wood chips & thermometers

Discussion in 'Roll Call' started by dezurikd, Dec 15, 2011.

  1. New, but been smokin' for 6 months. Have a Masterbuilt elec ANALOG.  I can't get it to burn wood chips enough. I nuke the chips, and they still hardly burn at all in a 3 hr smoke. I drilled 2 -3/4" vent holes top & bott of cabinet to up the air flo. Also drilled 4- 1/4' holes in the chip pan. How can I increase the chip burning?

    I also have a Char Broil gas smoker that works fine.

    Also, are door thermos at all accurate? What;s a good 2 probe model; 1 for interior temp; and 1 for meat temp?
  2. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    First off welcome to SMF. You'll really like this place for there are a bunch of really good folks here that would just love to help you with just about anything to do with smoking meat. Then if you have any questions you just post them here or you can try in chat for a faster answer. If you are really new to all of this I would recommend that you look up and take the e-course. It is free and it will also give you the basics on smoking. So with all that said now go and get something to smoke.

    Now for your questions Your smoker should create smoke on itself and you shouldn't have drill holes or anything to tell you the truth. I would have called the manufacturer before I would have drilled anything. Now for your thermometer question NO the stock thermometers are not normally accurate.

    Welcome To Your New Addiction
    Last edited: Dec 15, 2011
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    [​IMG]    Glad to have you with us!

    A lot of MES owners get the A-MAZE-N smoke generator for good steady smoke. The best dual probe therm is a Maverick 732. both of these products can be bought here.

  4. frosty

    frosty Master of the Pit


    Welcome Dezurikd!

    Smokin Al is absolutely correct!  Amazenproducts has some really good specials on now.
  5. Are you soaking your chips??  If so STOP.  Instead wrap them in a double aluminum foil packet and poke one small hole in it with a tooth pick.  It will produce tons of smoke.  Soaking is a myth that keeps being perpetuated by so called experts.  It does nothing but reactivate the creasote taste in the wood which dried out during the aging process.  The secret is a light blue smoke.  Place the packet directly on your heating source.
  6. scarbelly

    scarbelly Smoking Guru OTBS Member

    The MES has an electric coil and I would not suggest putting anything directly on it. 
  7. sprky

    sprky Master of the Pit OTBS Member

  8. fpnmf

    fpnmf Smoking Guru OTBS Member


    This site has tons of info.

    I suggest you spend some time reading all the different forums and the WIKIs.

    Ask questions and use the handy dandy search tool for specific interests!!

    Take the awesome free E-Course!!!

    Have a great day!!!


          Make bacon the easy way!!


  9. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    Welcome to SMF glad you can join us.  We are big on Pics and love to help everyone out.  Remember the only question that is dumb is one not asked.  You will not find a friendlier place to talk Que on the web.

    You are going to fit in just fine.
  10. africanmeat

    africanmeat Master of the Pit OTBS Member


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