Anyone with the master built electric smokers tried using the pellets instead of chip's?
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Anyone with the master built electric smokers tried using the pellets instead of chip's?
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Don't think you are suppose to
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Attachment 275592pellets is all i use, but not via the chip loader in the side of the smoker. use a offset pellet tray.
I went to the Masterbuilt website.
Can I use wood chunks or pellets in my smoker?
No. Masterbuilt smokers are designed to operate with the use of wood chips only.
true cane, unless you use a pellet tray. i can load that tray and smoke for 12 hours with never opening the door or adding anything...
I use chips in my masterbuilt.....i usually only have to refill my chip holder once....twice at the most.... and that is done without opening the door. Dont know if you guys know this or not but after 140 degree meat temp has been reached the meat will not take or absorb anymore smoke anyway. If you dont believe it....google it.
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David is correct. i generally fill my pellet tray for about 4-5 hours of smoke and put a boston butt on at 11 or 12 at night and don't worry about it til the next morning when i put my probe in it and monitor the IT from my den. anything over 4-5 hours of smoke can only make the bark bitter to taste..IMO
Just got by Top's BBQ and pick up the meat, buns and taters :highfive
James where do you place the tray to get it to burn.Quote:
Originally Posted by windstone
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Get yourself an A Maze N Smoke Tube and use it instead of the wood chip tray. They work great and produce better smoke.
on the bottom left there are two wires that come across that support the chip burner. think i got a pic. will try to post.
here it is...Attachment 275640
actually it is supporting the heating element i think...
Thanks James.Quote:
Originally Posted by windstone
I only give smoking tips when I can smell the smoke. Lol
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No need for me to buy chips or pellets. I have lots of cherry, oak and hickory to cut down. I'm always on the lookout for pecan, apple and peach tree trimmings to pick up. I cut it as disk and sticks on the bandsaw. The disk go into a pan of water/apple juice above the burner. Pecan shells do good in both and leave a better flavor than the wood. The pan catches the drippings from the meat. The sticks go into the chip tray. I smoke the meat for about 5 hours open so it will catch the smoke then wrap in foil. It's returned to the smoker for another 5 or more hours, I have no bark, just juicy meat.
As the drip pan cools I remove the wood and let the rest cool. The juice in the foil is poured off and let cooled. The fat is saved for use later. The juice from the foil is used for my BBQ sauce.
Gcor has lots of oak on the ground, need to go get some out of his way.