BURNED OUT READY TO CONVERT

After this last holiday weekend cooking I am ready for a masterbuilt. My 22" Weber stayed warm from thursday evening until saturday morning. I slow smoked 3 butts, a large brisket that I divided point and flat to smoke seprately and a turkey breast for this weeks lunches. 5 smoke cycles in all. Everything turned out nice like it should and I love my Weber but dog gone at 55 I don't stay up drinking beer all night.

I know several of you guys have the MB smokers and enjoy them. I have started doing a little research and seems some have problems with the electric element in the reviews I've read. Seems they have great customer service by the accounts I've read.

So I am inclined to try the propane version of the smoker. Seems the most popular models are the 30 & 40. I haven't read just how much you can fit on each, say x amount of St. Louis style pork ribs or such.

Those who have them please chime in your input would be very much appreciated.

Thanks in advance, Downsouth

Do not do the propane thang, I am going to get one too but we did smoke some chicken leg-quarters, a boston butt and some bacon!!! Put the bacon over the butt and cooked it for 30 or 40 minutes and it is the best bacon I have had on a BLT samwich!!!

I have the 40" electric one and love it. Put a 8# boston butt and 3 strips of ribs on mine on the 3rd. All came out great. Ribs were pull apart tender after 4 hours and moist. Butt stayed on all night and you could pull apart easily. You could probably put 12 strips on it at once.

Once you go Green, you never go back. Spend the money and get a Big Green Egg. It'll hold temp all night long and you can sear a steak at 800-900 degrees as well

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Originally Posted by DonDon

Once you go Green, you never go back. Spend the money and get a Big Green Egg. It'll hold temp all night long and you can sear a steak at 800-900 degrees as well

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You know my heart but not my wallet DD.

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Originally Posted by Rees Guide

Do not do the propane thang, I am going to get one too but we did smoke some chicken leg-quarters, a boston butt and some bacon!!! Put the bacon over the butt and cooked it for 30 or 40 minutes and it is the best bacon I have had on a BLT samwich!!!

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Why no propane Rees? No cord, more location options I'm thinkin. If there are woes with the propane models please tell me. Maybe I aint thinkin right. Happens.......often these daze.

I just don't like the propane myself, live out in the sticks and when I get ready to do something I seem to need propane, next one will be an electric Masterbuilt. Not many places no a days you can't plug it in sept maybe the boat, heck I even got tricity at my house!!!!

I think I had my 30" loaded down, 1 butt and 3 full slabs. Like Rusty said, they were pull apart tender.
I don't really know what was wrong with mine. Just a touch of moisture in the rubber jacket where the element connection is. Like on an electric stove a crust can form between the spade and stay con.
I'll have to look at the propane model and read the reviews.
I picked up a few propane tanks and exchanged them. I went to replace the one on my stove and the one I grabbed was empty. No, I didn't grab the wrong one, all were suppose to be full at the time.

Upon further review reading the propane can use charcoal also. Not sure that's an entirely good thing considering the reason for this post in the first place.

Hey Rees! Not to hijack the thread but how long Slab gonna make you keep that moniker????:Rofl:Rofl