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Working with a 30 in Masterbuilt Electric Analog Smoker
Posted on 12/6/20 at 1:26 pm
Posted on 12/6/20 at 1:26 pm
Friend of mine gifted me an electric smoker as a house warming gift. Wouldn’t have been my choice for a smoker, but I was happy to have a new means of preparing protein.
I preseasoned it empty and it came up to 350 in 45 degree temps.
But when I added two racks of ribs (cut to fit on two of the grates), an aluminum foiled covered baking sheet on the third to catch grease, 1 cup of apple juice in the water tray, and ~1/2 cup of wood chips, it’s only getting up to 175.
Is this thing just not powerful enough/insulated enough to hand cool temps outside? It’s smoking a bunch and smoke is coming out the door seal and the exhaust vent in the back.
Meat has browned a bit but it’s been almost an hour and it’s struggling even on full blast.
Any advice?
I preseasoned it empty and it came up to 350 in 45 degree temps.
But when I added two racks of ribs (cut to fit on two of the grates), an aluminum foiled covered baking sheet on the third to catch grease, 1 cup of apple juice in the water tray, and ~1/2 cup of wood chips, it’s only getting up to 175.
Is this thing just not powerful enough/insulated enough to hand cool temps outside? It’s smoking a bunch and smoke is coming out the door seal and the exhaust vent in the back.
Meat has browned a bit but it’s been almost an hour and it’s struggling even on full blast.
Any advice?
This post was edited on 12/6/20 at 1:27 pm
3
Posted on 12/6/20 at 1:42 pm to StringedInstruments
You need to tighten up the seals on your door. Heat is supposed to come billowing out the top, but not out the side like that
Posted on 12/6/20 at 1:43 pm to jrobic4
If I'm not mistaken, there are Phillips screws on the inside, two on the top hinge and two on the bottom. It's been a few years since I had one from masterbuilt 5hough
Posted on 12/6/20 at 1:46 pm to jrobic4
That makes sense. It's a good amount of smoke coming out of the doors. I'm going to move the ribs to the oven to cook there and work on the smoker when it cools down.
Posted on 12/6/20 at 1:48 pm to StringedInstruments
quote:
an aluminum foiled covered baking sheet
I am betting this is the problem
Posted on 12/6/20 at 1:58 pm to StringedInstruments
As others suggested the door/latch needs adjustment and that should help. I had to retap the latch screw several times on mine as it does seem to strip
Posted on 12/6/20 at 2:37 pm to Tigerpaw123
quote:
I am betting this is the problem
I took out the aluminum foil and the pan. It’s now up to 250 on full blast. Still seems low temp for full power, and I’m hoping working on the door will be the other half of the issue.
Posted on 12/6/20 at 4:57 pm to StringedInstruments
I have the same smoker and never use the foil and it’s fine.
I notice there is a big difference in temp before meat is added and after. Usually 75 degrees.
Mine gets pretty hot though, 400+
Make sure the probe is all the way in and straight, I’ve noticed you can wiggle it and the element will turn off and on.
I notice there is a big difference in temp before meat is added and after. Usually 75 degrees.
Mine gets pretty hot though, 400+
Make sure the probe is all the way in and straight, I’ve noticed you can wiggle it and the element will turn off and on.
This post was edited on 12/6/20 at 4:58 pm
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