I would think you would just add more until you're done cooking then clean the ash...So I have the Masterbuilt Electric 135S Smoker and was wondering when I'm smoking my meat for a long time, am I suppose to let the woodchips turn into ashes and then empty them out or do I put more in and change them in a later time like 2-3 hours in?
Once the food has reached 140, it's probably been in smoke long enough to get enough smoke flavor. But that doesn't mean food that's been cooked to 140 doesn't absorb much smoke. I sous vide pork loin and tri-tip to 140 all the time, and then smoke and it gets plenty of smoke flavor. Maybe you're thinking about smoke ring? That won't form once the meat reaches a certain temp.FYI in case you were unaware meat quits taking on more smoke flavor once it reaches an internal temp of 140°F...once the meat gets to that temp no more smoke is required and adding chips is simply a waste of fuel.
Hi there and welcome.So I have the Masterbuilt Electric 135S Smoker and was wondering when I'm smoking my meat for a long time, am I suppose to let the woodchips turn into ashes and then empty them out or do I put more in and change them in a later time like 2-3 hours in?
I mix chips in with the pellets in my propane when I cold smoke...it definetly helped improve the smoke flavor.Honestly if you manage to fill the chip tray with ash when running a MES for a single cook my hat is off to you sir.
I use the AMNPS or wood chips, depending on what I feel like doing. But you need not worry about emptying the wood chips any time soon during a smoke. Run one and add wood chips every 45 mins, you'll notice at the end, there's about still nothing in there. It does a very good job of atomizing the wood like it is meant to. It burns it to a fine ash.
Still with an electric, if you don't want to babysit, get an AMNPS. Personally I still notice a huge difference in one way; the AMNPS pellets never smell as good as wood chips.
Ok...thanks for the correctionOnce the food has reached 140, it's probably been in smoke long enough to get enough smoke flavor. But that doesn't mean food that's been cooked to 140 doesn't absorb much smoke. I sous vide pork loin and tri-tip to 140 all the time, and then smoke and it gets plenty of smoke flavor. Maybe you're thinking about smoke ring? That won't form once the meat reaches a certain temp.
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