Elusive TBS

[rod g15]

Is it possible to get TBS from an electric smoker? Can't seem to on mine, a LEM 20# (sausage maker). I use chips, and the pan sets directly on the burner. Seems like I get all thick white smoke.
Also if I may, on mixing meat; a charcuterie book I was reading said to mix the meat one to two minutes until the meat is sticky. I thought a guy should mix for 5 to 10 minutes. What do you think?

 

[foamheart]

TBS is really a fire breather term. But its brought forward to indicate a smoke which has a prefect or complete combustion and leaves nothing but a white powder ash. In an electric what you'll look for is a heat shimmer exiting the discharge vent. Maybe some small white traces. I seem to be the only one here who believes you need to regulate the discharge vent to not only help achieve the TBS, but save electricity and pellets ot chips.

It just takes practice. Don't be affraid to not just leave your discharge vent 100% open, or if possible regulate the suction. On my Fire breathers, we always regulate the suction not the discharge as the suction is always easier to reach. Just depends upon your set up. 

You just have ton play with it till you are comfortable.

 

[chef jimmyj]

TBS is everything from just the Smell of sweet smoke, barely visible as Foam described, to Thin Gray/Blue smoke. Try using Chunks instead of Chips. ..JJ

NOT this!

This is in a MES aith AMNPS...

2013-02-02 15.03.28.jpg

• chef jimmyj
• Feb 3, 2013

From my old Offset with Charcoal and Chunks...

SDC12476.JPG

• chef jimmyj
• Jul 18, 2011

 

[rod g15]

Thanks Foam and JJ. I'll try chunks. That first picture of the smoker with the white smoke coming out is exactly the smoker I have! And the same kinda smoke coming out of it! Funny!