- 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
Master Built Smoker question...
Posted on 8/13/16 at 9:07 pm
Posted on 8/13/16 at 9:07 pm
I've had the electric smoker for 3-4 years now with no problems. Today I was smoking a pork loin (planning to anyway) for tomorrow, and prior to putting the meat on I started the smoker at max 275 for an hour. After the hour I dropped the temp to 200 added the meat, water tray and wood chips. The smoker hit 279 earlier but now it doesn't appear to be heating up. I turned it off and reset the temp and time but it still is not heating up. Did I do something wrong by or did it just die?
2
Posted on 8/13/16 at 9:16 pm to Geaux-2-L-O-Miss
225 is the lowest mine smokes at now.
Get the A-maze-en tube for temps below 225°.
Get the A-maze-en tube for temps below 225°.
Posted on 8/14/16 at 8:49 am to Geaux-2-L-O-Miss
Mine doesnt go lower than 225 either. You should be using another thermometer to monitor the temps in the smoker and your meat then the built in ones. My MES is commonly off by 15 degrees from the set temp and the built in meat probe died. What are you smoking at 200 btw?
Posted on 8/14/16 at 8:50 am to puffulufogous
I smoke wings, fish, cheese, and a few other things below 200°.
Posted on 8/14/16 at 8:53 am to BRgetthenet
I know that certain items call for being smoked at those temps, but he said added the meat and dropped it to 200. Just checking to see that the meat he is smoking calls for low temps
Posted on 8/14/16 at 9:02 am to BRgetthenet
quote:
I smoke wings
Bruh, for poultry I wouldn't go any lower than 250. And thats pushing it. I've read where bringing up poultry super slow like that gives time for bacteria to form. It might've been on Amazingribs.com but I don't feel like looking it up.
Btw, tried TJ's smoked buffalo wings last week for the first time. Solid.
Posted on 8/14/16 at 9:28 am to GeauxTigers0107
Hmmmm
I haven't died yet.
Thanks though. I'll read up on it.
I haven't died yet.
Thanks though. I'll read up on it.
Posted on 8/14/16 at 9:36 am to BRgetthenet
Good thing I only sous vide at a consistent 150
Posted on 8/14/16 at 2:26 pm to GeauxTigers0107
I don't smoke poultry lower than 275. I haven't found that smoking lower yields better meat, and the higher heat produces a crispier skin IMO. The low heat chicken skin is like rubber. I know you could finish on the grill or in the oven, but if I'm smoking I really don't care to heat up and clean another device.
Posted on 8/14/16 at 2:30 pm to puffulufogous
I smoke wings at 200° for 4-5 hours, then flash fry.
Posted on 8/15/16 at 8:13 am to BRgetthenet
Check resistance on the element, if you get a good resistance reading you may have an issue with the controller. You can check the voltage with the element disconnected to see if it is working. Give masterbuilt a call after and they will sometimes send you parts for free to replace the broken stuff.
This post was edited on 8/15/16 at 8:20 am
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News