New guy here

[paul72]

Hello I've just started. My very first smoke was last night and i did mac and cheese. I used hickory and the smoke was never blue it billowed at times and the dish tasted like burnt ash I'm assuming I used too many chips what kind of chips and how much should I use?

 

[shyzabrau]

What kind of smoker do you have? What temp did you set it at? What brand/type chips did you use? How long did you smoke it?

 

[paul72]

It's a master built electric, 250 degrees, western hickory chips and for 1.5 hrs and it was done 30 minutes before recepie said

 

[shyzabrau]

Thanks!

I've never used an MES, but it is very popular with this crowd, so I'm sure someone will chime in (during normal hours - it's past some folks' bedtimes as they have to start smoking at 2 am).

I've had that problem with my Bradley when the biscuit doesn't advance and gets burned down to soot. I have no idea how the MES works, but if the chips aren't advancing off of the electric burner properly, I could see this being the result.

 

[paul72]

Ok thank you

 

[paul72]

IMG_0408.JPG

• paul72
• May 8, 2017

Does anyone think my chip tray is big enough for chunks?

 

[old sarge]

The chunks I use  are between 2 and 2 1/2 inches square, on average. Some are a tad larger in one dimension, sometimes just a tad smaller.  Chunks are easy to split with a hatchet or a small chisel and hammer.

 

[paul72]

What works better for meat smoking and how much and how often do I add?

 

[old sarge]

Paul - Your smoker is different than mine and designed to use chips, per the instructions.  I use 3 to 6 ounces of hickory depending upon what I am smoking.  The larger the hunk of meat, the more wood but generally 6 ounces. On the Smoking-it smoker, as well as the Cookshack, I place the meat and the wood into a cold smoker.  Turn on the smoker to the desired smoke temp, generally 225 degrees, and if a brisket or butt, set the internal temp for the meat to 195 or 200 degrees.  Then I just let it alone till it is finished.  Ribs 3 to 4 ounces of wood for the entire smoke.  I do not open the smoker to add more wood.  Not ever. 

As for your particular smoker, see if this link helps:

 http://www.smokingmeatforums.com/newsearch?search=MES+wood

 

[paul72]

Thanks sarge that's very helpful

 

[SmokinAl]

Most of the guys with MES use an Amazen tray for their smoke.

10-12 hours of smoke without refilling.

http://www.amazenproducts.com/

Al

 

[paul72]

Thanks Al I also saw your babyback recepie I plan on trying it this weekend

 

[paul72]

When using the amazen pellets is it the same rule of thumb for chips around 6oz for bigger cooks and 3 to 4 oz for ribs?

 

[parrot-head]

When using the amazen pellets is it the same rule of thumb for chips around 6oz for bigger cooks and 3 to 4 oz for ribs?

The tray will burn 8-10 hours with pellets when fully loaded. As with any smoke, (chips/pellets/whatever) how long you apply smoke is really a personal preference.

Some find a couple hours are enough, others smoke the whole time.

 

[paul72]

So if I fill it up that won't be too much pellets?

 

[parrot-head]

Well, again...that is personal preference.  As said, it will burn about 8-10 hours filled.  If you're making something that doesn't take that long, you can either

fill it up half way or just remove it when the meat is ready and either dump the unused pellets or pull them off for later.

 

[crankybuzzard]

I didn't see this question asked above, did you have the exhaust on top wide open? With it closed, even partially, it can cause too much smoke, create creosote, and make for a bitter flavor.

The AMAZEN tray rocks in the MES 40

 

[paul72]

I just have a hole in the back