mes doesn't brown the meat what can i do

Discussion in 'Electric Smokers' started by smokinnoosh, Apr 23, 2013.

  1. smokinnoosh

    smokinnoosh Newbie

    i've done ribs brisket shoulder etc but can't get that dark outside you get with wood burning smokers any suggestions
     
  2. doctord1955

    doctord1955 Smoking Fanatic

    What are u using for a smoker and what are u using for a rub?
     
  3. fwismoker

    fwismoker Master of the Pit

    Scientifically an electric cooker won't give you the dark bark that combustion type of smokers will give.... there's always drawbacks w/ convenience.  
     
    Last edited: Apr 23, 2013
  4. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    If you are using a water pan, dump the water and fill it with washed sand or gravel.... 

    Dave
     
  5. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    What temp are you using and what Rub? I have had a MES for a year and a half and get very Dark Killer Bark on Pork Butts and Briskets. The only down side is Poultry has to be finished in an Oven or Grill to get Crisp Skin...JJ

    I would not want any darker than this!

     
  6. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Have to somewhat disagree here...The Electric Smokers won't give the Smoke Ring you get with Wood or Charcoal and there is a different Flavor...BUT...Bark is a function of Heat and Time creating a Protein conversion called the Maillard Reaction and depending on smoker temps the Caramelization of Sugars in the Rub. You get plenty of Dark Brown Bark on a Roast Beef that spent a couple hours in a 350*F Electric Oven or an Electric Smoker. The Reverse seared Rib Roast was smoked then finished in the Oven and other stuff below has Great Bark all courtesy of the MES...JJ


    Another Butt in the MES...


    Pastrami...


    A Smoked Fattie...

     
    Last edited: Apr 24, 2013
  7. fwismoker

    fwismoker Master of the Pit

    I hear ya Jimmy but i'm talking if you cook identical cuts of meat cooked the same temp (one in electric and  the other from wood) the meat from the stick burner or  charcoal will be noticeably darker.  That's what i meant by it's science because  "combustion cookers put out all the different gases  that electric can't do....hence the different flavors
     
    Last edited by a moderator: Apr 24, 2013
  8. mhchops

    mhchops Smoke Blower

    I agree with chef jimmyj i have a mes30 and turned out some excellent PP but no smoke ring I also cook with a dry chamber (no water in the pan) and it produces a great bark
     
    byronwahl likes this.
  9. I'm certain there are major differences when using a stick/charcoal/propane vs electric. I have an MES40 (old gen) and like JJ, I've had no problems with bark. Have you checked the cabinet temp with a good thermometer. Maybe you are cooking at a lower temp than what you have it set for. Mine runs any where from 8-20 degrees cooler than what I would normally set it for. Also I believe whether your rub has some type of sugar in it will attribute to the bark.


    Brisket


    Pork Butt
     

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