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Unread 04-27-2013, 12:22 PM   #7
Soonerman71
Is lookin for wood to cook with.
 
Join Date: 10-22-12
Location: El Paso, Texas
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I have a Masterbuilt 30" Electric Smokehouse, and my dad has the 40" model from Sam's. First off, if I had to choose I would definitely go for the 40" model. The extra space makes a huge difference. (I have used both). I didn't have a choice as the old man gave me the one I have. As compared to my UDS, the flavor does differ but the electric does a pretty good job. Everything I have done in it requires babysitting for the first 1-2 hours to add wood chips, but then it is "set and forget" till the end. I have done ribs, briskets, ABTs and a turkey in it and I have had zero complaints from anyone that was eating from it. UDS is pretty much "set and forget" but the ease of setting a thermometer is pretty sweet. I have found that the thermostat and the actual temp is a little different but i just drop a probe down the exhaust and monitor that. Bottom line: I prefer the real fire and wood smoke, but you can crank out some pretty good Q in an electric smoker.
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