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Smoker's Not Smoking Using Masterbuilt Electric Smoker

by Deb C.
(Phoenix, AZ)

I'm a newbie at this--got a Masterbuilt electric smoker for Christmas. First project was a ham which turned out great--used apple wood chips. Now I'm trying to do a brisket with hickory chips--but I'm not generating the smoke I did with the apple chips. Is it just because of the difference in wood type or am I doing something wrong? I soaked the chips overnight like the Masterbuilt web site instructed, but now I'm wondering if they're too wet to burn.

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Smoker's Not Smoking Using Masterbuilt Electric Smoker

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Rating
starstarstarstarstar 		Smoker
by: Anonymous

I have found that if my outside tempurature is high (above 50) it will produce much less smoke. This is due to the fact that the heating element is on for less time.
Rating
starstarstarstarstar 		No Smoke
by: Rick S

I received a response from Masterbuilt and they had me exchange the smoker and the new one works great. They also mentioned to only wet the chips for 15 min or so. Even though the instructions say 30 min., they recommended 15 min. Before when I had a charcoal smoker, I used to smoke with chunks, which take longer to absorb the water, but wood chips absorb quickly. I have already used it a dozen times with hickory, mesquite, cherry, apple, pecan, and alder, and always produce smoke at 225 degrees. If soaking the wood for less time doesn't do it, then take it back and exchange it.
Rating
starstarstarstarstar 		Smoke on Electric Master Built
by: Anonymous

The advantage of electric smokers are maintain a constant temp is easy, the ability to cold smoke and its possible to load the smoker at noon and go back to work and have your meat ready when you get home. Set it and forget it. The disadvantage is when smoking below 225 degree the ability to generate a lot of smoke. I have never soaked my chips and second I added a seperate smoke generator(there are a couple of people who make them)which generates all kinds of smoke. Works great.
Rating
starstarstarstarstar 		No Smoke
by: Rick S

I just bought a Masterbuilt Electric smoker too. Same thing. I used apple for first smoke and it worked good. I used cherry for second smoke and the only way I can get it to smoke is by raising the temperature to max 275 degrees. Most meats that I smoke are between 225 and 250. Is this normal? Because even dry wood wont burn at that temperature range. I sent Masterbuilt an email if they answer I'll let you know
Rating
starstarstarstarstar 		Troubleshooting
by: Bill-E

There are a couple of things to check to make sure that it is actually smoking:
1. Check the smoke box and empty out all ashes. Make sure you don't have a build up that impedes heat transfer.

2. Turn on the unit, let it warm up for 1/2 hour and check the temperature of the smoking coil. It should be really hot. Remember that there are two coils, the heating coil and the smoking coil.

3. Are you wet smoking? It will make the smoke effect less coming out of your chimney. Take your hand and hold it above the chimney. Smell your hand afterwards, if it smells like the wood type that you are using then chances are you are getting smoke.
Rating
starstarstar 		no smoke
by: Anonymous

i just got a smoker for christmas and moved into a new house so i opened it up last weekend and i was running behind so i let my chips soak about 45 min it produced quite a bit of smoke its a masterbuilt about the size of a mini fridge i used mestiqe wood in cold water it was about 20 degrees outside where i had it soaking sso u may have soaked it to long after a hour topps it should be ok




Rating
starstarstarstarstar 		Deb C.
by: popC

I have a Masterbuilt Electric Smoker.

Be careful when you side in the smoke box, make sure that the electric heating element is in between the tray holding the chips and the bottom of the smoke box. Let me know!
Rating
starstarstarstarstar 		Masterbuilt Smoker Problem Creating Smoke
by: Bill

If your Masterbuilt smoker produced plenty of smoke using the apple wood chips, then it's most likely that it was due to using a different type of woodchip. It's possible that the apple didn't absorb as much water as the hickory did, but even then, the hickory should have at least produced smoke after it dried out.

If you notice that sort of problem the first time you use smoker chips out of a new bag, try soaking them in water for less time and see if that makes a difference.

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