You last visited: Today at 01:37 PM
|Topic Review (Newest First)|
|11-19-2012 06:20 PM|
|gonelong||I have this unit and love it. If you have trouble getting smoke, buy a bag of charcoal briquettes and drop a piece of charcoal in with your smoking wood. It'll keep it smoking as the heating element cycles on and off.|
|10-20-2012 06:43 PM|
Wtf my smokers heating unit doesn't work. Just tried it for the first time...
|10-13-2012 07:51 PM|
|afbond||Looks like it is down to $149 from $164. Mad I didn't jump on the Sears one, mad I didn't jump on this one at $146. Really should just buy the damn thing and if it doesn't get warm enough during the cold Wyoming winter I can throw some blankets on it or something.|
|10-12-2012 04:09 PM|
I am permitted to only have an ELECTRIC smoker. Is this one going to suffice and last me awhile? Some reviews are making me hesitant with the heating element and just breaking after a half dozen-dozen uses. Any other recommendations?
|10-08-2012 09:58 AM|
|DoctorTim||I'm seeing $164.80, not $146.|
|10-07-2012 09:53 PM|
|jman1717||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.|
|10-07-2012 09:37 PM|
|10-07-2012 08:48 PM|
Not really related to the Masterbuilt, but you can make your own smoke generator:
|10-07-2012 12:34 PM|
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...
|10-07-2012 06:27 AM|
|10-07-2012 05:50 AM|
|FerSureMaybe||reviews are scaring me a bit, I think im gonna just go with a charcoal smoker|
|10-07-2012 05:38 AM|
|10-07-2012 05:19 AM|
|10-06-2012 11:07 PM|
|10-06-2012 11:00 PM|
|poopsnack||I - for one - don't wanna live forever.|
|This thread has more than 15 replies. Click here to review the whole thread.|