Thanks dude! Glad you like it. We have some really cools stuff in the works too. (don't forget your discount code for sausagemaker.com! "SCOTT10" for 10% off you entire order! Thanks for watching and follow the FB page for updates: facebook.com/scottgreggoutdoors/
Tyler Carder HAHA, THanks dude! Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RU-vid. Also Instagram at instagram.com/scottgregg1966/
LumberParty THANK YOU bud! I try to do just that. When I was doing my research I had the same problem and that's how this video came to be. Thank you for watching. I've got some really cool stuff coming too! click the "bell" icon to get notified of new videos posted every week. You can also check out & follow the FB page for updates, suggestions, etc: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well. Also Instagram at instagram.com/scottgregg1966/
TheHonestjbone How do you like it? Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RU-vid. Also Instagram at instagram.com/scottgregg1966/
Thank you Lawrence! I appreciate that and am glad it helped. If you have any other questions that pop up feel free to ask away. Thanks for watching. You can check out & follow the FB page for updates, suggestions, etc: facebook.com/scottgreggoutdoors/
About 4 videos in on information on how to use masterbuilt smoker and after being told to soak the chips hearing this fella say not too I emmediatly drained my bucket. What you said made sense to me. I like your taste in beer and I like the cut of your jib mr. I've always used offset charcoal grill for smoking so this will be my first electric smoke. Sirloin tip roast. Wish me luck. Notice there's a pretty long cord on that one. You think a eight foot extension cord would be OK? My outside outlet aint working. Mommas afraid to do this in the kitchen. She's whining"You gonna burn the trailer down"!
William Mcclellan I use a 20' cord on mine every time. No problems yet. Thanks bud and enjoy that cooker! Check out some of the other smoking/cooking vids on the channel when you get a chance. Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RU-vid. Also Instagram at instagram.com/scottgregg1966/
Haha, Thanks Thomasubi! Don't forget that bell icon so we don't get lost in the YT shuffle haha. Don't you think Miller Brewing should be sponsoring us? :-)
I love mine, but I’m actually considering getting a pellet grill .... but still will definitely use my smoker for pork shoulders.....oh yeah I like them Matt’s.. nice tips.............
Hendershot Outdoors check out my Camp Chef video series here! You'll love the pellet grill. ru-vid.com/group/PLYKMXAVLid5VUEtlKF5Dx_nkxjsOiuv72 Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RU-vid. Also Instagram at instagram.com/scottgregg1966/
This is fantastic!! Just on my second weekend with the Masterbuilt 40" smoker. These are tips are so helpful!! Thank you Scott Gregg!! Frog mats? Never heard that term before. Where can I find them?
Carl L Glad you like it! I just did Summer sausage in mine this weekend for a video that will be out Friday. I'm not sure if the actual "Frog Mats" are still around. I cut mine to fit. Masterbuilt had some made to fit and you still get them on Amazon even though they discontinued them here: amzn.to/3cv08Vh Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RU-vid. Also Instagram at instagram.com/scottgregg1966/
Right on with the chicken...”low and slow” is not the way to go. As a matter of fact, sear it first on a grill or skillet about 2 minutes each side...then smoke it at 275...PERFECT!! It will literally burst with flavorful juices!
Omg I love this guy. You know he is the smoker / grill master in his neighborhood. Also, love how he starts with taking a pull off that Miller light before he gets started. A+ Brother!
Paul V Thanks dude! You just wait. There is some really cool stuff coming here in just a few weeks. Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RU-vid. Also Instagram at instagram.com/scottgregg1966/
My buddy and I have this same smoker and it smoked good the first handful of times, now it only smokes the first time it gets up to temperature and hardly smokes at all after that.. My buddies does the same thing. We have both checked the burners and wood chip pan for any buildup and there is none. I would highly recommend using a smoker that has an external smoke box so you can smoke at any temperature and even do a cold smoke.. Mine doesn't even smoke anymore unless its over 200 degrees
Eddie Jennings lol, it's pretty much SOP for this channel. :-) Thanks man! Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RU-vid. Also Instagram at instagram.com/scottgregg1966/
MikeJawn Fishing Yep, I wish I had a few more. I love Ocean's east but miss Chris and the folks over there. Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RU-vid. Also Instagram at instagram.com/scottgregg1966/
As a retired Quality Engineer, I prefer checking measuring instruments near the temperature they are intended to measure. Some measuring instruments are not linear. It does not really matter if the probe is off near 32° but you want it pretty close in the 165° - 200° range. I wish you well.
mcconn746 I get it. At these temps and for cooking one or two degrees isn't going to be a disaster of course. The only two things most home cooks have to test temps with a known value is ice or boiling water. Kinda hard to get boiling water to stay at 212 long enough to run it outside to the smoker to check the probe haha. Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RU-vid. Also Instagram at instagram.com/scottgregg1966/
@@scottnra I understand the difficulty in this case. I would probably take the smoker near the stove and still test it in near boiling water. Also, water boils below 212° unless you are at sea level...theoretically 208° at my elevation but you are right a few degrees do not matter. I had a similar food probe that worked well for over a year. All of a sudden it read 170° in boiling water. I now check mine at least annually. Good video. Thanks.
Sunshine Art I don't recall, but it's probably in the instructions. Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RU-vid. Also Instagram at instagram.com/scottgregg1966/
Sorry but have to disagree with you about Masterbuilt, I have a smoker that control board went out and there CS no help. Their response is “we don’t sell that part try to find it at a third party supply”
Izzey23 That really does not sound like them unless it is a really old cooker... Sorry you has that experience but I have not hear of such a thing from them at all. How old is it? Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RU-vid. Also Instagram at instagram.com/scottgregg1966/
hey scott , I just wanted to let you know, your youtube videos are very informative and very helpful I am a home bound disable veteran and depend on people like you to SHOW things that i like or need to be as comfortable as possible going forward in this journey I have been looking for a safe way to smoke outdoors and the master built video you did work for me as I make a decision on getting a smoker that is relative safe for me to use with only limited mobility..........Thank you sir......SEMPER FI
***Thank you for your kind words sir. You've made my day! I thank you for your service to our great country and not giving up! If I can answer any question for you as you go please don't hesitate. You guys humble me!
Hassan Khan it actually works BETTER in the winter. The element coming on more generates more smoke and more even heat inside. Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RU-vid. Also Instagram at instagram.com/scottgregg1966/
One of these magnets is VERY handy. Also the PT100 Maverick has a guide printed on the front of it for most common meats. Thanks for watching! and stay tuned for Friday's video and sauce give away!
Where do you run your other temp probes just thru the door and let the door gasket seal it off? I just bought a Masterbuilt digital without the factory temp probe and have a Char Broil Temp sensor to use.
Robert Wadlington Mine has 2 wheels on the back. You just tilt it back and it rolls. Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RU-vid. Also Instagram at instagram.com/scottgregg1966/
Great information thank you. I want to do some cold smoking when I get my unit. I clicked on the link you provided for the accessory cold smoking attachment and it was not available on Amazon. Do you have any other recommendations? Do you have any videos using the cold smoker attachment?
Donny Zarra Actually I've been using the Smokin Wedgie for cold smoking. Here is a video cold smoking some cheese with it and this smoker. There are links to everything in the description below the video if you think it might be a good solution for you. I found this soon after I bought the cold smoker attachment and actually have never used it. Thank you for watching. I've got some really cool stuff coming too! click the "bell" icon to get notified of new videos posted every week. You can also check out & follow the FB page for updates, suggestions, etc: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well. Also Instagram at instagram.com/scottgregg1966/
VetGamer 314 just use the plus and minus/arrow buttons depending on your model. Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RU-vid. Also Instagram at instagram.com/scottgregg1966/
As for the comment that MB stands behind their products - I FULLY disagree. I love MB smokers, have owned several over the years, but the two (2) times I attempted to reach out to them on different models for faulty parts, NOT ONCE did I get a response after several attempted emails. Maybe their phone support would have been better but it never suited my work schedule. So basically I accept them for what they are...good, cheap, get-the-job-done smokers that will be replaced after a few years. Happy smoking!
Ronnie Johnson I'm sorry to hear you had that experience with them. I only know from stories shared on the FB groups. I have not had any issues with mine yet. I'd like to invite you to enter our giveaway e are running on the FB page as well. Here are some details, the rest are on the FB page linked below: www.rafflecopter.com/rafl/display/539f32041/? Thank you for watching. I've got some really cool stuff coming too! click the "bell" icon to get notified of new videos posted every week. You can also check out & follow the FB page for updates, suggestions, etc: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well. Also Instagram at instagram.com/scottgregg1966/
Personally I don't think the BT is worth the extra $ as a rule but prices vary. I don't use the remote myself anyway. I like to keep an eye on things and check regularly. It's plenty dependable in between. Thing is now the Blue Tooth model has a bit better price on Amazon. Whatever one you choose, get a cover too! You are going to want it. amzn.to/2qVFd36
Thank You! I'm going to get the RF model as a local store has model: 20075415 for $299. Like you said I'll likely check it regularly as I already do with my cheap electric Smoke Hollow smoker.
how long do you do spare ribs for? I've been trying to acclimate myself to my new MES, but I find it harder to get the ideal texture and color. I feel like 4 hours might be the max in MES for spare ribs instead of 6 hours. I'm also not getting much of a smoke ring compared to using my Webber. any suggestions? I feel like an amateur again getting used to the MES.
Electrics won't give you a smoke ring. (One of the drawbacks) I did BB Backs 2-1-1 using mine but frankly prefer my offset for Ribs and pulled pork. I have several cookers and have preferences for what I cook on them. I like the pellet for chicken and brisket, and even use my Weber gasser with a wedgie smoker now for day to day cooking.
Great video, my wife just bought me a masterbuilt electric smoker and I am seasoning it up for the first smoke right now, thanks for the tip, I will use them. New sub here
Michigan Outdoorsman great to hear. you'll love it. There are a lot more vids here you might like as well. Toss 'em up your TV when nothing else is on lol: ru-vid.com/group/PLYKMXAVLid5VhIIW8K5qE2Ev_icfcUUF- Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RU-vid. Also Instagram at instagram.com/scottgregg1966/
I just did my first cook on new Masterbuilt 30" digital smoker. Loved the result, but experience was less than excellent. I set up to smoke two ~4 pound pork butts, expecting to smoke at 225 degrees for about 8 hours. I started watching internal temperature at about 5 hours (135 degrees) but at 8 hours it was only up to 165, and not going higher. I was expecting to get to 195 to be done. I pulled the butts out of the smoker, wrapped them in foil, and finished the cook in the oven at 325, took another 1.5 hours to get to 195. Like I say, finished product was great, easy to pull into the right size pieces, tasted good with a nice bark, but I'd like to be able to finish the cook in the smoker. I should add, outside temp was about 40 degrees. I'm guessing I should have set temp higher, to compensate for low outside temp. Is there a formula, like 280 - outside temp for recommended smoking temp? I see there is a blanket available, is that the answer? Use below __? (50?)
Actually what you experienced is normal. It's called "The Stall" where meat stalls at around 165 due to evaporation of it's moisture. Once you get to a certain moisture level the meat again begins to raise in temperature. Most people will wrap with foil at 165 and put back on the smoker for this reason. Another thing you can do is what you did; POWER through the stall with temperature! When you put it in the oven set at 325 that's what you did. If you had wrapped and out it in the MES at 275* you would have had similar results thought probably a little longer. Obviously you don't need to add any chips once it's wrapped. Do yourself a favor and order this book. This is the best all-around BBQ book IMO. You'll learn all the basics and even how to make your own rubs and sauces! amzn.to/2gZkzMw Thank you for watching!
Saweet! Consider joining the "camp Chef Smoker Smokers group on Facebook! Tell them Scott from RU-vid sent you. You'll love it and lots of cool stuff happens on there. Thanks for watching!
Great video, I’ve had mine for about 3 years, I use it moderately and am really happy with it, it’s easy to use and you can do so much with it, thanks for covering some of the tips. 🇮🇹😎🇮🇹
@stevieg4201 Glad you liked it and thank you for the nice comment! There are more videos using this smoker you might like here: ru-vid.com/group/PLYKMXAVLid5VhIIW8K5qE2Ev_icfcUUF- Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RU-vid. Also Instagram at instagram.com/scottgregg1966/
You damn right! haha. Check out some of my other too. Venison sloppy joes coming tomorrow! Thank you for watching. I've got some really cool stuff coming too! You can check out & follow the FB page for updates, suggestions, etc: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well.
I agree. I tried soaking my chips in my Masterbuilt smoker to make my chips last longer...but I didn't get enough smoke. Dry chips is the way to go for this smoker. Also....throw the Miller Lite away.....drink some good craft beer! :)
A C I'm glad it helped you! Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RU-vid. Also Instagram at instagram.com/scottgregg1966/
I just watched your review video. We're going to try ribs this weekend for our first time. Thanks for the effort you put into the videos. very helpful. :)
Cool! Glad it helped and you are welcome. Share them around if you can. 100% of ALL proceeds from this channel for the month of September are going to hurricane harvey relief! Thanks again for watching!
Gerald Abraham Contact Materbuilt! They should warranty the controller. Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RU-vid. Also Instagram at instagram.com/scottgregg1966/
I just bought a Masterbuilt 30. OMG! What am I gonna DO? It’s not insulated. It doesn’t have a smoke vent. And it’s just a big tin shenanigan. So, I’m off to Lowes to get a wrap for it and it will look like a nicer wooden cabinet before I test it. If it sucks I’m sellin it right away. I know me and there are many MORE suckers out there. The Masterbuilt 30 I got is made to LOOK like the better units. I’m so cheap and thrifty. $99.50 mail order from Walmart. I thought it was a sale thing, but NO. It’s the real deal for killer in his trailer court. You know.... stuff it under the porch until next time when it’s all rust coated.
Terence Gillespie I still use the 40" regularly. It is insulated too. Maybe you can take back the 30? Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RU-vid. Also Instagram at instagram.com/scottgregg1966/
Thanks for this awesome video! I just purchased a Masterbuilt electric smoker and really enjoying it! I'll keep these in mind! I'll cheer my Busch to your Miller!
joeypalooza Haha, Cheers bro! I am looking hard at cabinet pelet smokers right now so stay tuned! I like the MES but really looking for more even chamber temps, and smoother flavor of the pellets. If I can find out that fits all my criteria, I'll be adding another one to the garage soon! The MES is a very good smoker though and I still enjoy it often. Thank you for watching. I've got some really cool stuff coming too! click the "bell" icon to get notified of new videos posted every week. You can also check out & follow the FB page for updates, suggestions, etc: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well. Also Instagram at instagram.com/scottgregg1966/
I bought one for myself friend of mine saw it he liked it so I bought him one for Christmas about five months after I bought mine. Well mine came with a sticker on the door I cannot get that sticker residue off for nothing his came with a sticker also didn't get a cover for neither one I give him his for Christmas not too much later stop working of course I bought both of them from Lowe's for like $399. Lowe's was no help you get on the Internet it's no help. In the meantime I bought myself another one so I'd have two of them so I just give him the new one I bought for myself well in the meantime my computer stopped working on mine so I went and bought another one for myself. in less than nine months two of them are broken $800 these do not set outside... $1,600 total to smoke a pork shoulder.I got pissed off and took a 300 gallon propane tank cut split it in my made my own electric smoker works just fine for the last three years and I can smoke six shoulders now or two shoulders and six racks of ribs. I'm not buying anymore Just not pleased with them for $1600.
Bill Callaway well alrighty then. Maybe you can find a recipe video to try on here:-) Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RU-vid. Also Instagram at instagram.com/scottgregg1966/
Your tips are spot on. I have the 30” and smoke everything in sight. I think the cold smoker is a must I use it for everything. Anyhow thanks and keep the smoke rolling.
Neil Nofziger Sorry it took me so long to respond. I just saw the comment. THanks man and happy smoking! Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RU-vid. Also Instagram at instagram.com/scottgregg1966/
Are you supposed to add wood chips constantly so theirs always smoke or no? Because I smoked brats on my new masterbuilt I got for Xmas and they sucked….had no idea what I was doing, I cooked them at 275 for an hour and made sure there was always chips so it was smoking….needless to say the smoke flavor was WAY too strong and I actually couldn’t even eat more then 2 bites. I trashed it, was gross. I used hickory wood chips….apparently that’s one of the strongest smoke flavors so learned my lesson on that.
GreenEYESfromOHIO yep that will do it. Check out Tip #6 at the 1:45 mark in the video. Cabinet smokers hold smoke in and it gets pretty harsh if you over do it. Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RU-vid. Also Instagram at instagram.com/scottgregg1966/
LOL... you can tell its and old vid. With the tension with China now try to get parts or even buy replacement items like that cold smoker you recommended. Masterbuilt no longer even takes calls. In the beginning they had an outstanding CS group. Now you get a recording saying to search the web if you need parts you might bet lucky. Like I said its and old video./
MrFoamheart Its a few years old but my smoker is going strong. Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RU-vid. Also Instagram at instagram.com/scottgregg1966/
@subprimemortgagesalesman4830 LOL, Thanks man! There's more where that came from haha. Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RU-vid. Also Instagram at instagram.com/scottgregg1966/
@uckystickman well that's unfortunate. Mine still works fine but honestly I've moved on to the Camp Chef XXL Pro smoker. I think pellets give a much better flavor! Check that one out here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-JUyzgp1hOOg.html Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RU-vid. Also Instagram at instagram.com/scottgregg1966/
Vault Dweller Kinda like saying "I hear a lot of stories about cars crashing. What causes them?" Depends on the smoker, how it's maintained and food. Could be grease dripping onto burners or hot coals, Grease build up, a "Flame out" in a pellet grill without good airflow, or any number of other things. cookers are not ovens and not built like a swiss watch. You need to be able to monitor them all or at least have them in a place where they won't burn down your house if you go to bed while doing an overnight cook and something happens. Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RU-vid. Also Instagram at instagram.com/scottgregg1966/
Was it ten tips twelve tips or eleven tips you changed you mind every 80 seconds. For the most part pretty good video and good tips but don’t title the video saying “10 tips” if in the first seconds of the video you say twelve tips and then at the end of the video say here’s your bonus tip and then say alright those were your ten tips. By not being consistent you are discrediting yourself and making the viewer not trust you. Plus it’s kinda annoying.
Jordan Studyvin I'm very sorry to have annoyed you. I like to think of it as under promising and over delivering. haha. Most folks would appreciate getting a little more than they asked for and not pound me with a math problem. I think you would agree that every one of these tips are very handy for someone just getting to know how to use the smoker. Also I am very appreciative that you took the time to watch the entire video. Thank you for watching! Follow us on Instagram and FB too. We are running a give away right now to celebrate the upcoming 40K subscriber threshold you will like. www.rafflecopter.com/rafl/display/539f32041/?Full details are on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well. Also Instagram at instagram.com/scottgregg1966/
I have the same smoker. Thanks for the tips! I do have a question for you, have you ever or know anyone who has used pellets in this smoker instead of wood chips?
Been watching smoker vids, I am new to it and this is the second vid someone is drinking lite beer. Why would someone that is taking the time to make great food drink that crap with so many GREAT craft beers available?
James Ahearn because craft beers make you FATTER than I already am! lol Hell an electric smoker is the lite beer of smokers anyway. Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RU-vid. Also Instagram at instagram.com/scottgregg1966/
make great products until you need support, no one to talk to, and when you do they cant speak or understand basic english, 4 star out or 5 from 1039 reviews on lowes almost all 5 star reviews are [This review was collected as part of a promotion.] the ones that are not 5 star are not part of that promotion, seems sketch as hell to me.
@zbow1974 For the record I bought mine from Bass Pro. I have heard of their support not being what it was but I personally have not needed it. I still have this smoker and still use it occasionally and it still works fine. Mine is garage kept and covered. My Camp Chef Pellet grill and XXL smoker are my favorites now! The XXL Pro is a beast and better flavor than the electric. check that out here: amzn.to/3TJ2wf1 I have several videos on this smoker here: ru-vid.com/group/PLYKMXAVLid5VJVCbEpgd4fIDFeIrebu8q I hope you subscribe and turn on notification with the bell icon. I do a lot of grilling/smoking videos and have more planned including grill/cooker reviews. Some i buy with my own money, some are given to me. I will NOT do a negative "Hit Piece" as I think that is in poor character but I will point out anything that i don't care for I wish has been better. If I really don't like something, I just send it back with my comments to the MFG'er. (Its only been a couple fo times) Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RU-vid. Also Instagram at instagram.com/scottgregg1966/
Hen Hen yep, same here. so far so good and a few years older than yours. :-) Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RU-vid. Also Instagram at instagram.com/scottgregg1966/
David Costantino lol, then I guess they aren't "experts" are they. :-) Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RU-vid. Also Instagram at instagram.com/scottgregg1966/
Aqua Doc yeah, there is a story behind that one related to improper disposal of 2 day old charcoal ashes. I've got Fire Extinguishers everywhere now. Funny thing about them, If you ever need one, you'll wish you had more and bigger ones close by! Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RU-vid. Also Instagram at instagram.com/scottgregg1966/
For anyone who is buying a master built beware because I received one in a box that was totally destroyed and re-taped and yet I did not get any type of open box or damage discount. Then to top it off there is no telephone number to call and they force you to contact them online. This mean they can take up to a week or more to get back to you or even if you need a replacement part. If I could do it again I would buy a different brand or one that I can get at a store that is easily returnable
@elgato1013 so you bought one with a torn up obviously opened box and it's Masterbuilts fault? I understand their tech support has not been the best in the last year or so but why did you buy one in that condition without checking it out first? Or if it was shipped to you and arrived like that you should not accept it in the first place. Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RU-vid. Also Instagram at instagram.com/scottgregg1966/
John Conner well mine hasn't required any service. I'm glad too. I've heard they've been slipping. Unfortunate. It's a good unit for the money with no real competition in that price range other than Bradley. Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RU-vid. Also Instagram at instagram.com/scottgregg1966/
@waynebazemore3148 They won't. Mainly because that's not what they are designed to so. "Smoking" temps are usually 300* or under. If you want real smoke flavor and higher temps have a hard look at the Camp Chef XXL Pro Pellet Smoker! You can add solid fule to it or just run pellets and it is the best I have ever seen of flavor and ease of use. click.linksynergy.com/deeplink?id=K8x7zNet9bM&mid=44242&murl=www.campchef.com/shop-vertical-pellet-smokers/ Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RU-vid. Also Instagram at instagram.com/scottgregg1966/
J B_00 I understand bud. Some people like way more smoke than others and that's cool. Enjoy what you like and to each their own. Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RU-vid. Also Instagram at instagram.com/scottgregg1966/
Mine has been great. As of today's date, 4/17/22 it's still going strong on all original parts. It lives in the garage under a cover when not in use and is dried out inside after each.
Ryan G you left out CROCS! Come on man. :-) Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RU-vid. Also Instagram at instagram.com/scottgregg1966/
Robert Glasser yes mine came with it, but I don't use it. I don't think you need too. These things hold moisture very well without it. Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RU-vid. Also Instagram at instagram.com/scottgregg1966/
Steve Smith With the stuff I smoke in almost nothing but water. You should be able to find one or just call Masterbuilt. They'll probably send you one. Their customer service is very good. Thank you for watching. I've got some really cool stuff coming too! click the "bell" icon to get notified of new videos posted every week. You can also check out & follow the FB page for updates, suggestions, etc: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well. Also Instagram at instagram.com/scottgregg1966/
ICY Bizz Thanks for that tip! I'll have to try that. Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RU-vid. Also Instagram at instagram.com/scottgregg1966/
If it stops working and looks like the control panel is broken... it is most likely not. Most likely is the the step down voltage converted located in a waterproof box on the bottom. Unplug the unit and reset the connectors on the voltage converter then test with a voltage meter.
Graph Guy sometimes I also here that the siring connections simply corrode and come loose as well although I've not had that happen. Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RU-vid. Also Instagram at instagram.com/scottgregg1966/
JTMfromKPT well thank you...I think lol. Glad you liked the vid bud! Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RU-vid. Also Instagram at instagram.com/scottgregg1966/
Thanks for the Tips! Here's a better Tip - Don't buy a Masterbuilt smoker! Their policy is NO CUSTOMER SERVICE. After 6 uses of my smoker - it quit working - defective digital control panel. You can't order a replacement online - only via the call in customer service. I've tried for 2 weeks at different times of day to order - they never answer the phone. I've waited online up to 30 " with no results!
I'm sorry to hear you had that experience. I am on a MES facebook group with tens of thousands of members and when people have reported issues like this every one of those has had a positive experience so I'm not sure why you are having that level of trouble getting a simple part replaced. I would suggest at least sending them as email as well. It sounds pretty out of the ordinary for them.
My Masterbuilt has never achieved a temperature above 230F. Takes 3-5 hours to get to 225F. It's been like that since the day I bought it. Hilarious that their digital programming even suggests this big ego box could reach 275F. "Masterbuilt: All hat. No cattle." 🤷♂️
@boxofmoles4057 Something is wring with yours. I've never had any trouble getting mine up to those temps. I still have it and it still works although I don't use it much anymore preferring the Camp Chef XXL pellet smoker over the electric. If you want a better smoker and better flavor, check that one out here: shorturl.at/tZoMk Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RU-vid. Also Instagram at instagram.com/scottgregg1966/
@@scottnra Thanks for sharing. The Camp Chef is out of my price range. The only response I've ever been able to get from Masterbuilt is automated bot messages. Great doorstop. 🤷🏻♂️
MES 30" using first time today in AZ. Outside temp 80 degrees. Smoker set on 225 degrees and not smoking much. Set for 250 to get the chips smoking and my have to leave it there to get desired smoke. Cold Smoker attachment said FITS ALL MASTERBUILT ELECTRIC SMOKERS. Not. I purchased the CS and the outlet is 15" higher than my MES 30" intake hole. Masterbuilt says I can purchased the attachment. Uh, don't think so. I'm returning the unopened Cold Smoker and will go as planned.
When it's very hot, the insulated smoker does not fire the element enough. Look into a wedgie at BBQpelletsonline.com That's what I use. There is a review on it here. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-C4fAMyCD53w.html
Hi Scott. I did try to contact the factory as you suggest for a problem I've got with my 6 yr old smoker, but they only replied that they couldn't help me because my smoker is no longer under warranty. Could you or another reader give me your advice? This summer when I [plugged it in to an outside electrical socket, it programmed fine but then after about 30 seconds, the breaker blew. This happened repeatedly no matter what outside socket or extension cord I used. What do you suggest?
@theresalovasik4167 Sometimes the wires where the cord is wired into the unit get damaged. Take that plate off the back and unwire it. Clean up everything and cut off any corroded ends and wire nut them back together using new nuts. I bet that's it. Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RU-vid. Also Instagram at instagram.com/scottgregg1966/
Thanks Backyard BBQ! I appreciate that. Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RU-vid. Also Instagram at instagram.com/scottgregg1966/
Sara Wildheart I'd run them at 275* and you cook them to internal temp, not time. Chicken breast to 160* internal temp, Thighs to 180*IT This is where having a Tappecue REALLY helps! You can run up to 8 probes with splitters to monitor meat temps. Also you get 10% off by using code "SCOTT" I just got the new tappecue touch and 2 Air Probes too. Those are wireless probes that will also work in ovens, air fryer, instapot etc. www.tappecue.com/ Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RU-vid. Also Instagram at instagram.com/scottgregg1966/
I just had a buddy settle up a debt with me....and now i have used example of this unit. I cleaned it up and it seems to have all the pieces to it.... with exception of the remote. I plugged it in the other day and with in 10.minutes it was coming up to temp and also was full of smoke..... guess there was a few chips left in the tray. Since I don't have an orginal manual with it..... what do you suggest on cooking a chicken....."temp...time...and how many times do I load the chip tray" and also some question on ribs. Thanks bud......enjoyed the video 💯💯
Mike Martin I'm a fan of 275* for chicken. Also as talked about in the tips video, don't over-smoke it! I would only load chips once until you try it. Chicken can get too smokey very fast. Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RU-vid. Also Instagram at instagram.com/scottgregg1966/
Dear Gregg. My smoker will arrive this week and thanks to you I can avoid the first mistakes (like watering the woodchips). But if I smoke my meat at 275 degrees I will produce smelly charcoal. When will you finally switch to the metric system 😉 Greetz from Germany
@75Shaker yeah, I don't see that happening in my lifetime. Thanks for checking in from Germany! That's very cool. If I ever get to go on a world wide sausage and beer tour, Germany would be my first stop! Cheers. Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RU-vid. Also Instagram at instagram.com/scottgregg1966/
Robin Warren I do not. I've never had a code so not sure what to tell you. Might want to call Masterbuilt and/or google it. Wish I could help... Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RU-vid. Also Instagram at instagram.com/scottgregg1966/
I'm about to replace my forty inch smoker as it's well worn out now after three or more years of hard use. I've never found another cooking appliance I like more and it's ability to consistently produce quality smoked foods. I use nothing but pecan wood in mine and cook beef and pork at 225 and poultry at 260. I've only had one issue with the smoker and that was at the one year mark when it quit working. I checked the heating coil to find one of the leads had melted off. The problem is the use of low amperage terminals in a high heat and current use and they don't handle it for long. Even though the unit was out of warranty I contacted the manufacture to see if they had any high temp terminals and sadly they didn't however they sent me an entire new heating element. Can't ask for better customer service than that. Over time the ash tray rusted out and needed replacement and the racks are slightly rusted but still serviceable. At any rate now the controller is beginning to shut off every hour or so of cooking so I'm going to try and find another new smoker of the same model and hope it still provides years of use. Thanks for the video. It was totally enjoyable.
71160000 You are very welcomed and I appreciate your input about your experience. Mine gets used regularly but rotated among several cookers I have so probably not nearly as much as yours haha. I'll be doing some more tips videos and even and updated review of this one after having it for so many years. Thank you for watching. I've got some really cool stuff coming too! click the "bell" icon to get notified of new videos posted every week. You can also check out & follow the FB page for updates, suggestions, etc: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well. Also Instagram at instagram.com/scottgregg1966/
What is the realistic temperature range for this unit and how does ambient temperature affect it? What lower end of the temperature range can you achieve (without the cold smoke box) in winter and summer (90 deg outdoors)? One of the biggest problems I have with my gas smoker is exactly that and in the summer I cannot get lower than 200 deg -- which means I cannot smoke sausages. Thanks for the info!
Great questions! I actually covered this in the Wedgie review video featuring this smoker. The MES is so well insulated that when ambient temperatures are high it will not generate smoke well at all due to the element not staying on enough. You will have to run a secondary device like the "smokin' Wedgie to get the smoke you are looking for. I have smoked Cheese in it with the unit off using the wedgie and kept temps at under 100 with an aluminum pan of ice to help suck up the heat from the wedgie and placing it in the shade. Check out this one and it will show you: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-OaZRJCVlABo.html
I accidentally got mine through a friend at work. Cost me 100$ at first I was like damn I got scammed. I'm on my 3rd yr now. Best 100$ I've ever spent towards a grill. Works perfectly. Plus it makes you look like you can cook.
@wrenching5483 I paid $350 for mine a long time ago. As many videos as I've done on it, Masterbuilt should send me another one! lol. This one is still going but I keep it in the garage. :-) Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RU-vid. Also Instagram at instagram.com/scottgregg1966/
Having problems with venison jerky and snack sticks. The back right near the smoke, heat element, and vent are cooking way faster. Obviously this is where all the heat and air flow are. Is there anyway to get the heat, air and smoke to spread even?
@michaelskinner500 not what you'd hope but you'll have to rotate your racks. Take the top one out every hour, and place it on top. Move the next ones up but spin it 180* when you do. put the one that was on the top on the bottom and spin that one too. Keep doing this every hour and you'll get the most even cook. Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RU-vid. Also Instagram at instagram.com/scottgregg1966/
@Scott Gregg glad to know this is common on the smokers. Nobody ever addresses this when making the videos and their finished product always looks great. Thanks for the advice
I have the Cajun Injector smoker and love it. I"m about to do my first home made Polish sausage in the smoker and can't find the actual manufacturers site to get spot on directions...Thanks for the tips Bro, those 23 dorks with the thumbs down can bite my smoker!
Haha, Yeah I have my share of trolls. There is one person at least that gives me a thumb's down on everything. (Probably Obama haha) Glad you like it and thanks for watching!
Sadly I bought one of these smokers. Money wasted. This thing is 30 degrees off on temps, and will not make a lick of smoke until 250 degrees. It really is not worth the money. This video is good, but the product is crap.
Want to make your 30 inch more portable? Get a small 4 wheel furniture dolly. Remove the bits of carpet padding and set the smoker on it. Instant mobility! Thanks for all the tips.
John That would sure work! Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RU-vid. Also Instagram at instagram.com/scottgregg1966/
Great tips, Scott. Not seeing much about 'seasoning' here. I didn't season. Started smokin' a butt the day I got it 2yrs ago. Came out great. IT 180* for slicing. What are your thoughts on seasoning?
I think you really should run it for a couple hours to remove the production, oil and metal flavors but other than that, I'd say you're good to go. Seasoning is in the manual. This video is more for things they don't really go over. Thanks for watching and follow the FB page for updates: facebook.com/scottgreggoutdoors/ We are going to be giving away a hot sauce on there too. Details are on the page
I have a masterbuilt smoker. I used it a few times and it quit heating. I contacted the manufacturer they wouldn't do anything, said it was out of warranty. You can't get parts to fix these. They don't sell the board in the bottom of the unit. To fix it they sell you the entire cabinet and you switch your door and a few other parts over. The cost is almost as much as a new smoker. The company needs to change and make them more serviceable !
Have you had any problems with your chips not putting off any smoke. I have bought different ones. Sometimes it will smoke good and sometimes it won’t. Any advice you be appreciative.
Only when trying to run low temp smokes on high temp days. Try keeping it in a shady spot. If the element does not have to fire to maintain temp, you get no smoke. It's only going to burn chips when the element is running. Hope that helps. Thanks for watching and follow the FB page for updates: facebook.com/scottgreggoutdoors/ We are going to be giving away a hot sauce on there too. Details are on the page.
@-8_8- I'm still on the same one... Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RU-vid. Also Instagram at instagram.com/scottgregg1966/
Leon Denton Let it warm up about an hour then add chips about every 45 minutes. you can do this until the meat hit 165* IT supposedly it won't take anymore smoke after that. If you like a lighter smoke flavor only do it 4 or 5 times and spread it out a bit more. Heavier? Have at it. Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RU-vid. Also Instagram at instagram.com/scottgregg1966/
Okay, your another city boy with a smoker. I have been smoking for over 50 years and while I scrap the grates now and then I never ever remove the hard earned seasoning from any of my 3 smokers! Real men don't mind a well seasoned smoker!
City boy...haha. Man what the heck are you talking about? Cleaning the glass so you can enjoy seeing the cook is not removing the seasoning. Cleaning grates that might be smoking fish one day and sausages the next is also just using your head. I love a well seasoned smoker but leaving crud caked on them (Especially the cooking surfaces) is just stupid. Stick around friend. You might learn something yet. :-)
I just got the masterbuilt 130 as a Christmas present from the family. I spent the better part of a week trying to decide what I was going to smoke first. The final decision... 2 racks of pork ribs, a pack bnb of Oppa brand all beef sausage and 12 whole chicken wings. The sausage and chicken turned out amazing. 275f for 2 hours and it was perfect. One rack of ribs I could actually just pull the bone out with little to no effort. The other wasn't as good. Still good but not as tender. The only issue that I see with it, it's not big enough to smoke a whole brisket. I'll probably have to separate point from flat but that isnt too much of a problem. I'm also thinking about doing a smoked corned beef in a few weeks. Any thoughts from anyone? What are your experiences
It could have been a bit uneven in temps from one rack of ribs to the other. Get a good Instant read thermometer to check individually. I like the MAverick PT100 amzn.to/2QVkMnG
All American I've been hearing that more lately...I've been looking into the Pit Boss Upright pellet smokers... Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RU-vid. Also Instagram at instagram.com/scottgregg1966/
Had to soak on my sportmans elite. I had a fire in mine. Wish there was a little better air control with the side loader. Thinking about blocking one of the holes. It somehow was getting to much air I guess, then pooof had flames coming out of it. Brand new smoker to used three times
Definitely sounds like too much air. I have heard of this but not experienced it. Mine works great. Did you contact Masterbuilt? They have a great reputation for customer support. Thanks for watching and follow the FB page for updates: facebook.com/scottgreggoutdoors/
