Food Smokers and Smoking Tips/Tricks/Techniques

That's the one I have. I love it. But you may want to look into a smoke tube or maze. I have one by A-maze-n. I found myself constantly loading the chip tray and uneven smoke without it.

 

This?

A-MAZE-N AMNPS Maze Pellet Smoker, Hot or Cold Smoking, 5 x 8"

https://www.amazon.com/A-MAZE-N-AMNPS5X8-Pellet-Smoker/dp/B007ROPJ1M

Any pellet recommendations?

 

http://www.smokingmeatforums.com/t/50945/dutchs-wicked-baked-beans

I go easier on the pineapple, too sweet with all that.

 

Not a problem. I do them 6-7hrs all the time

 

I use this.. Does the job
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ThermoPro TP07 Wireless Meat Thermometer for Cooking, Digital Grill Thermometer with Temperature Probe, Smart LCD Screen BBQ Thermometer for Grilling, Oven Safe Food Smoker Thermometer for Kitchen

www.amazon.com/gp/aw/d/B014DAVCP4/ref=mp_s_a_1_1?ie=UTF8&qid=1474228615&sr=8-1&pi=SY200_QL40&keywords=bbq+thermometer+wireless&dpPl=1&dpID=51ONwHAJ3QL&ref=plSrch

 

Any of you guys use a "smokin-it" electric smoker? Looking at pulling the trigger on one, co-worker has one and they get awesome reviews. Pricey though.

http://www.smokin-it.com/

 

Use the poke test. Grab your probe and push it threw the center. If falls right through it, she's done. If it still has resistance. Let it go another 3-4 degrees.

 

Yup that's the one. But don't buy the pellets. They don't work. Get some saw dust / fine chips. I get 6-8 hrs of smoke from mine. When you run it leave the chip loading tray out about 1/3 and top vent half open. I also added a 3" elbow duct to the top vent and aim it down wind.
Get these...




And chip loader out at least this far. These units are way to well sealed, they need some air flow

 

This was cooked in my masterbuilt 30 this morning.. Good electric smoker

 

Did an elbow with mine also

 

Great. Thanks for the advice.

 

Good choice
Be sure to "season" it first

 

I also use a MES 30. And as stated above the factory chip delivery is kinda hokey. Plus I never got a full burn on the chips, they turned into charcoal instead of ash. I discovered the AMAZN trays on smokingmeatforums.com (excellent info over there) and couldn't be happier. I run the dust maze, not the pellet maze. If you're going run dust just get it, seems it was cheaper also. It's the one pictured below.

 

Burnt ends back into the Po'man, sliced and chopped the flat! Tenderness came out great! I feel like I want more flavor!

 

I bought the tray and some smoking chips like was recommended earlier so well see later this week. How do you usually light it? I saw on YouTube this guy used a blow torch. Is that necessary?

I registered over at Smoking Meat Forums the other day and I've been reading a lot. So much to learn but I'm excited.

 

Yeah, I use a little butane soldering iron with a torch tip. It's a real struggle to light with a lighter or matches. I even have one of the little battery powered person fans that I blow on the embers with to get a good "cherry" going. I let mine burn for several minutes before I set it in the smoker. Some claim they have trouble lighting or keeping them burning. I never have, I believe storing your dust inside your home helps keep humidity out.

 

Peach paper kicks ass. First time using it. Bark holds much better and minimal condensation.

 

I use a propane torch to light my maze

 

Po'man!!

$130 shipped from Amazon.

 

Anybody seen this yet?

http://www.weber.com/grills/series/summit-charcoal