Top flume and water tray problems

wave1600

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Original poster

Jul 14, 2014

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• Jul 14, 2014

• #1

I've had my vertic electric masterbuilt smoker with the window, the water pan goes on the smoke box. Well I did a pork putt but it failed miserably. I just wanted to know how you guys feel about how long to to smoke for, do I leave the top flume open or closed and should I even put liquid in the water pan, it always sweets on the window and you can't even see in. Any suggestions would be great. Thx

 

Bearcarver

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• Jul 14, 2014

• #2

Open that vent all the way.

No water in the water pan.

Here's my Step  by Step on Pulled Pork:

Pulled Boston Pork Butt  

Click to expand...

Bear

 

wave1600

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Jul 14, 2014

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• Jul 14, 2014

• #3

What temp do you run the smoker at and how long with the vents wide open. And do you wrap in foil for last 2 hours or not. Bearcarver???

 

wave1600

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Jul 14, 2014

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• Jul 15, 2014

• #4

If any one want to point me in the right direction for a turkey as well with the masterbuilt vertical electric smoker with the video

 

tropics

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• Jul 15, 2014

• #5

I like my Turkey brined over night in the fridge, smoke it at 260* use a good meat probe. I like the breast wings on leg & thigh removed.

Check the poultry sec. for more ideas.

002.JPG

• tropics
• Jul 15, 2014

 

• 

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Bearcarver

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• Jul 15, 2014

• #6

wave1600 said:

What temp do you run the smoker at and how long with the vents wide open. And do you wrap in foil for last 2 hours or not. Bearcarver???

Click to expand...

My whole process is at the below link, Step by Step. However I like Smoker temps between 220* & 240*, and I wrap my Butts in foil at about 165* IT.

Step by Step:

Pulled Boston Pork Butt  

Click to expand...

Bear

 

wave1600

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Jul 14, 2014

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• Jul 16, 2014

• #7

tropics said:

I like my Turkey brined over night in the fridge, smoke it at 260* use a good meat probe. I like the breast wings on leg & thigh removed.
Check the poultry sec. for more ideas.

002.JPG

• tropics
• Jul 15, 2014

Click to expand...

 

wave1600

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Jul 14, 2014

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• Jul 16, 2014

• #8

How long and what internal temp, and vents open or closed and what about water tray thanks

 

timberjet

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Jan 29, 2010

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Waitsburg Washington

• Jul 16, 2014

• #9

wave1600 said:

How long and what internal temp, and vents open or closed and what about water tray thanks

Click to expand...

click on his link and it will tell you what you want to know.http://www.smokingmeatforums.com/t/140055/boston-butt-pulled-pork-step-by-step

 

Last edited: Jul 16, 2014

wave1600

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• Jul 17, 2014

• #10

image.jpg

• wave1600
• Jul 17, 2014

 

wave1600

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• Jul 17, 2014

• #11

Thanks bear that was what it looks like before foiling it. I'm letting it rest now thx for the advice

 

wave1600

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Jul 14, 2014

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• Jul 17, 2014

• #12

Also Bear since that went so well I wouldn't mind your procedure for brisket , flume, temps, water pan, time ect same with ribs or chicken or turkey, you really know how to handle that particular smoker so any insite into that other stuff would be great, btw the pork is amazing tastes so good

 

Bearcarver

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• Jul 17, 2014

• #13

wave1600 said:

Also Bear since that went so well I wouldn't mind your procedure for brisket , flume, temps, water pan, time ect same with ribs or chicken or turkey, you really know how to handle that particular smoker so any insite into that other stuff would be great, btw the pork is amazing tastes so good

Click to expand...

That's Great-----I love hearing about a success!!

I don't do whole Turkeys, and have never done a whole Chicken, but I have a couple of Chicken Thighs smokes in my Index (Below).

These are my opinions, but a lot of guys do the same things:

I never put liquid in my Water pan, my top Vent is always 100% open, and the times, temps, and procedures are included in all of my Step by Steps in my Index (Below).

Bear

 

tropics

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• Jul 17, 2014

• #14

Wave vent gets adjusted at times, start half open. The bird gets cooked to IT temp of 170* smoked at 260*. They take around 5 or 6 hrs.to cook. Your Pork looks good. I use a disposable pan with a little water and I baste the bird 2 or 3 times in the last hr., monitor your IT you will get to know how much time is left. Hope this helps and sorry for the delay had a big order to get done yesterday.

Richie

 

Last edited: Jul 17, 2014

timberjet

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Jan 29, 2010

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Waitsburg Washington

• Jul 19, 2014

• #15

I always have my top vent or "flume" all the way open. Just say no to creosote! Good smoking means good airflow.

 

wave1600

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Jul 14, 2014

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• Jul 23, 2014

• #16

I have a question on electric smokers. I have no complaints about my masterbuilt 40in with a window. I'm just not getting the bark like I've seen on things I've eaten before and seen on tv. Is it possible to get a good dark bark in a electric smoker. Is it my Rub? I dunno, any thoughts would be helpful!