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  1. #1
    Join Date
    Jan 2013
    Location
    Texas
    Posts
    4

    Default Masterbuilt 40 smoke

    Is there a chart anywhere that has any info. on how much wood chips to you use on certain meats , I have been adding chips every 15 minutes thru the entire 4 hours and it has overpowered the meat .

  2. #2
    Join Date
    Sep 2008
    Location
    San Jose, California, United States
    Posts
    5,356

    Default

    It really is personal preference.
    I don't have any personal experience with electric smokers but if no one comes along I would check the info that came with your smoker.
    Were the chips all gone each time?Also hickory will be stronger than say apple.
    I probably wouldn't have added chips more than twice until I figured out how I liked it and just adjust up or down.But I am used to using lump or coals and they will give the meat some flavor also.
    I don't know if that was much help.
    Paul

    CBBQA
    18.5 Weber Smokey Joe Platinum
    22.5 Weber One Touch
    Ugly Drum

  3. #3
    Join Date
    Jan 2013
    Location
    Texas
    Posts
    4

    Default

    Paul ,

    The manual that comes with these smokers does not give any info. on how much to use only states on how to load the chip loader , that is why I am trying to get some info. on this , Masterbuilt does not even have anything on there site , there should be a chart or book on electric smoker usage .

  4. #4
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    There are no set amounts to use. There are too many variables involved too have set amounts. The type of wood chips being used (hickory, apple, pecan), size of the chips, whether you soaked the chips or were they dry, how hot is the smoker cooking at, and then each different persons taste as to how much smoke flavor they like in each different type of meat they are cooking( chicken absorbs smoke flavor faster than beef).
    This is why you have to practice, practice, practice. Start slow with the amount of smoke you use. You can always add more smoke the next cook if it wasn't enough. This is also why you won't use the same amount for pork that you would use for beef or chicken. Plus you may like one type of wood for chicken and a different type for pork.
    After a few smokes you will start to get a feel for the different woods and meats and how much to use.
    Jim

  5. #5
    Join Date
    Jul 2009
    Location
    Texas Hill country
    Posts
    3,030

    Default

    What happens when the power goes out?? Bologna and Cheese??? Sorry I can't help it I got nothing that aint already been said.
    Be kind to me, it's not my fault I'm a "PORK-A-HOLIC"!!
    *
    *
    MY Blog:Http://acountryboyeats.blogspot.com
    Chargriller Smokin' Pro/SFB
    Webber 22.5"
    Memorial UDS Big Jim

  6. #6
    Jarhead's Avatar
    Jarhead is offline Can tell pulled pork from sliced brisket Jarhead will become famous soon enough
    Join Date
    Nov 2010
    Location
    1 Klick South of Marionville, Missouri
    Posts
    392

    Default

    That just ain't funny Blu.
    I guess I'd just let the TripLite take over for the FEC. And have a B&C if the electric went out.
    I run a tray per hour for the first 2 hours.
    Gunny - Debbie's Q Shack, KCBS CBJ
    FEC-100, 40" MFES, 22.5" & 18.5" WSM, 26-3/4" OTG

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