- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Electric smokers -- anybody got one?
Posted on 7/26/16 at 2:41 am to Degas
Posted on 7/26/16 at 2:41 am to Degas
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
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
Posted on 7/26/16 at 12:25 pm to SW2SCLA
electrics are awesome, I loved my masterbuilt until it stopped working, kept tripping the circuit breaker, called them and they said it was a problem with mother board, shipped me a brand new one under warranty, it did great for a year then the same thing so I bought a smokin tex, much better built and I love it
if you want a smoke ring just add 1 charcoal briquette to the wood chip tray, and cook by temp and not by time
if you want a smoke ring just add 1 charcoal briquette to the wood chip tray, and cook by temp and not by time
Back to top
Follow TigerDroppings for LSU Football News