I picked up an MES30 a couple months back. It was christened on an 18deg day and turned out a mess of perfect ribs, using chips and the chip loader. The next handful of smokes went fine--delicious ribs/butts that I'd have been happy to be served in a restaurant. Then, about a month ago, things changed...
The TBS disappeared and was replaced by thick, white smoke that left everything bitter with creosote. No matter what I tried, it kept turning bitter. Adjusting the airflow w/the loader door and vent didn't help, nor did soaking the chips or trying it with an empty water pan. Trying lower temps didn't work either.
Adjusting the tabs to get more space under the chip tray didn't help, either. If anything, it made it worse as I started to get flareups that caused loud pops as the pressure blew the smoke out the loader chute.
Soooo... I bought an AMS this week, hoping that it was the element was just getting the chips too hot too fast.
Nope.
Within 20 minutes of the ribs going in, the TBS turned white and bitter.
Any ideas what's going on?
Suggestions are more than welcome as the ruined meat is getting expensive.
Thanks!
The TBS disappeared and was replaced by thick, white smoke that left everything bitter with creosote. No matter what I tried, it kept turning bitter. Adjusting the airflow w/the loader door and vent didn't help, nor did soaking the chips or trying it with an empty water pan. Trying lower temps didn't work either.
Adjusting the tabs to get more space under the chip tray didn't help, either. If anything, it made it worse as I started to get flareups that caused loud pops as the pressure blew the smoke out the loader chute.
Soooo... I bought an AMS this week, hoping that it was the element was just getting the chips too hot too fast.
Nope.
Within 20 minutes of the ribs going in, the TBS turned white and bitter.
Any ideas what's going on?
Suggestions are more than welcome as the ruined meat is getting expensive.
Thanks!