re: Tips on masterbuilt smokers useage

You get the vast majority of smoke flavor in the meat during the first hour to two hours of cooking time. It takes a little getting used to, but you really set it and forget it. Mine has a remote control that tells you the internal temperature of the smoker, has a digital timer, and reads the temperature of the meat probe inside the meat that's being smoked.

I smoked a few chicken breasts last weekend for almost 45 minutes at 215 degrees and they were done. I've learned that I had been over cooking meat in the past not knowing the internal temperature of it. A whole pork loin from the Masterbuilt smoker is a 2 hour task at 225 and turns out amazing. I've learned that no one, and I mean no one, can cook a better baby back rib than me now. It's all about the internal temperature of the meat.

I'm a huge fan of it and now pondering what I'm going to smoke today.