What the #$(( is wrong??? GRRRRRRR

Discussion in 'Beef' started by pipelinegypsy, Mar 8, 2016.

  1. pipelinegypsy

    pipelinegypsy Fire Starter

    This is in regards to the brisket (for pastrami) that I posted about in the general discussion a little while back. Looks like it's going to be a dud after all but not because of spoilage. I started it at 11:30 this morning. Started it at 160 (meat was 45) with soaked cherry chips. After an hour... no smoke. Took those out and added some dry cherry. Another hour, still no smoke. Bad wood? Don't know how that's possible but OK. Took those chips out and added some dry pecan that I knew produced smoke last week. Another hour... SOME smoke but VERY little. Bumped the temp to 170 (IT 135). Another hour...some of the wood was starting to darken on the outer edge but sill NO SMOKE! IT 140. It's now been 6 hours into this so called "smoke" and the chips are still there and IT has stalled at 140. I verified the smoker temp and it is correct. The temp here today is mid 70's, a little breezy but not bad. This is a first for me and I am clueless as to what is wrong and what to do. I did just bump the temp again to 180. My smoker is an MES 30, using the chip loader. I just ordered a AMNPS this morning yayyyy!! I've been waiting 10 days to smoke this thing and to say I am frustrated is a serious understatement. Thoughts anyone? Everyone?
  2. pipelinegypsy

    pipelinegypsy Fire Starter

    OK I just realized I am an idiot regarding the smoking temp. My intention was to start it at 225. Why did I go with 160?? Who knows haha. But There still should have been smoke produced. 
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    At the lower temps it's really hard to produce smoke using chips, chunks, etc. if you want to produce smoke at the lower temps you should look into the Amaze N Smokers that Todd sells. Either the pellet or dust tray would be best for your smoker.

    Dry wood smokes better than wet. There's no need to soak chips.
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    The A-MAZE-N Maze design was inspired by the fact that a MES makes little to no smoke below 180°F, other than when the coil is on. There is no mention of soaking chips in Masterbuilt's manual. The whole myth that chips need to be soaked is a hold over from the days when chips were added to Charcoal fires in a grill or early Bullet smokers...JJ
    Last edited: Mar 8, 2016
  5. GaryHibbert

    GaryHibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    My smoker is a MES 30 Gen 1.  I always use the AMNPS for smoke.  The only time I don't is when, for whatever reason I'm out of pellets (of course "whatever reason" really means I was dumb enough to forget to get more).  [​IMG]      Then I'll use the chip tray, but as said, when only when I'm cooking above 200.  You're gonna love the AMNPS.

  6. rabbithutch

    rabbithutch Master of the Pit OTBS Member SMF Premier Member

    Wood that is dry and not otherwise unnatural begins to burn and make smoke at 451° Fahrenheit (famously, it is also the temperature at which books burn, according to Ray Bradbury). Expecting it to burn at lower temps is not gonna make it happen. Wet wood? Fuhgeddaboutit!

    Pellets burn in the AMAZN tray because, I think, they burn at a lower temperature which can be sustained because the pre-lit pellets rub against each other in a micro-environment that keeps the heat higher only in that very small vicinity.
    Last edited: Mar 9, 2016

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