Trouble With Masterbuilt Electric
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I believe my Masterbuilt runs a little cool too. I am going to check it against a probe thermometer next time out
It should be designed to run at the highest setting on the control -
Ok, tried to do my 1st whole chicken smoke on my Masterbuilt 40 electric smoker
Everything I’ve read said 275 degrees should get yard birds cooked in 2.5-3 hours. I had a stall at 2.5-3 hours of 151 degrees internal temp of birds. I had 2 birds side by side on second grate from top with a catch pan on next grate down. Catch pan had 2" gapp on ends and 1/2-1" front to back for circulation.
After a stall of 1 hour, I closed the vent to 1/4 open. I have never closed the vent up to this time.
Was getting hungry so took birds out and finished in 400 degree oven. When I took them out they had been on for a little over 4 hours and had an internal temp of 155.
So, what did I do wrong?
I do have a good accurate temp probe but had left off the chamber temp probe so I’m not sure what the actual temp of my smoker was. I had it set at 275 on the digital controller.
Can I run the temp up next time without hurting my smoker if I find out that I have say a 50-75 degrees temp difference? Say the smoker is set at 275 but is only running at 250, will it hurt the controller to set the temp higher than 275?
Thanks. Oh, the chicken did turn out very tasty anyways!
knifemaker3 I got the 30 Inch. Same problem. Can not get the heat up and it doesnt provide smoke very well either. I get smoke only when the heat element is on. What I did is to buy the outside cold smoke accessory unit. Now I get plenty of smoke and use the inside heat element to control only the heat. Works fine now.
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knifemaker3 I got the 30 Inch. Same problem. Can not get the heat up and it doesnt provide smoke very well either. I get smoke only when the heat element is on. What I did is to buy the outside cold smoke accessory unit. Now I get plenty of smoke and use the inside heat element to control only the heat. Works fine now.
Little Baby Teddy it’s nice to hear that I’m the only one, but it seems like another flaw in the masterbuilt smokers. Temperature control an uncontrollable smoke volume seems to be the down side.
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Smoke is not an issue as I use an amazin tube for smoke. Heat may or not be the issue. I won’t know for sure until I do another cook to check temp. of cooking chamber.
Has anyone ran the digital controller above 300? Not sure it will go above 275. Never have tried!
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I normally run it at a higher temp than what is called for. I use a different temperature sensors than what is built in. Never really trusted them since I was informed that you can’t adjust them to dial them in.
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I normally run it at a higher temp than what is called for. I use a different temperature sensors than what is built in. Never really trusted them since I was informed that you can’t adjust them to dial them in.
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knifemaker3 This type of post was exactly what I was hoping for when I created the smoker groups, thanks! Also, try adding humidity as we did here (https://meatgistics.waltonsinc.com/topic/1099/cured-sausage-205-advanced-thermal-processing?_=1585657406665) to speed up cooking. The stall is what happens when the evaporation energy coming off your meat equals or exceeds the thermal processing energy from your smoker. Two ways to combat that is more heat or more humidity. Adding more humidity makes it harder for the moisture to evaporate as the air is already holding water.
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knifemaker3 This type of post was exactly what I was hoping for when I created the smoker groups, thanks! Also, try adding humidity as we did here (https://meatgistics.waltonsinc.com/topic/1099/cured-sausage-205-advanced-thermal-processing?_=1585657406665) to speed up cooking. The stall is what happens when the evaporation energy coming off your meat equals or exceeds the thermal processing energy from your smoker. Two ways to combat that is more heat or more humidity. Adding more humidity makes it harder for the moisture to evaporate as the air is already holding water.
Jonathon Great info! Also regarding your thermal processing info sheet when you say “finishing in water” would you apply that to all cuts including brisket and large thick cuts of pork or beef?
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knifemaker3 This type of post was exactly what I was hoping for when I created the smoker groups, thanks! Also, try adding humidity as we did here (https://meatgistics.waltonsinc.com/topic/1099/cured-sausage-205-advanced-thermal-processing?_=1585657406665) to speed up cooking. The stall is what happens when the evaporation energy coming off your meat equals or exceeds the thermal processing energy from your smoker. Two ways to combat that is more heat or more humidity. Adding more humidity makes it harder for the moisture to evaporate as the air is already holding water.
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Ok, tried to do my 1st whole chicken smoke on my Masterbuilt 40 electric smoker
Everything I’ve read said 275 degrees should get yard birds cooked in 2.5-3 hours. I had a stall at 2.5-3 hours of 151 degrees internal temp of birds. I had 2 birds side by side on second grate from top with a catch pan on next grate down. Catch pan had 2" gapp on ends and 1/2-1" front to back for circulation.
After a stall of 1 hour, I closed the vent to 1/4 open. I have never closed the vent up to this time.
Was getting hungry so took birds out and finished in 400 degree oven. When I took them out they had been on for a little over 4 hours and had an internal temp of 155.
So, what did I do wrong?
I do have a good accurate temp probe but had left off the chamber temp probe so I’m not sure what the actual temp of my smoker was. I had it set at 275 on the digital controller.
Can I run the temp up next time without hurting my smoker if I find out that I have say a 50-75 degrees temp difference? Say the smoker is set at 275 but is only running at 250, will it hurt the controller to set the temp higher than 275?
Thanks. Oh, the chicken did turn out very tasty anyways!
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Truth is I am not to happy with the product either.
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I was given this for a gift by my mother. Definitely an upgrade I thought from my big chief smoker but not if I’m going to have to finish in oven anyway.
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knifemaker3 I’ve had almost nothing but problems with Masterbuilt smokers over the last few years. I’ve spent countless hours on the phone with their ‘customer service’. It only took them 15 months to replace the last one.
Joe Hell it sounds like we are on the same page. I’m looking for the next step up for my home use. The PK100 seems to be the logical choice if you want to stay in the 110 v 20 watt to minimize electrical upgrades. I appreciate your input. $2k is a big commitment, is there any other consderations if you want to make snack sticks. Thanks
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Joe Hell it sounds like we are on the same page. I’m looking for the next step up for my home use. The PK100 seems to be the logical choice if you want to stay in the 110 v 20 watt to minimize electrical upgrades. I appreciate your input. $2k is a big commitment, is there any other consderations if you want to make snack sticks. Thanks
Dave R said in Trouble With Masterbuilt Electric:
Joe Hell it sounds like we are on the same page. I’m looking for the next step up for my home use. The PK100 seems to be the logical choice if you want to stay in the 110 v 20 watt to minimize electrical upgrades. I appreciate your input. $2k is a big commitment, is there any other consderations if you want to make snack sticks. Thanks
Depends on how many pounds you want to make at once? A big pellet grill will do ten pounds at a time, there’s smaller cabinet style that are pellet burners or propane,
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Joe Hell it sounds like we are on the same page. I’m looking for the next step up for my home use. The PK100 seems to be the logical choice if you want to stay in the 110 v 20 watt to minimize electrical upgrades. I appreciate your input. $2k is a big commitment, is there any other consderations if you want to make snack sticks. Thanks
Dave R Look at Auber WiFi PID controller. It works awesome with Masterbuilt. It requires a modification to The masterbuilt mine was a single jumper wire to bypass the built in controller. For making summer sausage and snack sticks it is great because you can program the steps in. You can have up to 6 programmed steps set up. Those steps can be defined by time at a certain temperature, or temperature of meat or a combination of both. It’s $225 so worth it though especially for snack sticks that need a more precise temp. https://www.auberins.com/index.php?main_page=product_info&products_id=702
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