grease accumulation in bottom of mes 40 electric

phillip p smith

Smoke Blower

Original poster

Dec 5, 2013

120

12

Longview, Texas 120 miles east of Dallas and 60

• Dec 12, 2013

• #1

When one smokes a brisket there is a lot of fat rendering and dripping. What method would catch the drippings for easy removal and not interfere with the electric parts and the smoke pan??? I have a Master Built 40 electric smoker.

 

Last edited: Dec 12, 2013

geerock

Master of the Pit

SMF Premier Member

Oct 25, 2010

1,367

77

central ct

• Dec 13, 2013

• #2

What's the matter with a foil pan?

 

phillip p smith

Smoke Blower

Original poster

Thread starter

Dec 5, 2013

120

12

Longview, Texas 120 miles east of Dallas and 60

• Dec 13, 2013

• #3

Where to put it?  On the bottom shelf?  A brisket lets loose a lot of fat. It will be dripping all over the bottom of  the smoker and in the electric element and probably catch on catch fire!!

I am used to smoking on a trailer mounted 10 foot long indirect heat smoker! 

This Masterbuilt is a marvelous device and I want to learn how to use it!! 

I just bought it  and am looking for solutions!!!

I appreciate your input!

 

Last edited: Dec 13, 2013

Bearcarver

Gone but not forgotten RIP

OTBS Member

Group Lead

Sep 12, 2009

45,279

18,182

Macungie, PA

• Dec 13, 2013

• #4

Phillip P Smith said:

 
Where to put it?  On the bottom shelf?  A brisket lets loose a lot of fat. It will be dripping all over the bottom of  the smoker and in the electric element and probably catch on catch fire!!

I am used to smoking on a trailer mounted 10 foot long indirect heat smoker! 

This Masterbuilt is a marvelous device and I want to learn how to use it!! 

I just bought it  and am looking for solutions!!!

I appreciate your input!

Click to expand...

First of all, leave the water pan in position.

Then put a foil pan on the shelf just below the brisket, under the right half of the Brisket.

Then on the next shelf, put a foil pan under the left side of the Brisket.

I would do this because if your Brisket is as big as the smoker, the only other way to catch all the drips would be to put a big pan under it, and that could block the heat from the heating element causing the heat to be trapped below. The two smaller pans will catch the drippings, without blocking the heat.

If your brisket isn't that big, then just put a pan on the shelf below it, as long as there's room around it for the heat to get through.

Bear

 

phillip p smith

Smoke Blower

Original poster

Thread starter

Dec 5, 2013

120

12

Longview, Texas 120 miles east of Dallas and 60

• Dec 13, 2013

• #5

thanks Bear. Good idea! That would work!!

 

geerock

Master of the Pit

SMF Premier Member

Oct 25, 2010

1,367

77

central ct

• Dec 13, 2013

• #6

One other thing... be sure to verify the cooking temp. The new gen mes is notorious for being way off from the digital readout to actual temp. A maverick et732 at 60 bucks is a good tool to have.