Thinking about it, a friend has a Smokin' Tex that I believe he paid 700 for. He's a major carnivore though, and I thought I might find something smaller and cheaper that doesn't hold a whole pig.
Electric Smoker Purchase
- Thread starter hatsbo
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I've had stuff off ones that use wood chips that was pretty good. Last summer though, this dude cooked some ribs on one that used the pellets. That chit was nasty. I can't even describe how bad those ribs tasted. It was like they were marinated in a chemical then over cooked then I don't know what. They were awful...
I have a pellet smoker now. Not as good as my old barrel smoker but it is a whole lot easier and the wife will use it to grill stuff when I'm not home. Sounds like your buddy had some bad pellets.
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I've had a Brinkmann Gourmet Electric Smoker for almost six years and, knock on wood, it still works very well for me. I've smoked pork shoulder, ribs (beef & pork), brisket and turkey in that thing and it always comes out good.
I've got the same one, I've done about 6 briskets, a couple of boston butts, and a few dozen chicken quarters on it and it's worked like a champ.Originally posted by dero316:
I've had this masterbuilt electric smoker for going on 3yrs and use it a majority of the time over my firebox smoker because of convenience. My brother and 2 friends have this same smoker and no complaints.
I am considering getting the cold-smoker box add-on, Shane was telling me about it a couple weeks back.
I still haven't done a brisket yet. Lately I've been smoking wings a lot, quick(2hrs) and tasty. For tailgating season I cut some of the grates to give me space to hang drumsticks vertically and now I can fit a couple dozen per rack.
I have a buddy that bought one of those Tragers from Costco, he had twins and was up at all hours for months, so he started smoking meat when he was up feeding the babies, and would give it to his church. He smoked a ton of meet in 4 months and got really good at it.
I don't know much about smoking personally, I don' t have much experience doing it. but I have plenty of experience eating it, and his brisket and pulled pork is as good as any I've ever had done by someone at home.
I don't know much about smoking personally, I don' t have much experience doing it. but I have plenty of experience eating it, and his brisket and pulled pork is as good as any I've ever had done by someone at home.
I got mine a couple years ago as a present and I've been happy with it. My buddy bought one a couple months ago and its got a better control unit than mine. I give it the DefNotPan seal of approval.Originally posted by dmm5157:
I've got the same one, I've done about 6 briskets, a couple of boston butts, and a few dozen chicken quarters on it and it's worked like a champ.Originally posted by dero316:
I've had this masterbuilt electric smoker for going on 3yrs and use it a majority of the time over my firebox smoker because of convenience. My brother and 2 friends have this same smoker and no complaints.
I am considering getting the cold-smoker box add-on, Shane was telling me about it a couple weeks back.
Yeah, burning wood smoke, is burning wood smoke. I got more smoke on the meat with my old barrel smoker, but it's nice to be able to set the pellet cooker to 205 and know that it will stay there for 10+ hours without me doing anything to it.
There are ways to get more smoke flavor if you want, but I'm the only one who misses it - wife and kids prefer the less smoky version. And the wood chips are cheaper than the lump charcoal I used to burn in the barrel smoker and come in lots of different"flavors".
To add to that, this is always good reading. Not sure if someone posted this before or how I stumbled upon it, but I read up on this during my research before I bought the smoker. To add to that, it's entirely true that you don't get a red/pink smoke ring when using the electric smoker. I added a charcoal briquette and that seemed to help on one batch, but I decided to just forget it and let the flavor speak for itself. The red ring looks nice, but it's not necessary.
This post was edited on 3/26 1:44 PM by dmm5157
Mythbusting The Smoke Ring
https://www.youtube.com/watch?v=goTcVA6Ziy4
The main reason I like it is becuase I'd notice when the smoker cycled off as it reached the set temperature, there wouldn't be as much smoke production. Plus, I'd have to recharge the smoker every hour or so. This constantly pumps smoke and keeps you from having to do anything for hours and hours.
Yeah, I like the sound of that. Biggest complaint I have with the smoker I'm using now is I have to add wood chips every 1 1/2 hours or so. Usually do my briskets over night, so I don't get much sleep on those nights, tending to the smoker all night.
Ordering it now to test it out this weekend: EDIT: Just ordered it off Amazon for $70, with Prime shipping it will be here Saturday)
This post was edited on 3/26 4:03 PM by dmm5157
There are two 30" Masterbuilts I saw on Amazon, one has top controls and one front, is this the one you speak of?
Smokem while you gotem
Smokem while you gotem
This is the one I got.
http://www.amazon.com/Masterbuilt-20070910-30-Inch-Electric-Controller/dp/B00104WRCY/ref=sr_1_sc_1?s=lawn-garden&ie=UTF8&qid=1427403199&sr=1-1-spell&keywords=MASTERBUILT+ELETRIC+SMOKER
The others have some features that might be nice, but read the reviews to see what the pros/cons of each are.
Green Mountain grill pellett smoker. You wont regret it. I've used it in competitions too.
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I too have the one pictured above.No complaints about mine other than if I were to re-design it,1)put handles on the side or 2)put wheels on it, I basically have mine on a little cart and just wheel it out of the garage every other weekend.I've done chicken thighs countless times and everyone says it is the best chicken they've ever had.I did a boston butt a few weeks ago.Smoked it for about 12 hrs,pulled it apart then put it in a crock pot with the drippings and some applejuice for another couple hrs. I had some people over that has a relative with one of those big portable smokers and they said the pork I fixed was far better than their relatives.
Thanks for all the feedback, ended up buying the 30" Masterbuilt without the windows. We've got Amazon Prime so got it for 150, got the cover as well. The one with the window looked nice, but actually most said the window was useless, leaked fluid and the remote meat thermometer was unreliable.
Finishing in a crock pot?
That had to be a soggy mess. Might as well just throw a tenderloin in with a bottle of BBQ sauce and save yourself the time and trouble.
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That had to be a soggy mess. Might as well just throw a tenderloin in with a bottle of BBQ sauce and save yourself the time and trouble.
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I also have the MasterBuilt for about 3 years now and it works like a champ...
Here's a link to a great forum with tons of tips, ideas and recipes..
http://www.smokingmeatforums.com/
FYI - under recipes, side dishes, sort by replies or views. the recipe for Dutch's Wicked Baked Beans are the best beans out there, period.
Here's a link to a great forum with tons of tips, ideas and recipes..
http://www.smokingmeatforums.com/
FYI - under recipes, side dishes, sort by replies or views. the recipe for Dutch's Wicked Baked Beans are the best beans out there, period.
Ah, should have checked Dick's. That cold smoker add-on is $59 and free shipping, too Oh well, no biggie: http://www.dickssportinggoods.com/product/index.jsp?productId=24951936&cp=4406646.4413993.4414427.42008216.11879075
I have one similar to this:
http://www.academy.com/shop/pdp/masterbuilt-30-stainless-steel-digital-electric-smokehouse/pid-929391?N=578824977&Ntt=masterbuilt&Ntk=All
I'm not sure if it is the exact model as pictured here, but do some research. On the model I purchased, if the heating element burns out, you can replace it for cheap. In most cases, Masterbuilt will just send you a new one. On some of the other models, you can't just replace the element and you have to change out a combo of the element / something else. From what I read, it is a much pricier fix and typically not covered by Masterbuilt after the warranty expires.
Nope, it wasn't soggy...moist but not soggy.I didn't dump all the drippings in..that would have made it pork soup.
I do. Like I said, not sure if it is the exact model number, but it is the same model (size, window, controls in same place) but it has handled everything I've thrown at it: whole chickens, quarters, wings, ribs, turkey breast for lunch meat, boston butt and prime rib.
