Hello,
I have been using a Masterbuilt gas smoker for years and regularly smoked pork and turkey tenderloins with great results. 2 pork tenderloins and 2 turkey tenderloins using 3 ounces of hickory wood chips which took about 4 hours at approximately 300° and always turned out great. Just the right amount of smoke flavor and bit of a smoke ring.
When I tried the same with my new model #2, after about 2.5 hours at 250° the meat turned out blackened, dry, and uneatable so was very discouraged.
I then learned about using foil to wrap the wood chips and adding a little tray of water and only used 2 ounces of hickory wood chips wrapped in foil. It turned out a little better (no blackening) but still way too smokey and the smoke flavor was very strong and bitter. We ate it but nobody wanted seconds.
Last time I tried 1 ounce of apple wood chips wrapped in foil and backed the temp down to 225° and had the best results for far, but still way too smokey. I know "smokiness" is subjective, but several people agreed. One person even suggested I should try it again without wood chips, but what's the point of a smoker with no wood chips LOL!
I figured next time I would only use a 1/2 ounce of chips and give that a try. That seems crazy to use so little wood and am wondering if others have had similar results? Maybe the problem is I am smoking such a small amount of meat relative to the amount of wood chips?
I really like the convenience and ease of use with the model #2, but am very frustrated and sort of missing my old Masterbuilt. Any advice would be appreciated!
BK
I have been using a Masterbuilt gas smoker for years and regularly smoked pork and turkey tenderloins with great results. 2 pork tenderloins and 2 turkey tenderloins using 3 ounces of hickory wood chips which took about 4 hours at approximately 300° and always turned out great. Just the right amount of smoke flavor and bit of a smoke ring.
When I tried the same with my new model #2, after about 2.5 hours at 250° the meat turned out blackened, dry, and uneatable so was very discouraged.
I then learned about using foil to wrap the wood chips and adding a little tray of water and only used 2 ounces of hickory wood chips wrapped in foil. It turned out a little better (no blackening) but still way too smokey and the smoke flavor was very strong and bitter. We ate it but nobody wanted seconds.
Last time I tried 1 ounce of apple wood chips wrapped in foil and backed the temp down to 225° and had the best results for far, but still way too smokey. I know "smokiness" is subjective, but several people agreed. One person even suggested I should try it again without wood chips, but what's the point of a smoker with no wood chips LOL!
I figured next time I would only use a 1/2 ounce of chips and give that a try. That seems crazy to use so little wood and am wondering if others have had similar results? Maybe the problem is I am smoking such a small amount of meat relative to the amount of wood chips?
I really like the convenience and ease of use with the model #2, but am very frustrated and sort of missing my old Masterbuilt. Any advice would be appreciated!
BK
