<![CDATA[Trouble With Masterbuilt Electric]]>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!

]]>https://waltonsdev.nodebb.com/topic/2232/trouble-with-masterbuilt-electricRSS for NodeFri, 11 Sep 2026 01:05:36 GMTMon, 30 Mar 2020 16:01:32 GMT60<![CDATA[Reply to Trouble With Masterbuilt Electric on Sun, 19 Sep 2021 16:59:09 GMT]]>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

]]>https://waltonsdev.nodebb.com/post/48355https://waltonsdev.nodebb.com/post/48355Sun, 19 Sep 2021 16:59:09 GMT<![CDATA[Reply to Trouble With Masterbuilt Electric on Wed, 01 Apr 2020 01:20:00 GMT]]>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,

]]>https://waltonsdev.nodebb.com/post/15543https://waltonsdev.nodebb.com/post/15543Wed, 01 Apr 2020 01:20:00 GMT<![CDATA[Reply to Trouble With Masterbuilt Electric on Tue, 31 Mar 2020 21:39:18 GMT]]>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

]]>https://waltonsdev.nodebb.com/post/15537https://waltonsdev.nodebb.com/post/15537Tue, 31 Mar 2020 21:39:18 GMT<![CDATA[Reply to Trouble With Masterbuilt Electric on Tue, 31 Mar 2020 21:15:48 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/15533https://waltonsdev.nodebb.com/post/15533Tue, 31 Mar 2020 21:15:48 GMT<![CDATA[Reply to Trouble With Masterbuilt Electric on Tue, 31 Mar 2020 21:10:08 GMT]]>Truth is I am not to happy with the product either.

]]>https://waltonsdev.nodebb.com/post/15531https://waltonsdev.nodebb.com/post/15531Tue, 31 Mar 2020 21:10:08 GMT<![CDATA[Reply to Trouble With Masterbuilt Electric on Tue, 31 Mar 2020 20:35:47 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/15526https://waltonsdev.nodebb.com/post/15526Tue, 31 Mar 2020 20:35:47 GMT<![CDATA[Reply to Trouble With Masterbuilt Electric on Tue, 31 Mar 2020 16:09:23 GMT]]>Jonathon great information. I would love to upgrade to the pk100. It sounds like an improvement to what I have now. I need the capacity for snack sticks, I think I read it can handle a 25 batch.

]]>https://waltonsdev.nodebb.com/post/15514https://waltonsdev.nodebb.com/post/15514Tue, 31 Mar 2020 16:09:23 GMT<![CDATA[Reply to Trouble With Masterbuilt Electric on Tue, 31 Mar 2020 15:56:02 GMT]]>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?

]]>https://waltonsdev.nodebb.com/post/15513https://waltonsdev.nodebb.com/post/15513Tue, 31 Mar 2020 15:56:02 GMT<![CDATA[Reply to Trouble With Masterbuilt Electric on Tue, 31 Mar 2020 12:35:17 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/15505https://waltonsdev.nodebb.com/post/15505Tue, 31 Mar 2020 12:35:17 GMT<![CDATA[Reply to Trouble With Masterbuilt Electric on Tue, 31 Mar 2020 01:17:55 GMT]]>YooperDog same here. The Unit one seemed never to worked right. 10 to 15 degrees lower. Actual inside meat temp will read 150 the masterbuilt probe will read 135/140. Not good.

]]>https://waltonsdev.nodebb.com/post/15483https://waltonsdev.nodebb.com/post/15483Tue, 31 Mar 2020 01:17:55 GMT<![CDATA[Reply to Trouble With Masterbuilt Electric on Tue, 31 Mar 2020 01:02:28 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/15480https://waltonsdev.nodebb.com/post/15480Tue, 31 Mar 2020 01:02:28 GMT<![CDATA[Reply to Trouble With Masterbuilt Electric on Mon, 30 Mar 2020 23:14:24 GMT]]>Mine tops out at 275.

]]>https://waltonsdev.nodebb.com/post/15468https://waltonsdev.nodebb.com/post/15468Mon, 30 Mar 2020 23:14:24 GMT<![CDATA[Reply to Trouble With Masterbuilt Electric on Mon, 30 Mar 2020 21:33:38 GMT]]>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! 🙂

]]>https://waltonsdev.nodebb.com/post/15464https://waltonsdev.nodebb.com/post/15464Mon, 30 Mar 2020 21:33:38 GMT<![CDATA[Reply to Trouble With Masterbuilt Electric on Mon, 30 Mar 2020 21:19:24 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/15462https://waltonsdev.nodebb.com/post/15462Mon, 30 Mar 2020 21:19:24 GMT<![CDATA[Reply to Trouble With Masterbuilt Electric on Mon, 30 Mar 2020 22:32:17 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/15458https://waltonsdev.nodebb.com/post/15458Mon, 30 Mar 2020 22:32:17 GMT<![CDATA[Reply to Trouble With Masterbuilt Electric on Mon, 30 Mar 2020 20:28:51 GMT]]>I like my master built but it runs 20-25 degrees cool with the damper about 1/4 open. I now use a thermometer to keep an accurate temp and adjust the controller temp up to get the desired temp.

]]>https://waltonsdev.nodebb.com/post/15457https://waltonsdev.nodebb.com/post/15457Mon, 30 Mar 2020 20:28:51 GMT<![CDATA[Reply to Trouble With Masterbuilt Electric on Mon, 30 Mar 2020 17:24:55 GMT]]>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

]]>https://waltonsdev.nodebb.com/post/15445https://waltonsdev.nodebb.com/post/15445Mon, 30 Mar 2020 17:24:55 GMT<![CDATA[Reply to Trouble With Masterbuilt Electric on Mon, 30 Mar 2020 16:09:30 GMT]]>knifemaker3 my masterbuilt 40 temperature runs lower than the controller set point. Sometimes as much as 60 degrees. I use my calibrated probe to determine the actual temperature and modify the controller set point to get to the correct temperature. I believe the controller only goes up to 300. At least you will be a bit closer to desired temp. I usually have my vent 1/4 to 1/2 open it seems to control the heat better.

]]>https://waltonsdev.nodebb.com/post/15444https://waltonsdev.nodebb.com/post/15444Mon, 30 Mar 2020 16:09:30 GMT