Electric smoker build

[tfire]

The wood was pit masters choice that came with the amnps.

I just took the chicken off at 165. I threw it on a hot grill like some reviews say to do and immediate grease fire. Skin burned a little but all in all it turned out really well.

image.jpeg

• tfire
• Feb 16, 2017

And here's where it caught fire in the grill.

image.jpeg

• tfire
• Feb 16, 2017

To me it had a little bit of a bitter taste. I might need to open the stack a little more. Or any other ideas? It's open about half way now.

 

[tallbm]

I'm using the amnps 5x8. The heat is harder to regulate than I originally thought. It got up to 275 and I cranked it down some more. Hopefully this meat turns out good and the wife agrees to the pid lol.

It is cooking to fast. IT on the ribs and chicken are already at 145 in 1 1/2 hours. Maybe my smoker temp gauge is off.

If your temp gauge is only on the door then I would say that is very likely your problem.  Most people use a dual/multi probe gauge like the Maverick thermometers.  One probe to put in the meat for IT and another other to put on the rack to gauge heat at the rack level.

Good thing you did a chicken with skin.  If the skin is not rubbery and leathery I'm positive you are much higher than what your door is reporting.  A probe on the rack (not directly on the metal but propped up off the metal rack) will give you more info :)

 

[tfire]

The door gauge is in line with the rack I'm cooking on. I still don't trust it.

image.jpeg

• tfire
• Feb 16, 2017

I think it's cooking at about 260. Way to hot for the ribs. I'm already at 180 with the ribs. In 3 1/2 hours.
And the amnps burned through one line in two hours.

 

[tallbm]

I wouldn't trust the door gauge at all.  I've seen first hand different temperatures with probes 10 inches apart.  Having a prob sitting with the food would give a better idea.

I think your ribs will be fine.  SomkingAl has perfected his ribs by cooking them to IT of 195F.  This gives him tender ribs with bite off the bone not fall off the bone texture. 

Let us know how it turns out!

As for AMNPS some people get 3 hours per row.  I think air flow and type of wood also affect the burn rate.  The key is to get good smoke.

I've noticed 100% hickory burns much slower than any of my blends.  My Mesquite/Alder blend burns the fastest at about probably 2.5 -3 hours a row.

 

[tfire]

Pulled it out at 170 and wrapped in foil with Al's recipe. Smoked for another 40 mins or so until it got to 195. Took about 3 1/2 hours. I know that's to quick but it turned out really well. Not fall off the bone but plenty tender.

image.jpeg

• tfire
• Feb 16, 2017

image.jpeg

• tfire
• Feb 16, 2017

The temp was a lot harder to control than I thought it was gonna be. It kept wanting to climb up in between 250 and 270. I'm going to mess around with it some more obviously.
The part that bothered me the most was the metallic taste to the chicken. The ribs were freaking perfect. Thank you Tall and everyone! I'll keep working on it and updating as I go in case any body builds something similar.

 

[tallbm]

Congtrats on the ribs!  It's all about IT as long as you get enough smoke on the meat in that time.

As for the metallic taste on the chicken I'm not sure what that could be.  Did you do a "seasoning" smoke to break in your smoker?

With the MES smoker you do a seasoning smoke to burn off all oils and films and stuff in the smoker before using it.  I'm wondering if  you might have gotten some of that kind off flavor from parts of your smoker build that needed to be seasoned. 

 

[tfire]

I seasoned it for 3 hrs or so. Maybe I need to open my exhaust all the way. That might help bring my temp down and get the smoke through the chamber before it gets stale.(if it can get stale?) At one point during the smoke I opened the door and the smoke started back feeding out of the mailbox. I think that means I have good draw so maybe I'm wrong about the smoke getting stale.

The 3/4 plywood was previously used for concrete forms but I figured if I'm using concrete board then a little concrete on the plywood isn't going to hurt anything. I hope that's the case anyway. Logic and science aren't always good bed fellows.

 

[tallbm]

My understanding is that smoke can get stale which is not good.  You would want fresh smoke on your meat as much as possible.

With the MES you basically leave the vent wide open when applying smoke.  You close it to help get to temps.  I figure the same would apply for basically any smoke house.

 

[tfire]

It's working pretty good now!

image.jpeg

• tfire
• Feb 25, 2017

I smoked that brisket for 9 hours with the amnps lit for 8 hrs. Why doesn't it have the pink ring?

It was my first brisket that was edible! It passed the toothpick test at 205 IT. I've been having hell with keeping the amnps lit without it catching on fire. I ended up drilling two holes high in the "mailbox" rather than leaving the bottom open a little. It worked perfect today.

image.jpeg

• tfire
• Feb 25, 2017

 

[tallbm]

Congrats on the successful brisket!!!

I can't answer as to why their is no smoke ring but as I've read the ring is purely a visual and does not mean the meat is smoked improperly.  In Aaron Franklin's book he says he cares 0% about a smoke ring.  Reading that from the guy who makes the best brisket in the world really helps ensure confidence that I am doing things well and that the smoke ring is not important for taste.

I'm glad to hear your getting the hang of your new smoker.  Keep it up and I look forward to more of your posts :)