Smoker Chat

[hatsbo]

Well, I'm a couple months into my Masterbuilt smoker era, really like it. Even my somewhat red meat avoiding wife has turned back into a growling carnivore, lol. Started out with baby steps but went a little nuts on Sunday with a full chicken split, a turkey breast, eight full size wing leg pieces, a slab of thick bacon, sausages and a few bell peppers. My wife got me a temperature fork which has really been handy. I noticed one advantage to having it full, it didn't lose much temperature when opening. Questions about cleaning, I pull the racks and pans, and soak them in my laundry sink, makes for an easy clean up. Do you guys do anything to the walls/ceiling/door of the smoker or just let it "age" like you would a cast iron frying pan?
Did a dry rub on the chicken, brine soak for the turkey, used hickory chips, also have a bag of applewood I've used and really like. Haven't soaked the chips as it doesn't call for it with this unit. Any other suggestions would be appreciated.

 

[Formerly Rockymtnole]

I don't have a smoker or anything of value to add, but am very happy to hear that your wife is enjoying your meat again.

 

[Fijimn]

When I had my offset smoker, I would degrease the inside. It can get pretty nasty and unsanitary.

 

[OrlandNole]

I thought this was going to be a thread about those losers you always see hanging out in front of buildings.

 

[BelemNole]

Done a pork shoulder yet? Easiest thing to smoke but makes you look like a hero come dinner time.

 

[Originole1]

Love my Masterbuilt. Keeps really even temps for me and performs great. Did a 8 lb. pork butt last weekend and it was amazing. Took about 11 hrs. at 250. I never clean the inside of the box once it's seasoned.

 

[DanC78]

I bought a few months ago and I'm loving it too! I've just about perfected my ribs. Took a few slabs to a pool party last week and they were a hit...I was getting pats on the back all day, it was good feeling.

My brisket was okay, it more expensive to buy one that I orgianlly thoughht it would be, but it will be awhile before I try again.

About cleaning...I've been wondering the same thing. I of course wipe down all the pans and racks, but I have only cleaned the inside once. It was some work to do and I kind of dread doing it again...I too was hoping it was the same concept of an iron skillet...plus when I first got it home the instructions to me to season it....soooooo

 

[fsuksig]

I just bought a master built off Amazon gold box special for $199.00/half off. Free shipping and no sales tax, great deal.

 

[Mugsy101]

I just bought a master built off Amazon gold box special for $199.00/half off. Free shipping and no sales tax, great deal.

I almost pulled the trigger on that deal as well.

I did see some questions asked about cleaning, and some comments said the inside should be wiped down with a mixture of vinegar and water, the grates and things I think can be pulled out and washed. They said to just wipe the seal down with water and no cleaner.

 

[BigBlueNole]

Scrape it with a putty knife when it starts to flake. Then spray the hell out of it with a pump sprayer and vegetable oil. Don't use cooking spray... you don't really want the extra crap they put in there to help it spray evenly.

Put a fire in it and let it burn for a short period before putting meat in it so any dripping is done.

It should be good until it crusts up again. Usually 4-5 cooks depending on the fuel you are using... wood and lump charcoal are a little cleaner than briquets because you don't have teh bonding agents in there.