New here, with a question

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Original poster
Jul 22, 2007
Hi, I am pretty new to smoking and have a Masterbuilt digital smoker. Every time I smoke something I don't get heavy smoke. Does anyone know if I am doing something wrong or if this is how a Masterbuilt smoker operates. I have tried soaking the wood for 30 minutes, 1 hour, and two hours and still get the same results.
First off, welcome to SMF.
There are a lot of Masterbuilt owners here including myself.
If you will search and read all the threads on "Masterbuilt" you can come up to speed real quickly.

Is your unit the old or new version? The new ones have a vent at the top the old ones do not....there are other differences also but none as important as having the unit vented on top.....You do not want a lot of smoke coming out the top just enough that you can tell there is smoke

Good advice is to subscribe the email letter that Jeff has posted here for gathering the basics

Then read all the threads in the "Electric smoker" section on using the MES
Most of us do not soak the chips at all just add 3 or 4 chips about every 30 minutes...that's all it takes

Good luck and good smoking
Welcome to SMF !!!
In this warmer weather you might want to open the door for a bit so the burner has to fire up and get the wood smoking or another way to try is to pull the tray out that you dump the wood into the smoker with. This will give more air/oxygen to the wood and burner area. When smoke starts, close the door or replace the wood tray. Also having your top damper wide open till the smokes starts will help also.
Hope this helps.....

Welcome to the SMF. I agree with what Illini just told you. He should change his name to Mr Masterbuilt ......... He has many detailed post and words of wisdom. Do the search and read up, youll find you dont need many chips at all.

Good luck and keep us posted on your progress.
Welcome lballor -

Are you saying you don't get heaby smoke from the smoker or heavy smoke flavor? You don't want heavy smoke in the smoker - you want it thin and blue or it'll taste like an ashtray.
Welcome to the SMF, you're in good hands when it comes to smokers! You'll have plenty of good advice to get you going in no time.
what debi said. you have wood & heat - you have smoke. if you can smell it it's smoking- remember we're going for thin blue & as far as wetting wood... there's 2 schools on that- my school is wet wood just takes more energy & time to burn. ask a fireman. as far as a smoke ring- thats just putting to the meat @ a lower temp sooner. after 140 degrees- no more smoke ring but ya can still "creosoak" the meat & it tastes like tar. also, depending on the wood you use ( hickory, mesquite) they can pour the soot to the meat if you burn raw wood the whole time. i hope i helped- any questions drop a line or pm anytime. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.