Novice anxiety....YIKES!

[aneu]

HI...I am new at this and nervous about it!  I'm from Kansas City, home of the "best Barbecue" (in my opinion, of course :).   I purchased the Masterbuilt 40" Electric Smoker yesterday, primed it per the instructions and this morning loaded three slabs of baby backs.  I heated the smoker to 150, added the slabs, added the dry hickory chips, vent closed and added water...soon after there were flames!  At this point, I don't feel comfortable leaving the range of site. Initial questions.... 1.  Dry vs. Wet chips  2.  Vent open or closed  3.  Are flames normal and what do I do when this happens?  4.  Even though there is a stand should the smoker be on a mat or cement floor, or bricks?  Mine is on the wood deck, major source of my anxiety. I would appreciate any advice y'all would be willing to share.  So glad I found this site!!!  Have a wonderful day........THANK YOU!!!!!!!!! 

 

[s2k9k]

Hi aneu! I moved your thread to the "Electric Smokers" forum, I think you will get better exposure and more responses to your questions. "Roll Call" is pretty much for introducing yourself to the forum so when you get a minute please go back there and tell us a little about yourself so we can get to know you.

I don't have an electric smoker so I can't help with all your questions but I'll try.

Why did you heat the smoker to 150*? That is way to low to be cooking ribs, it should be at least 225*. I really don't know why the chips flamed up, seems to me they shouldn't at such a low temp, really shouldn't even smoke at that low of temp.

I never soak wood, I think it just delays it from smoking. Here's a thread that was started today about it: http://www.smokingmeatforums.com/t/125413/soaking-wood

I always leave my top vent all the way open.

I've read about using the MES on wood decks and nothing I have read has ever led to a problem. 

Here is an almost foolproof method for smoking ribs that is very popular around here: http://www.smoking-meat.com/july-12-2012-221-baby-back-ribs-on-big-green-egg-ceramic-cooker.html

 

[aneu]

Thank you for your reply. I added chips at 150 temp. Ribs are cooking at 230. Sorry for confusion. Feel better already...thanks again!!!

 

[vt dukhntr]

I found that I tend to get flare up in my MES if I don't wet the chips a bit.  I usually place them in a bowl and cover with water and let sit for about 10 minutes.  Too many chips will lead to creosote and or flare up.  I recently invested in an AMZNPS and have really been happy with the results.  I like being able to have smoke for more than an hour at a time and not babysit the smoke production.

I too have mine on a deck, never have had an issue.  The heat coild is up high enough that it shouldn't get too hot underneath (but I've never checked). 

I would still recomend a mat or something in front of the smoker.  T seem to always be dripping stuff on the deck when I remove my smokes.  Decided I didn't want staing marks on the deck.  To date I just have a piece of cardboard held down under the front 2 legs of the smoker.

Dave

 

[smokinhusker]

Hello Aneu! When you get a chance would you mind heading over to Roll Call to introduce yourself so we can give you a proper SMF Welcome?

I have an MES40. Do you have a good thermometer that you can check the cabinet temperature of the smoker to the actual set temperature on the display? Mine runs 25* cooler than what I set it for. Yours may be running hotter, because I've found the chips won't start smoking until about 180* on mine. 

HI...I am new at this and nervous about it!  I'm from Kansas City, home of the "best Barbecue" (in my opinion, of course :).   I purchased the Masterbuilt 40" Electric Smoker yesterday, primed it per the instructions and this morning loaded three slabs of baby backs.  I heated the smoker to 150,Why did you only heat it to 150*, I pre heat mine to 275* about an hour before I throw food in it and  then turn it down if need be to compensate for the temperature differences added the slabs, added the dry hickory chips, vent closed and added water...soon after there were flames Sounds like the actual temperature is hotter than the set temperature   At this point, I don't feel comfortable leaving the range of site. Initial questions.... 1.  Dry vs. Wet chips I use dry chips and Smokehouse Brand Pellets  but if the dry chips are catching fire, then you might want to lightly soak a few and toss them in together to hopefully avoid the flames 2.  Vent open or closed  All the way open 3.  Are flames normal and what do I do when this happens?  No flames aren't usually normal. I think I'd pull the chip tray out and cover it to put the flames out if you are able to without injury.  4.  Even though there is a stand should the smoker be on a mat or cement floor, or bricks?  I have mine in a homemade wood cabinet, but I've never had flames that I know of Mine is on the wood deck, major source of my anxiety. I would appreciate any advice y'all would be willing to share.  So glad I found this site!!!  Have a wonderful day........THANK YOU!!!!!!!!! 

 

[pgareau]

Husker,

I am thinking about making a cabinet for my 30" MES...wondering if you would post a pic of what yours is like to give some ideas.  Thanks!

 

[chef jimmyj]

Always leave the Vent 100% open during a Smoke. The only time I shut it is to keep bugs out between smokes. Loading too may Chips can not only give nasty tasting White Smoke but can, as you found out, catch Fire. A small handfull, 12 or so, Dry Chips are plenty to get Thin Blue Smoke (TBS) for 30-40 minutes...OR...For about $40 you can get an AMNPS Pellet Smoke generator from... http://www.amazenproducts.com/SearchResults.asp?Cat=12  and have 10+ Hours of Perfect TBS in a variety of flavors.This AMNPS is the also the best way to go if you plan to Cold/Cool smoke Cheese, Bacon or Cured Sausages. It is often difficult to get a MES to make smoke below 180*F...JJ