to much smoke?

Discussion in 'Pork' started by rogbowy, Jun 11, 2013.

  1. rogbowy

    rogbowy Newbie

    I have Masterbuilt electric smoker. My question is it possible there is to much build up, from the smoke,  causing the flavor of th much smoke. I use apple chips and cook at 220. After reading the last forum I think I am cooking at to low temp. Please give me any suggestion that might improve my smoking experience. I am new at smoking.

    Thanks in advance

    Rogbowy
     
  2. kathrynn

    kathrynn Smoking Guru OTBS Member

    Howdy!  I noticed that this is your first post here at SMF.  Would you mind popping over to Roll Call so we can give you a proper SMF Welcome?  http://www.smokingmeatforums.com/f/133/roll-call

    I am not familiar with your smoker.  BUT...too much smoke can make your meats taste funny. To me...the temps will depend on what meat you are smoking. I own a Propane smoker and run my temps between 250-275 now...but that is my preference. 

    Some one who is more familiar with your smoker will chime in soon.

    Kat
     
  3. dad of four

    dad of four Smoke Blower

    Two things:

    1.  Make sure the vent on top of the unit is fully open.  You want a steady flow of smoke from the wood, around the food, and out the top

    2. 220 sound low, but it depends on what you are cooking.
     
  4. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Run the smoker on max when finished for a couple three hours.....   that should get rid of most of the creosote....  I switched to the AMNPS and I don't have creosote any longer....  

    Dave
     
  5. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Dave X2...Check out the AMNPS...http://www.amazenproducts.com...It's 20% Off along with the Pellets until Sunday, 6/16. Can't beat that Price!...JJ

    COUPON CODE =  SMFDAD1
     
    Last edited: Jun 12, 2013
  6. zimq

    zimq Smoke Blower

    Agree with the above. Run vents wide open.
    Also, be careful not to use too much wood. With this smoker, I actually found that if I burn the wood chips dry instead of wet, I get a better result, especially with no water in the pan. (maybe just a little sand).

    Really, the key is not too much wood. Don't stuff it full. If you are doing a Butt, about 4 hrs of smoke is all you need, spares 3 hrs, baby's 2 hrs. I would bring up the temp a little too. I always found 230 to be my sweet spot with this build. (for a pork Butt, 250 for ribs).

    Just a few things I have run into with this smoker, but the key is to keep playing with it and find what method works best for you! Good luck!

    Sent from my SCH-I535 using Tapatalk 2
     
  7. rogbowy

    rogbowy Newbie

    First let me say thank all you for the welcome. Your suggestions. I will try a couple of and let you know what works.
     

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