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I am smoking a 9.5 pound Boston butt in a 30" Masterbuilt Electric Smoker. The recipe I am using call for smoking the first three (3) hours. How often do I add chips to the smoker to get the three hour smoke time?
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Whenever you don't see smoke coming out.
In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts -
Hmm do these things have a vent? Guess I'm not sure?In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning wattsComment
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Today I would add chips when it stops smoking, like Rich said, about every 30 minutes.
Tomorrow I would order an AMNPS, and start enjoying your smoking. I add smoke when ever there is meat in my smoker, except when it is wrapped in foil.
The Digital MES all have top vents. The Analog do not.Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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Originally posted by Bearcarver View Post
I didn't know they made an analog model. Were they the older ones? Or just a different version of the newer ones?
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Originally posted by Fishawn View Post I didn't know they made an analog model. Were they the older ones? Or just a different version of the newer ones?
Just a different version---They still sell them.
It's a Masterbuilt Analog.
It's not an MES. because MES stands for Masterbuilt Electric Smokehouse.
It seems the only way the Analog one can use an AMNPS is to drill holes up top & down below, because they are starving for air flow.
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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I have an MESA. I used to loosen the door lock to let airflow in, worked for me. Once I got my Yoder I put a small PC fan on the back and a vent on top. It's just for cold smoking now or very low heat like Jerky.
I'll post some ;pics up later, need to take pics of it.Comment
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