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Started By
Message
New smoker arrived today
Posted on 3/11/22 at 3:05 pm
Posted on 3/11/22 at 3:05 pm
Even though I already have 2 smokers, one bullet type and a large homemade one I've used for 2 years now, I ordered an electric Masterbuilt 30 inch smoker and it arrived today.
I plan on breaking it in tomorrow when I smoke some pork butt steaks Rouses had on sale for $.99 a lb. a couple days ago. They are cut nice and thick and I have them marinating in the fridge since last night.
This new smoker will be a lot less "hands-on" since it is pretty much a set it and forget it type with only having to add wood chips or pellets every so often.
My other two are heated with charcoal and they tend to need a lot more looking into as things cook with adding charcoals for the long cook times of butts and briskets and dumping the ash as it accumulates in the pan for better air circulation around the coals. So, a lot less trips up and down the stairs for me in the long run.
I plan on breaking it in tomorrow when I smoke some pork butt steaks Rouses had on sale for $.99 a lb. a couple days ago. They are cut nice and thick and I have them marinating in the fridge since last night.
This new smoker will be a lot less "hands-on" since it is pretty much a set it and forget it type with only having to add wood chips or pellets every so often.
My other two are heated with charcoal and they tend to need a lot more looking into as things cook with adding charcoals for the long cook times of butts and briskets and dumping the ash as it accumulates in the pan for better air circulation around the coals. So, a lot less trips up and down the stairs for me in the long run.
7
Posted on 3/11/22 at 3:46 pm to gumbo2176
Thanks for letting us know
Posted on 3/11/22 at 4:11 pm to gumbo2176
A friend has one. He uses it to add smoke to leg qtrs and such before freezing for cooking later.
He likes that it is less hands on.
He likes that it is less hands on.
Posted on 3/11/22 at 4:46 pm to btrcj
quote:
He likes that it is less hands on.
And that's why I got it. I live in a 2 story with the main living quarters on the 2nd floor and all my cooking stuff on the ground floor patio and under the 2nd floor porch for protection.
Going up and down those stairs to tend to a smoker is time consuming, especially the older type I have that use charcoal when doing long smokes for pork butts and beef briskets.
Posted on 3/11/22 at 6:30 pm to gumbo2176
My only complaint about my Masterbuilt is that it doesn’t hold enough chips out of the box. I added the cold smoke attachment to get 3-4 hours of good smoke instead of 1 hour
Posted on 3/11/22 at 9:56 pm to gumbo2176
Get an A-Maze-N smoker box for your master built. The tiny chip tray won’t get you much smoke.
This post was edited on 3/11/22 at 9:56 pm
Posted on 3/12/22 at 12:21 am to slinger1317
quote:
Get an A-Maze-N smoker box for your master built. The tiny chip tray won’t get you much smoke.
I'll be sure to check into that. Thanks for the tip.
Posted on 3/12/22 at 1:11 am to gumbo2176
quote:
one bullet
WSM?
Posted on 3/12/22 at 1:17 am to gumbo2176
I bought one years ago and alternate it with a propane smoker. Works ok, but have already had to change the element.
Seem to recall the manual saying you needed a 3 hour heating/seasoning before cooking anything. May want to check on that.
Seem to recall the manual saying you needed a 3 hour heating/seasoning before cooking anything. May want to check on that.
Posted on 3/12/22 at 6:36 am to gumbo2176
If you get an amazn pellet tube or the wal mart equivalent it will make your life a lot easier. I couldn't get very much smoke out of chips without loading it every hour. It also has to be set to 225 or so for them to start smoldering
This post was edited on 3/12/22 at 6:38 am
Posted on 3/12/22 at 7:02 am to haricot rouge
quote:
Seem to recall the manual saying you needed a 3 hour heating/seasoning before cooking anything. May want to check on that.
Planned on doing this but so far all I did was take it out the box and put it together. Thanks for the reminder.
Posted on 3/12/22 at 8:46 am to gumbo2176
These will help you get smoke quicker. I mix them in with the usual larger stuff. They have a bunch of different woods/flavors.
Cameron's Smoking Sawdust
Also, if you leave the stock chip tube cracked a little (not inserted 100%) you'll get better airflow and more smoke.
Cameron's Smoking Sawdust
Also, if you leave the stock chip tube cracked a little (not inserted 100%) you'll get better airflow and more smoke.
Posted on 3/12/22 at 8:58 am to PerplenGold
quote:
Also, if you leave the stock chip tube cracked a little (not inserted 100%) you'll get better airflow and more smoke.
Good to know. Thanks.
I have it doing the "Break-in" heating for 3 hours that the manual recommends and will put the thick pork shoulder steaks on later today to have for tonight.
As someone else suggested, I'll get one of those rowed pellet trays to use so there's a longer period of smoke and not having to dump pellets every hour or so into the small tray that comes with the unit.
I'd like this one to be as hands-off as I can make it.
Posted on 3/12/22 at 1:09 pm to gumbo2176
Looking forward to your smoking results and review/opinions
Posted on 3/13/22 at 11:06 am to Got Blaze
quote:
Looking forward to your smoking results and review/opinions
First use of the new smoker went well. I put on six 1 1/2 in. thick pork shoulder steaks, got it up to 230, added my pecan to get it to smoking then put them on for 2 1/2 hours cook time.
They came out with a real nice smoke taste and still moist. I also roasted some potatoes and carrots in the oven and steamed some garden fresh broccoli on the stove to go with it.
Instead of using my pecan pellets, I split some pecan logs into kindling and then cut that into small chunks on my band saw and they burned real slow and added all the smoke I needed for the cook time with just one tube worth.
Overall, I'm pleased with the results and can't wait to get me an eye of round to make some beef jerky.
I think I'll still use my homemade smoker for doing salmon since someone mentioned this smoker needs to hit 225 to get the pellets to smoke, and that is WAY too hot to cold smoke. I like to do that no more than 90 degrees F.
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