Attachment 213143
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Your going to love it.
What Charlie said
Gal had it on facebook for bout a third of new cost, said they had used it 3 times, think it had been on there all of 2 minutes when I saw it, back home within an hour. Be a lot more efficiant than the gas one and really like the timer, now for another new learning curve.
Got one just like it . you will love it . a rib machine at our house .
Plugged her up and set it to 275, heated rite up and and held the temp very good after I turned it off, had to open the door for a little while for it to cool. Completely different animal from my gas one, completely!!! Cant wait to cook on it, think I see a Boston Butt in its near future and 4 or 5 slabs of ribs, gonna be an awesome labor day weekend!!!!!!
I can see this one at the office and a 40" at the house if I like as much as I think I will!!!!!:biggrin
think you will like it,good find
EPA has issued a statement declaring this particular model emits dangerous rays and is a fire hazard. Sorry buddy. I'll save you the trouble and come by your house and take it to disposal.
Nice buy John!Sure is convenient and saves a whole bunch of charcoal!I don't know if you have Facebook, but Master Bilt has a Facebook page with all kinds of info and recipes from customers and all kind of helpful hints and tips!Looking forward to seeing some posts and how it turned out for you!
Thanks, I am gonna check that out!!!! Gonna fire it up Friday morning and cook up some stuff for the weekend, thinking bout a boston butt and 3 or 4 slabs of ribs!!!!!!!!!Quote:
Originally Posted by SlabLapper4sure
Thru cook good but just not quite the taste of a real smoker.
The main thing to remember is to not constantly feed it chips. A handful goes a long, long way.
So less than my gas smoker???
Looks great John,, congrats on your new smoker,,,, I saw one at SAMs for 349.00 that I'd like to have,,,, the electric definitely seems to be the way to go,,, I have a hard time keeping my gas smoker cool enough to smoke with at times,,,, so it's time to go electric,,,
I've never had a gasser John. So I have nothing to compare it with. The thing is just so tight and efficient that you can overdo the smoke if you are not careful.
Got an old style one too and love it but the lectrics definitely more simple and efficient.Quote:
Originally Posted by DonDon
A half a cup of wood chips is all you need. Do not soak them in water either....put them in the chip compartment dryQuote:
Originally Posted by Rees Guide
DD I hate to disagree with ya and guess its a personal thing but my gas smoker will cook with anyones I have ever eaten no matter what they have cooked on and see no reason for electric to be any different once it seasons some. My gas just HAS to be baby sitted, it is not very efficent either. Heat is heat, not crazy about a bunch of smoke anyway so heavily smoke and charcoaled stuff dont appeal to me much anyway. Friday will be the test, going in the morning and get a butt and 4 slabs of ribs and a 10 pound sack of leg quarters and smoke it all up Friday for the weekend.Quote:
Originally Posted by DonDon
Thanks guys for the heads up on the chips!!!
What time will it be ready and whats the gps cords to your place ? lol
Leg quarters is going to moma in law's, ribs and butt will be put in a styrofoam cooler to rest till Saturday sometime and they will be partaken of in Kemper County, best bet is to head to Kemper, you ain't got no chance of gittin then quarters from the MIL!!!!!!!!!:Rofl
True John. Efficient is what you have available - like lots of wood some of us have for our traditional smokers. Zero cost, pecan in mine. If the smoker is well built, minimum baby-sitting involved. Pork and chicken are easy, anyone can do that. Brisket is another story.Quote:
Originally Posted by Rees Guide
Got to try a brisket sometime, may do that next weekend.
John....I did my first Brisket on my Master Built and it turned out great. I got my notes wrote down how I did it.....will find them tomorrow and pass them on to you.
Cool, thanks
Quote:
Originally Posted by "G"
I need them to. I am going to try my ffirst brisket soon.
Brisket........Coat it with mustard and sprinkle on what seasoning you like......... set temp at 225-230........cook unwrapped untill internal temp of 165........at that time mix melted butter and brown sugar together and brush on good and wrap in tin foil and continue cooking untill you get a internal temp of 200. It takes approx one and a half hrs. per lb. total cooking time. Its fine.
You dont get much of a smoke ring with the Masterbuilt but that is cosmetic anyway....the smoke flavor is still there. This was moist and tender.
Do you deliver? Dang that looks good.
Never tasted meat cooked on a masterbuilt. I SAY I NEVER TASTED MEAT COOKED ON A MASTERBUILT.
Where was you at at spring camp this past spring?????? There was a bunch of stuff there cooked on a Masterbuilt.Quote:
Originally Posted by Boatbottom
That's my story and I'm stickn to it!
That looks excellent. Interesting about the melted butter.Quote:
Originally Posted by "G"
I've got a shorted out heating element in mine. Guess I'll have to see if I can order one.
Yeah, Feesh told me yesterday to be sure not to let even a drop of water get on the element. Got to leave at 5 tomorrow headed to the ball game and then on to Kemper so I will have to put this butt on about 2 in the morning, want to get it off about the time we are leaving and foil it and put it in the color to rest, should be just right for lunch Saturday. Friday will be a smoking kinda day and the rest of the weekend will be a deer stand working kinda of weekend, lol.
Well I couldn't stand it, had to smoke sumpin so I throwed some quarters on!! My temp probe we got at Wally World is reading 10 degrees warmer than it really is so I am having to adjust for that. Won't be long and these will be ready to eat.
Attachment 213497
Lookin might good budro.
Turned out pretty fair, think it disappeared in about 5 minutes once I took it off, bones and all, mutts is happy too!!!
If it went that fast it was a whole lot better than pretty fair :cheers2Quote:
Originally Posted by Rees Guide
Yep, gonna like this thing. Got up at 2 and put the butt on, set everything and went back to bed. got back up little before 6 and put a couple slabs of ribs on. Smoker was dead on temp and cooking away, no baby sitting, really like that.
By the way I have a good gas smoker for sale, well seasoned and cooks great.