temp to burn wet wood??

[sixpbdboy]

I know there are years and years of experience here so I was wondering if someone can tell me at what temp does my green or soaked wood start to burn and smoke in my 30" MES?  I am looking for what temp for green or soaked wood chunks, and also soaked chips?

I know I'll have to do some trial and error.  At 140* I just get warm wood (no smoke for my jerky).  My smoker is the second 30" MES I've had, and I use it completely as it came out of the box with no modification to it.

Thanks,
Rick ""\_/""

 

[nivekd]

Your wood won't start smoking until it dries out. I usually start seein' smoke at a smoker temp of about 210.

 

[plj]

IDK what temp in an MES, one of the many MES owners hereabouts will likely chime in soon.

But I have to say it: I dont like the flavor that green wood imparts to the meat, I simply would not use it at any temp.

 

[venture]

A way that would solve all those problems:

http://www.amazenproducts.com/

Good luck and good smoking.

 

[sixpbdboy]

Thank you very much good looking product.

I am the guy that goes out on the lake to fish in a 1950 rowboat and always comes back with fish, just cause I have been doing it so long, don't need a high dollar bass boat or fish finder or toys costing money and not catching fish.

I made my first smoker out of an old refrigerator over 40 years ago, used 1x1's and chicken wire to build racks.  Lined up 5 5gal buckets end to end at a small uphill slope, and then buried most the tube.  Fire box on low end, fridge sitting on other end.

Learning from Native Americans in the Pacific Northwest and smoking thousands of salmon is a wealth of experience and knowledge in the art of smoking meat.  Learning the art of brining and marinading, wood flavors, time, temps was and still is today a learning process for me even though I am now fully disabled and live in the So. Cal. where fresh meat and fish are either hard to find or very expensive when you do.

I have found this forum to be a big help, although, opinions and techniques here range from high quality to maybe dangerous.

I think I am making my last post, and just sit back and soak up all the great ideas and recipes here.

Thanks to all.

Rick ""\_/""