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  • Masterbuilt propane smoker problem

    Hay guys I tried using this master built smoker did some wings used some hickory wood chips but the meat had no smoke flavor need help ASAP . Thanks uploadfromtaptalk1459526947280.jpg

  • #2
    Hmm, temps you cooked at? Wings are usually at 325 to 350 and only take 45 min. Not a lot of smoke time there. Did the chips smoke well? Try cherry and apple on the wings, it's the best for chicken.

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    • #3
      Yeah not much time to develop a deep smoke. Maybe look into a A-Mazin smoker and get an hour on them cool..THEN off to the hot finish...

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      • #4
        MES will only go to 275 not the best application for wings, should be smoking OK though ?? As Rich said I think the Amazin smoke tube works the best I don't bother using the chip tray in mine anymore
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        • #5
          Originally posted by Doug S. View Post
          MES will only go to 275 not the best application for wings, should be smoking OK though ?? As Rich said I think the Amazin smoke tube works the best I don't bother using the chip tray in mine anymore
          I tried some more wings and I used two of my cherry logs that I use in my UDS smoker I placed one in the pan and one directly over the flame and same thing no smoke flavor and smoke came billowing out when in my UDS you can taste the smoke to the bone.

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          • #6
            Originally posted by Doug S. View Post
            MES will only go to 275 not the best application for wings, should be smoking OK though ?? As Rich said I think the Amazin smoke tube works the best I don't bother using the chip tray in mine anymore
            Not an MES . . . Masterbuilt Propane Smoker



            Originally posted by babyshaq270 View Post
            I tried some more wings and I used two of my cherry logs that I use in my UDS smoker I placed one in the pan and one directly over the flame and same thing no smoke flavor and smoke came billowing out when in my UDS you can taste the smoke to the bone.
            UDS is burning charcoal. That is going to contribute to the smoke flavor all by itself. Don't know that it's realistic to expect the same results with a gas burner and smoke wood/chips with such a quick cook.
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            • #7
              Originally posted by DDave View Post
              Not an MES . . . Masterbuilt Propane Smoker





              UDS is burning charcoal. That is going to contribute to the smoke flavor all by itself. Don't know that it's realistic to expect the same results with a gas burner and smoke wood/chips with such a quick cook.
              Hmmmm ok well I didnt expect the the same flavor that I get from my UDS but at least some smoke flavor the meat taste like it was baked in an oven. I will try other meats and see .

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              • #8
                find your air issue...look at your flame...should be blue...
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                • #9
                  You are not going to get "smoke" by putting twigs directly on top of the flame.

                  A cast iron pan with dry sawdust on top of the burner may help.

                  Thin and blue is what you are after, it does not matter what type of smoker or fuel type.

                  Run the smoker with out any food and play around with flame height and saw dust, pellets, tin can with a chunk,

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                  • #10
                    Yea, I wonder how much smoke was made before.

                    "smoke came billowing out when in my UDS you can taste the smoke to the bone."

                    Billowing out isn't smoke, it's creosote all over the meat.

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                    • #11
                      I use wood chips in a cast iron skillet sitting on the burner. Haven't cooked wings but I have done several chickens. They had a nice smoky flavor to them.

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                      • #12
                        When I cook wings I am not worried about smoke flavor...But that's just me...
                        Craig
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