Masterbuilt 30" Electric Smoker Review - The Hard Truth
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- Опубліковано 21 сер 2024
- This video is a Masterbuilt 30" Electric Smoker Review and I'm going to give you The Hard Truth based on my opinion. I'll explain my experience with the smoker and the Masterbuilt company. I'll give you some tips on using the MES30 Smoker and I will also caution you on your expectations. Join Me.
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In all fairness, the owners manual states "DO NOT cover racks with aluminum foil as this will not allow heat to circulate properly. So there's an issue with your test right there.
The truth
The foil grease pan is covering the bottom choking out heat from flowing. Acting like a heat shield trapping heat at the element, or bottom of the cooker. Remove your induced stoppage and retry.
Lol found this video three years later. Think he’s using foil because it doesn’t look like he’s cleaned it since he got it
My wife got me a Masterbuilt Electric smoker two years ago. I love it. Numerous times I've made perfect ribs and have never had a single problem with this unit.
Thats really awesome cowslinger64. I'm glad your putting out good Q.
Thanks for posting your candid comments. I had similar temp issues with mine and found the two sensors on the back wall were coated in gunk from cooking. So you probably need to clean those every so often. My Temps are now under 10⁰f different. If you want more smoke you need to soak the chips for at least 30 min before a cook, wet chips smoke more and last longer. I'm not sure why you're doing chicken in a smoker if you want crispy skin? But I don't grill much chicken anyway 🙂. I've had my Masterbuilt 130B for a few years and it does what it's designed to do. I have since expanded my grill shack and now have a Traeger 780, a 22.5 Weber Smokey Mountain, 22.5 Weber Kettle and most recently a used 22.5 Kamado ceramic grill. Each has its own advantages and disadvantages but I can low n slow in all of them. The Masterbuilt is now primarily used to rest my briskets at 150⁰f after the cook while I'm smoking ribs on the Taeger or WSM. I hope you are enjoying your Recreational and welcome to the pellet smoker family 🙂👍
I'm just having a hard time understanding why you're trying to smoke at such a high temp. 225-240 is best smoking temp slower is better
Josh, I encourage you to go to a BBQ competition, many many teams are cooking hot and fast now days. Thats not the only reason, these teams are also winning. Theres a time, place, and situation for everything including bbq with higher temps. Either way, to each their own. Thanks for watching.
@UCWrOudQLU5tKYX8BuX8iVcg I agree, low and slow is old school!!
Hot and fast is definitely popular nowadays, I use that method to cook my whole packer (12-15lbs) briskets in 5 to 6 hours. Works like a charm on my Weber Smokey Mountain. For electric smokers, I’d prefer low and slow, don’t preheat just put the meat in and let the smoke start to infuse, it will get up to temp eventually. Instead of a Masterbuilt, I got a Smokin It Model 3.
@@DelmarvaBackyard a competition is another whole world. I have a close friend who owns a BBQ joint, and competes, he has said that competitions are seriously flawed due to the short cook times required. He also stated that he'd never serve competition style BBQ at his restaurant. Food for thought. Slow and low will always yield better results.
@@philwalton6694 one mans opinion differs from others, if a 6 hour smoke brisket is just as tender, juicy and good smoke flavor as a 12 hour cook then one is good as the other as long as yhe fat and tissue and coligine is broke down to a buttery texture that's all that matters, 4 hours 350 then 2hours 275 compared to 12-14 hours at 225
I have a Masterbuilt 40 inch and love it! I added the cold smoker and use that all the time. It has a heating element that's on till you turn it off. The masterbuilt heat goes off when up to temp and the wood chips don't stay as hot as when the element is on. I have smoked chicken more than anything else without any problems. I use 245% it run about 20 degrees low. Most recipes call for 225%. Again the cold smoker attachment In my mind is a must. I love my smoker!
Thats awesome David. Keep the Smoke Rolling.
Yep I'm pretty happy with the cold smoke attachment for my smoker. It produces a ton of smoke and you can add a lot of wood chips to it that will last quite a while. I've heard of some adding pellets which will make it smoke even longer but pellets tend to get stuck in the chamber so they don't recommend it but if you push em down once in a while it'll work and be more cost effective than chips.
I'm confused, so if I'm smoking ribs or chicken then I must turn on both the masterbuilt smoker heating element and the cold smoke heating element. However if I'm cold smoking cheese, then don't turn on the main masterbuilt smoker element and only gave cold smoke heating element on?
@@msy7804 Exactly.
I have the 30” with Bluetooth remote and cold smoker.attachment. In short I love it. I’ve smoked briskets,ribs,chickens, fattys, shrimp, beans, corn, and cheese. All came out great. The probe and Bluetooth work well. The cold smoker attachment is a “must” in my view. It’s about $60. Chips last about 3-4 hours per fill. It creates tons of smoke. I keep foil on top of the shield over the burner and also on the lower tray and change them about every other cook. I clean the grates and window every time. I think the temperature uniformity problem is due to the charcoal. It’s adding heat near to the temperature control thermocouple. I have the same issue when the cold smoker runs out of chips and just dumps heat into the smoker. Lastly, I don’t use foil or pans unless absolutely necessary. I bought some fine mesh screens for food to small to sit on the grates. Anyhow, that’s my two cents. Happy smokin.
Awesome comment. Thanks for watching.
I've had a Masterbuilt 30" electric for 7 years with much success. In fact it just finally gave out and I did not hesitate to buy another this fall. I chose electric after having a charcoal/wood offset for a few years that took way too much attention to enjoy cooking, and then went to propane that was just as bad. Once temperature is achieved it does vary some, but watching videos of people using other types of smokers, unless you want to spend $800-$1000 for your smoker then the Masterbuilt is great for the casual user. I respect your opinion for sure, but want to let other non-professionals who only want to smoke a couple racks of ribs, or a brisket or pork butt on a Saturday, that for the $150 you pay for it, it works great. Thanks for your videos, all information you provide is appreciated even if we agree to disagree.
I greatly appreciate your view and the respect you used delivering it. Too many times people say things that are just nasty and ignorant. I guess they don't realize no one listens to anything they're saying when they speak like that. I'm all for different view points and I greatly appreciate yours. Thank You
I have one and I love it! I appreciate your opinion, but you may want to remove that huge tray blocking the heat and smoke and maybe clean it every other use rather than year n your case.
Indeed use the unit as it is designed to be used...over time you might think of a cool tweak or hear about one on a forum.
I customized mine a little bit. I removed the grease catch/ water pan tray and installed a beadley smoke generator. I put in smoke chips in the chip tray to get a good smoke rolling. By the time the chips burn off the smoke generator kicks in and I have a constant 9 hours of smoke. I do have the 40 inch model. I put two shoulders and a brisket in at the same time. Set it for 18 hours at 275 and they turned out perfectly.
That sounds like an awesome modification that should help things out a lot. I'm glad you were able to get it to produce good BBQ. Thanks for watching and I appreciate your input.
I have a 30" that has given me the same hassle over the last two years I have had it. Because of the temperature issues (20deg off) I went and bought a Cabelas Pellet Grill and that thing is perfect! I make a lot of wings/chicken for different groups and I want to use my electric smoker to get more product done. I have not contacted Masterbuilt though, and now I probably won't.... I have 3000 wings to make for this weekend and I am going to try it again. I cleaned up the unit this morning and I am going to try and use pellets in my test run today vice normal wood chips to see if there is a difference in smoke longevity. I will comment back on how it does. Thanks for the review- glad I'm not the only one with some issues. Greg
Thanks for watching and thanks for the comment Greg. I know its not the normal thing for Masterbuilt to put out a bad product, many people are happy with theirs. Like I have mentioned, I call them how I see them. I have a bad machine so far. It just really disturbs me that Masterbuilt wouldn't email me back or return my call. Pellet grills are more expensive but as you found out, they truly are set it and forget it and I don't know that I have ever heard someone complain of simple performance issues. Keep smoking and thanks for the support.
Trager Grill
Hi Mike & thanks for the video. I have the 30" Masterbuilt without the remote or glass door. Model 20074517 and I;m guessing a bit newer than yours. I agree mostly with your review. My problem with the unit was the OPPOSITE of yours. Temp reading on the unit's digital read out was HIGHER than actual via my probe. Just over 20 degrees higher. (Yes, I have checked my probes via boiling water)
I had good response from MB customer service when I called about this. Their suggestion was to clean the thermostat "button" & the built in mini probe that are located on the back wall of the smoker. NOT something that is in the instructions (but should be). Cleaned both with a 50/50 vinegar/water mixture. On the next cook, the unit's digital read out and my probe nearly matched (off by 2 degrees - a whole lot better than +20!). I like the addition of a piece of charcoal idea! I get good smoke production in general anyway and I do not presoak chips. Think I'll try the charcoal idea next cook just for the heck of it..
I had a Masterbuilt for 6 years , work great . I got a Traeger and gave my Masterbuilt to a great Friend and she is enjoying it also . I only used dry chips never wet . I always added juice to the Pan for more flavor .
Thats awesome Isaiah. I'm glad yours worked out as a good one. Thanks for the input.
I have a masterbuilt smoker for 2 years and its been good to me. My 30"unit doesn't have the glass window and provides great results. I used primarily for RIBS, Country Ribs and pork shoulders. I purchased a Camp Chef Smoker to my Briskets , Chicken and other foods. Pellet smokers are great and provide some awesome results. I'm outside of DC in PG County MD and I love your videos! Keep up the great work Bro!
That's awesome. I have mainly used mine for Ribs. I really wish I could use it for long cooks but the reliability isn't there. I'm still trying to fix it. I don't have any personal experience with a Camp Chef Smoker but I have heard good things. The proof is always in the food. The main appeal for me about a pellet smoker was the convenience factor and it delivered. I really appreciate your support. That's what its all about, trying to help each other out. Keep smoking!
Appreciate the review, but my Masterbuilt works flawlessly.
Thats good T Rod. I never said they were all bad. All I can review is my experience with mine. Keep the Smoke Rolling my friend.
@@DelmarvaBackyard it was a good review. I've been lucky.
I have a Masterbuilt electric smoker and love it!!! My liquid pan is different than this. I do have the glass door and electronic settings. I've smoked ribs, pork roasts, briskets, brats, hamburgers, turkey and chicken. My temp goes higher than this model showing. My temp probe works well, it's never hit or miss. Thanks for the information.
That’s awesome. I’m really glad you aren’t having the problems I do. Keep the Smoke Rolling
What you called the "manufacturer grease tray" is in fact your water/liquid tray to keep the food moist...
Sorry I got that wrong Michael. I call it a grease tray because without the larger pan on top, it does collect most of the grease. Your right though, technically the manual calls it the "Water Bowl". Thanks for keeping me straight.
But it does fill with grease!! It has a drip deflector that directs the drippings into that pan, the little pan in the very bottom is to catch condensation.
Thanks for the comment Stuart
My son just got me this for Christmas, I prefer my old fashioned smoker, but I got this too now, I just made a test run at 275, i am 1 hour in and it is holding 272 very steady and it is December and 40 degrees outsize.
Do what I do with it Jamie, use if for smokes when your not really needing much in the way of smoke....like when you have something wrapped, or your well after 5-6 hours and the meat isn't taking any more smoke, or things like that. It becomes more of a energy saver from your primary smoker. However, there are a lot of people out there that are happy with its results, so maybe you will be also. Just make sure to keep the smoke rolling brother.
I have had the the 30” for several years and it works great. Some suggestions, the large water pan you use blocks smoke and heat, remove it. Also the foil under the food blocks the smoke and heat. If you want more smoke open the vent all the way, and not sure why you need heat above 250.
Aaron Franklin smokes at 275F. I'm good at BBQ but I'd say he knows far better than any of us. I understand most people say 250F and below is called "Smoking" but I don't like to paint myself into a corner with arbitrary rules. I'm always trying new things and seeing what works and what doesn't work. Thanks for watching.
The aluminum pan is like a large heat sink and will screw around with the temperature
I have had a Masterbuilt for over two years. I love it. I've never had the issues you point out here. The temp is always good within a couple of degrees. Only problem I had was getting enough smoke. Opening the vent full open keeps the burner on longer. That helps. I removed the little metal clip that retains the element and propped the element up until it touches the bottom of the chip pan. Smoke rolls out of it now. It will never be the same as smoking on a wood pit but it is very convenient. I set it and forget it only going out to check it when I add chips. Never a problem.
Good tip Pete. Your right, its definitely designed to be a set it and forget it kind of pit. I'm glad its working out for your. Keep Smoking! Thanks for watching.
Ive had my master built for about 3 yrs. it works great, beef ribs, pork ribs, chicken, and turkeys. I have not tried fish yet.
Only thing i would change is the glass window don’t need it. I guess ive got a good one. No problems yet! But if i did have a problem. That customer service comment would turn me away!
LOL, I love my masterbuilt smoker. I have had it for almost 4 years. My husband cleans mine every time I use it. IT'S GREAT! I think you should follow the manual, and maybe it will work better for you. Maybe you would like a barrel smoker that uses charcoal and would chips. Oh one thing mine is a little different then yours. Good luck on your smoker.
Stephanie, I'm glad your Masterbuilt works great for you. Most people that have them say they work great, however there is a pretty high percentage, as compared to other smokers, of complaints on this unit. I'd say most of the complaints come from people like me who smoke food weekly. I'll be honest, I'm not much of a manual guy. Thats probably a bad thing but it is what it is. I do have other smokers that I use. In fact I haven't used the master built in a very long time due to the unreliable performance. Thanks for watching and I appreciate your comment.
I have a masterbuilt electric 30" smoker. I have had it about 3 yrs and I get a decent smoke on it. I have two boston butts on it right now for Thanksgiving. They are getting close to 160 degrees so I can wrap them. Great video.
Nice, I love the Thanksgiving boston butt menu. We are doing brisket, as well as turkey of course. Thats good info about having it for 3 years. How often do you use it?
Well not as often as I want. I usually use it about every other month. It gives a decent bark but not as dark as I like.
If there was just a little more time for everything....especially BBQ and Beer.
Just tried my new smoke tube on a Webber gas grill and did two racks baby back ribs. Worked like a charm. Ribs were done perfectly using the 2 hr cook at 225 then wrap for another two hours followed by 45 min unwrap to finish. Grill held temp perfectly and smoke tube gave plenty of smoke from the pellets over the entire cook time. Very happy with result. Won't be buying this smoker any time soon based on this vid.
I have this same model smoker for over 4 years and do not have any of the problems you have! I cook at 275 degrees. I put my meat’s directly on the rack. No other pans or aluminum foil. I literally set it and forget it other than once every hour or so I put more wood chips in!
Remember to put beer or juice (no more than 12oz for the whole cook) in the supplied metal container! I mostly use beer. Adjust the damper slightly open as per the manual for the meat you are cooking. Spray the racks with cooking spray to prevent sticking and put the meat directly on it! The drippings from the meat will burn off and help season the meat along with the wood smoke. That’s when you get the flavor! Do not open that smoker door during the cook! No need to spritz or wrap in foil! Let the meat cook to the proper temperature or the time when you think it should be done and check with an instant read thermometer! My meats come out so flavorful that I never use sauces and no one ever asks for any! Of course, I inject, apply a dry rub by messaging it into the meat then allow the meat to sit 45 minutes to an hour at room temperature before placing it into the smoker!
I think you have a faulty control unit because of excessive flashing on the setup display or you have a faulty heating element that is not getting hot enough. I would replace the element first because it is cheaper. Check Amazon! That’s my 2 cents!
I've been hearing the glass let's off heat .. I had the solid door digital masterbuilt. It's what I started on and never had issues with it. I just bought Masterbuilt portable propane smoker and love it..
I'm not positive on that but I would assume your probably right. Keep the Smoke Rolling!
Juan which one would you recommend? I really dont care for the window as these seem to mostly be set and forget so whats the point of a window Im not gonna sit there and watch it cook lol if the glass ruins the temps Id rather a solid front door.
just paid a 100 bucks for the black master built. Its doing fine. Have done salmon, chicken and today some beef. So far love it after two days.
That’s awesome. Keep the Smoke Rolling
I set mine for aprox. 2hrs smoke time & then cooking time.
I go three rounds of chips when I cook. I cook butts & ribs on 200 after smoke time & cover food up after smoke time is over.
My masterbuilt holds temps very well up to 275, although I rarely go above 240 for most foods. Don't use so much foil on the racks and you will get better heat and smoke. You interrupt the air flow with too much foil.
Glad your having good results.
I have had absolutely no issues with mine either. I call it set it and forget it, just add chips a few times the first couple of hours. I smoke at 225°, low and slow. If someone wants to cook at over 275°, you are using the wrong thing, fire up the grill.
@@psycho7244 Does smoking @ 225 create that nice black bark? I noticed some smokers cook the meat at a higher temp for a short period of time then bring the temps down later. Any advice is appreciated as Ive never smoked! I am planning on buying a smoker & looking for advice on the best one. Really one with 3 racks is perfect enough for a 2-3 pd brisket, 2-3 pd pork but and rack ribs & maybe a few sausage links.
You give some good tips, but I believe if cooked at a slower rate will give you a better smoke flavor.
Thank You Rose. Your right on slower/lower temps usually does produce a more smokey flavor. Thanks for watching.
@@DelmarvaBackyard great video..i notice on social media someone is always smarter....or they think
Had mine for 3 years. Used it a ton. Been very happy with it. I smoke fish, chicken, turkeys, pork and beef without issue. Never at 275 though....that seems high. Just bought the slow smoke attachment so I can have more smoke, longer than using the tube that comes with the smoker. I also make jerky with it which is something I could not do well with the charcoal rig. All in what you want, but I have been happy with it.
Thats awesome. I'm glad yours is working out. Keep the smoke rolling.
So without ball busting... here are a few things with a grain of salt. First off wipe off after use...you would not want people coming into your home and saying damn its a hot mess in your home or kitchen or grill or smoker. I have had better results with a clean unit as I am on my third ES.
Have you clean your door seal it could be dried out if you keep it outside.Like you said it needs to be clean lol I have done smoked chicken a handfull of times with no issues 3 hrs 225 temp... also the chips you were putting in were they DRY or WET? appeared dry..
Both of my webers are clean grills are ready to work but thats my OCD kicking in as i get older.
I have not had too many issues, but when I have Masterbuilt backed up their product to the extent of sending me a newer smoker unit...I have enjoyed my product. If you call masterbuilt dont leave a message call and ask for"Becky" she is awesome has worked for them a looong time.
Next purchase Trager =)
Now this is a great comment man, I appreciate constructive conversation. I feel we are on community all trying to improve. I am going to give in and clean the door on the unit. lol I have resisted but for video appearance purposes I'm going to do a video about cleaning the door. I'm currently looking into the best food grade de-greaser to use.
I keep the door seal very clean. That was one of the first things I found on some boards as advice to check. I scrub it with hot water every other cook or so.
I always use dry chips. Sorry, I'm sold on this one if your suggesting otherwise. I've seen too much support for dry chips.
I enjoy my Masterbuilt when it works. I actually think I may have fixed it. Video coming.
I really appreciate your conversation brother...Thank You. I would look into the Rec Tec Rt 680 if your shopping pellet grills. Love mine.
Yes sir. Hope your having a great summer. Def. need my weber grill down at OC vs a smoker. Slow n low with the coals always works great. And yeah i thought of a pellet smoker and the trager is great but hell i am not at that level .... yet
You do NOT use Wet chips in these...
or anywhere else. Thanks for watching.
Trager also has an expanded metal smoke tube to get more smoke into the system. Tragers are efficient at keeping the temperature but that may mean less smoke in the chamber. It seems they smoke well at lower temps but need the additional smoke at higher temps. I agree on the cold smoker attachment on the Masterbuilt. More smoke and less filling.
i had this exact one but the 40inch and it billowed smoke like crazy. not sure why yours didnt.
He didnt soak the woodchips thats crucial
@@caleblilley6722 you don’t need to soak the wood chips. It creates way too much moisture in the smoker!
Sorry you ended up with a smoker that isn't doing the job for you. I'm thinking about an electric smoker, and that's what brought me to you. Thanks for uploading this video. It will prevent other people from having the same headaches you've endured.
Thanks. I would recommend looking into a Pellet Grill. They will get you much better results with the same if not better convenience. Rec Tec makes several different size Pellet Grills. I don't have any experience with Traeger but I hear they are pretty good also. Good Luck
Thanks for the honest review. I was considering the MB until I started finding reviews like this & others. The lack of customer service really kills it for me, even if I never needed it. You gotta stand by your product and your customers. Ran across the Rec Tec during my research and happy to see you think highly of it as well. Looks like that'll be my next pellet smoker. I tried those iGrills awhile back and they were garbage, at least the ones I had. Sketchy display, cheap wires. Replaced with another ThermoPro. I use an TP Instant Read and TP meat thermos with dual meat probes. They work like champs every time, strong range, and have a much better build quality at a reasonable price. Keep up the good work brother!
I really enjoy it when someone gives me in depth comments and feedback. It really helps guide my content. Rec Tec is still doing incredibly well with customer service. They have unleashed a whole new line of products that basically upgrade all the prior lineup as well as adding some addition ones. I think as long as they maintain their core fundamentals they will continue to grow in the industry. Customer service has been impeccable and product performance has been industry leading so I would encourage anyone interested in a pellet grill to consider a Rec Tec. Thanks for watching and I appreciate your comment.
@@DelmarvaBackyard i had a masterbuilt. I got rid of it simply because of thier useless, condescending customer serviceteam. Never again.
Just a few comments. I have a Drum smoker that I built and works well, and has produced great results with ribs, pork, chicken, sausage, etc. But it is a bit of a chore to get a charcoal fired UDS smoker to temperature. I've gotten pretty good at it over the two years I've been using it. It's also a problem with a vertical type smoker such as the UDS Drum, because the only way to refuel, would be to take the food out, to get to the charcoal basket, and then start all over getting the coals and inside to the correct temperature. With a basket of coals, they can choke themselves out over a long cook (IE, more than 10 hours) which means I've never even attempted a brisket. I'm currently considering a Masterbuilt smoker, and have been doing quite a bit of research on them, which is how I found your video. Two friends have 30" MB smokers and love them. So far they have had no issues, and the BBQ produced is pretty good in my opinion. So to find that your experiences are different in some regards is a bit alarming. I have heard that MB smokers HAVE suffered from quality control issues in the past, but that the company HAS addressed them to some degree, and by almost every account I have read, the Customer Service has been near exceptional... why they have not replied to you is very disturbing. On the other hand, when you say that you don't get enough smoke flavor from yours, I agree, you WILL have to load chips in every 20 minutes or so for the first hour to 90 minutes. That should be all you need to get enough smoke flavor on your cook. Some meats will take on a VERY smoky flavor, while others don't get quite as strong a flavor. IE.. Most fowl will get VERY smoky, VERY fast. A large pork shoulder should get a moderate amount of smoke flavor, etc. The white smoke you're looking for is NOT desirable, and at least one other person mentioned this. You should see a very thin bluish smoke when things are working well. The thick white stuff is full of creosote, and generally comes from the charcoal briquettes and fillers/stabilizers they use. I wont even put meat on until the white stuff is GONE. Thanks again for a great video and a lot to think about. Sorry you haven't enjoyed yours as much as others have.
Alot of awesome input there Vinny. I have never cooked on a Drum smoker although I think it would be a cool experience to try it. I don't disagree with people, I push the Masterbuilt past manufacturer recommendations. They obviously don't recommend putting charcoal in the unit. However, the smoke production on some meats just isn't good enough without out that little extra source of smoke. If you want to tend to your smoker every 20 minutes, why not just buy a offset? Then you get the real deal. (Just a suggestion) I have seen many other reviews praising Masterbuilts customer service and all I will say is I'm just offering my experience to you. I left a phone message and two emails in total. Very polite in nature. I agree the thin bluish smoke is what we look for but often times the Masterbuilt is literally not putting out any signs of anything. I prefer a heavier smoke flavor on most meats. This machine has its place in the market. I believe its possible my case may be a fluke however all I can state are the facts to do with my situation. Good Luck Brother and thanks for watching.
I have never had any problems with mine, I have had it for a couple of years now.
That's awesome Raymond. There are definitely a lot of good units out there. Thanks for watching.
I Believe the instructions say to let chips soak
I have a friend that has been using the same type of smoker and every chicken he has done has been super good
.we also have done everything has been a super good smoker and have done 20+ cooks and had just under 20 pounds of meet all came out good
Letting chips soak just creates a chip the last longer. Wet chips do not produce smoke, they produce steam. If you prefer a very light smoke character, then you can soak them. Otherwise, most definitely DONT soak chips. Just my 2 cents. Glad the unit is working for you guys. Thanks for the comment.
Lots of comments about using wet chips. Wet chips do not burn. The heat from the unit has to first dry out the chip, then it will ignite, thus creating smoke. Soaking wood chips is the largest misconception in smoking. Soaking chips does NOT provide more smoke. It provides steam prior to the chip igniting, then creating smoke. Soaking wood chips just adds time to the point at which the smoker creates smoke...not something I want to do.
I have he exact same MS30. Mine does not get above 220F when set at 275F. Thus, I can't smoke anything that requires a temp above 220F. Takes 20+ hours for a brisket, 18-20 for a butt.
The MS30 water pan rusted through with holes after about 6 uses. I scrubbed it too hard with SOS pads, now I have to line it with foil. Not a big deal, but cheap pot metal makes for poor material life.
I've found that the chips do turn to ash, just not after 30 minutes. I add 2 loads of chips at the start, 1-2 more trays of chips after 90 minutes (once it stops smoking), and that's it. More smoke later in the cook just makes bitter bark.
My OEM temp probe provides temp readings within 3-5 degrees of what my after-market DOT thermometer reads, both when measuring ambient air and meat temps...
Thanks for the input John. I'm sorry your having problems as well. I agree with you, soaking wood chips has no positive effect on bbq. Thanks for watching.
i found that out the hard way . Now i do not soak my wood chips.
I usually put twigs from my pecan tree. Lovely alternative to throwing them away
Very creative. Thanks for commenting.
Just got a different model of masterbuilt electric. Only used it twice. Both satisfactory. Still trying to get time and temperature down. Today is pork tenderloin day. Found 225 degrees for 2 house with 140 nternal temperature.
Thats awesome. Alot of people use Masterbuilt's with no issue. I use a smoker tube in my pellet grill. In the video I suggest adding a briquette, but you may want to even consider purchasing the smoker tube if you like the additional smoke flavor. Keep smoking brother! Thanks for watching.
I've had 2 masterbuilt electric smokers, 30 and the 40. Still have the 40" and although they're not perfect they do a good job of low and slow. Some of their models suck, can't really put it any other way but for the most part they are a good smoker for the price. Smokin-it smokers are way better but cost a bunch more too.
If you do two things to the masterbuilt 40" you'd have an awesome smoker. 1- add a PID controller to keep stable temps. 2 - add a smoke generator that lasts 4 hours or more.
BTW, I also have a Recteq pellet grill, it'll do low and slow and get over 500 degs but I use the masterbuilt for low and slow most of the time to get better flavor.
Awesome feedback Clay. Thanks for the tips and I appreciate you watching.
It's called Masterbuilt, but the thing is anything but masterfully built. The paint peels off after a few uses. Numerous people complain about the heating element failing and other faults. If you call their customer service or write to them, they blow you off; they even told me that the reason for my paint bubbling up and peeling off was because my smoker was dirty, which is ridiculous because I clean my smoker after each use. Customer "service" has been trained not to budge and not to give one cent back, even if the defective product is still under warranty. The CEO keeps his personal phone, mail. and e-mail hidden, so don't bother trying to contact him either. I wish I had just bought a nice Traeger smoker to begin with; it would have saved me the worries. Good luck if you own one of these "masterfully built" smokers.
Thank You for your TIME Sir
Good review. I was considering an electric as an option for camping rather than lugging around a Mini-Big Green Egg. But I can set my Medium BGE with DigiQ2 at 225 and it'll hold it for 18 hours. The mini needs a refuel but it still will do 12 hours or so depending on the weather. Thanks again for the review!
Awesome information, thanks for the input.
I have the same one and it works perfectly fine. Plenty of smoke I think he just don’t know what he’s doing. Make sure the door is tight it’s a nut on the side to make sure. Don’t need a piece of charcoal.
appreciate your honest review based on what you want the smoker to do for you. We have the same model and haven't had the serious temp issues with the probe that you have. That being said, I clean ours after every use. I have had great results on everything from hamburgers to whole turkeys. It's all about what you want for finished product.
I'm sure cleaning it after every use helps. Thanks for sharing.
I love honest, real world reviews. Exactly what I'm looking for. Thank you
Do not listen. Because real smokers don't go that high and don't hope the door because your letting the heat out
I have the same smoker which I had for years. I use it twice a month. Never had trouble. I use it to smoke all meats. Just use your oven if you can’t figure out how to use the smoker. These smokers are so easy to use & I have 2. One big & one small . The larger one I use for smoking turkeys & big quantity of meats. I love my master built smokers.
I own two of them, with one huge issue I've enjoyed both. The huge issue are the control panels. The soft plastic control sheets do not like our Texas weather and within months they are gone so I have to look up a picture to remember what each button does if I go a long time between smokes. The replacement policy is really inconvenient since they don't seem to standardize on parts. The kids at the customer support number are at best rude. They'd be better off going with all metal controls. I don't use the built in probe, I bought a tappecue instead - big improvement.
Awesome input Dave and thanks for sharing your experience. At least you were able to make contact with customer service. Thanks for watching and keep smoking!
Thanks for the tip with putting a birquette in the tray. Helped me finally achieve a smoke ring with this thing. Great review I completely agree.
That really works well doesn't it! Makes a big difference. Sometimes I put two in but then that limits the wood chips because the tray is small. It just depends on what your smoking. That's truly what its all about man, helping each other out. Keep smoking and thanks for your support.
I also have a masterbuilt smoker have had the same issues good honest video thanks
Thanks for the support Keith.
I have the small portable electric smoker by Masterbuilt - I'm no professional but I have smoked beef short ribs, pork butt, pork belly, etc... all came out excellent - I love this little smoker...
great job describing the process. I was about to buy an electric smoker until I saw this video. thanks for the heads up!!!
Glad I could help. Thanks for watching.
I have been told that with the Master Built Electric smokers some of the problem comes from having the unit outside all year long, even when covered moisture can cause problems with condensation on the control board. I have had mine for going on 6 years and I keep it in the laundry room when not in use. I still have it covered but I have had no issues with it yet. I really like this model the same one you have. However I was really thinking of getting the Traeger electric smoker grill. I have seen great reviews. Hope this might help someone from some the the issues with the MB smoker.
Thanks for the input Rick. I’m not sure. I keep mine under roof on my back porch. It’s never been rained on and I have had many issues with it. I just replaced the control board. This is a device I have only used 15-20 times. It’s a very hit or miss unit. Many are happy and many are not. I’m glad your having good luck. Thanks for watching.
I had this exact issue with a Cajun Injector brand smoker I had. It was outside, but covered when not in use. Moisture build up got to the electronics and it ceased to function at all. It's now in the local landfill.
I really appreciate the review and Rick's comment as I am looking to replace that dead smoker right now.
I am on my second one of these smokers, first one quit working Thanksgiving morning a couple of years ago. Sams replaced it but when I was testing the other day (I don't trust it even after 4 uses) it quit too. This after the probe just lasted for 2 smokes. Junk as far as I'm concerned. Never again.
I had mine for 5 years and finally wore it out and damaged it. Worked flawlessly. In fact, ordered another that arrives tomorrow. In all that time, I never allowed mine to get that filthy. I had the cheaper model without the probe and glass front. I have a separate probe and I expected the glass front to get too dirty.
Thats awesome Doug but you're definitely in the minority. Hopefully you have the same results with the next one.
Smoking meat is an art form and it takes time to figure out the details. Keep your smoker clean and make sure it is sealed tight. Delicious food will then provide itself to you.
If the element isn't producing the heat it should, you won't have good smoked food. Thanks for watching.
@@DelmarvaBackyard except this unit is not designed to go above 275. It says it in the manual. So, yes, it does do what it is supposed to do but you want it to do something more.
Again, smoking isn’t really great at 275....it’s best at the 225-250 range.
I have the 30 inch MB Smoker without the glass door and love it! The one thing I would say is keep that door shut, losing a ton of heat everytime you open it. I have cooked turkey, ribs, brisket you name it and comes out awesome everytime
Thats awesome my friend. I'm glad your having success. It can be very frustrating when you aren't. Keep Smoking!
It probably didn't help that you didn't soak the wood chips, which will help reduce the amount of times you need to put more chips in, and it increases the smoke. The rest of this review is insightful though.
My son-in-law and daughter are on their second Masterbuilt, a little smaller than yours. He called about the first one and they immediately sent him a new heating element. There was some problem with his second one and they just sent a new unit. He puts stuff in and has used it so much he just knows when to go take it out. Set and forget.
I'm still learning on mine, but it did go to 275 and actually cycled on and off.
One last thought-low and slow is definitely not the way to go with birds. The first chickens we did were almost inedible. We kept going up with the heat to 275 and are getting very good results. A good meat probe and about 160 degrees internal temp, it's ready to take out. Like yours, our built-in probe is not reliable.
Thanks for the video. And, have you tried cleaning that door??? I think I'll have sand blast mine. Cleaners sure don't work. Maybe it adds flavor?
I completely agree, I have a month old 430G that with the water pan in will not heat above 230. Thats no water in pan, no foil in the smoker and set at 275 for 2 hours. Masterbuilt has failed to get back to me twice. VM Express, where the unit shipped from told me to adjust the smoke feature????? No reason to get a hold of them again! Not a bad product BUT ZERO BACK-UP!!!
Thank you! Finally an honest review! I agree it's not set it and forget it. I have to watch it carefully 🙄I would like to know if you would recommend a different smoker.I was really looking for a smoker that I could set and forget
Thanks for the feedback Rachel. I appreciate you watching.
I'm sorry for the issues you have had with your Master built electric smoker. My experience has been different. My smoker will reach 240° (my preferred temp) within 20 minutes. I haven't experienced any issues maintaining temp. (If you open the smoker there is a substantial temp drop, that comes back up within 10- 15 minutes). It truly has been set and forget. I smoked a 16 hour brisket on Christmas day and did nothing but spritz every two hours. (Probably didn't have to do that. ) Just cooked through the stall without wrapping and it turned out absolutely 1st class.
I am really glad I got the 40" Masterbuilt smoker with a cold smoker attachment. I just did smoked cheese today and it was the first thing I ever smoked and was quite easy. With they had the 30" remote on the 40" because it is not the same and you can't check the probe from the remote. The lowest temp you can go is 100F on the 40" and this is why the cold smoke attachment is a must. The cold smoke attachment makes a lot of smoke . I really like this smoker and am very happy I spend the money on black Friday and bought the extra cold smoke attachment. No issues getting to temp for me. Time to get another one just for fish. The 40" is the way to go. A lot of the other ones are even harder to get the job done and other smokers there is no way to cold smoke effectively. Hope you have some success because I definitely have.
That’s awesome. I’m glad your having good results. Thanks for sharing. Keep the Smoke Rolling!
I had a pit boss electric smoker before and I had nothing but problems with it. So nothing isn't perfect but now that I got a masterbuilt I've had no problems.
Have you tried pellets? You are probably losing most of your heat out of the top... Have you tried folding a bath towel and placing it on top? Without covering the vent .I know it shouldn't be required, but it is the first thing I would do. I mean we all wrap water heaters right? I like smoking much much lower temperature than you, but to each their own.
best temperatures for smokers is not above 275!!! 220-is prime dude--think Low n Slow !!
Thanks for your input Tony and I completely understand but there are just times when you need to be over 275 F, IMO. Example, You can't crisp chicken skin at 275 F. I love low n slow like every one, but to cap the machines capabilities at 275 F? I just don't think it was a smart move on Masterbuilts behalf. They sell a ton of these things, so what do I know.
Issues with your review: 1) the smoke tray not supposed to hold a lot of chips. The manual says max is one cup. Overfill it and you’ll have problems...which is what you did in your review by filling it twice / three times 2) the water pan and drip pan are NOT the same. The machine might not be working great because your setup is not what the manufacturer recommends. 3) you don’t need to go above 275 to smoke chicken. 4) 275 for any smoke is too high generally. 5) the charcoal is obviously not recommended. 6) if you cleaned the air valve at top more often even with just vinegar and water, it would easily slide/ move.
I like a lot of smoke flavor and found the chips in the tray did not produce much. My solution was to put an oven glove on, fill the chip gadget, pull the tray out where the chips normally sit and dump the new batch of chips directly on the heating element. Then reinsert the chip tray. This produces a lot of smoke for a period of time . I do this in the beginning couple of hours about every 30 minutes. This works great but you still have to mess with the smoker. Not a set and forget.
Personally, I like a lot of smoke flavor as well. I could have moved passed a lot of the flaws of this smoker if the smoke content was good enough.
Maybe if you cleaned your smoker, it would function better.
Hey Bob I appreciate your constructive suggestion. I'll admit I don't wipe down my pits every cook. In my defense this video was taped in the middle of pollen season in my area. Thanks for watching.
its kinda funny that you would even suggest "cleaning" a smoker. yeah sure, clean the grates and replace the foil but anything beyond that just washes away your seasoning. if you want a shiny new appliance every time you use it maybe you should stay in the kitchen...
wraith3845 - Yes and no.. I have the older version of this smoker, it's about 5 years old now and used about 12-15 times a year. I wipe down the inside glass after every cook, otherwise you can't see through it. Obviously you don't want to clean the rest of the inside, thats why the smoker gets better after every cook.
Michael, good video review. I'd recommend soaking your wood chips in water for 30 minutes before using. You'll get much better smoke vs. them just catching on fire.
@Bob Hochstadt: I disagree 110%. I own this model. Got 15 smokes out of it over a year. That - after replacing the burner element twice. No mas, no mas. Friends don't let friends buy Masterbuilt. I baby everything I own, this thing included. Made no difference whatsoever. It is garbage, and the fine folks At Masterbuilt can keep their family values and Christian virtue - all feel good talk. They and their products are worthless.
Dan Hartman I was on the fence about buying one of these but I think your comment on top of this video just made up my mind for me.
Thank you . I was about to order me one. Like you I just want to set it and leave it. But you proved that theory. Have you found an electric smoker that you like better?
Check this video out, might be exactly what you're looking for. ua-cam.com/video/_u6F0O2GYMw/v-deo.html
I have the 40" and it works great. I wipe it down with water after every use. thanks for the video though.
There’s lots of people out there that have great success with their Masterbuilt. I just think everyone should know there are many of us that have very poor results as well. Thanks for your comment and I’m glad yours is working out.
I will be receiving the 40 inch today , do you have nay helpful tips
so true most electric smokers are not very good.. I have a Bradley 4 shelf, that uses them hockey pucks. it does not work in temperature's under 60. wont hold heat at all. has a great smoke flavor thou. in the hot summer days the Bradley works great.
Sorry to hear your having the electric bbq blues as well. Its summer time so I hope you have the smoke rolling. Thanks for watching.
Thanks for the video. I just received my masterbuilt today. Hopefully I do not have the same issues. Mine does look a little different than yours so maybe they corrected some of the trouble areas. Thanks again for the video.
Hopefully everything will go fine. A lot of people own a Masterbuilt. I get a lot of pushback from my review but I hold to the facts of my experience however its just my experience. Good luck and keep the smoke rolling!
I do chicken all the time, it comes out amazing. I do clean mine, but putting foil on the bottom helps keep most gunk off. The reason it only goes to 275° is be because that's 'smoking' temp. Go above that it becomes an oven/grill. You might have a bad element. A few people complained about that. Soak your woodchips for 20 minutes. I get awesome smoke out of it. Get Masterbuilt to send you a new heating element.
Robert, I'm glad you have a good unit. Isn't it hard to get chicken skin crisp at 275 degrees? Thanks for the tip on the wood chips although I have found that soaking the wood chips in water just preserves the chips rather than producing additional smoke. For me, I'm not trying to preserve the wood chips, I'm trying to get smoke out of them. I like a heavy smoke content on my food, not so much that its bitter but a heavier content than wet wood chips will produce. I really encourage you to read this article at amazingribs.com about why soaking wood chips is not productive. amazingribs.com/tips_and_technique/mythbusting_soaking_wood.html
Your may be on to something about the element, however Masterbuilt never would respond. Its well past any warranty now so I don't bother wasting my time with them.
Thanks for watching brother, keep smoking.
I have an earlier model 30" Masterbuilt which has no chip insertion side tray. Ya gotta open the door to add chips and there goes your heat. I use six to eight ordinary bricks covered with foil, placed on the lower unused racks. They are great heat 'ballasts' which brings the temp back to the desired level in much (much!) less time after door opening. When they get grungy with drippings, change the foil wrappers and smoke away. Little trick I learned and thought I'd pass it along. BTW, my M'Built is five years old and still works like new.
Thanks for the review, I’m buying one for camping to reduce my monitoring of my smoker. Thanks for the tips, but for $150, on sale right now I think it will be a decent investment. Thanks again.
Just picture this, your smoking a couple pork ribs and a pork butt. You realize your temps are falling after about 3 hours. You have no way to get them back up because the thing just isn't working the way its supposed too. I would never use this thing unless I have a backup smoker near by.
@@DelmarvaBackyard except no one should be smoking at 275 in an electric smoker .....low and slow. ....low and slow.
Same problem, you just got lucky mine didn't get over 100 degree's on my FIRST TRY. Now they want me to install the heating element and digital control they sent me for free which was cool. Wish I saw this review before spending a couple of hundred on this one. The good thing is my smoker looks as good as when I bought it :-)
I’m sorry to hear that man. This video has had some criticism. A lot of people love their Masterbuilt. I’m not big on doing a negative review but I felt I had to get my truth out to folks since I couldn’t get a response from them. I hope you can get it up and running soon. Good Luck and thanks for sharing.
Has anyone had to replace heating element. All of a sudden now it doesn't get over 85 degrees
The only time you have to worry about babysitting temp is when temps drop drastically and stay low. As long as it gets close to your max temp and holds thats all that matters
Thanks for watching and contributing.
I have read several of the reviews here and I see the good and the bad. At this price, I think I will give it a go and see for myself. If it's good or bad, I will come back and post my opinion. I appreciate your video and now know what to look for in this smoker. 👍
Thanks for watching and commenting. I appreciate the input.
I agree with you, Used mine maybe 10 times and it is dead in the water. I replaced the element and it still wont work. I guess then the element shorted out it must have burned out the wires. so not only did i waste 200$ buying the unit, another 50 for the element....
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Sorry it didn't work out for you as well. Smoking food shouldn't be so frustrating, thats why I really haven't used it in over a year. It just sits on my back porch. I do dust it off once in a while.
Couple things. I have owned 2 masterbuilt smokers. I sold my first one to upgrade to the 40” model and I love them. It’s been 3 years now I’ve owned them and several people in my family have purchased them. You’re really over loading chips. You’re smothering it, so it can’t smoke. I as one tube full every hour and it pours smoke out. Especially when I don’t soak the chips. The charcoal is too big for an electric element to get it to burn. Charcoal is meant for an open flame. Yes you won’t get crispy skin on chicken or a bark on brisket but that’s not what these are intended for. And opening up the door all the time is only hurting your cook. I’ve checked my temps with both a grate temp and probe and haven’t had much variance. I’m just putting this on here for helpful info to you and others of some things to keep in mind.
Thanks for the input Cory I appreciate it. I think your correct, this unit definitely has it’s designed use and limitations. Thanks for watching.
Appreciate the video, but a couple of issues 1 - if you soak the wood, it smokes more. 2 - if you did not spread the foil out so much you would get better flow of heat and air. 3 - cleaning also takes away from the seasoning, but cleaning the racks means you do not have to cook on foil, so clean that much. The rest of the review was good and very clear voice. Thanks for the video.
IMO you should never soak wood that you cook with to create a smokey profile. Smoke cause wood to smolder rather than burn and that taste is no where near as good as true wood burning. Your probably right about the foil. Thanks for the input Russ.
Well, I hear ya.. and you may be right about a difference, but the one complaint so many folks make is that they cannot get wood to smoke, and if you understand the science behind cooking and smoking and fire.. heh... it will only smoke at a certain heat. Cooking is all about science, i.e. holding a brisket between 150-180 as long as possible to break down proteins, etc. Wood is the same way. You will get a lot more wood flavor and a lot more smoke soaking it than you will lose/get by not getting it to burn, especially when this smoker takes so small pieces. That being said, you clearly love and enjoy your smoker and that is a so much larger asset than anything we may point out here. Keep doing what ya love and I'll keep watching ;)
A lot of good stuff there Russ. Thanks for your input.
Don't forget smoke almost turns clear at optimal settings. That wasn't just heat coming out.
I completely agree clean smoke is much clearer. I have played with the Masterbuilt a lot in regards to smoke content. Its really hard to tell since its appears the exact same way with no chips at all. When you cook on a charcoal, pellet, or wood burner, a clean smoke will still show traces of smoke in my experience its just distinguished by those trace amounts of blue color smoke. Thanks for watching.
Yeah, I don't disagree with smoke content. Mine started out putting out a good bit of smoke, but in the last year it has diminished considerably. That's how I ended up at your video actually. I'll have to try your briquet method
i cook at 230 i have had best results with any meat known to man and chicken comes out amazing also better than rotisserie , I cook on mine 2 times a week all year long and fyi, that 1 is not a grease pan, thats your water pan so moisture stays inside at a nice level, grease will fill it but you need water in that pan its important.
Just bought a used Masterbuilt Elite. Mixed oak and cherry, didn't have pecan. got a lot of smoke for the first hr, set it for 3 hr came back and chowed down. Going to try a chuck roast next, any pointers. I think you are honest thanks
Thanks for watching.
Sorry hear that, I love my masterbuilt. I even had an issue with temp after a year of owning and emailed them and they sent a new one out right just had to switch over my door and control unit.
I wouldn't have minded if they had gotten back to me with trying to trouble shoot my problem but they didn't. I understand all products can have issues but the customer service really disappointed me in my case. Either way, I was able to trouble shoot the smoker and get it fixed and still use it. In my case the door seal needed adjusting. I still can't get above 250 degrees but I can use it for a lot of foods. Thanks for watching and for your comment. Keep the Smoke Rolling!
i do more chicken in my masterbuilt than any other meat and it always comes out great.
That’s awesome man I’m glad that you have success with it but I just can’t find a way to get crispy chicken skin with temps limited to 275 F and below. I like my chicken smokey and crispy. Keep the Smoke Rolling and thanks for watching.
@@DelmarvaBackyard so that's the problem with chicken is crispy skin i think if you want crispy skin on chicken then you might should try frying it I have two smokers one a Weber Smoky mountain smoker and one you tow with a truck never had any smoke crispy chicken
@@DelmarvaBackyard I suggest that you remove the chicken from the smoker a little earlier than the finish time and finish it in a very hot oven until the skin crisps up. I have only smoked one chicken in my first smoker (a Brinkman, I now have an MES40). When it was done, the chicken had beautiful, mahogany-colored skin, and looked like a million bucks. The meat was very juicy and had a great smoke flavor. Unfortunately, the skin was flabby and was unpalatable. I just skinned the sucker and carried on with my meal. Thanks for your critique. Personally, I really like my MES40 (about four years old), keep it very clean, and store it in my garage. So far, no problems.
I’ve got your smoker and I know for a fact that if you soak your wood chips in water for 15 to 20 minutes then drain the water you’ll get heavier smoke that will last a little longer.
Do what works for you my man. I would check this website out.... amazingribs.com/more-technique-and-science/more-cooking-science/myth-soak-your-wood-first
@@DelmarvaBackyard I'm with Curtis Howard. I ALWAYS soak the chips for a bit, and always have beautiful smoke. I know some videos say don't soak, but hey, why not try it? Maybe you'll have success.
Hey bro! Excellent review on this smoker! Very detailed and nuanced. I really appreciate that! You just helped me make a decision! I'm gonna invest in one with a little higher quality. Peace!
Thanks man I appreciate the kind words. That's what its all about, trying to get real information and experiences out there for others to make their own decisions with. Good luck and thanks for watching.
i have one. i can't put wood chips in it after my 4th smoke bc the thing you insert them with won't insert. it progressively became harder to insert. saw with a flashlight that the circular insert above the tray was some how warped?
Thats the first time I've heard that one but I'm not surprised at all because that tray and the slide it goes into are made of very thin metal. It could get bent or possible warp pretty easily. Sorry your having issues. Maybe someone reading through has had the same issue and can give some advice. Thanks for watching.
Thank you for the review, how does your smoker perform since you made this video, Thank you.
When I cook chicken in my MES, I cook it skin side down at 275 and sauce after I take it off. You'll get a very tender skin and juicy chicken.
I like doing chicken at 275 and up. I find 300 -325 for the last half hour or so will give the skin a very nice crisp while letting the sauce texture turn out wonderfully. That's the beautiful part of BBQ, every cook is different. Tender and juicy is a must! Thanks for watching Jeff. Keep Smoking Brother!
At 9:27 there's a spritzer bottle... are you opening the door and spritzing your meats? Perhaps that why you aren't hitting temp?
I do spritz because it helps with many aspects of a cook depending on what your cooking. If the machine can't recover temperature between spritz's something is wrong. All pits should be able to recover temperature from a quick spritz within 5 minutes or so. Everyone cooks their own way and I don't discredit anyone's method as being wrong but I'm pretty positive spritzing isn't the cause for temperature issues. The machine has temperature issues even when I'm cooking something I don't spritz. Thanks for trying to help, keep smoking!
Thanks for the review. This looks like a nightmare to clean. I will stick with my kettle.
I use smaller wood chips. Gets heaps of smoke. My only complaint is it’s a pain to clean. Be nice if you could use an oven cleaner and pressure washer on it
I find it interesting that normal electric ovens will cook way above that temp and hold it reliably. You have to wonder why that sort of element was used for that unit if it can only just reach 275F / 135C. Basically a wall mounted electric oven could be made into a good smoker.
Thanks for the review
That’s a really good point. I understand it’s a smoker but there are a lot of reasons why we would want to use the unit for temps a little higher than 275. It does seem odd they picked 275 as the cut off. I have no idea, there may be a perfectly logical reason but it definitely seems odd. Thanks for watching and commenting.
275° is the upper limit of what is considered "low and slow". People need to understand what they're buying.
To be honest, I don't care what a method is called. I want good BBQ. Rather its , hot and fast, low and slow, or whatever, I just want good BBQ and I"m all about trying no things. Thanks for contributing.
The current draw through a cord would pop circuit breakers, most wall ovens use 220 volts to a plug ce richly wired to a circuit breaker. This is done this way so our MBs can be more portable.
Check your power supply. Plug it in to a 20 Amp circuit
Thanks. This video was straight up. Was only interested in electric if it was set it and forget it. You might as well just use a charcoal grill.
Great video. Had the Masterbuilt for several years...nothing but trouble! The controllers malfunction after a few cooks. They will send you another if you call them but that one will ALSO malfunction before you know it. The damn thing will NOT work on an extension chord but no one will tell you that up front. The main thing this company and family are good at is marketing. They market the hell outta these units but they do NOT last. Mine just sits on the patio out of the way. I hate to throw it away because I have so much money in it. I enjoy my trusty old Webber 22in, and it's reliable. Masterbuilt is a scam...
You're not supposed to use extension cords with these type of appliances