What can i do to get more smoke on my meat. I dont like feeding the chips every 30 mins. Has anyone used the cold smoke attachment that masterbuilt had? What other choices do i hv ? Meat doesnt hv enough smoke taste? Thanks Larry
Why is the water pan not needed? Will the meat dry out?
I'm not sure where Dave is going here or something is missing...It is not a good idea to smoke any meat that does not contain a Cure at a temperature below 200 to 225°F and Never if the surface of the meat is not intact!. Water is only needed at high temps, 300+, although you can do a Wet to Dry Chamber smoke for long cooks like Butts and Brisket. Put 2-3 Cups water and let it evaporate, finishing the cook Dry...JJLarry, evening.... if you are using the water pan with water in it..... get rid of the water..... Start with a lower temp.... say 120 ish..... add smoke .... and slowly raise the temp....