Jon, I'm on my 2rd Masterbuilt smoker. Replaced the coil a few time in the 1st. A couple of things that might help. Instructions state to add chips after smoker heats. The problem with that is that most of the initial smoke is produced when the smoker is heating up as the heat coil is on constantly. After the desired temp is reached (for me 230 F to 250 F, so 240 F on the programmable electric) the coil only heats as needed. Depending on how many ribs you are cooking you can roll the ribs to set them up on the sides to maximize you grill space. I use S hooks to hang sausage. You can use the hooks from the top shelf, removing the other shelves. Or you can as I did purchase two aluminum rods, cut them to length to insert where the top rack would go. If I'm making less than 10 lbs of sausage I just weight out 1/2 lb balls, wrap in Saran Wrap, then squeeze out into logs, roll them out onto the rack. Cook @ 240 F for 1 1/2 hrs. Works perfectly. One last thing. When I'm cutting wood logs (cherry, pecan, Hickory, Maple, etc) for smoking, I catch the saw dust. that works perfectly for the Masterbuilt. BTW, cherry wood is made for pork... Pork is made for cherry. Cherry brings a sweetness to pork. Trust me on this. I have 4 other smokers. The Masterbuilt is the easiest with very good results. Can get a decent bark (woof, woof) Don't have to re-fire then take a shower before getting back in bed at 2 AM.
One important safety tip: If you use this in the winter, be sure to keep the little dripping tube clear. The fat will harden in cold weather. The grease backs up in the tray, and it WILL catch fire. How do I know? I had a raging grease fire that would have burned my place down if I hadn't noticed it when I did. I unplugged it and closed off the air. Ruined 8 racks of baby back ribs. I found you because of the smokeless firepit that I was going to start on today, but it's raining.
True, most products come with legs or wheels needing some assembly. In this case though, it just caught me off guard that there was a protrusion on the bottom that could have easily been crushed. Like I had to set it on the ground to open it up to get the legs, and thus possibly damaging the bottom in the process. I don’t know it just got awkward for me, prob just dumb user error.
Haha I have never read the bag the chips came in, you are absolutely correct! I’ve always just followed the recommendations by my brother in law and haven’t heard about soaking the wood chips. I will have to check that out and maybe give that a try!
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Realistic unbiased review thank you. Clear heads-up assembly sequence.. To assembly and smoke go I.
Jon, I'm on my 2rd Masterbuilt smoker. Replaced the coil a few time in the 1st. A couple of things that might help. Instructions state to add chips after smoker heats. The problem with that is that most of the initial smoke is produced when the smoker is heating up as the heat coil is on constantly. After the desired temp is reached (for me 230 F to 250 F, so 240 F on the programmable electric) the coil only heats as needed.
Depending on how many ribs you are cooking you can roll the ribs to set them up on the sides to maximize you grill space.
I use S hooks to hang sausage. You can use the hooks from the top shelf, removing the other shelves. Or you can as I did purchase two aluminum rods, cut them to length to insert where the top rack would go. If I'm making less than 10 lbs of sausage I just weight out 1/2 lb balls, wrap in Saran Wrap, then squeeze out into logs, roll them out onto the rack. Cook @ 240 F for 1 1/2 hrs. Works perfectly.
One last thing. When I'm cutting wood logs (cherry, pecan, Hickory, Maple, etc) for smoking, I catch the saw dust. that works perfectly for the Masterbuilt.
BTW, cherry wood is made for pork... Pork is made for cherry. Cherry brings a sweetness to pork. Trust me on this.
I have 4 other smokers. The Masterbuilt is the easiest with very good results. Can get a decent bark (woof, woof) Don't have to re-fire then take a shower before getting back in bed at 2 AM.
One important safety tip: If you use this in the winter, be sure to keep the little dripping tube clear. The fat will harden in cold weather. The grease backs up in the tray, and it WILL catch fire. How do I know? I had a raging grease fire that would have burned my place down if I hadn't noticed it when I did. I unplugged it and closed off the air. Ruined 8 racks of baby back ribs.
I found you because of the smokeless firepit that I was going to start on today, but it's raining.
Wow, that's quite a hazard! So do you just poke something in there to scrape out the grease periodically? Poor ribs :(
@@Jon_Chan during the cook every little while after the drippings start to flow. IF it's cold out.
Excellent review!
Thank you!
Curious comment about the legs not being installed. Legs usually aren't installed on anything. I usually assume that is something I have to do.
True, most products come with legs or wheels needing some assembly. In this case though, it just caught me off guard that there was a protrusion on the bottom that could have easily been crushed. Like I had to set it on the ground to open it up to get the legs, and thus possibly damaging the bottom in the process. I don’t know it just got awkward for me, prob just dumb user error.
Aren't you supposed to soak your wood chips in water first? After seeing this video, I am going to buy this smoker. Thanks.
Haha I have never read the bag the chips came in, you are absolutely correct! I’ve always just followed the recommendations by my brother in law and haven’t heard about soaking the wood chips. I will have to check that out and maybe give that a try!
It’s a matter of personal preference - I don’t soak my chips, and I think the smoke imparts a better flavor (but again… personal preference).
@@MidtownSun That is the instructions my bag of wood chips
How is it holding up ????
Just fired it up today! I’ve left it outside under a patio and covered for the winter. Still smokes great and love it!
@@Jon_Chan bought at a auction for 90$ new . Been working great ! I appreciate it!