That was me with the language -- I apologize, and those posts were deleted.
My MES disagrees with you. Not only do I get TBS with the vent fully closed, but I also get it for 5-6 hours using soaked chips without ever having to add any more. Interestingly enough, that's exactly how the manual says to do it.
So, if everyone here thinks that they know more about how a product was designed than the people that designed it then that's just fine with me. I'm not going to argue about it anymore.
Before you start waxing about how a product was designed based on some mythical manual you read, you better scan the manual and post it before you quote it again to make your argument. First we are talking about the
Masterbuilt Electric Smokehouse, there are basically two models a 30" and 40", which are sold through various outlets some with different names, but all have a digital control unit, and a wood chip loader (that allows the user to load wood chips externally without having to open the door). This wood chip loader is on the right side facing the door. Provided we are talking about a real MES, I have taken the time to check every MES manual at
Masterbuilt support.
FINDING #1 The word VENT is NOT USED anywhere in the manual.
FINDING #2 The word EXHAUST is NOT USED anywhere in the manual.
There is no mention anywhere in the MES manuals listed on
Masterbuilt's website that remotely discuss vent position during operation or even when not operating.
SO.... unless you can produce a genuine
Masterbuilt Electric Smokehouse manual for a MES as described above, your statement regarding what the manual say's is a gross error, or fabrication to try and make a bad argument stand.
Masterbuilt Manuals
Digital Smokehouse 20070407
Electric Smokehouse (Bruce Foods) 70070106, 72070106, 72070206
Electric Smokehouse 20070106, 20070206
Electric SmokeHouse20070407
The next are not MES they do not have the digital control, or side wood feeder, or dual wall construction.
Electric SmokehouseESQ30B2, 20070210, 20070410, 090618
Electric SmokehouseESQ30B2, 20070210, 20070410
Further, while it is possible that your MES may have some sealing issues or uncommon holes for air to enter or leave, that is an exception and not the typical MES, thus accounting for your perception of reality.
One thing for sure, there are three things required to normally get something to burn (heat, fuel, and an oxidizing agent usually oxygen). Without sufficient oxygen, a fire cannot begin, and it cannot continue. With decreased oxygen concentration, the combustion process slows. Smoldering is the slow, low-temperature, flameless form of combustion, sustained by the heat evolved when oxygen directly attacks the surface of a fuel like wood chips. By depriving the combustion process of air, we are choking it and eventually extinguishing it; i.e, when covering the flame of a small candle with an empty glass, fire stops; to the contrary, if we blow over a wood fire, we activate it (by bringing more air).
I did post above in a previous post, I did think you were attempting to pull our chain...
Then maybe one can appreciate even more chain pulling...........
On another note there may be something after all in the Masterbuilt manual that does account for this perception of reality.
• The use of alcohol, prescription or non-prescription drugs may impair the user’s ability to properly assemble or safely operate electric smoker.