Hi! I need advice please

angiew · 04-14-2019, 09:28 PM

Hey there, so I just bought a used smoker (electric masterbuilt 30") Did my first tri tip last night. I used wood chips and could not really taste any smoke flavor. (chips were hickory flavored) I am going to be smoking ribs for my family this weekend and I really have no idea how to do it. Should I use a rub?
I would really like to use pellets, is that something I can use in an electric smoker?
I have been admiring some of the photos on here, and there were briskets with a crust, how do you get that in a smoker?
How do I know if I need to refill the chips/pellets?
My water pan is over the drip tray, so the juice from my tri tip went into the water pan....did i do something wrong here?
Any advice that you can give for a very new smoking enthusiast.
Thanks!

SmittyJonz · 04-14-2019, 09:34 PM

Run the Masterbuilt at Highest Setting - 275*. I drilled the tiny Holes out in the chip tray to 5/16"and added 2 more and had a small fan blow air into it to help Burn the Chips. I refilled my chip tray about every 45 minutes for first 2.5-3 hours. Do NOT soak the chips in water or juice,wine etc.

Drippings into water pan is Fine. But in an empty water pan the drippings can Burn and put Black oily stuff on meat.

Not sure about Pellets in a Masterbuilt.?

Crust is called Bark. Rub Helps form Bark but you can get a Bark without Rub. Most Folks use a Rub but some use just Salt n Pepper. There are Hundreds of Good Rubs available. Some are Online Only......

You will probally have to cut down your racks of ribs to fit in 30" Masterbuilt. You can cut off the 2-3 small Bones on end or just cut the racks in Half.

https://www.bbq-brethren.com/forum/s...d.php?t=220705
.

West River BBQ · 04-14-2019, 09:38 PM

Welcome to the forum. There's lot's of good advice here and be sure to search for older threads. I'm not familiar with your smoker but I don't think you need to worry about drippings going into the water. The main thing is to get used to how your smoker works through practice. The crust you refer to is called bark and is the result of caramelized spices and sugars from rubs. There are lots of good how-to videos on youtube. Enjoy the Brethren and be sure to post pictures.

SmittyJonz · 04-14-2019, 09:42 PM

You should be able to Find Rubs at any grocery Store - these 2 are in Most Stores and Not Bad for Ribs or Pork Butt.......

Sent from my iPhone using Tapatalk

SmittyJonz · 04-14-2019, 09:43 PM

I Don't Wrap Ribs - 275* for 4-4.5 hrs for St Louis Cut Spares. 3-3.5 hrs for Baby Backs.......Tons of Youtube Videos....... 3-2-1 is for Full Spares at 225* but the chips Burn Better at 275*......... at 275* and Sant Louis Spares you would do a 2-1-1.......

https://www.youtube.com/watch?v=D4xaOgTjttI

https://www.youtube.com/watch?v=-5rfzsyIXWc

https://www.youtube.com/watch?v=QTq5x2Yj2II

Clay-b-que · 04-14-2019, 09:49 PM

Sell the electric and get a drum smoker.

SmittyJonz · 04-14-2019, 09:58 PM

http://bbq-brethren.com/forum/showthread.php?t=172102
.
.

I pull the membrane on spare ribs, some just score it, some leave it.........

https://www.youtube.com/watch?v=I-RL_f8qdJE
.
.

SmittyJonz · 04-14-2019, 10:22 PM

https://www.youtube.com/watch?v=2WtfsqHy1WE

angiew · 04-15-2019, 01:17 AM

Thanks! those videos were helpful. I moved from Texas to California, and what passes for bbq here is so sad. I can't wait to start smoking.

Shadowdog500 · 04-15-2019, 04:44 AM

My wife bought a master built a few years ago because it was the QVC special deal of the day. We found we had to add chips regularly to increase the smokeyness. Just try adding some more chips from time to time until you get close to what you want. We wound up selling it after a couple years.

From my expierence, chips will give you more flavor than pellets.

Chris

mike243 · 04-15-2019, 05:45 AM

add chips every 30-45 minutes for the first 2 hrs or so, never drilled no holes and they always caught fire and smoldered ,don't soak them either as that slows down the process

SmittyJonz · 04-15-2019, 12:51 PM

Quote:

Originally Posted by angiew

Thanks! those videos were helpful. I moved from Texas to California, and what passes for bbq here is so sad. I can't wait to start smoking.

A lot of Cali folks on Here. Certain parts of Cali are getting serious BBQ. From what I’ve heard the PopUp BBQ scene Is Big around L.A. - Texas Style.

SSV3 n GTR n Moose can point you in the right Direction......

SmittyJonz · 04-15-2019, 12:55 PM

When you are Ready go move up from the Electric a Drum Smoker would be a Great next step.

SirPorkaLot · 04-15-2019, 12:56 PM

Quote:

Originally Posted by angiew

Thanks! those videos were helpful. I moved from Texas to California, and what passes for bbq here is so sad. I can't wait to start smoking.

You have to look a bit , but there is some great bbq in California!

creek bottom · 04-15-2019, 02:54 PM

I use a Masterbuilt 30" for various things. You really do need to run it between 250 and 275 and add chips every 30-45 minutes for a few hours. The dripping into the water pan is a good thing. It keeps the drippings from burning on the heating element and it helps to reduce cleanup if most of it falls in the water pan. For some reason, mine tends to gut under the drip pan on the bottom of the smoker and is a royal pain to fit my hand in to clean...

04-14-2019, 09:28 PM	#1
angiew Got rid of the matchlight. Join Date: 04-09-19 Location: Fair Oaks Name/Nickname : Angie	Hi! I need advice please Hey there, so I just bought a used smoker (electric masterbuilt 30") Did my first tri tip last night. I used wood chips and could not really taste any smoke flavor. (chips were hickory flavored) I am going to be smoking ribs for my family this weekend and I really have no idea how to do it. Should I use a rub? I would really like to use pellets, is that something I can use in an electric smoker? I have been admiring some of the photos on here, and there were briskets with a crust, how do you get that in a smoker? How do I know if I need to refill the chips/pellets? My water pan is over the drip tray, so the juice from my tri tip went into the water pan....did i do something wrong here? Any advice that you can give for a very new smoking enthusiast. Thanks!

04-14-2019, 09:34 PM	#2
SmittyJonz somebody shut me the fark up. Join Date: 07-17-13 Location: Burleson Tx	Run the Masterbuilt at Highest Setting - 275. I drilled the tiny Holes out in the chip tray to 5/16"and added 2 more and had a small fan blow air into it to help Burn the Chips. I refilled my chip tray about every 45 minutes for first 2.5-3 hours. Do NOT soak the chips in water or juice,wine etc. Drippings into water pan is Fine. But in an empty water pan the drippings can Burn and put Black oily stuff on meat. Not sure about Pellets in a Masterbuilt.? Crust is called Bark. Rub Helps form Bark but you can get a Bark without Rub. Most Folks use a Rub but some use just Salt n Pepper. There are Hundreds of Good Rubs available. Some are Online Only...... You will probally have to cut down your racks of ribs to fit in 30" Masterbuilt. You can cut off the 2-3 small Bones on end or just cut the racks in Half. https://www.bbq-brethren.com/forum/s...d.php?t=220705 . __________________ NO Such Thing as Over Smoked - just Over Dirty Smoked............. Last edited by SmittyJonz; 04-14-2019 at 10:33 PM..*
	1 members found this post helpful.

04-14-2019, 09:42 PM	#4
SmittyJonz somebody shut me the fark up. Join Date: 07-17-13 Location: Burleson Tx	You should be able to Find Rubs at any grocery Store - these 2 are in Most Stores and Not Bad for Ribs or Pork Butt....... Sent from my iPhone using Tapatalk __________________ NO Such Thing as Over Smoked - just Over Dirty Smoked.............

04-14-2019, 09:43 PM	#5
SmittyJonz somebody shut me the fark up. Join Date: 07-17-13 Location: Burleson Tx	I Don't Wrap Ribs - 275* for 4-4.5 hrs for St Louis Cut Spares. 3-3.5 hrs for Baby Backs.......Tons of Youtube Videos....... 3-2-1 is for Full Spares at 225* but the chips Burn Better at 275......... at 275 and Sant Louis Spares you would do a 2-1-1....... https://www.youtube.com/watch?v=D4xaOgTjttI https://www.youtube.com/watch?v=-5rfzsyIXWc https://www.youtube.com/watch?v=QTq5x2Yj2II __________________ NO Such Thing as Over Smoked - just Over Dirty Smoked............. Last edited by SmittyJonz; 04-14-2019 at 10:00 PM..
	1 members found this post helpful.

04-14-2019, 09:49 PM	#6
Clay-b-que is One Chatty Farker Join Date: 06-18-14 Location: Denver, CO	Sell the electric and get a drum smoker. __________________ "Franklinstein" (Franklin Clone), "Ugly Clay Smoker" (UDS)

04-14-2019, 09:38 PM	#3
West River BBQ Full Fledged Farker Join Date: 05-26-18 Location: Sturgis, SD Name/Nickname : Bill	Welcome to the forum. There's lot's of good advice here and be sure to search for older threads. I'm not familiar with your smoker but I don't think you need to worry about drippings going into the water. The main thing is to get used to how your smoker works through practice. The crust you refer to is called bark and is the result of caramelized spices and sugars from rubs. There are lots of good how-to videos on youtube. Enjoy the Brethren and be sure to post pictures.

04-14-2019, 09:58 PM	#7
SmittyJonz somebody shut me the fark up. Join Date: 07-17-13 Location: Burleson Tx	http://bbq-brethren.com/forum/showthread.php?t=172102 . . I pull the membrane on spare ribs, some just score it, some leave it......... https://www.youtube.com/watch?v=I-RL_f8qdJE . . __________________ NO Such Thing as Over Smoked - just Over Dirty Smoked.............

04-14-2019, 10:22 PM	#8
SmittyJonz somebody shut me the fark up. Join Date: 07-17-13 Location: Burleson Tx	https://www.youtube.com/watch?v=2WtfsqHy1WE __________________ NO Such Thing as Over Smoked - just Over Dirty Smoked.............

04-15-2019, 01:17 AM	#9
angiew Got rid of the matchlight. Join Date: 04-09-19 Location: Fair Oaks Name/Nickname : Angie	Thanks! those videos were helpful. I moved from Texas to California, and what passes for bbq here is so sad. I can't wait to start smoking.

04-15-2019, 04:44 AM	#10
Shadowdog500 is Blowin Smoke! Join Date: 06-18-12 Location: Down the Shore!!!	My wife bought a master built a few years ago because it was the QVC special deal of the day. We found we had to add chips regularly to increase the smokeyness. Just try adding some more chips from time to time until you get close to what you want. We wound up selling it after a couple years. From my expierence, chips will give you more flavor than pellets. Chris

04-15-2019, 05:45 AM	#11
mike243 is One Chatty Farker Join Date: 09-13-16 Location: above knoxville Tn Name/Nickname : Mike	add chips every 30-45 minutes for the first 2 hrs or so, never drilled no holes and they always caught fire and smoldered ,don't soak them either as that slows down the process __________________ WeberPerformer,SpiritE310,Q1000,36"BlackstoneGriddle Masterbuilt electric smoker,PB AustinLX

04-15-2019, 12:55 PM	#13
SmittyJonz somebody shut me the fark up. Join Date: 07-17-13 Location: Burleson Tx	When you are Ready go move up from the Electric a Drum Smoker would be a Great next step. __________________ NO Such Thing as Over Smoked - just Over Dirty Smoked.............

04-15-2019, 02:54 PM	#15
creek bottom is Blowin Smoke! Join Date: 03-14-19 Location: Northwestern PA Name/Nickname : Joe	I use a Masterbuilt 30" for various things. You really do need to run it between 250 and 275 and add chips every 30-45 minutes for a few hours. The dripping into the water pan is a good thing. It keeps the drippings from burning on the heating element and it helps to reduce cleanup if most of it falls in the water pan. For some reason, mine tends to gut under the drip pan on the bottom of the smoker and is a royal pain to fit my hand in to clean...