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Masterbuilt electric smoker tips and tricks
Posted on 5/19/20 at 12:50 pm
Posted on 5/19/20 at 12:50 pm
A few months ago I asked for opinions on a Masterbuilt electric smoker, and the advice was really helpful (especially the part about a good dual probe thermometer).
I ended up getting the 30 inch model from Home Depot, and have been happy with it. Smoked a couple of amazing pork butts and a pretty good brisket flat.
But now I want to take things to that next level and was hoping for some advice/tips/tricks to get the most out of it; however, I'm not sure I'm ready to go full on mailbox mod yet.
My biggest question is the best setting for the top vents. I have seen some smoking forums say you push them 100% open to get a good clean burn of the wood chips, and run them wide open all of the time. Others say that running them 100% open lets too much moisture out and dries the meat and that they should be choked down to 50/60% unless you want to make jerky.
Is the A-MAZE-N pellet tray worth it? Outside of not having to reload the chip tray every couple of hours, does it add anything else?
Any other tips/tricks are appreciated. Thanks in advance.
I ended up getting the 30 inch model from Home Depot, and have been happy with it. Smoked a couple of amazing pork butts and a pretty good brisket flat.
But now I want to take things to that next level and was hoping for some advice/tips/tricks to get the most out of it; however, I'm not sure I'm ready to go full on mailbox mod yet.
My biggest question is the best setting for the top vents. I have seen some smoking forums say you push them 100% open to get a good clean burn of the wood chips, and run them wide open all of the time. Others say that running them 100% open lets too much moisture out and dries the meat and that they should be choked down to 50/60% unless you want to make jerky.
Is the A-MAZE-N pellet tray worth it? Outside of not having to reload the chip tray every couple of hours, does it add anything else?
Any other tips/tricks are appreciated. Thanks in advance.
This post was edited on 5/19/20 at 12:51 pm
4
Posted on 5/19/20 at 1:18 pm to PJinAtl
I've had a MES 40 for several years now. Just got rid of it Sunday and about to get the new Masterbuilt Gravity Series Smoker.
To answer your question though, I always left the top vent wide open regardless of what I was smoking. If you have the water pan in there will be plenty of moisture. When smoking chicken I would recommend not using the water pan at all and cooking at the highest temp you can go, which is 275.
I would look into the cold smoke attachment before any other device like the A-maze-n.
To answer your question though, I always left the top vent wide open regardless of what I was smoking. If you have the water pan in there will be plenty of moisture. When smoking chicken I would recommend not using the water pan at all and cooking at the highest temp you can go, which is 275.
I would look into the cold smoke attachment before any other device like the A-maze-n.
This post was edited on 5/19/20 at 1:20 pm
Posted on 5/19/20 at 1:43 pm to Hat Tricks
Thanks.
I had not heard of that cold smoke attachment from MB. That is now on my wishlist.
I had not heard of that cold smoke attachment from MB. That is now on my wishlist.
Posted on 5/19/20 at 2:20 pm to PJinAtl
quote:
Thanks.
I had not heard of that cold smoke attachment from MB. That is now on my wishlist.
Can be used to actually cold smoke but it can also be used as just a larger chip tray when smoking meats.
Posted on 5/19/20 at 3:33 pm to PJinAtl
I've always run my vents wide open on my MES.
I made the switch to the Amazen pellet tube. Game changer for me. It just makes the whole process easier than the chip tray. I turn on my smoker and light the pellets at the same time and in 10 minutes the tube is ready to go. I'll get at least 4 hours of smoke out of a full 12 inch tube. I was adding chips to my tray every hour or so which keeps you tethered to the smoker. With the pellet tube, it makes it easier to do an overnight smoke or just to throw something on the cooker in the morning and get done whatever you need to during the day.
I made the switch to the Amazen pellet tube. Game changer for me. It just makes the whole process easier than the chip tray. I turn on my smoker and light the pellets at the same time and in 10 minutes the tube is ready to go. I'll get at least 4 hours of smoke out of a full 12 inch tube. I was adding chips to my tray every hour or so which keeps you tethered to the smoker. With the pellet tube, it makes it easier to do an overnight smoke or just to throw something on the cooker in the morning and get done whatever you need to during the day.
Posted on 5/19/20 at 4:02 pm to Lsuhoohoo
quote:Yeah, that so far has been m only downside to the MES. Smoking the butts or the brisket and having to go reload every hour or so, especially overnight, was a royal pain.
I was adding chips to my tray every hour or so which keeps you tethered to the smoker.
That's why the addon Hat Tricks mentioned caught my eye, because it uses the same chips as the smoker, but is supposed to hold a 6 hour supply. Also wonder if loading the tray and then adding that would get a bit of extra smoke in the first hour or so and get the smoke ring you don't normally get in an electric.
Posted on 5/19/20 at 9:29 pm to Hat Tricks
Get the AMNPS. It’s the only way to run the MB electric. It’s pretty crap with the chip loader. 5x8 will get you through a brisket or butt smoke without refill.
This post was edited on 5/19/20 at 9:32 pm
Posted on 5/19/20 at 9:30 pm to PJinAtl
I have the cold smoker attachment and love it for long smokes. My Masterbuilt crapped out at Thanksgiving and I haven’t replaced it yet, but I’m looking at options now. Can’t wait to get back to smoking meats again!
I don’t think I ever added chips to the tray and the attachment, but I did turn the smoke on for an hour or so before I turned the heat on, and didn’t see much of a difference. I’ll probably try it again when I get my new one
I don’t think I ever added chips to the tray and the attachment, but I did turn the smoke on for an hour or so before I turned the heat on, and didn’t see much of a difference. I’ll probably try it again when I get my new one
Posted on 5/19/20 at 9:54 pm to Lsuhoohoo
The newer MES has a smaller, shallower, cheaper looking chip tray. Does it work as well as the models from 5+years ago?
Posted on 5/19/20 at 10:03 pm to PJinAtl
I’ve recently started using a MAsterbilt Smoker. As some have said the chip tray will only make smoke for about an hour before needing a refill.
My question is this: How long do you actually need to make smoke for? I’ve only been doing about 4-hours and it’s plenty enough smoke flavor for my tastes.
My question is this: How long do you actually need to make smoke for? I’ve only been doing about 4-hours and it’s plenty enough smoke flavor for my tastes.
Posted on 5/20/20 at 7:56 am to Jj283
quote:I'm an amateur, so take my thoughts with a grain of salt; I think it depends on what you want the smoke for.
My question is this: How long do you actually need to make smoke for? I’ve only been doing about 4-hours and it’s plenty enough smoke flavor for my tastes.
I have read that most meats stop taking on smoke between 140 & 170 degrees. This is especially true with the smoke ring, because the myoglobin sets somewhere in that temperature range. Once that's done, I don't think the smoke can penetrate past the surface of the meat.
However, as long as the meat is exposed to smoke, the exterior will continue to take on smoke, so the longer you have smoke, the more the bark will take on.
I've also read that electric (and even most propane) smokers don't burn enough wood fast enough/hot enough for the NO and CO to penetrate before the meat cooks enough to set the myoglobin - which leads to a lack of the smoke ring with those types of cookers. There are apparently some hacks that may help - such as putting the meat in directly out of the fridge so it takes longer to come up to that myoglobin setting temp, or to keep the meat moist with a spitzer or mop sauce to help the NO and CO penetrate.
Posted on 5/20/20 at 1:02 pm to PJinAtl
Another tip using the cold smoker attachment: The bottom of the attachment has a small drawer to collect any ash that accumulates, and I find that if you open that drawer a couple of inches and point a fan down into the drawer on a low speed, it helps improve the circulation in the smoker and produces a cleaner smoke. Some of my meats ended up with a little bit of a bitter taste, and I read that it's because the smoke is sitting in the smoker too long, and not circulating enough.
Posted on 5/21/20 at 9:42 am to PJinAtl
I have a MES Signature Series and love it. We also have a "Food Saver" that we use to seal and freeze food. I always buy 2-3 Turkeys after the holidays when they are giving them away and when this quarantine hit I smoked two of the Turkeys and more Chicken Quarters than I can remember. I'm a big fan of Apple Mesquite and Hickory wood and usually do a blend. I don't mind having to add more wood chips every hour or so. It's just part of ownership. I do recommend you use aluminum foil to cover the drip pans as they can get funky. Also I keep my vents wide open.
When I cook, I make a day or a weekend of it and cook/freeze enough so we have a lot of ready to serve smoked food.
There are some really good YouTubers that really had some good pointer.
When I cook, I make a day or a weekend of it and cook/freeze enough so we have a lot of ready to serve smoked food.
There are some really good YouTubers that really had some good pointer.
This post was edited on 5/21/20 at 9:43 am
Posted on 5/21/20 at 10:09 am to CU_Tigers4life
quote:I wrap my drip pan and water pan in aluminum foil, and remove any racks I'm not using.
I do recommend you use aluminum foil to cover the drip pans as they can get funky.
When I did the brisket this weekend I wiped the rack down with PAM before putting the meat on it, and it seemed to help it not stick. Had not done that with the two butts I smoked and each one had chunks tear off because they were stuck to the rack spokes.
Posted on 5/21/20 at 12:15 pm to PJinAtl
quote:
quote:
I do recommend you use aluminum foil to cover the drip pans as they can get funky.
I wrap my drip pan and water pan in aluminum foil, and remove any racks I'm not using.
When I did the brisket this weekend I wiped the rack down with PAM before putting the meat on it, and it seemed to help it not stick. Had not done that with the two butts I smoked and each one had chunks tear off because they were stuck to the rack spokes.
I have a 40" MES and I do the same.
Posted on 5/21/20 at 1:24 pm to CU_Tigers4life
quote:
I do recommend you use aluminum foil to cover the drip pans as they can get funky.
Yes, this is a very good suggestion.
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