Thin Blue Smoke? Thank you !!!!!

[billmc40]

I don't think I am getting this? I just started smoking, and my smoker is the 2012 model 40" Master Built.

I loaded the chip tray as the instructions stated but seem more like white smoke so what am I doing wrong?

BillMc

 

[eman]

Bill,

 Only add a palm full of chips at a time . yes you will have to add chips more often but it will help w/ the problem of to much smoke. always run your exhaust vent fully open and When you get a few dollars burning a hole in your pocket ,look at getting the AMNPS from todd. Works like it was designed for the MES and will give you 8 - 10 hrs of TBS without having to add chips or even open the door.

 

[raymo76]

Get a new smoker!!! Noooo I'm only kidding, practice makes perfect and its great that you are here asking questions! 

 

[billmc40]

So now there are even more questions. I have been reading the ecourse. Looks like you add smoke for the entire cook time? I thought I had read somewhere that after a certain period of time there was to much smoke. Getting lost here.

BillMc

 

[s2k9k]

I think the amount of smoke is a personal preference. I know people who don't like very much smoke flavor, I can't get enough, in fact I think I've become immune to it because I can barely even taste it anymore. There was a post on here the other day where a guy said he was getting too much smoke because him and his wife didn't like a lot of smoke flavor but their kids did. I think it's just up to you how much you want and to experiment and find what works best for you and whoever you are cooking for. Another reason people use different types of wood, some are really mellow and others have a much stronger smoke flavor.

 

[rowdyrawhide]

As S2K9K said the amount of smoke is a personal preference.  

Perhaps you were reading about the smoke ring itself.  IIRC once the protiens around the outside of the meat reach 140* (I believe) then you will cease to get any more smoke ring, this is a chemical reaction between the smoke and the meat.  Keep in mind this the outside of the meat not the internal temp.  There are chemicals that you can marinade in to give you a smoke ring appearance as well, which is why for KCBS judging your not supposed to be judged by smoke ring, even though it is pretty hard not to.

There will experts on the subject along to correct any errors I may have made and elaborate on the subject.

 

[raymo76]

So now there are even more questions. I have been reading the ecourse. Looks like you add smoke for the entire cook time? I thought I had read somewhere that after a certain period of time there was to much smoke. Getting lost here.

BillMc

My first two suggestions, aside from coming here often, for you would be to start reading a lot of info at www.amazingribs.com and download episode of the BBQ Central Radio Show www.thebbqcentralshow.com I download his weekly show on my ipod and I try to catch the show live as well. Meathead Goldwin creator of AmazingRibs has a monthly visit on the BCRN show too. I heard about the show because one of our own here was once a  Round Table discussion on the show, I've been hooked since.

The smoke issue lies in the quality of your smoke. If you're using charcoal and chunk/chips you want to add a little at a time to your fire so you will get that thin smoke that has a blue look to it, because it is that thin. The thicker your smoker it may become white and billowing and that smoke will impart a nasty creosote flavor to your meat. Now if you have white billowing for a temporary amount of time don't worry it won't ruin your cook, but if its there for a long time it will do some damage.

If you cook with wood, what I like to do is build a small hot fire as opposed to a large smoldering fire, I get a cleaner burn and how ever many hours later I do not suffer from the "over smoked" taste.

Practice makes perfect and your learning curve will be significantly shorter that you are here asking questions!

 

[smokinhusker]

The amount or length of time you put smoke to food is really a personal preference. I have the MES 40 and yes when you first add the chips to the tray, the smoke tends to be a white billowing smoke. Cut down on the amount you are using each time and see if that helps. The AMNPS used in the MES helps cut down on the frequency of adding chips as well as the white billowing smoke.

 

[roller]

AMNPS ! Anything else is to much trouble...Anything ! I get 10 to 11 hrs of smoke from mine and thats enough for most anything...Also get you a Therom with a remote. Todd sells those also...

 

[scarbelly]

I agree that for most folks the AMNPS will be the answer for TBS in your MES. 

Here is a link to the A MAZE N Products site. Todd is a member and sponsor here and a good friend to all of us

http://www.amazenproducts.com/

 

[dragonmaster194]

 just learned what TBS really is.  For the first time I used lump charcoal and chunks of hickory to do my July 4, brisket and ribs.  For the first time I had 10 hours of TBS from my Brinkman Pit Master.  I owe it to the advice I gained here from all the longtime smokers.  I just acquired an old fridge to use as a cold smoker and will be dealing with Todd for AMNS after Aug 1.  Follow the advice here and soon all of us will be seeing the TBS!  Steve

 

[billmc40]

I want to say thannk you for all of the help! I got up early at 5:00am. Starteda pot of coffee then went out put the MES 40 on the deck and got her heating up. Rubbed a 10 pound brisket down and a yard bird. The brisket was a Sams Angus I paid 2.49 a pound for it. It is now 2:00pm and it is holding at 175 degrees. I tried the use only a palm full, I was still getting white bellowing smoke. So I did this, thumb and two finger pinch. I get a little bellowing smoke at the beggining then it thins out perty good. The yard bird turn out great! The color was fantasic still a little red from teh rub, so much better then my first cook. Once a again thank you!

BillMc

 

[gunner65]

I find i get more tbs in my mes 30 soaking my chips in water for 30 minutes or so.

Sent from my MB865 using Tapatalk 2

 

[damon555]

Forget the chips and use chunks....it's easier to get TBS and they last much longer than chips. No need for any special contraptions either. Start with a big chunk and a smaller chunk and add more chunks when the smoke starts to taper off.