New Masterbuilt Smoker

[kingr]

I bought myself a birthday present after work today; the 40" Masterbuilt smoker from Sam's. Model number 20070211. It has the window, wheels, stainless door, and remote. Does anybody have any suggestions or modifications they would recommend?

[reinhard1]

i was looking at the same thing. on previous posts concerning this smoker there were two things that sruck out at me. one thing is it holds smoke and heat very well and it doesn't use much wood chips as others. i haven't heard nothing bad about them yet. i am happy with my char griller, however i will get this one also for smoked sausage [kielbasa, bologna, ect.] were a vertical smoker is more suitable for those type of items. good luck.

[kingr]

I'm breaking it in with 3 chickens (2 injected, 1 brined) and then a pork loin today. I will post pics and inital thoughts tonight

[KEN W]

I'm sure you will like it.I am on my third one.I use it a lot and basically rusted out the heating elements.They are around $70 to replace.Figured it was better to just buy a new one.

I saw those at Sam's the other day.They are the next step up from mine.Taller and stainless steel.One thing on them that I thonk is basically worthless after you use it a few times is the window in the door.

I've made 100's of pounds of sausage in it along with ribs,butts,and lots of fish.I'm going to put 2 full racks of ribs in for Dinner tomorrw.

[eyeguy 54]

I have the cheaper 30 inch model and it's nice who little wood it uses. My Big Cheif used a lot of wood and only went to 165. It's collecting dust.

[kingr]

Well dinner has been finished and I have my after dinner drink next to me. I was disappointed with the lack of smoke ring on the pork loin compared to my old charcoal side box.

Changes for Round 2

I did go out and buy another thermometer, and there was a 30 degrees difference between the two.

I'm not going to soak my wood chips

Overall I am satisfied with the first go around.

[reinhard1]

it takes time to get used to a new anything. i think it will work great for you once you get used to it. i roasted/smoked a 4 pound chicken today on my char grille. took 3 hours, learned a few things and in the end it turned out great. i injected the chicken with a chipotle mix. the temp about half way through started to go down [charcoal on one end, didn't have the fire box on yet]. well i went in the back yard and i knew i had plenty of 1 inch thick grape vines all over the place. cut a bunch in pieces and added them to the coal. temp went back up and what a great aroma. that and some led zeplin and journey and the internal temp reached 170, plenty good and we had supper with a salad. i will get me one of those this fall for my sausage.good luck.

[fishtrap3]

So I am wondering if you are happy with the smoker.. I have been doing alot of research and I am finding quit a few people posting negative posts about it... Not smoking on lower heat settings, leaking from door and stuff like this. Please let me know if you have had any problems or if you like it still..

Thanks

[KEN W]

I never have had any of those problems....I use a thermometer pushed through a potatoe to check inside temps.Mine runs about 15 degrees hotter than the smoker says.So just adjust it.

None of mine have ever leaked smoke.In fact they are so insulated that I once made sausage in Nov.It snowed while in there.The snow did not melt off the top of the smoker.

Mine have all smoked at as low as 150 degrees.

[thirdeye]

Well dinner has been finished and I have my after dinner drink next to me. I was disappointed with the lack of smoke ring on the pork loin compared to my old charcoal side box.

Changes for Round 2

I did go out and buy another thermometer, and there was a 30 degrees difference between the two.

I'm not going to soak my wood chips

Overall I am satisfied with the first go around.

It's common for box smokers to produce thinner or no smoke ring at all. One of the easiest tricks folks use is to start a couple of briquettes and once they ash over, they are placed into the chip pan. this is done at the beginning of the cook. Briquettes release nitrogen when they burn, and that combined with surface moisture helps the smoke ring form.

Putting cold meats into the smoker helps too as the ring formation stops once the internal temp of the meat reaches 140°. Moisture is also a factor, I like to spray my meats rather than waste the time mopping them. Lastly, you can use some science to improve your smoke ring.... apply a sprinkle of Morton's Tenderquick to your raw meat, (like a loin or a brisket) wait 10 minutes and rinse it off. Then move it to the fridge for at least an hour. Then season and smoke as usual. The nitrates and nitrites in the Tenderquick will trigger the smoke ring. Here is a TQ ring on some brisket.

[kingr]

I really can't make a comment on the smoker yet. As Ken W and Reignhard say, you have to get used to something new. I didn't get the smoke ringt that I'm used to, but researching gas vs. electric, that was one of the trade offs.

The electric smokers are very well insulated,and after some adjustments the door was tight.

I think it's going to be a good purchase.

[KEN W]

thirdeye....so you are saying you put a couple brickettes on the smoke pan with no wood until they are ash,then add the wood?Never heard of that.

Are you using the water pan to provide the moister?

[thirdeye]

thirdeye....so you are saying you put a couple brickettes on the smoke pan with no wood until they are ash,then add the wood?Never heard of that.

Are you using the water pan to provide the moister?

No, I meant that you start a couple of briquettes in a chimney, or tin can, or even with a plumbers propane torch, and once they ash over a little add them to your first pan of wood. (if you added them black, you might pick up some of the odors from the fillers) All you're doing is taking advantage of the nitrogen that comes off the briquettes, and you only need to add 1 or 2 to your first pan of wood.

Yes, a water pan would add moisture. Be sure to heat the water first so you don't use valuable energy from the smoker to heat the water. You can also cut the ends off an onion and put it in a foil pan in the smoker. Not only will it add some moisture, it's pretty good to eat.

[OnAFly]

Thanks for the tips Thirdeye. I'll have to try that next time I smoke.

I've got the MB Digital 30". I like it. It's my first smoker so I don't have much to compare it to, but so far it's been great. Keeps temps well. I have to adjust the seal on the door after a few months but that took 2 seconds so no biggy.

Pulled pork comes out awesome and it took little work to make it. Ribs were good and the second attempt at chickens was fantastic. Fish was awesome too.

[KEN W]

Intersting....I've been smoking meats for a long time and never heard of doing that.

Thanks for the tip.

[eyeguy 54]

I have the 30 inch small masterbuilt and it's great so far. fantastic ribs, the turkey was great and smokin hard boiled eggs is very easy. I did a couple pheasant and didn't care for them, too dry but did a chicken and ya baby! Mine runs a little hotter than it says also.

[fishtrap3]

Well I have decided to go get one and give it a try, alot more pluses than minuses......

[kingr]

Well this weekend I'm giving the ol' Masterbuilt a second run at it. We went out on opener and caught our limit of trout Saturday and Sunday, so a handful of them will be spending the night in a sweet and salty bath and then spend a couple hours tomorrow in an Apple smoke bath. Mmmm

[hockeybc69]

I am loading mine in the truck and bringing it to the cabin this weekend to smoke a turkey.

Love my Masterbuilt.

[eyeguy 54]

bring me smoked stuff hockeybc69!

[hockeybc69]

2 reasons I cant bring you smoked stuff EG...

1. Normally nothing is left

2. if there is any left, I keep it for myself

Holy crapola did that turkey turn out incredible!!!!