I first joined this forum because i was looking for info on the Master built smoker as i wanted to get some knowledgeable opinions on the unit. For me $300.00 plus after shipping is a lot of money. That was the only Negative i had at the time. Then while reading the posts i saw that most that wrote were about Fixing, Changing and or Modifying the unit. I smoke cheese and sausage. The temp range i need is 85* with smoke to 170* for finishing off the sausage. Todd's Amazn smoker Or the big Kahuna as tested by Jeff seems to be the answer to the low end temp. I myself have been convinced by the owners of the MES that it as bought is not sufficient and needs fixing.
Now my questions to those that have one.
1; why is it worth buying?
2: What do you like about it?
3: Do you only use it for hot smokes to cook bacon, Briskets etc. ??
I have noticed a Great loyalty to the product among the members that do have one even though they did modify it.
I am serous about the question as i am always willing to change my mind.
Karl
Now my questions to those that have one.
1; why is it worth buying?
2: What do you like about it?
3: Do you only use it for hot smokes to cook bacon, Briskets etc. ??
I have noticed a Great loyalty to the product among the members that do have one even though they did modify it.
I am serous about the question as i am always willing to change my mind.
Karl