Food Smokers and Smoking Tips/Tricks/Techniques

now that is cool...Thats one complaint I have of the master built....the chips dont last long or it doesnt put a lot of smoke on whatever you are cooking

 

Yep, this... In mine (others report otherwise) it NEVER burned the chips to ash, just turned them to charcoal. I even removed a small piece of sheet metal between the element and the chip tray hoping for a better burn. Very little if any difference. Then I stumbled across the AMAZN smoke generators, $25.00 or so later couldn't be happier. As much or as little smoke as I want and "up to" eight hours of perfect TBS.

 

What do you use the dust in? Have been thinking about getting one of the amazen 5x8 thingys

 

Seals the deal for me, gonna get one now.

Working with a MES40" over here, and just learning as I go.

 

It's all a learning process. I am by no means any type of expert, however I know what I (and friends and family like). I've been "trying" for almost 30 years as I'll be 54 in a week or so. I still learn and try different things quite often. Also, I've owned several types of smokers, and all can make great product, if you'll do your part. The Masterbuilt line have their haters, as do all electric's. I'm just not into babysitting a smoke when I can get everything going and go to bed. Knowing my temps will be consistent regardless of weather or outside temps. PM me with any more questions.

 

Thank You! I've been wanting some smoked cheese

 

I have the AMAZN 5x9 tray. I have a terrible time keeping it lit and smoking. I've tried so many different ways. I tried pellets from the bag, I dried then in oven and microwave, I ground them into dust. Mixed results. I have an mes30. Tried leaving chip tray in, half way in, and fully out, and top vent in various positions as well and a smoke stack and elbow on vent. do yout have any tips for me?

 

Doing a few shoulders for the mother-in-law's family reunion

And one for me lol

Nothin fancy; salt, pepper, cherry splits, 250*. Gonna do w/o crutch foil

 

My research on the smoking forums echoes the experience you have with the tray: it is very difficult to keep lit. Most posts I read the user just gave after trying every conceivable work around and went with the tube. Other than a few who had minor success using dust mixed with pellets I haven't seen any real solution. You can search for more ideas regarding the tray on www.pelletheads.com, www.smokingmeats.com and other smoker dedicated forums.

I suggest dumping the tray and getting a tube. I know that it's irritating to spend more money when you already invested in the tray, but it's cheaper than spending money on meat and not getting the results you expect.

Regarding the tube - if you go this route my experience after trial and error, plus reading the forums above:

1) make pellet dust
a) put a handful or 2 of pellets in a colander
b) run under the faucet and get them wet. Too much water and it takes longer to dry. Just a little works
c) spread the pellets out on a cookie tray and dry. You can leave them on the counter or pop it in the oven at a low temp - 160f or so. Use a spatula to turn it over every 6-12 hours until dry. Get them very dry. Moist dust will be difficult to stay lit.

2) layer the mix in the tube - add an inch of pellets, then sprinkle in a pinch or two of dust, then an inch of pellets, etc...

3) use a torch to light the top of the mix. It could take a few minutes to get it going well enough to burn on its own. You should have a flame a couple inches high that continues to burn when you move the torch away. After a few minutes blow the flame out and it will smokder, kind of like incense. Some say to light the tube when it's standing upright then lay it down once it's going, but I found lighting after you lay it down works better because of the angle of the torch and you don't have to touch it after its been burning for awhile.

The other hindrance to keeping it lit is air, or more accurately oxygen. In my pellet smoker outside air is drawn into the fire pot and used in the combustion of the pellets. The heated air then moves up into the smoker. I believe this combusted air is so low on oxygen it is difficult for the tube to burn. How much smoke is generated and how easily it stays lit (and maybe the tray as well) depends on where the tube is located. Closer to the door, where there are gaps, I get more smoke and it stays lit.

Anyway, sorry to ramble on but I wanted to offer my experiences in the hope it makes things easier for someone else.

 

Do you have a dust maze or the pellet maze? I never have any problems with it going out after being lit. Only thing I can remotely fuss about is I have had it to "jump the fence" and have two lanes burning at the same time reducing smoke time.
Again, I have a dust burner use nothing but dust from AMAZN, always leave damper wide open. Not certain it matters but I do store my dust in my home to help with humity and I've never had to dry it out in the oven or other means. I don't even know what position the factory chip delivery tube thing is in it's been so long since I've used it. I've used this set up for almost five years and can't recall it ever going out after being properly lit. Hope this helps.

 

Thanks this helps a lot. I wish I got the tube in the first place

 

I have the pellet maze. I have used both dried pellets and dust in it. I will try buying some more dust and see if that works better than my pellets converted to dust. I have had it work well one time but have had several failures

 

Do you shake your dust up? When I spoke with Todd (AMAZN owner) he recommended to mix up the dust to keep all the finest particles from settling to the bottom. Also do you tamp down the dust before lighting it? After filling, I just pick the maze up a inch or so and drop it (2-3 times) on to a little wooden patio table to pack the dust a bit. Do you have water in your pan? I never have water in mine. Hate to see you having trouble. I'm certain I come across as a fan boy, hell I guess I am cause I can't think of anything that would make it any better. Shouldn't matter but you're running a MES 40 correct? I just have the 30.

 

I'm running a 30 as well. I'll try shaking the dust, maybe predrying it and also move it up higher in the smoker. I don't run water in the smoker anymore. I used to but stopped. I really want this to work because it's a great idea and if it consistently works it'll allow me to smoke overnight and all day without worrying. Thanks so much for your helpful tips. I just bought more dust so I'll give it another go

 

2 small pork shoulders done. Only my 3rd time smoking these, low and slow up to 199 & pulled them.

 

what do you folks use to clean your electric smokers?

 

Not specific to electrics, but i ball up aluminum foil and scrape down the insides after every cook.

 

I just pull the racks drop them in the kitchen sink for a soak with a grease cutting liquid. Then use a medium bristled bush. Refoil the water pan and done. I pull the main drip pan ever now and then and give it the same treatment, however it gets very little on it because I use a foil pan catch most drippings. Other than a alcohol rag rubbed on the temp probe occasionally, I have never touched the walls in mine.

 

Holla!

 

Trying ribs today(put them on an hour and a half ago), just going to go low and slow for about 4-5 hours. We'll see how that goes first before I try the 3-2-1 or 2-2-1 or any other combinations of numbers. I did get a better thermometer system that allowed me to tackle some of my honey do list like repaint our front door
The ribs:

The thermometer (found on AmazingRibs.com)

And last but not least the door