Thanks for the tutorial on the masterbuilt smoker...I have recently purchased one ...I found also the drip pan that you lined with tin also can be used for water to create moisture so that what meat you're smoking doesn't dry out to much...just a little tip
I have the exact same model coming in two days. A little tip I was told was to soak your wood chips before using them, drain the water of course - it prevents them from burning up too quick. Thanks for video!
@@AlaskaGranny yeah, that was a technique used about 10 years ago all over the place online. Now it’s mostly just use dry wood chips like you’re doing. But use that tray inside your smoker for water or apple juice or apple cider or something like that to create moisture and extra flavor. I’m voice texting don’t judge me
We spent $2200 on a all thrills and frills refrigerator. It lasted 2 years. Our el cheapo replacement $500 is still going 15 years later. We spent big money on a glass top electric stove. The glass cracked. It was replaced with a $300 4 burner electric. It’s like an $8 Mr Coffee maker that never dies😂 Basic but always works👍🏻
Same here. Spent $2400 on an LG fridge that lasted 1 1/2 years. I didn’t buy a warranty because I was young and thought the price meant I was buying a quality product. It broke during the covid food shortages so I went out and bought a cheap stainless steel whirlpool for $600 and it’s still going strong now.
I love all meat that is smoked. Just haven't had any in a while. Thanks for the video. May the good Lord watch over you and your family. Peace and Love.
Thank You for the video! I wanted to smoke my own food and didn't know where to start or what to buy so I got this very same smoker thinking it would be easier for me as a beginner. Glad I made the perfect choice! Cannot wait to get started!
That's a Loverly Smoker. 👍 You could line the bottom of it with one of those rolls of Black heat resistant fabric, that you cut to fit with scissors, for a normal oven. I can't think what it's called, but you just scrub it in soapy water, good as new. TFS AG, take care & keep busy everyone. ❤🙂🐶
@@AlaskaGranny They're called Oven Liners, I found my spare one.👍 Got them in Aldi, but Amazon sells them, they're good for up to 260°C, & are Dishwasher safe. Hope you can find them, saves a lot of scrubbing.🤗❤🙂🐶
I just bought this smoker and made two racks of ribs and tried smoking cheese. The ribs were fantastic but I had a hard time getting smoke at such a low temp for cheese. I ended up lighting the wood chips by hand and smoked cheese for two hours. The temp stayed consistently at 100.
I agree, I currently have a an electronic unit and the temp/timer control unit is a pain in the butt. it keeps kicking out and I have to babysit the unit during the smoking process and reset it at least half a dozen times. I was thing of bypassing the contril unit with a dimmer switch or getting a simpler model such as the big chief smoker. After seing your video, I may consider the model you have shown here. Thanks
I just bought 1 for my 1st smoke it works. But not enough smoke favor so I am adding another tray wood chips and charcoal mixed tray. So we will see what happens on memorial day.
Thank you for the video. I have this exact unit, and Thanksgiving turkey is going in this rascal tomorrow evening. I appreciate your tutorial and advice :)
I love it! Use it and figure it out (for the temp). Pure Granny advice and I appreciate it!!! Only way you can know is to do/use it and that what my Grammy taught me with cooking. Thank you!!!!!
I love this! I was thinking to build a small smokehouse, but the cost for materials, etc was prohibitive. This might fit the bill! Thank you for the review! God bless!
Don't buy the basic model like this one. The inside is painted with black paint, it will peel. Toxic in my opinion. Don't put racks in the dishwasher it will strip the chrome off them. Buy the Masterbuilt digital. It's insulated and stainless inside
Slightly off topic, but I wanted to say thank you for your videos. I’ve been watching you & a select few YTers for a couple of yrs and have been gradually stocking up, and aside from some unforeseen, unfortunately setbacks, I’m much more prepared than before. Recently I used my P- can openers & gotten comfortable w them & last night I used my multi tool for the first time. Thanks
My experience with smokers is your better off going with the no frills versions as they tend to be more reliable. As this poster said the digital ones tend to fail in the electronics and fixing them tends to be tedious. Having a basic propane or electric smoker with simple analog controls is the way to go.
I had the fancy digital model. Well, I've had 3. So, I've dumped at least 600 into Masterbuilt. One thing or another would break, and I wasn't able to fix it. So now I'm thinking about the downgrade. I'm seeing a basic one with three racks, slightly different model, no front control. It's on the side where it plugs in. Seems like it would be simple to fix, and nothing to break. Thanks for the review.
The temperature can be set in increments of 5 degrees Fahrenheit. Most models have a temperature range of 100 to 275°F. Masterbuilt has a cold smoker attachment. Here is a link to a video I made about that. ua-cam.com/video/_MyhFfdunSU/v-deo.html
Hi- I too had a more expensive unit but it finally fell apart and I purchased the same as you- my problem- I am catering for a party and HAVE to know that I am smoking my pork shoulder at 225. What have you found to be appropriate in relation to the dial? Do you keep it at 'low' would you mind showing a picture of the dial as to where you keep it with a pork butt? I miss my digital probe smoker.
If you are using an extension cord, I highly recommend you use a 12 gauge sizes cord and no longer than 25 ft max. If you need longer than 25 feet, I woukd upgrade to a 10 gauge extension cord. If you use anything less, you will run the risk of melting the cord and potentially causing a fire.
Just got this unit and no baseline for time yet any idea on how long on medium for a 4lb pork tenderloin? And do u add smoke rite from the start of the cook?
Wow!! I’m impressed!! I’ll start slow…1 whole chicken, a few pork chops, some salmon and a half rack of ribs! Not at one time!! Yes you need to share a video on your garage smokehouse!!
We have the one with glass front and digital with remote that tells us temp and time and we use it every year for smoking our Christmas ham (coated with 1/2 c orange juice concentrate, 2 teas brown mustard, 3/4 c dark brown sugar, 1 teas apple cider vinegar and 1 tablespoon ketchup). And also smoke/cook salmon off and on during the year. And EVERY TIME we forget how to use it with the remote ha ha ha sigh...but do we write it down when we figure it out..nope! Maybe this year huh? 🤣
I was thinking of using one of the aluminum trays for the smoking chips box. Reverse it with the bottom now the top with holes for the smoke to escape. Thoughts?
I never had a smoker. Do you have to ignite the chips? Do you cover it or bring it into the shed, assuming you don't want the controls exposed to the rain. Thanks. Very well made vid. No yelling! Lol.
You basically have to wrap it in a material that has really good heat retention The only problem with the smoker is it's the metal so in colder whether it's not the best
I had same problem. Turned out I was using too small a gauge extension cord and too long. need 12 gauge minimum and no longer than 25 ft. Big difference!
So I just got this same model. Is there any way or trick to get the temp over 200 quicker?? I let it run for 2 hrs at HIGH setting just to figure out what temp it got to. It barely reached 200.... is this normal or should I turn it in
@@jayball2752 The ideal temperature range for most smoking is 225°F to 250°F. Maybe add an oven thermometer to see if perhaps your smoker thermometer is not quite accurate. Did your food turn out okay?
@@AlaskaGranny Good idea I will do that next time. Yes it did turned out wonderful. I smoked a tritip for Christmas. Took about 3 hrs to hit 135 internal temp.
Here is a video I made how to season the Masterbuilt smoker with the model I had before this one. Use the same basic techniques. ua-cam.com/video/r8yfDawMDaI/v-deo.html
Interesting. I washed just my racks, no dishes with them. Try running the dishes through again with a cup of white vinegar. Fill a small bowl, and set it upright in the top rack.
well, I thought you were going to explain how to cook in this, but you showed us a couple of dirty pans and then you open the door and said my chicken is done well what are the pans for? How does it smoke? You didn’t explain that
Got mine up and running yesterday. I used an extension cord. Bad idea. Dont do it. You need a heavy duty 12 gauge maybe 14 gauge no more then 15' extension to get the element up. I also put the chips in the wrong tray and ruined dinner so wifey made lasagna. Love her. Ill try again soon!
That second pan without the lid is for water. It isn't a grease trap.
Nobody uses it for that tho, it’s useless.
Thanks for the tutorial on the masterbuilt smoker...I have recently purchased one ...I found also the drip pan that you lined with tin also can be used for water to create moisture so that what meat you're smoking doesn't dry out to much...just a little tip
I really want to get into smoking, bought one of these MB yesterday pre-owned for $40, cleaned it up pretty good and I'm ready to learn 😊
One of the best reviews for this model of smoker
I agree.
I have the exact same model coming in two days. A little tip I was told was to soak your wood chips before using them, drain the water of course - it prevents them from burning up too quick. Thanks for video!
I used to soak my chips, and after a few years, decided it didn't make that much difference. It is still a great idea. Enjoy your smoker!
@@AlaskaGranny yeah, that was a technique used about 10 years ago all over the place online. Now it’s mostly just use dry wood chips like you’re doing. But use that tray inside your smoker for water or apple juice or apple cider or something like that to create moisture and extra flavor. I’m voice texting don’t judge me
We spent $2200 on a all thrills and frills refrigerator. It lasted 2 years. Our el cheapo replacement $500 is still going 15 years later. We spent big money on a glass top electric stove. The glass cracked. It was replaced with a $300 4 burner electric. It’s like an $8 Mr Coffee maker that never dies😂 Basic but always works👍🏻
So true!!
Same here. Spent $2400 on an LG fridge that lasted 1 1/2 years. I didn’t buy a warranty because I was young and thought the price meant I was buying a quality product. It broke during the covid food shortages so I went out and bought a cheap stainless steel whirlpool for $600 and it’s still going strong now.
I have one of these, and im a classic over thinker. Thanks for this video and showing how simple it really is.
I love all meat that is smoked. Just haven't had any in a while. Thanks for the video. May the good Lord watch over you and your family. Peace and Love.
Your smoked salmon recipe is the best. Been using it for years. 👍👍👍
Glad you enjoy it!
I’m new to this page I just stumbled on it. I enjoyed your video. Where do I find the smoked salmon recipe?
Thank You for the video! I wanted to smoke my own food and didn't know where to start or what to buy so I got this very same smoker thinking it would be easier for me as a beginner. Glad I made the perfect choice! Cannot wait to get started!
That's a Loverly Smoker. 👍
You could line the bottom of it with one of those rolls of Black heat resistant fabric, that you cut to fit with scissors, for a normal oven. I can't think what it's called, but you just scrub it in soapy water, good as new.
TFS AG, take care & keep busy everyone. ❤🙂🐶
Interesting, I have not seen that product.
@@AlaskaGranny They're called Oven Liners, I found my spare one.👍 Got them in Aldi, but Amazon sells them, they're good for up to 260°C, & are Dishwasher safe. Hope you can find them, saves a lot of scrubbing.🤗❤🙂🐶
Its been 7 seconds and idk why but I trust her with my life.
😂
I just bought this smoker and made two racks of ribs and tried smoking cheese. The ribs were fantastic but I had a hard time getting smoke at such a low temp for cheese. I ended up lighting the wood chips by hand and smoked cheese for two hours. The temp stayed consistently at 100.
Thanks so much for showing me how to use the wood chips. I just got mine for wedding gift so I’m gonna use it tomorrow for Super Bowl Sunday.
Have fun!
I agree, I currently have a an electronic unit and the temp/timer control unit is a pain in the butt. it keeps kicking out and I have to babysit the unit during the smoking process and reset it at least half a dozen times. I was thing of bypassing the contril unit with a dimmer switch or getting a simpler model such as the big chief smoker. After seing your video, I may consider the model you have shown here. Thanks
I just got mine this evening. I will pre-season it tomorrow. Really looking forward to having some very tasty food soon!
Hope you enjoy it! Check out my video on how to set up smoker for easy clean up. ua-cam.com/video/og3R_PI-iU4/v-deo.html
I just bought 1 for my 1st smoke it works. But not enough smoke favor so I am adding another tray wood chips and charcoal mixed tray. So we will see what happens on memorial day.
I’ve never left a comment on a video before. This was an excellent review and tutorial!
Much appreciated!
Good morning from Leesburg, Florida USA! I really enjoyed this video. I am looking into buying one because of it's plain and simple design.
Thank you for the video. I have this exact unit, and Thanksgiving turkey is going in this rascal tomorrow evening. I appreciate your tutorial and advice :)
I love it! Use it and figure it out (for the temp). Pure Granny advice and I appreciate it!!! Only way you can know is to do/use it and that what my Grammy taught me with cooking. Thank you!!!!!
I love this! I was thinking to build a small smokehouse, but the cost for materials, etc was prohibitive. This might fit the bill! Thank you for the review! God bless!
Glad it was helpful!
Don't buy the basic model like this one. The inside is painted with black paint, it will peel. Toxic in my opinion. Don't put racks in the dishwasher it will strip the chrome off them. Buy the Masterbuilt digital. It's insulated and stainless inside
Slightly off topic, but I wanted to say thank you for your videos. I’ve been watching you & a select few YTers for a couple of yrs and have been gradually stocking up, and aside from some unforeseen, unfortunately setbacks, I’m much more prepared than before. Recently I used my P- can openers & gotten comfortable w them & last night I used my multi tool for the first time. Thanks
Wow, thank you!
You do a very very good job of instructing and demonstrating. Good job.
Thank you very much!
My experience with smokers is your better off going with the no frills versions as they tend to be more reliable. As this poster said the digital ones tend to fail in the electronics and fixing them tends to be tedious. Having a basic propane or electric smoker with simple analog controls is the way to go.
I had the fancy digital model. Well, I've had 3. So, I've dumped at least 600 into Masterbuilt. One thing or another would break, and I wasn't able to fix it. So now I'm thinking about the downgrade.
I'm seeing a basic one with three racks, slightly different model, no front control. It's on the side where it plugs in. Seems like it would be simple to fix, and nothing to break.
Thanks for the review.
I agree, simple seems to make sense.
i'm thinking of getting the two rack and putting a drip pan on the lower rack for whatever is on the second
Thanks for letting us know about this good product :-)
My pleasure 😊
I just bought this for a Christmas 🎄 gift
Hi Alaska Granny 👋
I just purchased this exact model. Smoking a pork shoulder, but can't get the temp past 175? I have it all the way on high.
How should I season just bought 1 just like this
I bought this exact smoker, but it keeps tripping my breaker and GFI. I have tried to get around it, but it doesn't help. Any advice.
What's the height from heat rod to the top of the oven?
Any idea what the lowest temperature setting is on the smoker.
The temperature can be set in increments of 5 degrees Fahrenheit. Most models have a temperature range of 100 to 275°F. Masterbuilt has a cold smoker attachment. Here is a link to a video I made about that. ua-cam.com/video/_MyhFfdunSU/v-deo.html
Good review , thanks for sharing , God bless !
Thanks for watching!
Hi- I too had a more expensive unit but it finally fell apart and I purchased the same as you- my problem- I am catering for a party and HAVE to know that I am smoking my pork shoulder at 225. What have you found to be appropriate in relation to the dial? Do you keep it at 'low' would you mind showing a picture of the dial as to where you keep it with a pork butt? I miss my digital probe smoker.
At full bore my gauge reads between 245 and 250 I don’t trust it tho I’m probably going to buy a diffrent one for thanksgiving 😢
If you are using an extension cord, I highly recommend you use a 12 gauge sizes cord and no longer than 25 ft max. If you need longer than 25 feet, I woukd upgrade to a 10 gauge extension cord. If you use anything less, you will run the risk of melting the cord and potentially causing a fire.
Just got this unit and no baseline for time yet any idea on how long on medium for a 4lb pork tenderloin? And do u add smoke rite from the start of the cook?
I think it is 30 minutes per pound. I do add smoke chips at the beginning.
Should the wood chip pan be touching the heating element?
I think it actually does. Mine is put away now, and we're buried in snow, so I can't check.
I converted part of my detached garage into a smokehouse. I bet I could smoke 7 whole hogs at a time in there.
Wow, that is a lot of meat to smoke at once!
Should make a video doing that would be good see and maybe give out to veteran's and some homeless give back to the people that can't give to us
Wow!! I’m impressed!! I’ll start slow…1 whole chicken, a few pork chops, some salmon and a half rack of ribs! Not at one time!! Yes you need to share a video on your garage smokehouse!!
We have the one with glass front and digital with remote that tells us temp and time and we use it every year for smoking our Christmas ham (coated with 1/2 c orange juice concentrate, 2 teas brown mustard, 3/4 c dark brown sugar, 1 teas apple cider vinegar and 1 tablespoon ketchup). And also smoke/cook salmon off and on during the year. And EVERY TIME we forget how to use it with the remote ha ha ha sigh...but do we write it down when we figure it out..nope! Maybe this year huh? 🤣
Your smoked ham sounds delicious!
@@AlaskaGranny the gravy is delish too!
Where did you find the drip pans?
I bought them on amazon, they are 9x13''.
So you don't have to add any water to the trays? I lost my instruction manual per my usual. Getting ready to do 2 racks of baby backs today
That is correct, I don't add liquid any more.
@@AlaskaGranny thank you. I can not get my smoker above 120 degrees and it's 50 degrees here today in the sun. And it's on high. But it smells great
You are a doll! Thank you for this video. Can you be my grandma?!
Can you use it without lid on the chip tray?
Im going to try next I don’t see why not they don’t actually burnn
I was thinking of using one of the aluminum trays for the smoking chips box. Reverse it with the bottom now the top with holes for the smoke to escape. Thoughts?
The manual says to run it for 3 hours when you first buy it. Did you or did anyone do this?
Yes, you want to burn off any chemicals from manufacturing.
Could one use pellets instead of wood chips?
I don't think I would.
I never had a smoker. Do you have to ignite the chips? Do you cover it or bring it into the shed, assuming you don't want the controls exposed to the rain. Thanks. Very well made vid. No yelling! Lol.
Never try to ignite the chips. They dry out and the smoker does the work. I do have a cover for the smoker, and bring it in during winter months.
@@AlaskaGranny thanks. Also does this give off a lot of smoke that will annoy the neighbors that are just 15 feet away? 30 inch cover, right?
@@shoppersplace The smoke is minimal and should not bother the neighbors. The delicious aromas of yummy foods will certainly attract them!
@@AlaskaGranny Hope not! Lol.
Few mods and its dang good
I live in the Midwest. I can’t get it to heat past 150. It’s the same model you’ve shown
I'm having the same problem
You basically have to wrap it in a material that has really good heat retention The only problem with the smoker is it's the metal so in colder whether it's not the best
I can’t seem to get mine past 250 degrees … is there any way to fix that?
Most meats are smoked at 225 - 250 degrees. I don't have any suggestions, sorry.
@@AlaskaGranny thank you, this was my first time and worried I was doing something wrong - thank you
I had same problem. Turned out I was using too small a gauge extension cord and too long. need 12 gauge minimum and no longer than 25 ft. Big difference!
So I just got this same model.
Is there any way or trick to get the temp over 200 quicker?? I let it run for 2 hrs at HIGH setting just to figure out what temp it got to. It barely reached 200.... is this normal or should I turn it in
What is your outside temperature? That makes a difference.
@@AlaskaGranny it was like 55 . I never saw the smoker go past 250 I let it run all day.
@@jayball2752 The ideal temperature range for most smoking is 225°F to 250°F. Maybe add an oven thermometer to see if perhaps your smoker thermometer is not quite accurate. Did your food turn out okay?
@@AlaskaGranny Good idea I will do that next time. Yes it did turned out wonderful. I smoked a tritip for Christmas. Took about 3 hrs to hit 135 internal temp.
Did you season this before use?
Here is a video I made how to season the Masterbuilt smoker with the model I had before this one. Use the same basic techniques. ua-cam.com/video/r8yfDawMDaI/v-deo.html
@@AlaskaGranny Thank You So Much! Appreciate it!
thank
Put my rack in the dishwasher and all my dishes smelt like smoke😂
Interesting. I washed just my racks, no dishes with them. Try running the dishes through again with a cup of white vinegar. Fill a small bowl, and set it upright in the top rack.
Mine crapped out in less than a year. They sent me a new element and it’s still not working correctly.
That just happened to me, too!!
@@AlaskaGranny Just bought a pellet grill. Much better. Guess the other one will be trashed.
well, I thought you were going to explain how to cook in this, but you showed us a couple of dirty pans and then you open the door and said my chicken is done well what are the pans for? How does it smoke? You didn’t explain that
actually, I do see you put the wood chips in but what’s the other pan for and are you supposed to soak the chips in water?
Got mine up and running yesterday. I used an extension cord. Bad idea. Dont do it. You need a heavy duty 12 gauge maybe 14 gauge no more then 15' extension to get the element up. I also put the chips in the wrong tray and ruined dinner so wifey made lasagna. Love her. Ill try again soon!
Has anyone tried smoking salmon on their masterbuilt?
Check out my video on how to smoke salmon. Everyone loves this recipe!! ua-cam.com/video/Tq6OhKW-Kz0/v-deo.html
SORRY, BUT THAT'S LOOKS LIKE WAYYYY TOO MUCH WORK FOR ME ~ LOL
but i bet the food, especl salmon, turkey tastes sooo good though.
Too much work? It's like an outdoor crock pot!
@@AlaskaGranny tee hee hee 😘❤
Definitely didn't show how to use it 😂