re: Electric smokers -- anybody got one?

I have the 40 inch masterbuilt electric as well. To touch on a few things me tinned in here...

1. I don't cut ribs in half and can fit 2 racks of ribs on each level with room to spare

2. I dont split brisket either. One side may start off touching but it tightens up great. I get a better bark on my brisket than anything else, but I usually smoke them for 18-20 hours.

3. Others mentioned the Amazen pellet smoker. Get one. It'll burn for 12 hours and let you sleep through the night.

4. If you want a drier bark then pull the water pan for the last 30-60 minutes. Be careful though, meat can dry out quicker than you think. I usually don't bother doing it.

5. You won't get a deep smoke ring like you do from charcoal smokers. The meat still tastes great. I learned on charcoal and was gifted the masterbuilt. I prefer the convenience. Think of it like learning to drive a standard but buying an automatic.

6. I clean mine by wrapping the heating element area with several grocery store bags. Spray the whole thing with oven cleaner then spray it out with a water hose. Mine is almost 2 years old and still kicking. I only clean it this way every other month or so. Otherwise I just pull the racks, throw them in the dishwasher, and wipe the inside down with a warm rag. Protect the heating element from getting wet and the the masterbuilt model will last. I usually make sure my drip pan is over the element while cooking, just to be safe.

I hope this helps OP. Make the most of whatever style you buy and enjoy