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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 07-14-2013, 07:28 PM   #1
gourmand71
Knows what a fatty is.
 
Join Date: 06-21-13
Location: Ft Lauderdale, FL
Name/Nickname : Jason
Default Tips for Masterbuilt Electric Smoker

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.
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Old 07-14-2013, 08:39 PM   #2
IamMadMan
somebody shut me the fark up.

 
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Join Date: 07-30-11
Location: Pemberton, New Jersey
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Quote:
Originally Posted by gourmand71 View Post
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):

Quote:
Originally Posted by gourmand71 View Post
[*]Vent open, closed, or in the middle?
Top should be open
Quote:
Originally Posted by gourmand71 View Post
[*]Mop every hour or so, or not necessary with this model?
Shoudn't need mopping, if you're looking, your not cooking
Quote:
Originally Posted by gourmand71 View Post
[*]Soak chips or not? Most of the advice I have seen suggests not.
I don't soak
Quote:
Originally Posted by gourmand71 View Post
[*]Leave chip loader in unload or load position (for airflow)?
I believe it should be out for airflow, check your manual.
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Old 07-14-2013, 08:41 PM   #3
T-doh
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Join Date: 07-04-13
Location: Fisher, Ill
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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!
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Old 07-14-2013, 08:54 PM   #4
dschc78
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Join Date: 08-26-11
Location: PA
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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.


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Originally Posted by IamMadMan View Post
Shoudn't need mopping, if you're looking, your not cooking
But there is a front window on it!
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Old 07-14-2013, 11:12 PM   #5
gourmand71
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Join Date: 06-21-13
Location: Ft Lauderdale, FL
Name/Nickname : Jason
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Quote:
Originally Posted by dschc78 View Post
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!
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