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ShreksBBQ
02-02-2017, 08:48 PM
I am new to the smoking world and have a Masterbuilt 30" electric. I have found that adding the chips every hour or so as per the instructions have given a stronger than desired smoke flavor on several different kinds of meat- I have left the vent on top closed, should this be wide open or somewhere in between? Also when I did a full brisket flavor was good but not much of a smoke ring, any suggestions? (be kind to the newbie. :razz::razz:)

lankster35
02-02-2017, 09:03 PM
I had a Masterbuilt for almost 10 years and loved it. Finally bit the dust. Here is what I found over the years:

1) I left my top vent pretty much open at least half if not all the way - never closed.
2) Electric smokers don;t make much of a smoke ring because that comes from wood burning not just chips smoking (I am not tecnical but you can use the search function here and find out more).
3) For the electric smoker I would soak my chips (which I never do on a stick burner) and the reason why was so they did not all burn up so fast.
4) Just try every 2 hours instead of every hour maybe that will help. Fish, chicken take smoke the fastest and need less wood. Pork then beef need more wood.
5) You didn't say what kind of wood you were using. Pecan and Apple are milder than something like Hickory

SmittyJonz
02-02-2017, 09:07 PM
keep top vent atleast Half Open - usually 3/4's or Full Open

I Never soaked my chips and wanted them to Burn fast and would add chips every 30-45 minutes. I pointed a fan into the Intakes (that i drilled out bigger) to help this........also found running at Max temp of 270/275* worked Best......


http://i1326.photobucket.com/albums/u645/bobjones79/null_zps53799aa7.jpg (http://s1326.photobucket.com/user/bobjones79/media/null_zps53799aa7.jpg.html)

Bob C Cue
02-02-2017, 09:31 PM
keep top vent atleast Half Open - usually 3/4's or Full Open

I Never soaked my chips and wanted them to Burn fast and would add chips every 30-45 minutes. I pointed a fan into the Intakes (that i drilled out bigger) to help this........also found running at Max temp of 270/275* worked Best......


http://i1326.photobucket.com/albums/u645/bobjones79/null_zps53799aa7.jpg (http://s1326.photobucket.com/user/bobjones79/media/null_zps53799aa7.jpg.html)

You wouldn't have any fun at all with a brand new $3,000 + reverse flow offset or top of the line pellet smoker would you!

lankster35
02-02-2017, 10:26 PM
I think Smitty cooks his brisket at something like 400deg too :)

mike243
02-03-2017, 06:02 AM
no soaking for my masterbuilt,have tried pellets recently and like them,top vent wide open unless its really cold out and you are having trouble keeping temps stable,smoke rings not happening enuff to notice but the flavor is still there imo.it wont ever be as good as a stick burner but the ease of use makes it easier to get other things done at the same time with out baby sitting a temp gauge, you didn't state what wood you were using try another flavor if too strong,apple is very mild and I like it for chicken some times.hickory here most of the time

ShreksBBQ
02-04-2017, 08:03 PM
Thanks for the comments, I have been using Hickory and tried apple for some pork and realized that the fruit woods are milder.