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Recent content by rambler
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On the first models if the chip tray wasn't in direct contact with the element it would not smoke. The chip tray had "sandwich" the element with the bottom of the slide in chip tray and the chip holder itself.
If you add the wood chips too soon it will cause creosote to form on the meat. You need to let everything heat up for about an hour before adding chips.
I have really enjoyed mine but I have not had any problems with mine. The down side of mine (one of the earlier models) is the hot spot in the back right corner but a ceramic tile seems to have corrected that issue. Those who have had problems seem to have had very good support from Masterbuilt.
With the wood burning already in the bottom or near the bottom I would think if the hose was at the bottom it would pull the smoke down from the chip tray and out the hose. That would prevent the smoke from getting to the top of the smoker?
I would be worried if the motor is operating higher than a 30 degree delta T over the ambient temperature. That would indicate problems with the motor (i.e. windings, bearings, dirt blocking air flow).