Thread: No smoke?
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Unread 09-02-2013, 04:53 PM   #5
Babbling Farker

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Join Date: 07-17-13
Location: Burleson Tx
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I have 30" Masterbuilt Electric about 6 years old - I only use it for Fish and Chicken Breasts now - meats that only smoke 2-3 hours and don't require much smoke. And I use it as holding/warmer cabinet. I find 220* was minimum to get smoke off chips - less temp and don't get much smoke- I can get 2-2 1/2 chip tray loads total and get about 45 minutes smoke each load so 1st tray then 45-50 minutes load another tray and 45 minutes later get maybe 1/2 tray chips in for another 20-25 minutes worth.

I did chicken, fish, ribs , butts and brisket but was never happy with smoke on butts and brisket - ribs were fair- so I built an UDS.
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