Hello everyone,
I am retired from the US Army and currently a student at Southeastern Baptist Theological Seminary. I have been reading for a few weeks since a friend pointed the forum out to me. I finally decided it is time to do more than lurk.
I am not new to smokers, but the Masterbuilt 30" Digital Smokehouse (20070910) is a new direction. I wore out both a Brinkman All-In-One and a similar Masterbuilt multifunction gas smoker. Given that I always hated having to keep close by to tweak the gas so that the temperature would stay in the correct range and that I tended to run out of gas at inconvenient times, I decided on the electric model. I got the newer model that has the advantage of access panels for connections, but the disadvantage of the smaller chip tray.
My first attempt after the break-in run to get rid of manufacturing oils was to smoke some ribs. They turned out nicely. My second attempt was some beef jerky where I discovered that low-temperature smoking meant little to no smoke if the ambient temperature is high and the element doesn't need to cycle often to maintain the temperature. My third smoking was of some chicken breasts that had been marinated in a marinade we have been using for years with chicken that we usually cook on gas (or charcoal) grill. They turned out excellent.
To remedy the low smoke situation, I purchased a Smoke Daddy "Big Kahuna" smoke generator. I modified the chip loader to mount it there since I did not want to drill a hole through the cabinet. I have only done a test run with no food loaded so I could see how it works. It works nicely. I have detailed the steps used in a separate message in the electric smoker forum.
StephenH
http://www.pilgrim-wanderings.blogspot.com
I am retired from the US Army and currently a student at Southeastern Baptist Theological Seminary. I have been reading for a few weeks since a friend pointed the forum out to me. I finally decided it is time to do more than lurk.
I am not new to smokers, but the Masterbuilt 30" Digital Smokehouse (20070910) is a new direction. I wore out both a Brinkman All-In-One and a similar Masterbuilt multifunction gas smoker. Given that I always hated having to keep close by to tweak the gas so that the temperature would stay in the correct range and that I tended to run out of gas at inconvenient times, I decided on the electric model. I got the newer model that has the advantage of access panels for connections, but the disadvantage of the smaller chip tray.
My first attempt after the break-in run to get rid of manufacturing oils was to smoke some ribs. They turned out nicely. My second attempt was some beef jerky where I discovered that low-temperature smoking meant little to no smoke if the ambient temperature is high and the element doesn't need to cycle often to maintain the temperature. My third smoking was of some chicken breasts that had been marinated in a marinade we have been using for years with chicken that we usually cook on gas (or charcoal) grill. They turned out excellent.
To remedy the low smoke situation, I purchased a Smoke Daddy "Big Kahuna" smoke generator. I modified the chip loader to mount it there since I did not want to drill a hole through the cabinet. I have only done a test run with no food loaded so I could see how it works. It works nicely. I have detailed the steps used in a separate message in the electric smoker forum.
StephenH
http://www.pilgrim-wanderings.blogspot.com
