the long run.. JtedI am intrigued by this whole thread as I have just purchased a master built electric smoker , to replace the propane one that was blown away in a tornado like storm. I am feeling good about this purchase for the fact I can learn temps a lot better with electric than propane cause it was so dang touchy to get a stable temp with gas. Looking forward to smoking and I appreciate ALL the feedback I can learn from!!
Howdy FJ.
my maual says closed other than fish and jerky wide open manual number model 20070215 both paper copy annd online download at masterbuilt .com it is under the heading lets get started, the reason it says is to retain moisture , if you don't yourfood may be dry this model has water pan
I probably commented on this earlier, but I don't feel like looking it up, so I'll just give you my stock MES top vent answer:
my maual says closed other than fish and jerky wide open manual number model 20070215 both paper copy annd online download at masterbuilt .com it is under the heading lets get started, the reason it says is to retain moisture , if you don't yourfood may be dry this model has water pan
Yup Thats the way we do it! I forgot the important part on closing the vent when not in use to keep the critters out! Point to you Bear.
I probably commented on this earlier, but I don't feel like looking it up, so I'll just give you my stock MES top vent answer:
For 7 years now I've been closing my top vent to preheat it. Then I open it up all the way, no matter what I'm smoking, unless it's windy out. If it's windy, I close the Top vent half way to keep the wind from sucking the heat out of the smoker. Then I close the top vent to store it until the next smoke, to keep bugs out.
I also have not put water in my water pan for over 6 years, because there is always enough humidity in my MES. Most of the time there's enough humidity in my MES to cover me window with vapor, and the water runs down the door throughout the whole smoke. Now why would I want to add more water when water is running down my door glass.
There are many people on this forum who know a lot more about how to use an MES than the guys who wrote the manuals.
Here are a bunch of "How-Tos":
Just click on "Bear's Step by Steps".
Bear
Thanks B !!
Yup Thats the way we do it! I forgot the important part on closing the vent when not in use to keep the critters out! Point to you Bear.
B
The older models' Top Vents used to close completely, but IMHO, closing them more than Half way is too much.I'm a proud new owner of a 40 inch masterbuilt 1200 watt digital electric smoker with the glass window, built in meat thermometer and side insert chip hopper and am using it for my third time right now. I really like the results so far. I am a total newbie to smoking so I am open to everybody's opinion and of course just like a lot of other things cooking ones food has A lot to do with preference. Obviously I have been wondering myself as a newbie how much smoke should I have going through this thing and how and in what theory do I operate the vent which led me to this forum. I kept my assembly care and use manual and on the third page it does in fact have the page myth master posted. What I have noticed is that even with the vent fully closed (which is not fully closed) the smoke escapes and I can see flow of smoke through the glass at a decent rate . With the vents wide open I just seem to burn right through the chips end it becomes very clear inside the smoker however I've already read in some other forums that just because you don't have a lot of smoke coming out does it mean that the meat is not absorbing the flavor .
Best would be near where you put your Amazing Smoker, but a little lower.
My gasser only has the vent on top. I want to add a vent and/or just drill a few holes to keep my A-maze lite and allow good air flow. My question is what makes the most sense or works the best. I was thinking about drilling a few holes on the sides towards the bottom. Would this be good or should I do it half way up on the side or towards the top on the side?
My gasser only has the vent on top. I want to add a vent and/or just drill a few holes to keep my A-maze lite and allow good air flow. My question is what makes the most sense or works the best. I was thinking about drilling a few holes on the sides towards the bottom. Would this be good or should I do it half way up on the side or towards the top on the side?
I'm a proud new owner of a 40 inch masterbuilt 1200 watt digital electric smoker with the glass window, built in meat thermometer and side insert chip hopper and am using it for my third time right now. I really like the results so far. I am a total newbie to smoking so I am open to everybody's opinion and of course just like a lot of other things cooking ones food has A lot to do with preference. Obviously I have been wondering myself as a newbie how much smoke should I have going through this thing and how and in what theory do I operate the vent which led me to this forum.
Congrats on your new smoker. I hope you have as much fun with yours as I do with mine. [emoji]128522[/emoji]