Kinda new to all this, just found this forum and just bought my first smoker a Masterbuilt pro.
I`ve read here about people having trouble getting good smoke so thought I`d share my experiences.
First try was disappointing hardly any smoke but I`m savy enough to realize that if the container you put the chips into isn`t going to get hot enough to burn wood it can`t smoke.
So first thing I looked at was to see if the chip pan was making good contact with the heating element which it wasn`t, can`t smoke that way.
The element was hanging down to low for the pan to touch it so a simple bending of the support rods that hold the element up and bingo contact.
The pan itself was not flat either which makes it impossible for good heat transfer, hammered it flat and that was another improvement.
But the final fix for me was to remove the bottom rack and do away with both the chip pan and water pan and put dry chips in a old pie pan, one of the thin ones and set it right on the element so the parts of the element were touching the pan.
Just got through smoking some ribs and had good smoke for the whole first three hours of the smoke and there was half a pan of chips left.
No flare up or problems just good smoke.
Best ribs I`ve ever ate and now happy with the smoker.
Disclaimer, this is info was what I found to work good use at your own risk.
Nice board thanks for having me.
I`ve read here about people having trouble getting good smoke so thought I`d share my experiences.
First try was disappointing hardly any smoke but I`m savy enough to realize that if the container you put the chips into isn`t going to get hot enough to burn wood it can`t smoke.
So first thing I looked at was to see if the chip pan was making good contact with the heating element which it wasn`t, can`t smoke that way.
The element was hanging down to low for the pan to touch it so a simple bending of the support rods that hold the element up and bingo contact.
The pan itself was not flat either which makes it impossible for good heat transfer, hammered it flat and that was another improvement.
But the final fix for me was to remove the bottom rack and do away with both the chip pan and water pan and put dry chips in a old pie pan, one of the thin ones and set it right on the element so the parts of the element were touching the pan.
Just got through smoking some ribs and had good smoke for the whole first three hours of the smoke and there was half a pan of chips left.
No flare up or problems just good smoke.
Best ribs I`ve ever ate and now happy with the smoker.
Disclaimer, this is info was what I found to work good use at your own risk.
Nice board thanks for having me.
