The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 07-14-2013, 07:28 PM   #1
gourmand71
Knows what a fatty is.
 
Join Date: 06-21-13
Location: Lehi, UT
Downloads: 0
Uploads: 0
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.
__________________
Masterbuilt Electric Smoker 40 inch, ET-73 Maverick Wireless Thermometer
gourmand71 is offline   Reply With Quote


Unread 07-14-2013, 08:39 PM   #2
IamMadMan
Babbling Farker
 
IamMadMan's Avatar
 
Join Date: 07-30-11
Location: Southern New Jersey
Downloads: 0
Uploads: 0
Default

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.
__________________
Humphrey's DownEast Beast W/BBQ Guru
IamMadMan is offline   Reply With Quote


Unread 07-14-2013, 08:41 PM   #3
T-doh
Knows what a fatty is.
 
T-doh's Avatar
 
Join Date: 07-04-13
Location: Fisher, Ill
Downloads: 0
Uploads: 0
Default

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!
T-doh is offline   Reply With Quote


Unread 07-14-2013, 08:54 PM   #4
dschc78
Got Wood.
 
Join Date: 08-26-11
Location: PA
Downloads: 0
Uploads: 0
Default

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.


Quote:
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!
dschc78 is offline   Reply With Quote


Unread 07-14-2013, 11:12 PM   #5
gourmand71
Knows what a fatty is.
 
Join Date: 06-21-13
Location: Lehi, UT
Downloads: 0
Uploads: 0
Default

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!
__________________
Masterbuilt Electric Smoker 40 inch, ET-73 Maverick Wireless Thermometer
gourmand71 is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 09:59 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts