Masterbuilt 30" Electric Smoker $146 @ Amazon FSS

Quote from gbcooper : OOOOOH but but but look at page 9 External wood chip smoking chamber provides continuous smoke for up to 6 hours at temperatures as low as 100° to 120°F. • Fits all Masterbuilt Digital Electric Smokers • Continuous feed wood chip system provides up to 6 hours of constant, consistent smoke • Uses regular wood chips

That is exactly what I have been waiting for. I haven't been able to generate much if any smoke when doing salmon at 160-165 degrees. Have been looking for a smoke generator that would work with the Masterbuilt electrics, and haven't been able to find anything.

Any word on when the new items in this catalog are coming out?

I was going to purchase this a few years until I seen the bad reviews concerning the element burning out or when the the digital thermostat went bad, people were instructed by the company that they had to return the whole unit and not just have the part.

No comments on the "cancer risk +999" remark?

I - for one - don't wanna live forever.

Quote from topcho : No comments on the "cancer risk +999" remark?

How will this give you cancer..

Quote from CallMeTraitor : How will this give you cancer..

Just because you're asking- smoked products can increase you risk of gastric cancer.

Quote from topcho : Just because you're asking- smoked products can increase you risk of gastric cancer.

what DOESN'T give you cancer these days?

reviews are scaring me a bit, I think im gonna just go with a charcoal smoker

Quote from kronusthebonus : what DOESN'T give you cancer these days?

Yeah, you may be right.

Quote from BarryT82 : You sir have no idea what you're talking about. I can fill up my Weber with charcoal, put the lid on it and never have to add charcoal. You just use the three bottom vents to adjust the temperature and leave it. 250 degrees is about half way open on all three bottom vents.

I understand the "primal" or "manly" appeal of charcoal but it's not as easy as you make it out to be...Masterbuilts or another electrics, simply press a button and it turns on...

Charcoal, you have to buy bags of charcoal, get your hands dirty by putting the charcoal in a pile or chimney starter, wait 20+ mins and dump it...You then have to constantly tinker with vents, especially if there are big temperature swings where you live...If you want to smoke below 200f, butts and briskets will take 10+ hours and you will need to add more coals...

I owned this masterbuilt, wiring connectors rusted out, very easy DIY and you can even beef them up from the start and never worry about them...If you're not a DIY person the next time you have a handyman over to make a house repair, ask him to upgrade the connectors if it's of concern. This newer model for sale has greatly reduced it from failing...

The biggest secret to producing great smoked meats on this Masterbuilt is NOT to baste/MOP...Most elite chefs say it's just a gimmick, that meat isn't a sponge nor will it absorb the liquid put on it and will soften the skin or bbq bark...It will cool the top surface of the meat add a tiny amount of flavor to the top of the meat...But if your grandmother convinced you otherwise and your a pro-baster, still skip basting on the masterbuilt...It loses way too much heat when you open that door. It should be considered a set it and forget it kind of device, put the meat in, shut the door and do not open it until it's done. After it's done remove the meat and then put sauce on it...

Quote from ciraman : That is exactly what I have been waiting for. I haven't been able to generate much if any smoke when doing salmon at 160-165 degrees. Have been looking for a smoke generator that would work with the Masterbuilt electrics, and haven't been able to find anything. Any word on when the new items in this catalog are coming out?

Not really related to the Masterbuilt, but you can make your own smoke generator:

http://www.homebrewtalk.com/f51/c...er-309572/

Quote from Specially_K : I wonder how it compares to this one? http://www.qvc.com/Masterbuilt-Sm...uslarge%24

That one only has three racks, so you have less cooking area and the temp controls are analog instead of digital. The digital smoker has a chip loader where you can add more chips without opening the door. The analog one has a chip tray that you fill up and then set it inside the smoker, so you'd have to open the door and remove the tray to add more chips.

i would buy anything electric over charcoal for a smoker. Now for grilling charcoal baby. my reason is it sucks trying to keep charcoal burning for a long time. A 16lb bird needs to smoke for a good 12-16 hours, which is an all day job with charcoal, some sleepless nights too. just hard to regulate the heat that long. electric smoker needs nothing but wood chips. just my opinion.

I'm seeing $164.80, not $146.