Thanks for the tutorial on the masterbuilt smoker...I have recently purchased one ...I found also the drip pan that you lined with tin also can be used for water to create moisture so that what meat you're smoking doesn't dry out to much...just a little tip
I have the exact same model coming in two days. A little tip I was told was to soak your wood chips before using them, drain the water of course - it prevents them from burning up too quick. Thanks for video!
@@AlaskaGranny yeah, that was a technique used about 10 years ago all over the place online. Now it’s mostly just use dry wood chips like you’re doing. But use that tray inside your smoker for water or apple juice or apple cider or something like that to create moisture and extra flavor. I’m voice texting don’t judge me
Thank You for the video! I wanted to smoke my own food and didn't know where to start or what to buy so I got this very same smoker thinking it would be easier for me as a beginner. Glad I made the perfect choice! Cannot wait to get started!
We spent $2200 on a all thrills and frills refrigerator. It lasted 2 years. Our el cheapo replacement $500 is still going 15 years later. We spent big money on a glass top electric stove. The glass cracked. It was replaced with a $300 4 burner electric. It’s like an $8 Mr Coffee maker that never dies😂 Basic but always works👍🏻
Same here. Spent $2400 on an LG fridge that lasted 1 1/2 years. I didn’t buy a warranty because I was young and thought the price meant I was buying a quality product. It broke during the covid food shortages so I went out and bought a cheap stainless steel whirlpool for $600 and it’s still going strong now.
I love all meat that is smoked. Just haven't had any in a while. Thanks for the video. May the good Lord watch over you and your family. Peace and Love.
I agree, I currently have a an electronic unit and the temp/timer control unit is a pain in the butt. it keeps kicking out and I have to babysit the unit during the smoking process and reset it at least half a dozen times. I was thing of bypassing the contril unit with a dimmer switch or getting a simpler model such as the big chief smoker. After seing your video, I may consider the model you have shown here. Thanks
I just bought 1 for my 1st smoke it works. But not enough smoke favor so I am adding another tray wood chips and charcoal mixed tray. So we will see what happens on memorial day.
That's a Loverly Smoker. 👍 You could line the bottom of it with one of those rolls of Black heat resistant fabric, that you cut to fit with scissors, for a normal oven. I can't think what it's called, but you just scrub it in soapy water, good as new. TFS AG, take care & keep busy everyone. ❤🙂🐶
@@AlaskaGranny They're called Oven Liners, I found my spare one.👍 Got them in Aldi, but Amazon sells them, they're good for up to 260°C, & are Dishwasher safe. Hope you can find them, saves a lot of scrubbing.🤗❤🙂🐶
I just bought this smoker and made two racks of ribs and tried smoking cheese. The ribs were fantastic but I had a hard time getting smoke at such a low temp for cheese. I ended up lighting the wood chips by hand and smoked cheese for two hours. The temp stayed consistently at 100.
Thank you for the video. I have this exact unit, and Thanksgiving turkey is going in this rascal tomorrow evening. I appreciate your tutorial and advice :)
I love this! I was thinking to build a small smokehouse, but the cost for materials, etc was prohibitive. This might fit the bill! Thank you for the review! God bless!
Don't buy the basic model like this one. The inside is painted with black paint, it will peel. Toxic in my opinion. Don't put racks in the dishwasher it will strip the chrome off them. Buy the Masterbuilt digital. It's insulated and stainless inside
Slightly off topic, but I wanted to say thank you for your videos. I’ve been watching you & a select few YTers for a couple of yrs and have been gradually stocking up, and aside from some unforeseen, unfortunately setbacks, I’m much more prepared than before. Recently I used my P- can openers & gotten comfortable w them & last night I used my multi tool for the first time. Thanks
I love it! Use it and figure it out (for the temp). Pure Granny advice and I appreciate it!!! Only way you can know is to do/use it and that what my Grammy taught me with cooking. Thank you!!!!!
My experience with smokers is your better off going with the no frills versions as they tend to be more reliable. As this poster said the digital ones tend to fail in the electronics and fixing them tends to be tedious. Having a basic propane or electric smoker with simple analog controls is the way to go.
I had the fancy digital model. Well, I've had 3. So, I've dumped at least 600 into Masterbuilt. One thing or another would break, and I wasn't able to fix it. So now I'm thinking about the downgrade. I'm seeing a basic one with three racks, slightly different model, no front control. It's on the side where it plugs in. Seems like it would be simple to fix, and nothing to break. Thanks for the review.
Hi- I too had a more expensive unit but it finally fell apart and I purchased the same as you- my problem- I am catering for a party and HAVE to know that I am smoking my pork shoulder at 225. What have you found to be appropriate in relation to the dial? Do you keep it at 'low' would you mind showing a picture of the dial as to where you keep it with a pork butt? I miss my digital probe smoker.
If you are using an extension cord, I highly recommend you use a 12 gauge sizes cord and no longer than 25 ft max. If you need longer than 25 feet, I woukd upgrade to a 10 gauge extension cord. If you use anything less, you will run the risk of melting the cord and potentially causing a fire.
I never had a smoker. Do you have to ignite the chips? Do you cover it or bring it into the shed, assuming you don't want the controls exposed to the rain. Thanks. Very well made vid. No yelling! Lol.
Wow!! I’m impressed!! I’ll start slow…1 whole chicken, a few pork chops, some salmon and a half rack of ribs! Not at one time!! Yes you need to share a video on your garage smokehouse!!
The temperature can be set in increments of 5 degrees Fahrenheit. Most models have a temperature range of 100 to 275°F. Masterbuilt has a cold smoker attachment. Here is a link to a video I made about that. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-_MyhFfdunSU.html
Just got this unit and no baseline for time yet any idea on how long on medium for a 4lb pork tenderloin? And do u add smoke rite from the start of the cook?
We have the one with glass front and digital with remote that tells us temp and time and we use it every year for smoking our Christmas ham (coated with 1/2 c orange juice concentrate, 2 teas brown mustard, 3/4 c dark brown sugar, 1 teas apple cider vinegar and 1 tablespoon ketchup). And also smoke/cook salmon off and on during the year. And EVERY TIME we forget how to use it with the remote ha ha ha sigh...but do we write it down when we figure it out..nope! Maybe this year huh? 🤣
I had same problem. Turned out I was using too small a gauge extension cord and too long. need 12 gauge minimum and no longer than 25 ft. Big difference!
I was thinking of using one of the aluminum trays for the smoking chips box. Reverse it with the bottom now the top with holes for the smoke to escape. Thoughts?
You basically have to wrap it in a material that has really good heat retention The only problem with the smoker is it's the metal so in colder whether it's not the best
Interesting. I washed just my racks, no dishes with them. Try running the dishes through again with a cup of white vinegar. Fill a small bowl, and set it upright in the top rack.
So I just got this same model. Is there any way or trick to get the temp over 200 quicker?? I let it run for 2 hrs at HIGH setting just to figure out what temp it got to. It barely reached 200.... is this normal or should I turn it in
@@jayball2752 The ideal temperature range for most smoking is 225°F to 250°F. Maybe add an oven thermometer to see if perhaps your smoker thermometer is not quite accurate. Did your food turn out okay?
@@AlaskaGranny Good idea I will do that next time. Yes it did turned out wonderful. I smoked a tritip for Christmas. Took about 3 hrs to hit 135 internal temp.
Here is a video I made how to season the Masterbuilt smoker with the model I had before this one. Use the same basic techniques. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-r8yfDawMDaI.html
well, I thought you were going to explain how to cook in this, but you showed us a couple of dirty pans and then you open the door and said my chicken is done well what are the pans for? How does it smoke? You didn’t explain that
Got mine up and running yesterday. I used an extension cord. Bad idea. Dont do it. You need a heavy duty 12 gauge maybe 14 gauge no more then 15' extension to get the element up. I also put the chips in the wrong tray and ruined dinner so wifey made lasagna. Love her. Ill try again soon!
