I have a master built and the new Weber searwood and although the searwood is easier and more hands off I believe you can get better results in the master built and and a fraction of the cost. The smoke flavor on the master built is by far better as well.
Man, I just bought a 30" Masterbuilt electric smoker. I bought the cold smoker attachment cuz, I'm old and lazy. Found your page looking up a "brisket in a Masterbuilt". I honestly can't wait to use your recopies! They look AWESOME!...
His Glazing Sauce Recipe 1 tablespoon of parkay (sub with butter if you prefer) 1 teaspoon of minced garlic 1 cup of Cattleman's barbecue sauce (sub with what you got on hand) 3 tablespoons of honey mustard 2 tablespoons of Worcestershire sauce 2 tablespoons of hot sauce 3 tablespoons of honey quarter cup of apple juice 3 tablespoons of brown sugar 3 tablespoons barbecue seasoning 1 tablespoon of cayenne pepper Hey bro thanks for this and posting just in case others wants it too...
Gonna make mine this morning and gonna follow some of your tips bro thanks... The only thing I do different then most people is put chicken broth in the tray instead of water....
hey there how are you old frend vincent sales and jon charfauros i miss agat eleemntary i miss the cafeteria he he he hehe just joking doo yu have extra boonie dog i bash to musch facebook
pro tip: place your meat on rack before you start your heater. place temp probe and position meats while smoker heats up, That way all you have to do is open the door and slide the rack in....minimize temp loss
I notice you are smoking both the point and the flat. Can you do a video on how to make burnt ends from the point using the Masterbuilt electric smoker?
PRO TIP: Use an AMAZN SMOKER tube that uses pellets inside the electric smoker... You NEVER have to open the smoker the ENTIRE cook... the pellet smoke from the tube lasts for 8 hrs (12in tube). You'll NEVER EVER use chips or other method again.
How are you keeping it lit for there is little if any oxygen in the smoker? Also for sure definitely when the smoker is above 250 the definitely isn’t any oxygen to keep it lit.
There is a "chip" holder that slides in the side... I just pull it out a bit, that gives the tube enough oxygen to burn for the whole cooking time. The tube goes on the bottom left side with a long piece of foil folded upwards to shield it from too much heat from the element. I zap the pellets in a microwave for 1 min to dry them out. It's the absolute BEST way to smoke anything and cheap... a bag of pellets lasts forever and it produces a lot of smoke. The 12" tube last 8 hrs.
I’ve never thought of leaving the chip loader sticking out. That actually sounds like a great idea. I must try this. Those ribs look absolutely amazing. Job well done sir.
I just recently purchased a master built smoker. After watching your Dino rib video, I smoked some. My very first use of my new smoker. The Dino ribs came out perfect. So now I will be smoking the pork ribs as per your video instructions. Thanks man!