padronman
Master of the Pit
No smoke = no airflow. MB smokers are also notorious for not producing smoke (never understood that design). Maybe pull your chip loader out about a 1/4 inch or so?
Scott
Scott
$35 is a deal for what you got. You've got the analog 30" electric smoker which is different from the 30" digital Generation 1 that I own. I love my smoker; I feel I'm getting flavors that rival at least what the chain BBQ restaurants produce. You won't get a smoke ring with an electric smoker but who cares when everything else is real BBQ from the bark to the smoky goodness?I was at the store yesterdayand noticed they had smokers on clearance. I looked around and said to myself..ive never used an electric smoker. So i bought it for $35. Its the masterbilt 30" smokehouse. My question is...how do you guys like them?
Small dry chips ( like Little Chief brand ) or even better saw dust. Make sure chip pan touches heat coil. Type analog in search box and also click on my name for tips and mods. for this model If you don't vent it don't clasp door too tight or you will get much creosote with your smoke!
this might be a stupid question but, the smoker has been going for quite a while now. i put some wood chips in the smoker box and there is still no smoke(after about an hour) . what am i doing wrong? i have never used a electric smoker like this thing before.
Don't see much smoke, as in none! Slide out the rack with the water & chip pan. Place the chip pan directly on the element. Put a disposable pan on a rack below the meat. It will catch the drips & shield the meat from direct infra red heat from the coils.Other wise with the Masterbuilt design you will basically broil your meat if you use the lower rack anyway.
I own the MES 30 digital smoker Gen 1 and I've gotten tons of smoke from the first time I used it so I greatly disagree with your comments about the MES design, at least where my model smoker is concerned. Do you own one?
No smoke = no airflow. MB smokers are also notorious for not producing smoke (never understood that design). Maybe pull your chip loader out about a 1/4 inch or so?
Scott
jted, is this the analog controller that you're talking about? I know my digital MES swings above and below my set point but I figured it all averages out to the temp I targeted.
Hear is a little FYI. Your smoker works just like UHMGOOD says but also the smoker will continue to heat even after it hits 230, Then it has to cool down to the next set point that is when it will start to heat again. It will continue to cycle like this for the entire smoke. The 230 degree (cooking Temp) is a average of all the cycling. This does not sound very efficient but BBQ Smoking will do just fine in this environment. At any time you may be 20 above and 20 below but in the end it will average 230. Just remember that your chips won't reignite until the reheat cycle and only till it hits the upper set point.
Looks like you smoke the same type of brisket I buy (just the flat). I've had great success with my briskets holding together but the last one I smoked was slightly undercooked.
smoking a brisket today, hope it comes out good. havent had any sucess with briskets, they always fall apart like pulled pork. i have my smoker steady a 225. wish me luck!!!
Looks pretty good! $35 is a steal for this little smoker, imo. Glad to see another analog user in the community!
Now its done
The next time I do brisket I'm just using salt and pepper as well; just need to decide the proportions that will taste good to me.I just put a salt and pepper mix rub.more pepper than salt. I have never injected anything i smoked.