OT: Electric Smokers???
- Thread starter RivaDawg
- Start date
I have a Masterbuilt and love it. Simple to use. Yields great results. Not too expensive either. I’ve smoked a brisket, butt, a whole duck, some chicken, and made my own bacon on it thus far.
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Wife bought me a Masterbuilt Wild Turkey edition digital one for Christmas few years ago. I thought what the hell am I going to do with this, real men use charcoal and logs. Long story short, I loved it till this year when the coil burned out and they told me it wasn't available anymore. Couldn't be easier, set the time and temperature and go to bed. Wood chip chute makes adding chips to where you don't have to open it and lose heat. Water tray keeps it moist. Put a temp probe in meat and walk away. I'll be getting another soon. The coil/burner has been an issue and are easily replaced but this particular one wasn't made anymore and others wouldn't calibrate correct temp according to Brinkman.
My buddy had a cabelas electric smoker and the damn thing just doesn't put out enough smoke.
It's one of those like above where you can add chips in the side without opening the door. We put a lot of chips in it, just a few, etc but it just doesn't throw smoke like I would think it should.
Any ideas?
It's one of those like above where you can add chips in the side without opening the door. We put a lot of chips in it, just a few, etc but it just doesn't throw smoke like I would think it should.
Any ideas?
If you are paranoid like my neighbor, just make sure you get one with a window in the door. He opens that sucker every 15 minutes to inspect a brisket and bitches about it not holding heat.
I have a masterbilt that I bought 4 years ago and love it. I bought the cheapest one I could find because I had never smoked anything before and was not sure how I’d like investing so much time into cooking something. That $170 smoker is still going strong. I use it all the time. It’s so easy to do. Literally set the temp and fill it with chips and walk away.
My thoughts as well. I've got a masterbuilt electric and I actually like it.
I think the lack of smoke issue is inherent with the electric smoker method.
Basically once you reach the desired temperature, the element turns off until it's needed again.
So the chips smoke while there's direct heat from the element, but once the box reaches the set temp., the element turns off and cools down, thus not applying enough heat to the chip tray.
I've tried creating additional smoke pouches out of foil and placing them right on the element... they smoke fine for a bit, but they stop as the element cools.
With that said, they still do a pretty good job considering. It's easy to get a consistent temp. and it's perfect for poultry. Thanksgiving turkeys always turn out perfectly. The smoke issue only comes up with butts or brisket.
To the OP: If you're looking for a "set it and forget it" smoker and you've got a few extra bucks, maybe invest in a Traeger. I think that will be my next one.
I think the lack of smoke issue is inherent with the electric smoker method.
Basically once you reach the desired temperature, the element turns off until it's needed again.
So the chips smoke while there's direct heat from the element, but once the box reaches the set temp., the element turns off and cools down, thus not applying enough heat to the chip tray.
I've tried creating additional smoke pouches out of foil and placing them right on the element... they smoke fine for a bit, but they stop as the element cools.
With that said, they still do a pretty good job considering. It's easy to get a consistent temp. and it's perfect for poultry. Thanksgiving turkeys always turn out perfectly. The smoke issue only comes up with butts or brisket.
To the OP: If you're looking for a "set it and forget it" smoker and you've got a few extra bucks, maybe invest in a Traeger. I think that will be my next one.
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I have one and like it a lot, I use it mainly for ribs. The one thing you don't get with an electric is the smoke ring. Not because you aren't smoking the meat - you can get a fine smoke taste - but the smoke ring develops due to the combustion of wood/charcoal.
Electric smokers really take the guesswork and variables out of smoking meat. On a scale of 1-10, its gonna be an 8 every time. You might never get that "perfect" 'que you get rarely (if you're like me) over charcoal, but you also never get the average or even crappy stuff.
Electric smokers really take the guesswork and variables out of smoking meat. On a scale of 1-10, its gonna be an 8 every time. You might never get that "perfect" 'que you get rarely (if you're like me) over charcoal, but you also never get the average or even crappy stuff.
They are simple to cook well on and once seasoned they give a surprisingly good smoke flavor. If you already have a BGE invest in a BBQ Guru temp controller They don't make it idiot proof but smoking becomes a lot less hands on and after a few cooks you will learn its secrets and then you can light the fire, put the meat on and go do other things. With the cyber Q you can monitor your cook from your phone from anywhere.
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I have a Masterbuilt and use it all the time, mostly ribs and butts. It’s so easy to use and takes very little effort. I have the narrow one and if you’re wanting to do a lot do ribs they make one that’s a little wider so you don’t have to cut the ribs in half to make them fit.
Add another vote for the Masterbuilt. Mother-in-law got me the 40" version a couple of years ago, and once I got used to it it has been great.
My only complaint is the amount of smoke, like others said. I've noticed if I soak my wood chips I tend to get a little more smoke. All of my guests nor my wife think it's a problem, though. I think I just like a heavier smoke flavor than most. As far as moisture and tenderness, it's hard to beat. Get a digital thermometer and cook based on internal temps and not time, necessarily, and you'll be golden.
My only complaint is the amount of smoke, like others said. I've noticed if I soak my wood chips I tend to get a little more smoke. All of my guests nor my wife think it's a problem, though. I think I just like a heavier smoke flavor than most. As far as moisture and tenderness, it's hard to beat. Get a digital thermometer and cook based on internal temps and not time, necessarily, and you'll be golden.
I’m not a big fan of a lot of smoke and my wife for sure. She gets bad indigestion from too much smoke.
FYI - Masterbuilt makes a side box attachment that has its own heating element for about $65. I don’t use it all the time because most of my family like a subtle smoke flavor, but if you’re ever doing a large shoulder or brisket that needs a little more smoke, it’s a nice add-on.
One of these days in the next year or two, I’m planning to upgrade to an electric pellet smoker/grill that has space for more meat. However, the Masterbuilt upright smokers have a thumbs up from me as well. I’ve used the hell out of mine during the last 7-8 years, and even though they’re known to have the occasional keypad or heating element failure, their customer service was fantastic if I ever ran into an issue. It really doesn’t get any easier in terms of making pretty solid ribs, chicken, or pulled pork with minimal effort
One of these days in the next year or two, I’m planning to upgrade to an electric pellet smoker/grill that has space for more meat. However, the Masterbuilt upright smokers have a thumbs up from me as well. I’ve used the hell out of mine during the last 7-8 years, and even though they’re known to have the occasional keypad or heating element failure, their customer service was fantastic if I ever ran into an issue. It really doesn’t get any easier in terms of making pretty solid ribs, chicken, or pulled pork with minimal effort
I have a Masterbuilt and I am fairly pleased with it. My built in meat probe is WAY WAY off so I have to use another meat probe which is not too much of a problem. My only wish is if I could crank up the heat more than 275. I would like to get a crust on chicken and other things. With 275 limit its hard to get that crispier skin.
The whole window gimmick is hilarious on those things. I got one with a window a few years back, and it was one of those “why not” deals since it was only like $15 more than the windowless version. However, within a month, I swear it was so clouded up with grease that you couldn’t see a thing inside it.
More power to the folks that want to break out the de-greaser and clean that bastard every couple of weeks, but I really have no clue as to why Masterbuilt continues to make them with the windows
More power to the folks that want to break out the de-greaser and clean that bastard every couple of weeks, but I really have no clue as to why Masterbuilt continues to make them with the windows
agreed. My Masterbuilt is great for a lot of things. I've done several pork loins, shoulders, and butts. A lot of people have told me it's some of the best pulled pork they have had. I always make sure I keep up with the apple juice and do a really good pre-rub the day before. I also use the applewood chips and apply them pretty often. i have noticed the same issue with the chips not smoking because the element shuts off. To me, it's leaves the perfect amount of smoke flavor in the pulled pork and pork loins. I also love the ribs i've done in mine. I usually smoke the ribs 5 hours 225-250.
I also second the ease of use. you set it and walk away. I check the smoke and temps every 30 min to an hour just to make sure i'm getting the smoke i want. every now and then, I will crank up the heat a tad just to get the element to turn on for smoke and then I will crank it back down.
It's also easy to clean the racks and drip pan after use.
i'm wanting to get an actual wood and charcoal smoke. That's next on my list, but the electric is great when you don't really want to have to babysit the smoker and try to maintain the right amount of heat. It get's plenty of smoke to me.
I've gotten some really good bark on my butts if done correctly.
I also second the ease of use. you set it and walk away. I check the smoke and temps every 30 min to an hour just to make sure i'm getting the smoke i want. every now and then, I will crank up the heat a tad just to get the element to turn on for smoke and then I will crank it back down.
It's also easy to clean the racks and drip pan after use.
i'm wanting to get an actual wood and charcoal smoke. That's next on my list, but the electric is great when you don't really want to have to babysit the smoker and try to maintain the right amount of heat. It get's plenty of smoke to me.
I've gotten some really good bark on my butts if done correctly.
Electric smokers are not real BBQ smoking.
You can use your BGE or other smokers to perfection to smoke some meats, just need to work on your own method.
You can use your BGE or other smokers to perfection to smoke some meats, just need to work on your own method.
Exactly. I have the BGE and my dad has the masterbuilt electric. The Egg is just as easy and taste better..especially big beef cuts.
Love my Masterbuilt. My Advice, buy the one from Home Depot. You get the bluetooth capability and stainless steel door with glass. Through my research, found out MB makes a smoker for Home Depot, one for Sams,
and one for Costco. Each one is different but around the same price. Home Depot had more whistles.
and one for Costco. Each one is different but around the same price. Home Depot had more whistles.
I cooked a brisket 21 hours on a large BGE with a Party-Q and never once opened the lid to look or add charcoal the entire 21 hours. I put more than normal charcoal but not nearly what you would expect, lit it on the back edge away from the bottom air intake, set the Q at 215, and closed the top dampener with just a sliver opening. That way it couldn't draw air from above and the Q had to force air out the top. You could have sliced it with a butter knife. It wouldn't have won a competition but it was probably the best tasting brisket that I have ever done.
I've got a flame boss 300 coming in tomorrow. I've got a brisket sitting in the fridge ready to go too. these controllers on kamados are so awesome.
I have found that I need to close the top vent more than I normally would without the temp controller so that it doesn't draw air through the top and get too hot. Its easy to increase temp but tough to lower it once the fire gets away from you.
He said he already has a BGE so he would be spending more to get a totally different unit and still have the BGE.
I have an electric masterbuilt, and I've never smoked anything that tasted bad on it. It does really well with whole chickens and turkeys, but I've made some pretty good butts and ribs as well. The smoke flavor is kinda mild but all in all its very convenient if you don't wanna have to go the whole nine yards with a traditional smoker.
an electric smoker is literally an oven that's outside. get a pellet smoker - I prefer camp chef so your food tastes like it was actually in a smoker
I was speaking more in general than to the OP. For those of us who don't have a BGE and don't have a grand to spend on a smoker setup I think the electric smoker will work fine.
You won't win any BBQ competitions but you sure save a lot of hastle and money with really solid results.