Thanks for the reply, the manufacturer didn’t even recommend any oil, just basically burning off the factory residue and dust. Moot point now though, I ended up letting it cool down yesterday and will give it’s first try today.Are you just trying to get any oils to burn off the heating element, or does the manufacturer recommend some sort of oil wipedown like you would do an a steel pit? I would think once you have gone through the paces you could cook something since you have it up to temp.
Cool, thanks. Yeah, it’s a MB, like that. Good idea on the can. Does that help limit sparks as well? Debating how far to keep it from the house, but using a can or something may help keep the risk down.I'm no expert with an electric smoker but the seasoning is just to burn off the oils and such during manufacturing. If thats been done go for it!
If it's a MES (Masterbuilt Electric Smoker) I use a tin can on the chimney to help with wind. Without it I was hitting 350 plus at the 275* on my seasoning run.
I think it would take a huge wind burst for an ember to exit the chimney and i'll bet almost impossible.Cool, thanks. Yeah, it’s a MB, like that. Good idea on the can. Does that help limit sparks as well? Debating how far to keep it from the house, but using a can or something may help keep the risk down.
Thanks for letting me know. We’ve done a few things so far and yeah, totally safe!Electric smokers are about as safe as you can get for fire safety. You could put them in the house if it wasn't for the smoke being an irritant and possible asphyxiant.
But the can on the exhaust does extend the length of the natural draft which should increase air/smoke flow. That will reduce the max temps you can reach, and slightly increase your electric bill. But a 5" can is only 10% of the stack length so you probably won't notice 10%. The velocity of the smoke past the meat is definitely a variable though...that's why pellet smokers have a different sort of flavor...the hot air is moving faster past the meat.
Typo there ... not sure what the IT really was, but regardless time and temp are guidelines or triggers ... don’t rely on the IT but do the bend test and probe test to decide when it’s ready. Every rack can be different.I just smoked some spare ribs on the MES with a smoke tube only, no chips in the tray. It was a large 6lb rack, 9 hours at 230* and the ribs were at 270* when I served them. They were very juicy and tender but not FOTB but the bite pulled away from the bone leaving it clean. Maybe a few more degrees would have been perfect. I smoked them for 3 hours and then wrapped in pink paper for about 4 more hours checking temp hourly and then bbq sauce unwrapped for the last 2 hours. The smoke tube ran out after about 6 hours but I was just looking for heat by then.
There is still a learning curve and I'm not sold on the MES but it was a good meal.
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