When to Add More Wood Chips to Masterbuilt Electric Smoker

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Many people have asked me when to add more wood chips to the Masterbuilt electric smoker. Within this video, I explain when to add Masterbuilt electric smoker wood chips. Since the Masterbuilt electric smoker uses electricity to maintain the desired cooking temperature, wood chips are added for the sole purpose of imparting a smokey flavor. Since wood chips are added for flavor only and not for temperature regulation, there is not an urgent need to immediately add additional wood chips when the smoker stops smoking. For long-duration smokes like a Boston Butt, I typically add wood chips throughout the day and then add a fresh load before I go to sleep. When I wake up the next morning, I begin adding wood chips again. Even with a few hours of no wood chips smoking, I still have delicious pulled pork that is loaded with smoke flavor!
The Masterbuilt digital electric smoker is a convenient and effective way to smoke meat and vegetables. Since it's an electric smoker, electricity maintains a consistent temperature without the need to add charcoal. Wood chips are added and replenished as needed, using the wood chip loader on the side of the Masterbuilt electric smoker. It's a brilliant design and I've smoked many excellent meals on it so far! It also contains a water pan that water, juice, etc. can be added to for moisture control and aromatics. #Masterbuilt #MasterbuiltSmoker #ElectricSmoker
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[@matthews2122]

No, you didn’t answer the effing question you blathered on for over half the video about everything besides when you should add more chips to the smoker. I can’t believe you edited this video and decided yep this is good also after you have wrapped it, which you should have at about 170 deg F, adding more smoke is pointless.

[@IrixGuy]

Wood chips likely won’t smoke at 170. I smoke at 225 but initially bump up to 240 or so to get the chips going.

[@matthews2122]

⁠@@IrixGuy Not you’re smoking temperature, your meat temperature at 1:50 You showed us that your pork butt temperature was 187° at about 170°., usually a little before, you should wrap your thicker/larger cuts of meat so that it doesn’t dry out, and to help you get through the stall point. It has also created a hardened outer layer (bark) that smoke doesn’t really get through, so if it has a hardened outer layer and you wrap it, adding any more smoke is almost pointless and just a waste of wood.

[@0rangevale]

@@IrixGuy I've stayed with 225 for bone in butts and have only added chips 2X for the first 2 hours. Everyone seems to like it. If adding more one will need to spritz each time as the smoke will adhere. Cheers!