New Groups to Help Everyone on Smokers
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calldoctoday Mine was the electric version so I didn’t have to worry about the flame up…just super intense heat. I’m looking forward to the stick burner in that it will keep me busy for hours. For some reason I like food projects that last hours and sometimes days. lol
Joe Hell I love the BBQ that comes off of a stick burner, but I hate having to manage them. I know to some people that is part of the fun, but I practice Lazy-Q. I prep my food, put it in the smoker set the temp, and then typically walk away until it is done, or if it is nice enough I’ll just sit next to the smoker with a beer and smell the wonderfulness.
Typically on long smokes like butts/briskets, I’ll start them at Midnight the night before and then go to bed knowing that everything will be good to go until the next day when they are done.
The one thing that I found different about the electric versus the propane and offset that I also have is that I can taste the nuances of the different woods that I use better than I can with my propane/offset. If I use cherry, I can really taste the cherry flavors, but when I use the propane and the offset it is more of a generic smoke smell although still really good.
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Masterbuilt - Saturday I did my first smoke in the the new Pro model that I bought. Jalapeno snack sticks came out great! I’m glad I only did a half batch instead of the 25 pounds the spices would make. I didn’t realize my smoker box was quite as small as it is, until my 12 lbs of sticks were hanging inside (and filling it up), but that’s not a problem, as 12 lbs. at a time is plenty for me to work with. I really had to play with the lowest propane settings to get and hold the 125 degree starting temp, then making and holding the incremental step temperatures every hour or two (sometimes I opened the door a crack, so the temps didn’t rocket way too high), but I will figure it out. If I smoke large chunks of meat, the racks should be plenty big, so I really don’t need a larger smoker than I bought. The price was right!
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Masterbuilt - Saturday I did my first smoke in the the new Pro model that I bought. Jalapeno snack sticks came out great! I’m glad I only did a half batch instead of the 25 pounds the spices would make. I didn’t realize my smoker box was quite as small as it is, until my 12 lbs of sticks were hanging inside (and filling it up), but that’s not a problem, as 12 lbs. at a time is plenty for me to work with. I really had to play with the lowest propane settings to get and hold the 125 degree starting temp, then making and holding the incremental step temperatures every hour or two (sometimes I opened the door a crack, so the temps didn’t rocket way too high), but I will figure it out. If I smoke large chunks of meat, the racks should be plenty big, so I really don’t need a larger smoker than I bought. The price was right!
IndianaJohn
Since there’s not many using LP as we are what unit do you have? I have the Pro Temp XL. This is thermostatically controlled and will hold whatever temp I set at +/- 2 deg. Does depend on outside air temp and wind. Great piece of equipment.
I don’t use the stock smoker tray. Went to the A Maze N Smoker Tube. Fantastic. -
IndianaJohn
Since there’s not many using LP as we are what unit do you have? I have the Pro Temp XL. This is thermostatically controlled and will hold whatever temp I set at +/- 2 deg. Does depend on outside air temp and wind. Great piece of equipment.
I don’t use the stock smoker tray. Went to the A Maze N Smoker Tube. Fantastic.PapaSop Hey Papa,I’m curious how you use the smoker tube with the Masterbuilt with out temperature runaway
By the way, mine is electricGive a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime -
PapaSop Hey Papa,I’m curious how you use the smoker tube with the Masterbuilt with out temperature runaway
By the way, mine is electricglen
No temp variance with the tube. Just smoke. Put on lowest rack away from direct flame. I did have it flame up once but that was from raising temp above anything I’ve done before. Not sure how it’d work with electric but give it a try. Don’t test with meat inside…Just saying. -
glen
No temp variance with the tube. Just smoke. Put on lowest rack away from direct flame. I did have it flame up once but that was from raising temp above anything I’ve done before. Not sure how it’d work with electric but give it a try. Don’t test with meat inside…Just saying.PapaSop Thanks, I’ll try that. My 6" tube fit perfectly in the refill hole and I tried a trial run without meat, luckily I caught it as it was passing 500 deg!
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IndianaJohn
Since there’s not many using LP as we are what unit do you have? I have the Pro Temp XL. This is thermostatically controlled and will hold whatever temp I set at +/- 2 deg. Does depend on outside air temp and wind. Great piece of equipment.
I don’t use the stock smoker tray. Went to the A Maze N Smoker Tube. Fantastic.PapaSop - I replaced a very old electric smoker that the chip tray was so far above the element, that chips wouldn’t start smoldering until it hit about 300 degrees (that, and the bottom was rusting out). Thought I’d try other than another electric, because of how poorly the old one worked (thermostat was like the one that plugs into the side of an electric skillet). I bought the Masterbuilt Pro Series MDS 230S Dual Fuel smoker (propane or charcoal). It’s a couple inches bigger in size than the old smoker was, but not much. The smoker box is about 16" wide, 14" deep, and the area where the 4 racks go is about 23" tall. That doesn’t count the lower area that has a separate door where the burner, chips, and water tray go (their chip pan really sucked, so as I saw others doing, I’m using a 10" cast iron skillet for my chips, and that works really well). I didn’t have a lot of cash to work with, and this one came in at less than 150 delivered, and with that, I’m smoking again.
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PapaSop Thanks, I’ll try that. My 6" tube fit perfectly in the refill hole and I tried a trial run without meat, luckily I caught it as it was passing 500 deg!
glen
Wow. Did it flare up? What temp you have it set at? -
PapaSop Yes, flare up plus. The top air flow control does not close all the way and since the tube was directly in the intake cylinder I had a runaway. I’m going to see if I can modify the top air flow control.
Give a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime -
PapaSop Yes, flare up plus. The top air flow control does not close all the way and since the tube was directly in the intake cylinder I had a runaway. I’m going to see if I can modify the top air flow control.
glen
Guess I’m not familiar with the intake cylinder part. Can you just lay it on a rack off to the side? Can you send a pic or model number. Curious what the smoker looks like. -
glen
Guess I’m not familiar with the intake cylinder part. Can you just lay it on a rack off to the side? Can you send a pic or model number. Curious what the smoker looks like.PapaSop I have the MES 130 P Bluetooth smoker. What I tried was inserting a 6" Amazin smoke tube into the chip loading tube. But yes, I can and will lay it on the rack from now on
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smokin greg Some sort of extra insulation is probably the best thing as 2 1,000 watt plates in a 30 cubic foot smoker seems sufficient?
Jonathon said in New Groups to Help Everyone on Smokers:
smokin greg Some sort of extra insulation is probably the best thing as 2 1,000 watt plates in a 30 cubic foot smoker seems sufficient?
Go to U-Haul and steel some moving blankets. They work great when you need a little extra.
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I just spray cocoa nut, olive, or pam or peanut oil on my rack to facilitate easy cleaning, depending on what I am smoking. Is that what you are talking about?
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I got some of the very inexpensive welding blankets & moving blankets from harbor freight when they were having a sale several years ago when I needed that for something. It worked, but be careful as they cannot handle too much heat if you get them close to the firebox.
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Well, you still have to clean them, there is no question about that. However, from experience, it comes much easier than nothing. The only other thing would be food grade silicone, like you use with your grinders, etc. However, I don’t know how well that would really work on a rack that that is in direct contact with the meat. That is a good question!
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An hour is way too long. I am just talking a quick spray down afterwards or a quick rub with some balled up aluminum foil. A trip to the dishwasher every now & then.
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An hour is way too long. I am just talking a quick spray down afterwards or a quick rub with some balled up aluminum foil. A trip to the dishwasher every now & then.
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