I made a brisket, chicken leg quarters and kiolbassa sausage last week, and other than the walls being seasoned it comes clean because I use apple cider vinegar in the water pan. I just wipe it off inside. Stays pretty clean, but not spotless.
My Masterbuilt digital, electric smoker, with window, is still working great after many years of use. I use small amounts of different flavored Traeger pellets in the wood tray every 20-30 minutes. Smoked baby backs at 225F the other day with outside temp at 10F and heated up just fine. I use the remote unit for extra convenience so I don't have to keep going outside to check. Also I put one or two 4"x9" fire bricks, one on top of the other, just above the drip tray, below the water bowl, on the side opposite the heating element and it helps to maintain temp when door is opened and closed. You can put a little aluminum foil over the top one if you are concerned about drippings from above. I throw the smoker's grates into my NG grill, for a few minutes, that I drilled out the orifices for even "more power" that hits 700+F to burn off the residue from previous smoking.
I can tell you I have a Masterbuilt smoker and I don't know nothing about smoking meet I have been smoking for a while I can tell you this is a perfect smoker that you can buy for somebody it does not know how to smoke meet it comes out perfect it comes out damn good
I just bought another one of your smokers and it has done fine so far! The first one a few years ago had a problem with the controller shutting off the heat prematurely! I called your customer hot line and they sent another controller but it too crapped out! I have turned that one into a spare smoker by putting a mechanical element in it for those times I need an extra smoker as it seemed those controllers for that model had a problem! I will be firing up my newest Masterbilt today and looking forward to it! Hope they got the controller issue resolved!
I am going to smoke some spare ribs in my Masterbuilt this Friday. I will be doing a 9 1/2 hour cook to get them so I can easily pull out the bones. I have done it one other time and they were delicious.
so i just got a master built smoker 30 inch smoker for my dad and i just have 2 questions ... # 1 do i have to fill that pan with water if so how much # 2 do i have to soak the wood chips in water or can you just add them to smoker as is ??
Thanks John for a great, great smoker and this awesome recipe. Followed your instructions and the ribs came out perfect. Can you put up some videos for sides and veggies? Thanks again.
Looks really good. I noticed you didn't use brown sugar in your BBQ sauce, which I think is fine, since like you said, those ribs would be tasty without the sauce.
got an issue with mine... When the smoker is in the sun, it stops working... internal temp says "310" and the element is not producing heat. the inside of the smoker is still cold, just the top cover is hot. ive try to cool off with ice pack, but same issue. the smoker starts working the next morning.. Any tips? thank
I'm going to try my new smoker for the first time. When you unwrapped the ribs, covered them in BBQ sauce and put them back in, you didn't add more wood chips. Is this correct?
I don't, I mean the ribs themselves won't absorb any more smoke at that point. I usually only do chips for the first 3 hours of a rib smoke. Once I foil them, I stop using chips.
With this recipe, could you add apple juice to help make them more tender when you wrap for 2 hours? I'm looking to make these this weekend. Also, would the cook time be 4.5 hours if I add 2 more racks of ribs?
When I wrap my ribs in foil, I usually put a "few splashes of apple juice" on the foil before i put my ribs on top so that the ribs stay moist while in the foil wrap.
I use st louis ribs cook it at 225 degrees, but I notice it already done in about 2:30 hours, those were tender but not tender enough not the "fell of the bone" effect , does anybody can tell me why? should I cook for the 4:30 hours even if is already cooked? or must I use Baby back? I will really apreciatte any help, thanks in advance.
is there a way of ordering a new remote for my smokehouse? mine had the battery compartment springs toasted upon my first use and the retailer I bought it at wouldn't let me exchange it. I'd like a new remote so I have that opportunity if possible.
any idea what would cause the ribs to turn to mush after being wrapped for 2 hours per video? I did some last week and they had to be turned into rib sandwiches because the meat completely fell apart after unwrapping them.
did you add liquid when you wrapped? I also tend to not wrap for 2 hours. one hour is plenty. 2 is just too much. with one hour they are still pull apart tender. but not mush
did you add liquid when you wrapped? I also tend to not wrap for 2 hours. one hour is plenty. 2 is just too much. with one hour they are still pull apart tender. but not mush
did you add liquid when you wrapped? I also tend to not wrap for 2 hours. one hour is plenty. 2 is just too much. with one hour they are still pull apart tender. but not mush
Something smell funny About your cooking When the very 1st time are you my master built smoker the glass on the smoker Starters the turn black from the smoke It makes me wonder
Sue Phillips I recently purchased the Masterbuilt smoker but, have not used it yet. What, specifically, were the problems you experienced? Perhaps you could educate me and/or I could help you. I do have some experience using several brands of smokers and I specialise in cooking ribs. Thanks.
The recipe said to smoke then for 2 hours at 225 then put them in fill for 2 hours then remove foil and put on sauce for another 30 minutes. Said ribs would be fall off the bone they were no where fall off the bone. Not sure why
Sue Phillips My first thought is that your Masterbuilt smoker is not getting up to the correct temperature. I recommend that you purchase a good oven thermometer(Taylor makes some good ones), place it in your smoker and, take the smoker for a 30-40 minute test run at 225F. A difference of more than ten degrees might mean that the smoker has a defective control panel or a defective heating element. My second thought is that your cooking time was too short. Many seasoned BBQ fans use the "3-2-1" method(three hours in the smoker, two hours in the smoker wrapped in foil, and one hour in the smoker unwrapped with sauce applied) Make sure that you keep the smoker door closed as you move through these steps to maintain the heat in the smoker. My third thought is that you should go to RU-vid and do a search for "idahodeerhunter". This fellow has some very informative videos about the Masterbuilt smoker including recipes and smoking techniques. He is no shill for the company and has several videos explaining some problems and fixes with this smoker. Good luck and let me know how things turn out. Thanks.
