looking to get rid of a charcoal wood smoker only used once will give awayshould have spent my money right the first time on a meshaven't bought one yet but looking forward to it
In an MES using the 3-2-1 method, you can run smoke the entire time. The 2 hours in the foil will protect the meat from getting over smoked, and the extra hour after will develop a nice bark.Got a Masterbuilt electric smoker how much smoke should I add to pork ribs with the 3 2 1 method should I leave the damper all the way open or all the way closed
Might help to post a Picture and some details. Just a thought. Why did you hate it so much?
I had trouble sealing lid so no smoke would come out around the hinge area and the sides I use high temperature caulking to solve the problem but was still getting smoke coming out I paid about 300 dollars for it and it's a heavy duty model and I put to the plate in it but I've only used it once I should try it again and buy some remote thermometers the lid needs to be tweaked a little bit and I'm not sure how to do that
The normal thinking is to control the burn rate of your fuel source may it be charcoal or charcoal/wood is to adjust your lower damper on the fire box your fire needs air for combustion by closing that damper you will slow up the burn rate. Obviously you need some to keep it lit. After you fire is up to heating 300 or so damp it down to about 1/2 way and see what it does. If you still need less heat close it down a little at a time till it drops to where you want it. Once you get to know your smoker it will be close next time. Not exactly but in the ball park so you can adjust it. JtedCould you tell me how to maintain temperature in my offset smoker