1. smokinbarry1

    smokinbarry1 Newbie

    Just purchased the Masterbuilt Electric smoker. I tried it out last weekend and the results were OK but not good. I tried some pork ribs and a small pork roast. The smoke flavour worked out very well but everything was over cooked. I read that the roast should be 165 before it is done. I left the ribs in for the same amt of time. I think I had to little meat in the smoker and kept it in too long. Ant tips would be appreciated. 

    From Canada
  2. sgtmonte

    sgtmonte Fire Starter

    Definately get a seperate cooking thermometer such as the Maverick

    I found that there was a 15-20 degree difference from top to bottom of my MES 40.  Once I figured that out, I stopped overcooking stuff.

    If you're looking for tips, you're definately in the right place.  There are tons of tips and recipes throughout this site.
  3. wade

    wade Master of the Pit OTBS Member SMF Premier Member

    I learned not to trust any inbuilt thermometer a long time ago and now always use a pair of Mavericks in addition. Depending on the size of your cooking chamber and also the location of the heat source you are going to get quite a heat gradient in most smoking/roasting chambers - not only vertically but also horizontally. Place a couple of probes in the smoker at different places and if you find a significant difference you will probably need to rotate or turn the meat fairly regularly to avoid over or uneven cooking. Once you get to know the personality of your smoker you will quickly learn to compensate.
  4. I have a Master Built 40 and have pretty well done very well with various meets.  Now for my Wife's Birthday, we are having our first of the year BBQ in our back yard.  I want to smoke two briskets and will try and find them under 10 pounds.  I tried a brisket last year and I could have replaced a rear tire with it and it would have worked.  Since I believe I have read a great amount on how to smoke a brisket.

    Any tips for the MBS40 would be appreciated.  My question is I will have to stack one brisket on top of the other - two shelves.  Will the lower brisket suffer or benefit from this or am I reading too much into it?

    Thanks in advance.
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    No wonder it was dry----Don't know where you read to take a Pork Roast to 165*, but that was way off.

    A couple of years ago, the USDA changed the safe cooking temp of whole meat Pork from 160* IT to 145* IT. So next time pull it at 145*, and it will not be dry!!!

    The temp of your smoker had nothing to do with the Pork Roast being dry.


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