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

Downsouth, I read all them reviews about the heating element. Did some checking and they have 2 types of electric. One is a cheaper model that has the control in the front at the bottom of unit. Very poor design. Element is attached to control and I am thinking this might be the one that was giving folks problems. I bought the 30 in digital. That has a different element setup altogether. Don't see where you could have much trouble with it burning out. Most of those reviews were element burn out from a couple of metal supports inside touching the element. On the propane would seem to me you would still have to tend it so to keep temp right. That's why I like the digital. Just set and forget.

Thanks Cray I will be on the lookout for both models. Also the gas seems to start fires in the chip bin. One guy said it melted his controls. Eek, maybe Rees is right !

We've had the 40" electric (digital) since Christmas and I've smoked a good bit of meat including ribs, butts, briskets, turkey breasts and venison back straps. Everything has come out great and aside from adding wood chips, there's nothing to do but set the temp and let 'er go. You can monitor the smoker temp and meat probe temp all from the remote, which os pretty darn handy when it's 30 degrees outside. Love it.

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Originally Posted by SeaRay

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

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Wondered about that too :Rofl :Rofl

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Originally Posted by downsouth

....My 22" Weber stayed warm ....

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Why not go with a 26.75" Weber? Not only is it slightly larger, you can still run the 22" at the same time. Another option would be making a Ugly Drum Smoker (uds). UDS cooks similar to a Weber kettle. To each there own, but electric and propane don't get the same taste in the meat as charcoal or offset stickburner to me.

The wood chips burn in the electric model. The chip pan is below the element. Just don't add wet chips. You can add a drip pan below the meat, add water, juice and wood chips to add flavor. Leave space to catch the drippings. if it runs out of water it can blaze.

Here ya go, Ty. Sorry about the sideways pics. Posted from my phone.

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Thank you !

So you store your potting soil in the smoker:Rofl

:Rofl:Rofl:Rofl:Rofl
Police Officer: Mrs Crappie Stalker, what have you been smoking??????

Mrs. Crappie Stalker: POTTING SOIL, NO REALLY, POTTING SOIL!!!!!!!!!!:Rofl:Rofl:Rofl:Rofl:Rofl

Y'all ain't right! That's a reflection!

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Originally Posted by Rees Guide

:Rofl:Rofl:Rofl:Rofl Police Officer: Mrs Crappie Stalker, what have you been smoking?????? Mrs. Crappie Stalker: POTTING SOIL, NO REALLY, POTTING SOIL!!!!!!!!!!:Rofl:Rofl:Rofl:Rofl:Rofl

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now we know why she's so happy, happy all the time. Lol

I have heard that the temp is hard to control on the propane models. Don't know as I have never had one, I started with an electric and never saw the need to change. I would get the 40" model if I were you, I can smoke a whole packer brisket by placing it diagonally on the rack.

Get a Big Green Egg. I can set it and let it cook over charcoal all night while I'm in the bed. Once you figure it out you can change your temp by as little as 5 degrees. Over a real fire.