New to smoking

Discussion in 'Electric Smokers' started by Seth Sheeder, Jan 7, 2018.

  1. Seth Sheeder

    Seth Sheeder Newbie

    I have a question since I’m new to the smoking world. When smoking meat like ribs for instance do you use woods chips the whole time you cook them or do you use wood chips for just part of the time? I have a masterbuilt 30” electric smoker.

    Thanks
     
  2. mowin

    mowin Master of the Pit

    I don't have a electric smoker, but when smoking ribs on my stick burner or pellet grill, there's smoke for the entire cook.

    I use the 3-2-1 method for my SL cut. 3 hr smoke, 2 hrs foiled, 1 hr no foil.

    Lots of guys never wrap there ribs.

    I suggest you try a partial smoke and increase the smoke until you get the flavor profile you like.
     
  3. I add wood chips up to 1/2 way through Anything more and the smoke is overpwoering. Vary it until you get the level of smoke you like.
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I have a stick burner so there is smoke the whole time.
    But even before I got it, I would always let the smoke roll, unless the meat was in foil.

    Al
     
  5. sauced

    sauced Master of the Pit

    I use wood the entire time, so there is always smoke. For an electric smoker, try smoking your ribs, using the wood chips, for the first 3 hours, then wrap them for the next 2 hours with no wood chips, then unwrapped for last hour with some bbq sauce added and no wood chips.
     
  6. McCann519

    McCann519 Fire Starter

    When doing my first couple smokes with my MES 30, I used wood chips with the standard chip tray and loader tube. I ended up buying the AMNPS and have been much happier with the smoke. I find it is a less intense smoke with the AMNPS vs. the stock arrangement. Since the heating element is constantly cycling on and off it seemed to produce thicker smoke at different times.

    The first time I did ribs, I did the 3-2-1 method and added about 2-3 loads of chips throughout the first 3 hours. The smoke flavour was pretty good and the ribs turned out pretty good. The next time I made ribs I followed the same basic timing, but this time using the AMNPS and smoking for the entire 3 hours. I found the flavour of the smoke was no more intense than the first batch but seemed to be sweeter, better etc.

    It will likely take some experimentation to get it dialed in to your tastes.
     
  7. tc fish bum

    tc fish bum Meat Mopper

    its all about the amount of smoke flavor you want. smoke is an ingredient, treat it like one. I just today made smoked lobster mac and cheese; one small smoke about 30 min is all i gave it. lobster and pasta really cant take a lot of smoke. brisket, shoulder, ribs, chicken much much more. the more you fire up your smoker the more your friends and family will let you know what they like. just start with lightly smoking and move up from there, and enjoy. they will!!
     

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