Masterbuilt electric smoker help...
Tuesday January 10, 2006
Waleygator Writes:
"Looking for other folks that either own or have used the Masterbuilt electric smoker. I bought one last September and absolutely love it! Since the unit is sealed pretty tightly, condensation really builds up inside. Where most smokers need constant monitoring of the water pan, there's definately no need here. Also don't use hardly any wood chips, but sometimes want a stronger smoke flavor than I'm getting. I would like to exchange ideas on differnt smoking methods with other electric unit users."
Comments
I have a similar problem. It gets off to a great start and then just sits there, and the wood just dries out. Here’s how far I’ve gotten. First, I soak the chips overnight, not just for a couple of hours. Second, I keep the vent at the top open. That way the element at the bottom (hopefully) keeps working (otherwise it gets up to the preset level and shuts down). If you find out anything let me know.
OK. I read your page before I bought my smoker I got the 20070407 model and am having fun with it. I do not have the trouble with the ships or pellets continuing to smoke. This is a larger smoker and the element turns on and off at just a few degrees over and under the set temp. I smoked chickens the other night and also was not impressed with the smoke flavor. But!!! let that bird cool and refrigerate it, then the next day we put the chicken in a glass plate a little water and microwaved it for lunch and WoW did the smoke flavor come on. I am impressed and I have been smoking in a wood shack for years and this little tool just took all the time and work out of the process. I have the salmon fillets on now and will be making my game sausage soon I will let you know if I have info that might help. I would like to get some receipts that are tested to work in this smoker if you can help with that/
I bought the 40″ electric smoker and love it. I have not had any problem with the smoke flavor yet and granted, I have not yet smoked a whole bunch of stuff yet. I found that if you keep the damper on top at least half open, the smoker draws much better thatn when it is closed. This makes for more smoke moving through your smoke chamber quicker. I also found that the chips bur pretty good this way as well and actually found my temp. going up for quite a while after loading a fresh batch which means they are burning good. Have you tried messing with different woods as well? I really find a big difference in the woods and even thought eh wood is the same, I find certain brands smoke better than others. The chips at Barbeques Galore work really well! Let us know if you have found out anything?
I have one and works/smokes great. My buddy has the same one and had the lack of smoke/wood consumption problem. MAKE SURE that the burner is between the bottom of the wood box and the tin tray that is also part of the box. It is easy to have the burner go UNDER the tin tray and then the burner is not dirrectly under the wood box.
Just a thought.
Jay Dee
Just a question, i think i have my MBS set up right with the tin box. Should the tin ash tray be underneath the burner, so when you deposite the ashes it would dump over the burner into the tray? The way i have it set up is the tin tray is directly above the burner so the ashes won’t be poured on the burner? I must be corn-fused. Thanks
Well I have to tell you that I like this machine. Got the one from Sam club and have been digging it since the first day. U have not gotten the infamous red ring on the brisket, but the flavor is great. I have wonder about weather to leave the vent open , so thanks for that information. My only problem is the amount of smoke, Seems that I have to change the wood chips hourly to get the amount of smoke that is impressive… maybe the vet will help!
I just purchased the MBES and cooked some chicken on it for the first time and the wife and kids loved it. I also gave some to my nabor and he said that it was juice and lots of smoke flaver. They way I got it to make the chips smoke alot is put the vent at have way and it smokes alot. Also the water pan, you don’t need alot of water in it and i use apple juice instead of water, and i think you only need about 1cup and thats it. I read somewhere if you use charcole in the first batch of chips it puts the ring on the briskets and other meats. i havn’t tryed it yet but i will let you know
I have great results with my chicken and ribs. However, my results with a pork shoulder were only okay. I cooked it the length of time that your site gave me and it was still tough. The outside of the roast was really done after the alotted time and I was wondering if I could put the roast in tin foil like ribs. Also, is it better to soak the chips before you put them in. I have done both and have seen a little better smoke from dry wood.
I am a little disappointed – smoking some salmon and it’s coming out more kippered. I want the dryer smoked salmon so I am adding more chips (thanks for the vent tip) and upping the heat for a bit. Hate to say it but you just can’t beat the old smoke house by the river!
I have just purchased the masterbuilt smoker the only thing i have tried to do is some deer jerky. i came out okay(think i cut it to thin) but it had very little smoke i set it to 140 degrees like the book said but the chips never even burned they just looked like the dried up and thats it any comments.
I also just got this smoker and made jerky according to the recipe in the book. There was never really any smoke to speak of until, after 16 hours, added more chips and upped the temp to 200 degrees. Also noticed that having the vent 1/2 open really helped. Once I added more chips and upped the temp, within an hour the volume of smoke was considerable!
After reading the other comments, next time I will soak the chips overnight, cut the jerky meat thicker!
So far, I love this smoker! Any suggestions on where to locate more recipes?
I have the MBSE Stainless and have smoked numerous cuts of meat. Experiment with the heat and the top vent. The best pork shoulder will be 200 degrees for 12-14 hrs, take off, wrap in foil and place in a cooler with towels on top. Let rest 2-3 hrs and pull. Low and slow and rest will render the fat out and marinate the meat. rub down with your favorite rub at least 12 hrs before. Apple wood/little hickory to smoke with and apple juice in the pan. Vent 3/4 to fully open. The old addage of low and slow works well with this smoker.
Good luck and happy eating.
Lodge307
Just got MasterBuilt Electric Smoker.. Looking 4 a good site with recipes…
Just took my smoker out of the box. Didn’t contain the cover or Manual. Masterbilt web site has some addtional recipes you might try.
hi, just got the masterbuilt electric smoker. seems as though i have to set the time to get the heater to activate – then re-set the timer for the actual cooking time. is this correct?
thanks, jim
Hi
Anyone tried smoking pork steaks on the Masterbuilt Smokehouse? I’m looking for suggestions for the temperature and duration. I’m guessing the same temp and time would also apply to pork chops as they are about the same thickness.
Can anyone help?
Hey Jim,
Used my Smoker this weekend, just set temp & time and left it alone… did 10 lb ham & 12 lb Turkey, together @ 225deg for 8 hours… was delicious, turkey was better than deep-frying….
I found out that to get a of smoke at low temps you have to use sawdust instead of chips. It was a little hard to find locally but I found the place that actually makes it. It cost me $14 for 40lb bag of hickory sawdust. That will last a long time for me.
Ive seen on different sites where it can be ordered online.
We have had this smoker for 1 1/2 yrs. We do Ribs all the time, everyone loves them. We Rub season them for 12 to 24 hours. Spray them with Apple juice and apple juice in the water pan. WOW!!!They taste just like Ok. Joe’s Bar B.Q. We also did a 8# pork loin rub 12 hours or overnight Cook for 3 hrs and bring in and spray with apple juice then wrap in foil. Cook till the temp is 155.
Just got my masterbuilt electric smoker at Sams club but have lost the start up instructions. Can you help?
Got mine in June and use it about three times a month.Pulled pork is my favorite along with the cornish games hens stuffed with wild rice.Leave the damper at least half open and it draws alot better.
Tim, Where did you buy the sawdust locally and from the company? Do you have the phone number or website? What is it called?
To cook a turkey do you need to keep water on the pan and do you need to add additional water?
I have a masterbuilt smoker that has worked great till the heating element went out. Where can I purchase another heating element?
Regarding the heating element you can buy parts from Masterbuilt http://masterbuilt.com/
Email
customerservice@masterbuilt.com
Phone
1.800.489.1581
706.327.5622 (local for Columbus, Georgia)
706-660-8022 (fax)
Address
Masterbuilt Mfg., Inc
1 Masterbuilt Court • Columbus, GA 31907
I need to get a greater smoke flavor in my masterbuilt electric smoker. Does anyone have any tips? I saw where Ron had suggested leaving the damper half way open. I just can’t get much of a smoke flavor.
I use my MB smoker weekly. The best thing I have found for smoke is to use Traeger grill pellets (Google Traeger) or go to http://www.gardenluminary.com and order pellets. It doesn’t take many to do a great job and do keep the vent open 1/4 to 1/2 way. After you get the smoke you want, close the vent and the temp will stay very stable w/ no more smoke.
I have had my smoker for about 9 months now. After about the first 4 or 5 months, it would kick out the GFCI breaker each time the burner would kick in. I suspect that the sudden surge may be the culprit. Now I just plug it into a normal 20 amp house plug and I haven’t had a problem since.
As for getting the smoke out of the chips, I find that I must have it set at about 220 to get any real smoke. Below that it just doesn’t want to give me that much smoke.
I have 2 40″ MBS. I’ve been smoking on them for about 2 years, and think they are great and I’m fixing to buy the new one with the glass door and meat thermometer. I have found that you can get a little smoke ring if you use a mixture of mesquite 60% to hickory 40%. Mesquite burns hotter than most woods. I also use mesquite mixture in winter to bring up the heat faster. My first smoker quite on me, so I bought #2, then I took the back off #1 and found that constant use may fry the wire to the heat element at the connection. Just solder in a new conection and fire it up. I get all of my recipes off the web and bbq shows, thing is they are all for wood burning traditional cookoffs. THe principal technique, temperture,and cooking times apply to the “MBS”. Also if you take a can and cut both ends out of it and place it in the vent hole with the vent open you get a much better smoke draw,and better smoke to your meat. I keep my wood chips soaking the whole time, and fill the tray every 60 minutes or so. Also if you use hot water to soak in you won’t lose as much heat.
I have had my MB smoker over a year. I have smoked a lot of different meats, favorite is ribs, pork shoulder (pulled pork), and stuffed salmon. My element failed after 11 months and MB replaced the whole thing except electronic controller. I was very impressed. Has anyone tried using their smoker as a dehydrator to dry fruits and vegetables?
I bought my masterbuilt about three months ago.After a little experimenting I have a lot of sucess by removing the wood tray and filling the loading cylinder. If you’re cooking at a temp. over 220 dry wood chips should smoke fine with the vent half open.this keeps you from opening the door to empty the tray. just remove the loader dump and reload.If you are cooking at a lower temp. use a small propame torch to start the chips.The air flow will keep them going.Works for me.
I’ve had my MBS fo about 6 months and have used it almost every weekend. Very easy to use, but don’t usually get the pink smoke ring in meat. I’ll try the can trick in the damper. Only problem i’ve had is the door latch broke at the rivet this weekend, but should be easy fix. Also have trouble getting a good sear on brisket, anyone have any ideas?
I had a problem with not much smoke. Here is what I found. I bought a grilled cheese sandwich size cast iron pan. It is about the size that a piece of bread will fit into, square and fits perfectly in the MB electric smoker. Take out the wood chip holder it came with and set this right on the heater element. Ever since I have used this, I can use pellets, chips or sawdust and it will smoke forever.
Check out out the pan here.
http://www.katom.com/261-L5WS3.html
Hi everyone. This is not an ad, let me make that clear. I have a 40 inch Master Built Smoker. I think the best money can buy. I wanted more smoke so I bought a Smoke Daddy cold smoke generator off of Ebay. I mounted it in the bottom of a soup can. Remove the wood tray and slid part of the soup can into the hole. Some trimming of the can is required. Be careful, the metal will be sharp. Now I can have all the smoke I want and the only reason to press the on button is so the display will monitor the inside temp while cold smoking cheese. I can supply pictures which would really help you to understand how I did it. Really cheap but it works.
This is a great site for Master Built owners.
thanks, MByrd
I would like to see how you made the modification. Looking forward to seeing pictures/instructions.
Here is a link where you can see pictures of the
Smoke Daddy & how I installed it in my
Master Built Smoker. Hope this may be of help.
http://www.megagate.com/~mbyrd/MBMOD.html
Happy Smokeing!
MByrd
I have a Masterbuilt model # 2007007 stainless smoker and the element failed. Talking to the Masterbuilt sale rep I was informed the element was not replaceable and a complete housing was needed. I have removed the element and I know it can be replaced. Does anyone know of an alternative source where I can purchase the element?
can anyone tell me how to do a turkey breast–time and temp? thanks, mj
I used my MBS a couple times and it has done great. Once I smoked some ribs but was not impressed with how they turned out. Next I done some boston butts and they were ok except they were not quit done after nine hours of cooking time.
Bought the unit at Sam’s last summer and was all excited. Tried one brisket and it was too dry. Called company for help and set it up like they said and it was too dry. Flavor was good, but it was tough and chewy both times. I bought meat at local butcher shop, not just store. Anyone have a recommendation on cook time and temp that you know works. Thanks, Kenny
I wonder if any of you who own a Masterbuilt Smoker have had a problem that I have. The smoker heats up okay, but the digital read-out does not show the temperature.
DougR
If you wand the red ring with a electric smoker just crumble a piece of charcoal briquette in with the wood chips.
I have the 200070206 smoker I do soak my chip
Just enough to eliminate flare ups when smoking if you want a stronger smoke flavor close the vents at the top and try using hicory its the stronger of the smoke flavor I accutally use alot of aple and cherry you can also add more wood when it stops smoking btu you can get to much also.
Does anyone know how the MBES compares to the Bradley Smokers? I have a Bradley and it is fantastic (plenty of smoke, consistant product and temp is always there), but a friend bought the MDES and is waiting for its arrival. I just was curious to compare the two.
My husband and I just love our smoker. We smoke chicken wings every weekend. Then add some hot sauce, place in the oven 30mins – YUM. But we don’t know how to smoke trout, any suggestions??
The somke ring is caused by the chemicals in the smoke working with the meat up until the meat reach a certain temperature, which I believe is about 154*F. I would think if you “cranked-up” the heat to 275* for the first hour ( to get the maximum smoke and then dropped back after that, you may have better luck with the ring. But remember this, you can eat under-smoked meat, but you can’t eat over-smoked meat. Ofter the first hour, I’d try to keep the smoke to a light “drift” coming out the vent at the top for the remainder of the time.
With other smokers, they always tell you to keep the top vent open at all times. Nowhere in the manual does it say how to manage the top vent. I’d say try is different ways The more the vent is open at the top, the more the burners have to stay on to keep the temp up, thus creating more smoke.
Just my $.02
Matt
“Shut up and go smoke something!”
the masterbuilt digital smokehouse comes with a water bowl. can anyone tell me when your suposed to use it.
bought mine 15 months, just love it. I have an apple tree, cut branches & put in my wood chipper, put in a cth bag to air dry & use them. Smokes alot. Now my heating element burned up. The only way to replace is to buy the housing & put your old door on it. Cost $188.00 & they are out of stock.
i just bought a masterbuilt 30′ smoker and it is taking forever to heat up to temperature. i am still in the seasoning phase. it’s been 2 1/2 hours and its not even up to 100 degrees. any suggestions?
Very dissapointed. Used 6 times, element out. $189.95 + shipping to replace. I am also looking for replacement. Notice how many comments are looking for replacement elements? Bad design. I won’t pay over $200 when new cost $300. Anyone know please tell us!
On users having problems with not enough smoke make sure your chip holder is in properly.I made this misstake myself,the bottom panel will fit in and insulate the wood chips causing little smoke.
I bought the stainless model 2 years ago and so far so good, the problem with the chips no burning is probably the position of the chips tray its very easy to place the tray in the wrong position. I got great results using the smoker, I always wrap the meat trays with aluminum foil leaving a gap at the ends for the smoke to travel, I zigzag the gap alternating from one end to another that way the smoke doesn’t travel as fast straight out of the vent and sort of lingers in the inside for a while, I also open the vent all the way right after depositing the chips then 10 minutes after I close the vent leaving about ¼ inch open, after experimenting for awhile the result are nothing less than what I used to get with my old wood burner.
Bought mine a week agao and experimented with all woods and nothing compares to the Traeger pellets so far. If you are having touble getting smoke then Traeger pellets (or something similar) is what you want. I had smoke at 150 degrees with no problem with no modifications to the unit and a little goes a long ways. You can check their website for dealers, Ace Hardware is where I got mine.
Tim, where did you get the sawdust? The ones I found are a lot more expensive than what yiu paid. thanks for any info
If you have lack of smoke, your wood tray is installed wrong ! If you can see the element with your tray installed , the tray is installed incorrectly ! Element must be sandwitched between wood tray and wood tray shield or you will get poor smoke ! and vent at least 1/2 open , and then smoke galore !
Get a smokepistol and put it on the unit. I had the same problem and I just threw away the wood holder and put the smokepistol up against the hole in the side and it works great. I start the smoker and the smokepistol and don’t have to do ANYTHING for 5 hours except eat.
Had mine about a month now,love it .Ihardly use my barrel smoker.You have to experament with times and food.I have been cooking in a smoker for years, and every once in a while it does’t come out just right.It takes practice.After seeing the 40″ model Iwish I’d waited.
like the above mentioned….make SURE the chip tray is installed correctly. as far as smoke i haven’t had any problems. leave the vent atleast half way open…i have at times opened the door and emptied the tray. this seems to help too….good luck and i love this lil’ smoker
Just used smoker for first time and made great ribs. I did not notice much smoke flavor though. Smoked hickory chips for 3 hours. Adding chips every 40 minutes or so to keep a heavy smoke. I don’t know why they put the damper directly over the heat source/wood burner. Should have been on the opposite side so the smoke fills the chamber better and more evenly. Suggestions for better smoke flavor?
Ive had my smoker for almost 2 years. I have had nothing but good results with everything I have put in it. I get a beautiful smoke ring on ribs and butts, without the use of charcoal. I do have one problem however. When I push the start button nothing happens. Others have mentioned their heating unit going out. Could this be my problem, or is it the control panel?
to the person that said ther brisket was dry and tough if you will smoke brisket for about 4 hours with heavy smoke then remove brisket and wrap with foil and cook in smoker another5 to 6 hours it will be so tender and juicy it will fall apart every time. my problem is with the smoker i have noticed several talkin about element going out this has happened to me twice in fact last night this is the fourth of july i put on brisket last night go out this morning to get my fully cooked brisket its half raw and ruined the element quit working during the night the first time thi happened i took it apart and investigated it is not the element but the wire going to it it gets too hot and burns in half at the element but you cant get in to it because the back is sealed i will be calling the company monday i only used this one about 10 times hopefully they will replace it they did the first time if not i thinl i will look for another brand of smoker any suggestions
Put in a brisket,1st time,new owner, early this morning, followed the instructions with the wood chips but I have absolutely no smoke. I tried opening the vent somewhat but that doesn’t help. This is the Digital, Electric smoker. It is set to 250, too high, too low. At a loss. The joke is, we moved the oven outside. Any help would be appreciated. Thanks