Wood Chunks Not Consistently Smouldering?

[yankeefan1024]

hi so I have a vertical MPS 230S Masterbuilt Propane smoker.

I've done great smokes, and I've done less than great smokes in my couple months owning this smoker, as a first time smoker owner.

as many others have noted with this smoker, if you just put the wood chunks on the heat plate above the fire, they catch fire pretty easily, even if taking all necessary precautions to prevent it.

so I started using the cast iron skillet above the heat plate, and it works great for the wood chips, however, when I use wood CHUNKS, sometimes they perfectly smolder, and other times, they barely ignite at all. it's odd.

I always dehydrate them and preheat them before use, the same as every time, however, I just notice that when I am smoking at 225 on the cast iron skillet, the chunks aren't smoldering properly and consistently so as to get a consistent thin blue smoke for the duration of the smoke.

and yes, the chunks are cut nice and thin. people have recommended 2x2 but I've gone even smaller.

do you have any suggestions on what to do? in my experience even double wrapping wood chips in foil has led to flaming, putting them in a metal / cast iron smoker boxes has led to flaming. the only thing that 100% stops the flare ups is the cast iron skillet. I just need to make it work with properly smoldering the chunks on a 225 smoke.

any advice? thanks!

 

[zwiller]

Had the same experience in my gasser. NEVER got TBS. Pellet tube or tray is what I would suggest.

 

[SmokinEdge]

It all boils down to the surface temp of the skillet. It must be north of 400F for the wood to smolder. I had the same struggle in my big wooden smokehouse using a skillet. In the dead of winter is was fine because I ran the burner up to maintain temp but in warmer weather the burner was turned to low to smolder wood chunks. So I switched to a dedicated smoke generator and problem solved. I now make consistent smoke all year round and I don’t have to tend to it much during the smoke session.

 

[normanaj]

Mailbox mod would be a nice addition but a little more work than a digital masterbuilt (MES) as the MES already has the hole thanks to the chip loader.Or a Bella style smoke generator might be the better option.

 

[yankeefan1024]

Had the same experience in my gasser. NEVER got TBS. Pellet tube or tray is what I would suggest.

what is TBS? and can I use wood chunks in the pellet tube or tray?

 

[yankeefan1024]

It all boils down to the surface temp of the skillet. It must be north of 400F for the wood to smolder. I had the same struggle in my big wooden smokehouse using a skillet. In the dead of winter is was fine because I ran the burner up to maintain temp but in warmer weather the burner was turned to low to smolder wood chunks. So I switched to a dedicated smoke generator and problem solved. I now make consistent smoke all year round and I don’t have to tend to it much during the smoke session.

what you just said is what I realized today. it was colder and windy out and I had to blast my propane smoker on high heat and even after the temp stabilized and I lowered it, the temp held strong throughout a 4 hour smoke, and I got the best most consistent blue smoke I've ever had.

what is a dedicated smoke generator, how does it work, and which one do you recommend?

 

[zwiller]

thin blue smoke , we're all about acronyms here as we can't type. I recall some people mix the chips and pellets together but I never did. The thing was developed here. I actually gave my gasser away and went MES (masterbuilt electric smoker). SOOO happy I did. Made TONS of good stuff and still do. I've smoked stuff for 15hrs and temps held near perfect and TBS rolled the whole time. Watched from the window in disbelief.

 

[SmokinEdge]

I have the Smokin-It Bella generator, but there are many options out there. They burn chips/pellets in a mix and use an aquarium air pump to move the smoke and keep the wood smoldering. I can post links if you need. Pictures of my smoked meats too if you need.

 

[1MoreFord]

I have the Smokin-It Bella generator..............................

How do you like your Bella?
Which version is it?
TIA

 

[SmokinEdge]

How do you like your Bella?
Which version is it?
TIA

I like it. I have the Bella which is 3x3 vs the Sable that is 4x4” the only thing I have to watch is pellet/chip moisture. They need to be spread on a sheet pan and baked for a bit to dry them out. Otherwise they condensate inside the box and make mush of the pellets.

That Bella turns out fantastic hams, bacon and sausage in my 3x3x7’ smokehouse.

 

[02ebz06]

I like it. I have the Bella which is 3x3 vs the Sable that is 4x4” the only thing I have to watch is pellet/chip moisture. They need to be spread on a sheet pan and baked for a bit to dry them out. Otherwise they condensate inside the box and make mush of the pellets.

That Bella turns out fantastic hams, bacon and sausage in my 3x3x7’ smokehouse.

First time I used mine, it was fine. Last time, the pellets swelled up.
Not sure how they got moisture, they are in sealed containers.
Smokers have no problems, so my though was that moisture came from the liquid smoke that gets created.

 

[SmokinEdge]

First time I used mine, it was fine. Last time, the pellets swelled up.
Not sure how they got moisture, they are in sealed containers.
Smokers have no problems, so my though was that moisture came from the liquid smoke that gets created.

The pellets are smoldering in the same container as the the reserve pellet, so when wood burns it releases moisture and that moisture goes directly up into the pellet hopper. It’s a simple function really but the more dry the pellets/chips are the better the unit works.

It’s not perfect but it really is a great smoke generator.

 

[1MoreFord]

I like it. I have the Bella which is 3x3 vs the Sable that is 4x4” the only thing I have to watch is pellet/chip moisture. They need to be spread on a sheet pan and baked for a bit to dry them out. Otherwise they condensate inside the box and make mush of the pellets.

That Bella turns out fantastic hams, bacon and sausage in my 3x3x7’ smokehouse.

Thanks, I've been thinking about getting one or maybe two for my cookers. Nearly everyone I've seen comment about them is positive. Makes me more confident about a purchase.

I wasn't too clear with my question about which version.
There are two versions of the Bella. There is a standard version and one with an upgraded, more powerful, pump. That's what I was referring to.

 

[SmokinEdge]

I wasn't too clear with my question about which version.
There are two versions of the Bella. There is a standard version and one with an upgraded, more powerful, pump. That's what I was referring to.

Hmmmm, I think that must be what they call Gen II, Which is the version I have.

 

[crazzycajun]

I think it was tulsajeff years ago mentioned this problem and switched to a coffee can instead of cast iron. It could have been in the e-course as well. A tube would give more smoke at lower temps good luck

 

[1MoreFord]

Hmmmm, I think that must be what they call Gen II, Which is the version I have.

Don't think so.
IIRC there have been two generations and maybe the powerful pump was available with both or maybe only with gen2, but I think you would remember paying extra to get the more powerful pump.
It's meant to overcome the positive pressure in pellet grills or help with large volume pits.
Anyway, I was just curious and trying to gather all the info possible. Thanks

 

[SmokinEdge]

Don't think so.
IIRC there have been two generations and maybe the powerful pump was available with both or maybe only with gen2, but I think you would remember paying extra to get the more powerful pump.
It's meant to overcome the positive pressure in pellet grills or help with large volume pits.
Anyway, I was just curious and trying to gather all the info possible. Thanks

Seems like I do recall the offering of a pump to work better with pellet machines, but that’s not my application so never pursued that. Makes sense though in a pellet machine.