Top flume and water tray problems

Discussion in 'Pork' started by wave1600, Jul 14, 2014.

  1. wave1600

    wave1600 Newbie

    I've had my vertic electric masterbuilt smoker with the window, the water pan goes on the smoke box. Well I did a pork putt but it failed miserably. I just wanted to know how you guys feel about how long to to smoke for, do I leave the top flume open or closed and should I even put liquid in the water pan, it always sweets on the window and you can't even see in. Any suggestions would be great. Thx
     
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    Open that vent all the way.

    No water in the water pan.

    Here's my Step  by Step on Pulled Pork:
    Bear
     
  3. wave1600

    wave1600 Newbie

    What temp do you run the smoker at and how long with the vents wide open. And do you wrap in foil for last 2 hours or not. Bearcarver???
     
  4. wave1600

    wave1600 Newbie

    If any one want to point me in the right direction for a turkey as well with the masterbuilt vertical electric smoker with the video
     
  5. tropics

    tropics Smoking Guru SMF Premier Member

    I like my Turkey brined over night in the fridge, smoke it at 260* use a good meat probe. I like the breast wings on leg & thigh removed.

    Check the poultry sec. for more ideas.

     
    wave1600 likes this.
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    My whole process is at the below link, Step by Step. However I like Smoker temps between 220* & 240*, and I wrap my Butts in foil at about 165* IT.

    Step by Step:
    Bear
     
  7. wave1600

    wave1600 Newbie

     
  8. wave1600

    wave1600 Newbie

    How long and what internal temp, and vents open or closed and what about water tray thanks
     
  9. timberjet

    timberjet Master of the Pit

    Last edited: Jul 16, 2014
  10. wave1600

    wave1600 Newbie

     
  11. wave1600

    wave1600 Newbie

    Thanks bear that was what it looks like before foiling it. I'm letting it rest now thx for the advice
     
  12. wave1600

    wave1600 Newbie

    Also Bear since that went so well I wouldn't mind your procedure for brisket , flume, temps, water pan, time ect same with ribs or chicken or turkey, you really know how to handle that particular smoker so any insite into that other stuff would be great, btw the pork is amazing tastes so good
     
  13. bearcarver

    bearcarver Smoking Guru OTBS Member

    That's Great-----I love hearing about a success!!

    I don't do whole Turkeys, and have never done a whole Chicken, but I have a couple of Chicken Thighs smokes in my Index (Below).

    These are my opinions, but a lot of guys do the same things:

    I never put liquid in my Water pan, my top Vent is always 100% open, and the times, temps, and procedures are included in all of my Step by Steps in my Index (Below).

    Bear
     
  14. tropics

    tropics Smoking Guru SMF Premier Member

    Wave vent gets adjusted at times, start half open. The bird gets cooked to IT temp of 170* smoked at 260*. They take around 5 or 6 hrs.to cook. Your Pork looks good. I use a disposable pan with a little water and I baste the bird 2 or 3 times in the last hr., monitor your IT you will get to know how much time is left. Hope this helps and sorry for the delay had a big order to get done yesterday.

    Richie
     
    Last edited: Jul 17, 2014
  15. timberjet

    timberjet Master of the Pit

    I always have my top vent or "flume" all the way open. Just say no to creosote! Good smoking means good airflow.
     
  16. wave1600

    wave1600 Newbie

    I have a question on electric smokers. I have no complaints about my masterbuilt 40in with a window. I'm just not getting the bark like I've seen on things I've eaten before and seen on tv. Is it possible to get a good dark bark in a electric smoker. Is it my Rub? I dunno, any thoughts would be helpful!
     

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