Question from a newbie

[Brent860]

I pick up a new masterbuilt electric 40" with the window door a few months ago, been smoking everything since.. thing have turned out good, I would like some stronger smoke flavor. Now that it's cold here in ct( about 10) I can't see the smoke being produced, I can see through to the meat and can't tell if I getting that good blue smoke cause of the temps here. It smells a little like the wood that I'm burning but have stronger smell of the shoulder that's cooking, any suggestions?

 

[SmokinAl]

Most of the guys with your smoker use an Amazen pellet smoker for the smoke.
The tray will give you smoke for 8-10 hours without having to add any pellets.
http://www.amazenproducts.com/
Al

 

[petehalsted]

^^^What he said ^^^

I have only done 3 full smokes so far with the combination of a MES and an AMNPS and love the consistency that you can get.

I would suspect your issue with trying to use chips is because the outdoor temp is so low, it has changed the how the element is cycling on and off to maintain the temp, which in turn is effecting how your chips preform. That is the nice thing about the AMNPS for the most part it operates completely independent.

 

[Brent860]

Thanks for the responses I'll look into that!

 

[HalfSmoked]

Yup some great info here if the element is not on no heat for the chip tray amps great answer.

By the way welcome to the forum.

Warren

 

[PerazziMx14]

Please remove

 

[Brent860]

So I bumped the temp up to 240 on the shoulder (need to be ready for dinner), now it's smoking like a volcano! Can't believe only 15 degrees would make that much of a difference!

 

[PerazziMx14]

Please remove

 

[HalfSmoked]

The black goo sound like its creosote from incomplete burn which may give your meat an off taste.

Warren

 

[PerazziMx14]

Please remove