Question on smoke, amount and length etc: with MES 30

[azbohunter]

I have the MES 30 Gen 1 (w/AMNPS) that I have done a lot of mods to and I have a couple questions on smoke.

By opening my bottom vent I can get quite a draft going and it pulls the smoke through the unit quite fast, or I can choke down the bottom vent and slow it down so that it is just a lazy wisp of TBS. I realize that the faster the smoke is passing through the quicker I am burning my pellets/dust.  I can maintain the heat either way so just wondering which is the better way.

My thoughts are that the air and smoke passing through faster will carry out more moisture (not sure that is good or bad) and more creosote?

There may not be a right or wrong answer but looking for opinions as to what is norm.

 

[kc5tpy]

Hello azbo.  We haven't chatted since javelina.  Good to see you again.  Hope all is well with you and your family.  I am afraid I don't have your smoker but maybe my "bump" will help you.  I have to ask the stupid question:  if you are controlling temps with intake open or closed, are you closing your exhaust ( or semi closing it )?  If you are not and still controlling temps, I am IMPRESSED!  IF I were to apply some smoking 101, where is your AMNPS placed?  In my mind it isn't the amount of smoke you see, it is is amount of air flow coming from your exhaust.  I hesitate to post this as several folks on the forum will STRONGLY disagree but this is my way and my opinion:  I have been doing this for a couple years.  I hold my hand above the exhaust, ( BE VERY CAREFUL IT IS OBVIOUSLY REALLY HOT! ).  I want to feel a positive air flow out of the exhaust ( you can feel the hot air "blowing " out ).  Next I will "waft" the exhaust to my nose with my hand just as a Chef does when cooking in a restaurant.  By the smell of the smoke the I know how much smoke is affecting the final product.  Now I know there are folks on here that will tell you this is "witch doctor stuff" but any professional chef knows that after making this dish 100 times it should smell like "X", if it doesn't something is very wrong.  Folks who don't understand that will be relegated to mediocre forever in my opinion.  So long as you are getting a good positive air flow out of the exhaust ( not a hurricane )  you should be fine no mater the intake settings, temp control aside.  Keep Smokin!

Danny

 

[azbohunter]

Hi Danny, it has been a while.

Tell me there are no Javelina where you are now? I bet not, they are special to out little corner of the country!

Thanks for your input on my question. I need to clarify something. When I said I was able to control my temp with the vent open or closed? Actually I built a PID and eliminated the control on the MES 30 and the PID will hold my temp steady regardless of the position (s) of the vents. I also removed the chip tray and loader as there was no practical need for it any longer as I am using the AMNPS which I locate on the rods that supported the chip tray on the extreme left side of the unit. I crafted a vent wheel similar in design to what is on the top vent of the MES. With the two vents I can adjust the amount of air flow from a very slow and lazy whiff of smoke to almost a stream that is escaping the top vent rapidly! Even with that amount of air passing through the chamber the PID holds themps where set, but, I think I would burn my pellets of dust much quicker! When I removed the chip tray and chip loader I added a plenum which I crafted from 1/8 aluminum sheet goods. Basically it is suspended above the heating element about 3 inches and fits wall to wall and front to back. I created a pitch towards the center and towards the front so that drippings will run toward the center and front and into the drip pan below. I drilled 18 holes above where the AMNPS sits and the smoke filters through the hole nicely. The aluminum sheet is heavy enough (I believe) that it absorbs and distribute the heat relatively even. I have moved my probe to he Maverick ET 732 around to each corner and the center. At the most the biggest difference in temps is about 8* and the hot spot is in the right front corner.(this is with no food in the unit to absorb heat) I have experimented at length trying to get each corner the same, it crazy and can get the hot spot to move from one corner to another but I can't eliminate it. From bottom to top rack there is very little difference in temps, but again this is all with an empty smoker.

Sorry to be so long winded but I wanted to try to explain clearly what I was doing, or have done I should say.

Here are some pictures:

smoke3.jpg

• azbohunter
• May 23, 2014

smoke.jpg

• azbohunter
• May 23, 2014

smoke1.jpg

• azbohunter
• May 23, 2014

smoke2.jpg

• azbohunter
• May 23, 2014

 

[chef jimmyj]

You will have to run tests. The AMNPS with Pellets should run a minimum of 10 hours. This is with the exhaust open 100%, most often recommended. If it is running shy of 10 hours, too much fresh air coming in the bottom vents. If to little fresh air, it will most likely cause the AMNPS to go out. You have a lot of control and with practice may even be able to get more time out of a load of pellets. The smoke should be coming out more than a wisp, but not billowing. At any given moment you should be able to open the door and just be able to see the meat through the smoke. Fast air flow is removing moisture to an extend but you also want the Creosote out. Again here testing will find a balance where there is constent fresh smoke touching the meat with out the exhausting smoke making your hand feel wet...JJ

 

[azbohunter]

Thanks JJ,

Had not heard that about the "hand not feeling wet before". I think the entire process of smoking is a learning curve and some of you have been at it long enough to really know what you are doing, I am a beginner and know that much........but I am going to learn and have fun doing it.

Again, the information available on SMF is incredible!

Thanks.....to all!

 

[chef jimmyj]

You are welcome. Not to state the obvious, but use of a water pan, different meats and any high moisture meat, Brined meat, Jerky and such, will put out more moisture and there will be variation from beginning to end of the smoke. My point was just the feel should be Damp but not Wet especially during the middle and end of a cook...JJ