Greetings from Texas!!!

Discussion in 'Roll Call' started by iatetoomuch, Jan 20, 2016.

  1. iatetoomuch

    iatetoomuch Newbie


    New to the forums from Texas!  (DFW).  Love BBQ and Smoking but just starting to do my own.

    I've smoked a few small trimmed briskets in my Weber Kettle with a Pitmaster Temp controller ( and it turned out REALLY well when I got the timing right.

    I got this Masterbuilt Electric  30' as a gift this year and can't wait to try to use it but the directions are less than clear.


    A few questions to you veterans:

    1)  Is the temp display the smoker temp or the meat probe temp?  

    2)  If it's both - how do you alternate between displaying the two temps?

    On the remote it just displays a constant temp (whatever I programmed it to).  I I hold the meat probe button - it will display 3 different temps which I assume is Programmed Temp, Actual Temp and Meat Probe Temp.  Sound about right?

    Also - how did you all season your smoker?  I am following the directions now (max temp for 3 hours - dry - then add wood chips) but I feel like I might need to do this a few times to really get the chemical smell to go away and get a good smoke smell.  


    Thanks in advance!  I plan to get a brisket on there as soon as possible!  Need to find a good butcher!
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Welcome to SMF!

    I'm sure on of the MES guru's will be along shortly to answer your questions.

  3. [​IMG]   Good afternoon fellow Texan and welcome to the forum, from a chilly, rainy and windy day in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.

  4. joe black

    joe black Master of the Pit OTBS Member

    Welcome from SC. It's good to have you on this great site.

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