This isn't quite a urgent situation, but I'm trying to get my ducks in a row before tomorrow.
Bearcarver has inspired me to smoke a chuck roast tomorrow. I am going to marinate it in enchilada sauce and shred the meat for tacos. The problem I am having with smoking anything (beef pork, chicken) is that I can't get any bark or browning on my meat when I smoke, regardless of the temperature the smoker is set. I do know the thermostat is correct on the smoker. I have a Masterbuilt 30 inch electric smoker. After reading posts, I'm thinking that I'm not getting enough air flow. I have the side vent completely open. Should I leave the "plunger" thing out that you use to feed the burner more chips? Would that even make a difference? Do I need to loosed the door to allow for more air circulation? Help please! I'm getting frustrated with the lack of goody on the meat.
Bearcarver has inspired me to smoke a chuck roast tomorrow. I am going to marinate it in enchilada sauce and shred the meat for tacos. The problem I am having with smoking anything (beef pork, chicken) is that I can't get any bark or browning on my meat when I smoke, regardless of the temperature the smoker is set. I do know the thermostat is correct on the smoker. I have a Masterbuilt 30 inch electric smoker. After reading posts, I'm thinking that I'm not getting enough air flow. I have the side vent completely open. Should I leave the "plunger" thing out that you use to feed the burner more chips? Would that even make a difference? Do I need to loosed the door to allow for more air circulation? Help please! I'm getting frustrated with the lack of goody on the meat.
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