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I dont think you can hurt anything by over cooking a in a masterbuilt......I have run mine a extra hour before on some things and it was still good.
I have spent most my life fishing........the rest I wasted.
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It looks real good to me I like mine with a lot of smoke flavor and bark for taste too. About 170° -180° for slicing and 190° -205° for pull pork or when bone is loose in meat. I was hungry when I seen your post of 189° and just could not wait to eat.
Be safe and good luck fishing
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tracker, it is just tray you fill with hickory pellets and light one end and it feeds thru the three rows one at a time providing just the right amount of smoke for hours on end...
DEAD AS FRIED CHICKENBigRiverMarine LIKED above post
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come on masterbuilt, don't let me down now
I cooked a big one Saturday nite. One hour smoke, 17 more at 225 brought it to 199* and that's all the patience we had. Good stuff. Yours looks great.
Mastercraft here as well. Good smoker, timer pretty accurate. I out an internal probe in to an outside display. Very easy.
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Windstone, where you get that tray and pellets? That's a slick idea, want to give it a try.Originally Posted by windstone
Last edited by crappiebob; 05-26-2015 at 09:14 PM. Reason: added comment
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i forget to tell you the truth. let me warn you there is learning curve to keeping it going. to little vent air and it goes out, to much it will burn out in a couple of hours, but once you get that down it works like a charm. go to smokingmeatforums.com and type in amnps in the search section. the guy that invented this tray is a regular on there...
good luck, W.S.
Last edited by windstone; 05-27-2015 at 12:49 AM.
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