The first vertical electric smoker I had was a Masterbuilt stainless steel with a glass front it lasted about 10 years was a great smoker how to replace the element once then other issues started with it bought another Masterbuilt basically like the one without the glass on this video it's a piece of crap won't hold temperature fluctuates by almost 20° so I think I'm going to check one of these out this is a great video thanks I do not recommend Masterbuilt you will not be happy with it
@@smokinjoe4709 Don’t disagree, I’ve done them both ways and they turned out great! Like anything several different ways to skin a cat and in this video I chose to use mustard as a binder. Actually don’t even need to spray with water. Thanks for watching!
Take a look in the description area of the video. I put links to all the products I used to build the box. I believe it was 14 gauge stranded wire. Thanks for watching!
I just bought the basic model one, going to smoke some food tomorrow! Can you make a video on the pre seasoning of the smoker, the instructions said to wash with soap and spray with cooking oil & then let it run for 2hrs at a temperature they recommend
I am a NEWby, yesterday I used my new East Oak Pro for the first time. I know that you have alot of experience at using smokers so am asking could you please help me out? Yesterday, I followed their instructions and did the pre-heat to 175, using Apple wood chips, I could see the smoke thru the glass and it was coming out the side, got a face full and glasses fogged when opened that door - OK - the mystery, I ran it for close to 5 hrs, and the inside did not get smoky and smoke did not come out the side that whole time.....I even set some of the chips and added to it but NO smoke, WHAT is happening, I was looking forward to eating some delicious smoked meats??? I did a whole chicken, 3 small chicken breasts, 2 small bb ribs, and 3 taters. Taste wise I could have used my oven in the house. Can you explain why I lacked da SMOKE? TKS
Assuming there wasn’t an issue with the smoker, which it sounds like there may not have been if you had heat the entire time. The only thing that would prevent you from having smoke is lack of wood chips or possibly wet/moist chips. If that was not the case you may need to contact the manufacturer. BTW the ribs in the video were purchased from Sam’s Club. They refer to them as baby back.
Check and make sure the polarity on your SAE plugs are the same. Positive to positive. I have purchased a few SAE pigtails of and the polarity is reversed. I’m not able to explain why but I have had similar issue.
@@irenew95 Have your tried charging battery outside of the box? If it is charging outside, box I would double check all your connections and use a volt meter to confirm continuity of SAE wires to assure red wire is the positive all the way from + batter terminal to + lead on the charger. Sounds crazy, but you can't always trust the wire colors on connectors/pigtails.
I love this video but I have to say am I the only one who was hearing him refer to them in the singular. I just feel like I kept hearing him refer to the rib?
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I personally do not have any experience using pellets in this smoker. I do know pellets burn hotter and produce more smoke than chips. I did find a video on YT that talks about pellets in this style smoker. Search “Can you use pellets in a Masterbuilt electric smoker”. At the end of the day the smoker is designed to use wood chips, so I would be cautious using another type of wood source. Thanks for watching!
It varies on the temperature setting, the higher the setting the faster the wood chips will burn. For the ribs I did in the video the temp, was set at 185 to 220 for right around 6 hours. I refilled the wood chip box 2 times. The chip box is pretty small, so overall a bag of chips should be enough for more than one smoke. Thanks for watching!
I like using Worchestershire sauce instead of mustard, and you use less of that than the mustard. It helps with the flavor as well as it melds a little with your rubs.
I would contact manufacturer. Having said that, I don't think there would ever be a situation where you would want it completely closed. Thanks for watching!
I am about to do ribs for the first time tomorrow I just assembled my Traeger today doing my first rib cook tomorrow my question is ... why boat and not wrap ?
I boat because it contains the juices better for me. Could be because I don't know how to wrap properly 🙂. I think either will work as long as you contain the juices and utilize the created "steam" to help with the cooking process. Thanks for watching!
I am using a GT-8 transducer with my Head Unit and it is only a 4 pin transducer. If you are using a 12 pin transducer like the GT-54 or GT-56 that comes the Echomap units it is not needed. Thanks for watching!
You'll never know it was on there. If it is a real issue I have experimented not using a binder since this video. As long as you "pat" the rub a little so it gets moist form the rib itself I haven't been able to see a measurable difference. Thanks for watching!
Just letting you know that piece clicks into the lower unit and is stationary. If it is the prop it could want to turn and destroy itself. Even though it is cheap plastic it has an important role to stop exhaust gases from exiting between the lower unit and the propeller. Mercury recently upgrade the design and it stays in there more securely, would recommending getting a couple. They cost less than $5.@@zevoutdoors7194
In this video I used Famous Dave's Rib Rub. I am not sure if it available in your area, if not I also like Meat Church's Holy Gospel Rib rub. Thanks for watching!
