Masterbuilt 30-Inch electric smoker for Christmas

Discussion in 'Electric Smokers' started by snot00011, Dec 26, 2015.

  1. snot00011

    snot00011 Fire Starter

    I got a Masterbuilt 30-Inch electric smoker with ditital read out. So pumped to have a real smoker rather than using the BBQ. Suggestions with regards to this smoker are welcome.
  2. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Start your learning process with whole chickens. Cheap, easy to get, fast cooking, and probably the most eaten meat in the nation. master a chicken first then progress to another level.

    Keep notes. Sounds stupid but you after the first 20 to 30 smokes forget things. Write it down and review ocassionally will keep you for saying, "Damn I new not to do that".

    Sign up immediately for the E-Smoker course. Its basic but has all the things you'll need. And get a good remote thermometer. 

    Aux smoke generators are nice, MES makes one for chips and shells, AMAZIN makes one for pellets and dust.I have both and both are great.
  3. smokingbro

    smokingbro Fire Starter

    I'm a week ahead of you on getting a new MES 30 digital for Christmas. Take some time to read through the forums on smoking tips, lots of expert advice here.

    I jumped right into ribs for my first smoke. I did St. Louis style ribs. I followed the advice here to do 3-2-1 smoke at 225 degrees. 3 hours with smoke, 2 hours wrapped in foil, 1 hour finishing out of foil with sauce. Ribs came out fantastic. MES 30 very easy to use.

    Second smoke I did a 2.6 pound Boston Butt for pulled pork. Again, followed all the advice from the forums. Smoked 225 degrees, with meat probe inserted until internal temp reached 165 degrees. Wrapped butt in foil and continued to cook at 225 until internal temp reached 205 degrees. Pulled butt out of MES with foil still on it, wrapped in towel and held in styrofoam cooler 1 hour to let juices redistribute. Then unwrapped and pulled the pork with two forks. Meat was tender and pulled right apart. I used Jeff's rub and sauce recipe on this and it tasted great.

    Third smoke I did baby back ribs, but did not follow the expert advice here. The racks "looked" pretty big, so I did a 3-2-1 smoke again. Ribs came out a little dry. Expert advice here says to do a 2-2-1 smoke for baby back, because there is less fat on them. So if I did the 2-2-1 smoke on these they would have been perfect. Lesson here, don't second guess the expert advice on the forums. 

    I'm still working on smoke. The first think you will realize with the MES, is loading wood chips every 30-45 minutes is a hassle. I got the AMNPS pellet smoker, but I've had problems with the placement in the MES 30 2.5. It is a very tight fit at the bottom of the MES, too close to the heating elements. So today, I'm working on the mailbox mod for the AMNPS.
  4. For $59.00 at Cabela's you can get the MES cold smoker that sets on the outside and smokes for 6 hours without having to fill the hopper. Foamheart can tell you how to get up to 12 hours of smoke without refilling. Here is what it looks like.
  5. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Can you use a AMNPS in a mastrtbuilt cold smoker?
  6. No the unit isn't big enough, but then you don't need to eaither. You might be able to burn pellets in it, Foam might have the answer to that. The thing is it smokes nice and clean for hours. I don't even use the wing nut assembly that came with it to connect it to my smoker. I just take the chip tray out of my smoker line up the port on the cold smoker with the chip tray port on my smoker and push it in, plug the cold smoker in, fill the hopper push the on switch and within 10 min there is smoke. The whole process to hook it up is maybe 5mln.
  7. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

  8. smokeymose

    smokeymose Master of the Pit

    I also highly recommend the mailbox, Snot, not just for electrics. I made one for my gasser so I could do cold & warm smokes, and it works so well I may just do away with the wood tray altogether! 2 1/2 hrs with a 6" tube....
    I also second Foam's advice about chickens. Try Jeff's Maple Glazed recipe
    You'll never bake chicken in the house again!!
    Enjoy your new smoker,

    snot00011 likes this.
  9. snot00011

    snot00011 Fire Starter

    Thanks all for the info and photos. Preseasoning it right now. Looks like time will run out for today, so will have to do something tomorrow.
  10. smokingbro

    smokingbro Fire Starter

    Completed my mailbox mod yesterday on my MES 30. Today I'm doing a 6.7 pound pork butt. Love the mailbox mod. I'm on over 7 hours on continuous TBS so far. I highly recommend the mod.




    Sent from my iPhone using Tapatalk
  11. daricksta

    daricksta Master of the Pit OTBS Member

    SmokeyMose and SmokingBro, both of your stuff look excellent and deelish.

Share This Page