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Discussion Starter #1 (Edited)
Ok so there is no place for this to have a discussion. Maybe we need a food section or something. I am looking to buy a electric smoker. This one:

https://www.amazon.com/Masterbuilt-20070910-Controller-Cuisinart-Thermometer/dp/B0187YSEXK/ref=pd_sbs_86_18?
_encoding=UTF8&psc=1&refRID=JFC1FHRX5N34KDJ65AG8

Not interested in the pellets or charcoal versions. It seems the heating process is tedious at most and you have to baby sit the thing. I have been looking at the Masterbuilt with the remote RF. Anyone use these or have dealings with them?
 

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We have a cooking/grilling forum, I've just moved your thread here :thumbup1gif:
 

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Discussion Starter #3
We have a cooking/grilling forum, I've just moved your thread here :thumbup1gif:
Thanks KD, I did not know that. Somehow overlooked it.
 

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ebay $169.61
FREE 2 day shipping if purchased today.
 

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Ok...let me give you some info on these smokers. I had one.....Had.....they work great, but the heat breaks down the wires and connections and they eventually start dying. Mine happened with about 10lbs of Brisket in it....had to finish it in the oven. Now...if you do research, some folks drill the rivets out, re-wire them and put it all back together, but I just couldn't see doing that as nasty as the thing gets once it starts accumulating "smoke'. other than that, it worked great and I smoked for about 2 years i it befor it died. I'll be getting another one this year.......
 

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Discussion Starter #8
So should I be looking into another heat source other than electric? It appears that other than electric the heat is hard to control Maybe I m missing something. it isn't like I will be setting the temp and leaving it alone. Still researching these out. That was why I posted here.
 

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I like the electric ones for ease of operation. You have to add wood chips about every 15-20 minutes for the first 2 hours..after that, the meat doesn't absorb much more smoke, so at that point, it is set it and forget it...not to sound like Ron Popeil.

eventually, i'm getting a smoker from Langs.......

most likely this one..... 48" Deluxe Lang Smoker Cooker
 

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I have a CookShack smoker and love it. It holds 35lbs but i have smoked 6 pork butts at once about 44lbs. Its electric and ranges anywhere from 140 to 350 degrees. Mine is the Super smoker modle with three shelf inside. I buy the apple wood hunks from them but because its air tight it uses very little wood. Last July 4th i smoked a prime rid. cooked at 220 till internal temp was 140 then lowered smoked temp to 145 and let it run 5 hours and it was better than any resturant. I use Mesquite or Hickory with beef and Apple or Cherry with pork. CookShack makes alot of professional smookers. good Luck and enjoy:good2::good2:
 

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I like the electric ones for ease of operation. You have to add wood chips about every 15-20 minutes for the first 2 hours..after that, the meat doesn't absorb much more smoke, so at that point, it is set it and forget it...not to sound like Ron Popeil.

eventually, i'm getting a smoker from Langs.......

most likely this one..... 48" Deluxe Lang Smoker Cooker

cookshack smoker's are good. I have a coworker who swears by it......
 

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With the Cook shack smoker you just put three checks of wood in smoke box and put it a couple pork butts close door start it, open door in 10-12 hours and it perfect. No adding wood no rotating no nothin. I use a tool called "ROman prok puller" and can pull 2 butts in 45 seconds. Makes great sandwiches, adds great flavoring to baked beans. I like to put a pan of beans in under the shoulders the last two hours of the smoke and i add one piece of wood and the drippings from the pork shoulders and the apple smoke makes a great side.:good2:
 

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Ok so there is no place for this to have a discussion. Maybe we need a food section or something. I am looking to buy a electric smoker. This one:

https://www.amazon.com/Masterbuilt-20070910-Controller-Cuisinart-Thermometer/dp/B0187YSEXK/ref=pd_sbs_86_18?
_encoding=UTF8&psc=1&refRID=JFC1FHRX5N34KDJ65AG8

Not interested in the pellets or charcoal versions. It seems the heating process is tedious at most and you have to baby sit the thing. I have been looking at the Masterbuilt with the remote RF. Anyone use these or have dealings with them?
I bought one this year myself. I did a lot of research online as well. Plus my next door neighbor has a gas one. I was originally going to go the gas route myself until he said not too (he said you need to monitor the hole time cooking 30/45 minutes, until done). And he's out there about every weekend smoking.

So this turned me to the electrical version. I bought a materbuilt unit online due to the reviews. Plus the easiest to use out of all. To be honest the unit you showed a link to is nice but keep a few things in mind. You still need to invest in a good quality meat thermometer. Do not rely on the unit it's self for a 100% acurite temperature. Believe mine is off by six degrees, if memory serves me correctly. Also looking at the wireless temperature on the one you're looking at is kinda pointless to me. Just more items to fumble with and worry about. You're going to find you really don't adjust the temperature much if at all.

The other plus was the masterbuilt have good insulation compared to the competition (so they say). But anyhow there's going to be a lot of different opinions from everyone. I wanted a decent entry level unit to see if I liked them. Never smoked before, and so far love it. And as much as I hate walmart, that's where I bought mine online. The 2 year warranty, smoker and wood chips shipped for under 200 bucks. Good luck with whatever you choose is actually fun and you're neighbor's will go nuts with the smell.

https://www.walmart.com/ip/Masterbuilt-30-Electric-Smokehouse/7811422

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I have a Masterbuilt Propane smoker been using it for about 3 years and i really like it. I went with propane so i could smoke anywhere no need for electric cords etc. Plus i like the fact you can play with it alittle more. I use wood chunks not the chips so i dont have to add them as often. My understanding with electric you really can't use chunks because they do not get hot enough. Keeping a constant temp is not hard on a propane unit. First 15 or 20 minutes you adjust alittle to get it where you want it amd then you are basically good to go. There is some minor tuning here and there but it's not bad at all. After you get used to the smoker you're start time can be reduced to probably 10 minutes and minimal playing with the heat controls thru out the cooking time. I've done many a boston butt and was able to keep a good constant temp for 10 to 14 hours. Not trying to sway your mind just giving you another option. I really think any of the Masterbuilt units are good but like others have said the electric units go out quicker. My next one will probably be a offset stick burner get more of the authentic smoke flavor and it's more of a labor of love kinda deal with a stick burner lol.

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My next one will probably be a offset stick burner get more of the authentic smoke flavor and it's more of a labor of love kinda deal with a stick burner lol.
I have access to all the red oak I have the time and energy to harvest and have been looking at offset stick burners. My neighbor has a Brinkmann and loves it. I can't find them anywhere. Sam's club has a nice one but it's got a regular propane burner attached to it (that I don't need). I like getting a nice oak fire going, searing the meat, then letting it smoke for a bit in the other chamber.
 

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Sweetie bought me an electric MasterBilt smoker several years ago when we both lived in apartments. I was having trouble getting it up to temperature and when I called them they told me to unplug it from the extension cord and plug it directly into the wall. That posed a bit of a problem at the apartment since we had rules about how close to the building you could have something like that. I did get it to work after that.

If I buy a dedicated smoker again, I probably won't go with electric. Right now I use my 5 burner grill and only use 1 or 2 burners and a wood chip box. I've turned out some pretty good ribs with that! Eventually I'd like to get a "real smoker" though.
 

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I would encourage some of you who have never tried Mesquite as a smoking wood to give it a try if it's available. I suspect those of you in the Northern Climes might have have difficulty finding it though. Another wood that might surprise you is Black Jack Oak. It's available here, as is the Mesquite and they are my mainstays as smoking wood. I also like Pecan and Hickory. Mesquite is a bit on the strong side, so it can be overdone if you aren't careful.
 

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Look at a Smokin-It Smoker. I have a #2 which pretty good size, I've done 4 full racks of ribs with plenty of space extra. I measure my wood in ounces, usually 2-3 ounces is all you need for a good smoke. I've smoked ribs, a whole turkey, 3 pork butts at once and smoked Mac and cheese, all with excellent results. Extremely easy to use, ALL stainless steel, easily cleaned, excellent customer service and has a positive lock door, not a crappy gasket...

www.smokin-it.com

Here's from my last pork butt..



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Electric?

I don't know if I could pull myself into using an electric smoker. I guess if I was in the right situation.... I guess I'm a wood fire man.
 

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Electric?

I don't know if I could pull myself into using an electric smoker. I guess if I was in the right situation.... I guess I'm a wood fire man.
I tried woodfire... once and only once... then went to propane. Propane was ok but it was hard to regulate temperature and used too much wood I thought. Started looking into electric smokers and in taking with the guys at work, came across Smokin-It. I applaud your dedication dieselshadow.

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