New smoker question

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

gtnmudy

Newbie
Original poster
Feb 16, 2016
18
10
Wife bought me a new smoker that I have been looking at for a long time. It's a Master built, electric.

Now I have a old Brinkman dome type smoker for 30 years now (converted to electric) and have used it for just about everything.

I have used the Master built 3 times now and was kinda disappointed with the performance and finished product.

My first project was a pork ribs, used hickory chips and a store bought rub. They were ok, not great.

My second try was a pork shoulder, hickory chips This was also ok, not great.

My third try was a Rock Cornish game hen, used apple wood. After 3 hrs at 250 deg, the skin was black and no smoke flavor.

So my question is, do I need to break in and get the inside of the smoker seasoned before it starts tasting like smoke?
 
How often are you adding the chips?

What kind of smoke are you getting?

Also, if you wouldn't mind, would you swing over to roll call & introduce yourself.

Al
 
I have a MES 30 and have found that the chip tray never seemed to produce enough smoke flavor.  I bought an AMNPS (A-Maze-N-Pellet-Smoker).  It works really well in the MES--actually, it was designed to fit in a MES.  Todd is a site sponsor, and you can find his ad on this site.  You should check it out.

Gary
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky