Tips for Masterbuilt Electric Smoker

gourmand71 · Jul 14, 2013

I owned a Char-Broil "American Gourmet Deluxe Offset Smoker" (so called) for just a little while before realizing that getting it to work well would involve a not insignificant additional expense. So, I instead decided to return the unit and upgrade to a more user friendly Masterbuilt Electric Smoker (40 inch, with window).

It may not be entirely "authentic," but...I need something that I can manage, not something that manages me.

I'll be doing some baby backs and a pork butt on Tuesday. As I have seen some conflicting advice, I was hoping for some more definite tips from experts (that's y'all):

Vent open, closed, or in the middle?
Mop every hour or so, or not necessary with this model?
Soak chips or not? Most of the advice I have seen suggests not.
Leave chip loader in unload or load position (for airflow)?

Much obliged.

IamMadMan · Jul 14, 2013

gourmand71 said:
I owned a Char-Broil "American Gourmet Deluxe Offset Smoker" (so called) for just a little while before realizing that getting it to work well would involve a not insignificant additional expense. So, I instead decided to return the unit and upgrade to a more user friendly Masterbuilt Electric Smoker (40 inch, with window).

It may not be entirely "authentic," but...I need something that I can manage, not something that manages me.

I'll be doing some baby backs and a pork butt on Tuesday. As I have seen some conflicting advice, I was hoping for some more definite tips from experts (that's y'all):

gourmand71 said:
[*]Vent open, closed, or in the middle?

Top should be open

gourmand71 said:
[*]Mop every hour or so, or not necessary with this model?

Shoudn't need mopping, if you're looking, your not cooking

gourmand71 said:
[*]Soak chips or not? Most of the advice I have seen suggests not.

I don't soak

gourmand71 said:
[*]Leave chip loader in unload or load position (for airflow)?

I believe it should be out for airflow, check your manual.

T-doh · Jul 14, 2013

I'll chime in although I am not an expert I do have a similar electric smoker. I leave my vent a little less than halfway cracked once I put the meat in. I don't mop but only once in a blue moon, but then I only mop within the last hour at about fifteen minute intervals. As far as chips, I've done soaked and dry, honestly I couldn't taste the difference, supposedly you get a sweeter smoke with dry chips? And I usually have my chip box stuffed so full in doesn't move once I dump chips... Lol good smoking!

dschc78 · Jul 14, 2013

I have the 30” with no window myself. It was my first smoker and I still use it.

Personally I leave the vent cracked open a little. Since there is only one vent it is mainly used to control moisture not airflow.

Never used a mop on anything I cooked in it. But when I cook pork shoulder I do spray it with some apple juice every half hour.

I always soak my chips.

Leave the chip loader in the load position. That is in the manual, at least for my model.

IamMadMan said:
Shoudn't need mopping, if you're looking, your not cooking

But there is a front window on it! :grin:

gourmand71 · Jul 15, 2013

dschc78 said:
Never used a mop on anything I cooked in it. But when I cook pork shoulder I do spray it with some apple juice every half hour.

Should have specified mop vs. spray. Thanks!

Tips for Masterbuilt Electric Smoker

gourmand71

Knows what a fatty is.

IamMadMan

somebody shut me the fark up.

T-doh

Knows what a fatty is.

dschc78

Is lookin for wood to cook with.

gourmand71

Knows what a fatty is.

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