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Message
Masterbuilt Electric Smoker Help
Posted on 12/29/13 at 5:10 pm
Posted on 12/29/13 at 5:10 pm
My MIL bought me a new Masterbuilt electric smoker for Christmas. I've been wanting one for a while and have had excellent food from my FIL's same model. He absolutely loves his (we got it for him last Christmas).
My questions are:
What foods are your favorites to put on it?
What temperature is good for smoking?
How long to smoke each type of meat (beef, poultry, pork, fish, etc)?
How often should I reload wood chips?
My FIL is retired and uses his 6 days a week. He cooks stuff and throws it out, just to try stuff. He tells me it is an acquired way of cooking, but does seem to have a science behind it. I've popped my electric smoking cherry this afternoon and have a pork loin, sausage, and a few chicken breasts on it now.
Any suggestions are greatly appreciated. I will get much use out of this jewel.
My questions are:
What foods are your favorites to put on it?
What temperature is good for smoking?
How long to smoke each type of meat (beef, poultry, pork, fish, etc)?
How often should I reload wood chips?
My FIL is retired and uses his 6 days a week. He cooks stuff and throws it out, just to try stuff. He tells me it is an acquired way of cooking, but does seem to have a science behind it. I've popped my electric smoking cherry this afternoon and have a pork loin, sausage, and a few chicken breasts on it now.
Any suggestions are greatly appreciated. I will get much use out of this jewel.
4
Posted on 12/29/13 at 5:17 pm to 4LSU2
Get a wireless meat thermometer so you don't have to open and then cook till done
Posted on 12/29/13 at 5:19 pm to 4LSU2
I love mine. For whatever reason I stay at 225 most. I use amix of pecanand apple usually, and reload ever hour or so.
Posted on 12/29/13 at 5:20 pm to 4LSU2
Love mine
I would try less lean items, such as. A pork butt, whole chicken , bone in thighs, brisket ribs etc, I think pork loin and chicken breast will have a tendency to dry out
I kept the temp low 200-225
Duration? Get a GOOD meat thermometer ($75-100) and cook by temperature not by time ( the probe that came with it ain't worth a shite). Whole chickens, breast down till the breast is 165, 3-5 hours depending on size, bone in thighs till 165 about 2 hours, pork butt, till about 200-205 might take 12-14 hours depending on size
Most of your smoke flavor comes from the first hour or 2 so I usually only add chips at beginning and once or twice more when the smoke slows down
I would try less lean items, such as. A pork butt, whole chicken , bone in thighs, brisket ribs etc, I think pork loin and chicken breast will have a tendency to dry out
I kept the temp low 200-225
Duration? Get a GOOD meat thermometer ($75-100) and cook by temperature not by time ( the probe that came with it ain't worth a shite). Whole chickens, breast down till the breast is 165, 3-5 hours depending on size, bone in thighs till 165 about 2 hours, pork butt, till about 200-205 might take 12-14 hours depending on size
Most of your smoke flavor comes from the first hour or 2 so I usually only add chips at beginning and once or twice more when the smoke slows down
This post was edited on 12/29/13 at 5:22 pm
Posted on 12/29/13 at 5:24 pm to Tigerpaw123
It came with a meat probe in it. My pork loin is 150 right now.
Posted on 12/29/13 at 5:42 pm to 4LSU2
I did a Boston Butt on mine today.
9 1/2 lbs. I put it on at midnight and took it off at noon. fricking delicious.
So far I've cooked twice on it. This and a brisket. It's not that hard. Just check on it every now and then.
Mine is charcoal however. I'd imagine electric or propane is easier to work with.
9 1/2 lbs. I put it on at midnight and took it off at noon. fricking delicious.
So far I've cooked twice on it. This and a brisket. It's not that hard. Just check on it every now and then.
Mine is charcoal however. I'd imagine electric or propane is easier to work with.
Posted on 12/29/13 at 5:53 pm to tigerman03
Save your receipt, I enjoyed mine until it stopped working after 9 months.
Posted on 12/29/13 at 7:54 pm to andouille
I've had my Masterbuilt 30 for over a year now. Smoke anything you want in it. As mentioned, make sure you pick up a digital thermometer. I bought the Maverick ET 732 dual probe. It monitors the core temp and box temp and is precise.
The factory box and meat thermometer that come with it is not reliable. Also pick up the AMAZE N Pellet Smoke Generator. This little accessory will provide up to 11 hrs of smoke from pellets.
Go here to learn all you need to know about the Masterbuilt Electric Smoker (MES).
www.smokingmeatforums.com
The factory box and meat thermometer that come with it is not reliable. Also pick up the AMAZE N Pellet Smoke Generator. This little accessory will provide up to 11 hrs of smoke from pellets.
Go here to learn all you need to know about the Masterbuilt Electric Smoker (MES).
www.smokingmeatforums.com
This post was edited on 12/29/13 at 7:59 pm
Posted on 12/29/13 at 7:55 pm to andouille
I use mine weekly....damn good smoker.. I use the probe it comes with but also a meat thermometer also... I use pellets instead of chips...add at beginning and again after first hour and maybe half load after second hour...
Posted on 12/29/13 at 8:08 pm to nevilletiger79
I love mine, I've had mine 2+ years. I love smoking turkeys. Ribs, Chicken, loins, butts, sausage, it's all good. I like using hickory/mesquite/pecan. Normally I reload every hour.
Posted on 12/29/13 at 8:24 pm to bubbz
I did twenty lbs of Butts last weekend. My maverick woke me up at 0630 telling me the core temp was at 205, foiled them and put them in the cooler for two hrs. then pulled em.
My favorite so far though was the sirloin tip roast.
My favorite so far though was the sirloin tip roast.
Posted on 12/30/13 at 10:11 am to 4LSU2
Have this little beauty going on mine right now.
Posted on 12/30/13 at 11:17 am to Geauxlden Eagle
I got one a couple months back and love it. I would go the all the good info/advise in the posts above.
Posted on 12/30/13 at 1:32 pm to Geauxlden Eagle
That looks amazing. How long are you cooking it?
Posted on 12/30/13 at 3:01 pm to 4LSU2
That was 3 hrs in. Wrapped in foil then and stiil on.
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