Unlock New Flavors: Cold Smoker Attachment for Masterbuilt Electric Smoker - The Ultimate Review!
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- Опубліковано 7 вер 2024
- #coldsmokerattachment #masterbuilt #bbq
Curious about enhancing your smoking game? Join me in this comprehensive review where I unveil the good, the bad, and the ugly of using the cold smoker attachment with your Masterbuilt Electric Smoker (MES). Whether you're a seasoned smoker or a newcomer to the world of cold smoking, this video is your guide to mastering the art.
If you're considering the cold smoker attachment, this video is a must-watch! Don't forget to hit the like button if you found it helpful, share it with your smoking buddies, and subscribe for more in-depth reviews and smoking insights.
Thanks for tuning in! Now, let's elevate your smoking experience with the Masterbuilt Electric Smoker Cold Smoker Attachment. Happy smoking! 🌬️🔥
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Amazon products I used during my videos:
Smoking Accessories
A-Maze-N Pellet Smoker
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Masterbuilt Cold Smoker Attachment
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Rudy’s Rub
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Rudy’s BBQ Sauce
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Meat Slicing Knife
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Butane Blow Torch
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Butane Fuel
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Pitboss Wood Pellets
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Masterbuilt Electric Smoker Cover
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Cast Iron Pan
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Wood Chips for Smoker
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Wood Chunks
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Tumble Weed Fire Starter
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Kingsford Charcoal
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Lighter Fluid
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Purple Power Degreaser
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Food Grade Spray Bottle
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Heavy Duty Aluminum Foil
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Butcher Paper
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Ice Chest
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Smokers
Masterbuilt Electric Smoker
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Masterbuilt Pellet Smoker
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Masterbuilt 30 inch Pellet Smoker
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Pit Boss Grills
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Louisiana Grills Vertical Pellet Smoker
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Now thats how you make a video !! Simple explanations on why and what to do..Great job and thank you..
Thanks
Thanks for the link on the switches. You saved me time trying to locate them. The switch was the problem, working great now. Thanks again.
Nice
Awesome tutorial! Thanks for the simple explanation, I’m about to order the Masterbuilt and now I’m definitely ordering the cold smoker as well. 👍🏽
Thanks... happy to help.
What a wonderful tutorial. I could not have used it properly without you.
Thanks
Thanx for the video, just wanted a down and dirty on this attachment and that's exactly what you did
Thanks
Thank you! This is good/helpful content! An actual review/video from someone who has used it! To think, most of the vids are people who unbox the stupid thing and run it once to season. Why the hell would we care what your opinion is if all you've done is unboxed it? USELESS most of them are. Thanks as always
Appreciate it.
Both good tips you mentioned. 1. open vent. 2. turn up the heat in the smoker. Heat rises... Going back to 1. Open vent, this is very very very important. I closed it a little bit and you know what happened? The steam was going back into the hopper... and the pellets started to expand from the moisture! Very bad. NEVER close the main vent. let the smoke flow right thru. As for the tar preventing the chips from going down, I use a poker to push the chips if it gets stuck. also if there is tar building up, burn up the rest of the chips, let it heat up and use a scraper to scrape the build up.
👍
Thanks for the video, it's very informative. I just traded 5 lbs of home-cured, smoked bacon for this unit and am anxious to try it. I got a MES40 digital smoker for $30, so I'm into this rather cheaply.
Nice
To keep the chips from sticking in the smoke-tar residue, grab a 5 gallon bucket of warm soapy water and a stiff brush and wash the hopper out every other use or so. It will work like new again. No more shaking.
Thanks
Great tutorial! Just got a cold smoker attachment. Can't wait to play with it!
Thanks
Thanks for this. I lost my manual, and going to use it for the first time I was confused, not realizing that drawer is to catch ashes, not to hold raw chips!!😅
Well... that would have been awkward... lol
I just ordered one of these, thanks for the video. Just what I wanted to know !!
Where did you get it?
Thanks
I ordered one, I'm going to find a piece of half inch steel plate and cut a square the dimensions of the chip channel, that should allow the chips to move downward as they burn.
Sounds like a good idea.
Nice tutorial, looking at buying exactly this setup and this sealed it for me. Will check out your brisket tutorial 👍
Thanks
My smoker gives me an issue when it's hot out it doesn't heat cycling enough to burn the chips, which is why I got this cold smoker attachment.. No more worrying about not producing enough smoke!!
Yes
LOVE THIS Love this, large and stable.
👍
Great info! Saved me a bunch of time. Thanks!
Good to hear
Thank you for the instructional video! I just bought this after long searching as no one had it stock, I found it at Lowes online $69.00. As someone mentioned I found it is discontinued (why?) happy to have found it and it was delivered, using it today to smoke a pork loin and a whole chicken.
I can't locate it anywhere, would you be able to send the link to Lowe's?
Here are links to some. You can finally find them on Amazon:
amzn.to/2ZKnmQW
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cant find it. do you have an item number?
@@TheSmokingBeard i guess discontinued :(
@@alatony7672 keep checking... they will go back in stock
Excellent demonstration! Thank you so much! Sub and Like added!
👍
Nice explanation.....just acquired one
Nice
I have the same smoker and yes mine doesn't smoke like it used to . I was going to buy a new smoker! Thank you Ill be purchasing this!
THEREALSINNER247 It is worth every penny...
Eleazar Casanova have you ever tried wood pellets in your smoker or cold smoker? You think they will burn up too fast? They might break down in the cold smoker easier.
Never tried it... but now I'm intrigued. Thought about buying a pellet smoker, but the cost per smoke is way higher than the chip smoker. A bag of pellets cost about 20 dollars and I was told you might get 3-4 smokes out of it. The chip bag cost 2 dollars and I can get at least 2 smokes out of that... If I try it, I will post a video. Thanks!
Cool please do try. I was thinking about trying pellets in my smoker when it started smoking less, figured the wood chips were too big, and not burning all the way anymore , but my cold smoker will be here Monday, cant wait to try it out. Thanks again 👍
It is awesome... I have some other tips on the cold smoker on my channel. Highly recommend you watch them.
ok, so what it actually is that causes the smoke to flow through the smoker is this.... hot air rises. when you warm up the smoker, the air now wants to go up. the hot air going up needs to be replaced with air from somewhere, and that is through the hole where the cold smoker is attached. its called a draft in the woodstove world. think o f the smoker as a chimney. this would happen eventually on its own even without the main smoker on, it would just take a while for the warmth to get over there and start the draft. thanks for the vid! ive been waiting for these to come back in stock for a few months. ordered one earlier in the week and it will be here tomorrow! early merry christmas to me!!!!
Thanks for explaining... I just couldn't put it in words the way you did. You will love the amount of smoke it produces. You would think you're in a Snoop Dogg Video!
Read a review that said they turn on the cold smoker for about 20 minutes and then turn it off so that the wood doesn't burn up as quickly and extends the smoke time. Basically, as soon as the wood chips on the bottom start burning, then the others will burn as they fall onto the burning ones. Have you tried this? Trying to decide whether or not to buy one of these. Thanks for the vid.
Now that you mention it, that may be true. There have been times that the hopper is half way full and I turn it off because the first four hours of the cook has been completed. When I check on the meat hours later, the half full hopper does not have any chips left in it. I am going to have to try it out one of these days.
Yeah… I actually attached an smart outlet to it so it turns on for 5 minutes every 30 minutes… it’s working well
The 'sticky stuff' is creosote, a byproduct of the woodburning.
Yes
I use my add on for smoking everything. When I'm smoking with it after it starts smoking good I turn the burner off on the add on and it smokes just fine.as the chips keep burning on their own.
👍
Thank for the video, the attachment didn't come with any instructions for some reason. 😂
Yep... 😆
Going to smoke some home made sausage, What kind of time should I use in this smoke? I watched your video there was no time said on the period.
Set smoker to 225 F
Smoked until internal temp of sausage hits 155 F.
Let Sausage rest a couple of minutes and enjoy
Really appreciate all of your tips and tricks!
👍
Good tips
👍
thank you
You're welcome
thank you for this tutorial!~!!
You're welcome
Good video well explanation
Thanks
Great video thanks 😊
You're welcome
So after trying pellets did you stay with them or did you go back to chips? I seen your reply to a comment that you started filling the pellets only 1/4 of the way.
I stopped using pellets. They expand if you live in an area with high humidity and they stick to the sides making it unreliable for a steady smoke. Chips is your way to go.
This thing has caught fire on me 3 times.....
Wow
@@TheSmokingBeard love the smoke it puts out but I can’t “set it and forget” like I want to!
The chips or the electrical?
If the wood is catching fire, make sure the ash trap is closed all the way
@@TheSmokingBeard The chips sorry! I should have been a little more clear.
Can you also use wood pellets? Please get back to me asap. Thanks!
You can, but they tend to get stuck on the walls of the hopper. Don't pack them in and you have to constantly be making sure they are dropping down freely.
@@TheSmokingBeard ok thank you for getting back to me.
So you can still set a temp on the electric smoker itself? Should you still put water in the tray inside the smoker?
Yes and Yes... the only difference is the source of the smoke. It will be coming from the cold smoker attachment instead of the chip tray it has inside.
Is it putting blue smoke ? On the video it seems like thick white smoke.
Also, I already have a A-Maze-N tray for cold smokes. Do you recommend the attachment for hot smoked ? I find that I don't get enough smoke flavor from the chips loader.
At first the smoke is white, but it turns blueish after some time. As far as the using A-Maze-N, I've never used it before but I'd say to try it out.
@@TheSmokingBeard If you would only do hot smokes (no cold smokes), would you still buy the attachment or stick with the chips loader ?
@@liamdion3641 I would still buy it if you are having trouble getting smoke from the chip tray. I don't do cold smokes only hot smokes and I use it every time. It's not a perfect system. It does have its flaws, but the cold smoker attachment guarantees you a ton of smoke every time.
@@TheSmokingBeard i can't say I have a "big" problem. But, I find it not really user friendly to babysit the smoker and add chips every 30 mins. Especially when the chips have some difficulties getting fired at 225F or lower.
I have read that you can unscrew the chips tray bracket so it sits on the elements. Do you think it can "damage" the element on the longer run ?
@@liamdion3641 As far as the element is concerned... probably not. The chip tray doesn't have a high capacity for chips. As far as getting the cold smoker attachment because you don't want to go out every 30 minutes, the cold smoker attachment is not much better. Eventhough it has a bigger capacity for chips, you still have to be checking up on it frequently. The chips tend to stick to the walls of the hopper and they don't reach the heating element. Check out my other videos on the cold smoker attachment. It goes into greater detail.
Man I found out that I could not run my cold smoke and smoker together. Any suggestions?
Why not? I do it all the time.
Do you know if the cold smoke attachment gets really hot on the bottom? Had to remove the screw things on bottom in order to get it to fit up against the smoker. The instructions did show removing the stabilizing legs from it if it needs adjusting so I hope not.
Also, thank you for the video. The instructions that came with it show how to assemble it but not how to actually use it.
Yes. It gets really hot. Mine got so hot, it melted the on/off switch. I would raise the smoker with some wood planks so you can put the legs back on the cold smoker. You kind of need the legs on the thing.
@@TheSmokingBeard oh really. ok good to know. Thanks.
My cold smoker has a screen in the bottom of it can i remove that
No. That is what holds the chips right on top of the heating element. If you remove it, the chips will fall straight through.
Thanks for the video. Have you been getting a better smoke ring with the cold smoker attached ?
Not really... it's good for smoke but not a ring
@@TheSmokingBeard there will never be a smoke ring with electric grills as there is no combustion. need charcoal or gas
@@Mattymofo1986 I was able to get one, minimal but attainable check out my video on how I did it ua-cam.com/video/RR57yOHXpdQ/v-deo.html
Here is where you went wrong (and I know because I had to figure it out for myself)- The slow smoker should only be used to get the chips smoking and then you need to SHUT THE POWER OFF!. The chips will do their thing after the unit ignites them.
You're right. After they are lit, as long as enough air is hitting them they really don't need the heating element on anymore. Thanks!
@@TheSmokingBeard I am so mad because I ruined a batch of wieners a couple weeks ago when I first got the Slow Smoker. My g/f helped me case the dogs (And I LOVE her for that!!) But I put the smoker attachment on the entire cook and the dogs aren't edible. I LOVE sausage of all kind but I have always detested "smoked sausage". The wieners are soooo nasty that I gotta toss them out. You live and you LEARN!
I usually just leave the attachment on just until my internal temp of my meat hits about 140 F. After that, I turn off the attachment and let ot ride. At least now you know what not to do.
@@TheSmokingBeard I still have 2 large bags of a mix of ground pork and ground beef that is vacuum sealed in my freezer. Maybe make some brats or some more snack sticks. What I do know for sure is that I won't attach the Slow Smoker to my smoker until it starts burning CLEAN smoke and OFF the power source before I attach it to my 30" Masterbuilt smoker. I made a "poor man's brisket" a few days ago using a chuck roast and it turned out GREAT!!!
You ever have any issues with wood chips catching fire using the slow smoker (attachment) ? I just bought the attachment and after 30 minutes of pre seasoning it with HALF filled with chips, the smoke was so strong, so then I opened it and started to notice black smoke, which then led to fire coming from the bottom. Am I doing something wrong?
The reason you preseason it is for that purpose, to smoke out all the contaminants. The reason they are probably catching fire is due to too much air flow. Make sure the damper on the smoker is closed all the way, the chip tray on your cold smoker attachment is closed all the way, and the metal pyramid top of the smoker attachment is closed. Any extra air flowing in will make your chips catch fire.
Excellent. Thanks.
You're welcome
Since you use your cold smoker as your smoking source, they say it generates heat up to 70°. So if you're smoking ribs at 225° do you set the temp. lower to compensate for the heat the cold smoker puts out?
No... your electric smoker has a built in temperature monitor. It will self regulate by turning off the hearing element once it reaches 225 regardless of where the heat is coming from.
Nice review. $100? It's $55 on Amazon right now on sale. Regular price $72. I thought about buying one but I've already bought some other goodies this month and the wife would probably get mad lol.
stonecoldtrk LOL...
I can't find it anywhere?
Does this fit a gas masterbuilt pro series
If it is the 40 series, it should. I bought a different smoker and it was a little off. Good thing it has legs that adjust.
Are you able to get Smoke Rings using that Master Build cold smoker attachment ?
Yes but it is difficult. You have to make the chips catch fire and control it
That has been the only way.
Can it run with pellets also ?
Yes but they tend to stick to the sides of the hopper. You would need to keep an eye on it and nudge them down every once in a while.
if your electric smoker is filled with smoke and it does not leak smoke guess how much more smoke you will need?
Not sure
Can you use pellets?
Yes, but they tend to get stuck especially if you live in a high humidity area. The pellets will swell up if you leave them in the hopper too long.
What is Masterbuilt's P/N for the smoke generator? Where did you purchase this unit?
I got it on Amazon. Master Built Cold Smoker Attachment... Good luck finding one. I think they dont make them anymore.
Michael Schmidt I just ordered one fromTractor Supply website
Found this one on Amazon...
Masterbuilt MB20100112 Slow Smoker Kit, Black www.amazon.com/dp/B079KGP5BX/ref=cm_sw_r_cp_apa_i_HN.YDb3N2ZCR2
where can i buy cold kit also masterbuilt cold smoker to ship South Korea, could you do me a favor?
In the description of the video is a link to Amazon for the cold smoker attachment. If you click on "See All Buying Options" they have some for sale.
Have you tried to cold smoke salmon? If yes, please explain.
No... not yet
I don't think it's the "heating element" that is "drawing" the smoke into the smoke box. In fact, i think it's the difference in pressure that is actually pulling the smoke from the attachment out to the exhaust. "equilibrium"?
Because the heating element is heating up the air around it, it causes the warm air to go up. The void that is left behind from the hot air going up is replaced by cooler air that includes the air from the cold smoker. So technically the heating element is not drawing the smoke in, but the effect of the heating element heating up the air around it is indirectly drawing the smoke it. If the heating element were to be turned off, most of the smoke would stop going into the smoker.
So from I understand from different videos,even with electric smoker I wouldn’t be able to cold smoke? Is this correct?
I dont know. I bought the attachment because my smoker stopped smoking. I have yet to try a cold smoke with it. I use it as an extension of the chip housing.
@@TheSmokingBeard cool thanks
With the attachment, yes. I haven't done it yet but I plan on cold smoking fish and cheeses.
it looks to me there is to much smoke being generated..I like a light blue smoke. this seems awful heavy...your thoughts...
It comes down to personal preference. I like for my meats to have a ton of some so it be transferred to the taste of the meat. Keep in mind that you can have a ton of smoke, but the meat will only take in what it's going to take in. The rest will just move along.
@@TheSmokingBeard , you have a point. i had heard after 4-5 hours a boston butt will have all the smoke it can absorb. any rate i just ordered one and will play with it a while before use..thank you for your quick response to my concern...
😎... I need a couple more subscribers to reach 1,000, please spread the word so I can hit the milestone... thanks!
9-3-19 Been looking for one. Would you share where you found one? thanks
@@billbroadway5972 bill, i ordered it today.. my order when thru and they took my paypal money, now weather i get it remains to be seen. i ordered online from dicks sporting, but i paid full price. 79 bucks i think it was..
I have been trying to do cold smoking for a long time.
I rigged up my own smoker using a master built a few years ago and am excited to see about this cold smoker attachment.
quick questions. how hot does it get inside.
does the oily residue cover the inside of the food chamber?
I want to get a bit less smoke but leave it in the chamber for 12 to 24 hours. is there any way to regulate it... other than just say smoking hard for an hour or two then off for an hour or two.
thanks for the vid.
The smoke goes inside your smoker when you turn the heating element of the smoker on. If you turn on just the attachment and not the smoker, some of the smoke will not go into your smoker. I am assuming that the heat of the heating element draws the smoke into the smoker.
You will have oily residue even if you use the attachment.
One of the ways that you can regulate the amount of smoke it draws into the chamber is by closing the vent on the smoker. I have noticed that the more the vent is closed, the less smoke is drawn in. This has to do with the draft or the lack there of, when you open or close the vent.
You can turn off the attachment after it states to smoke, but you will have to keep an eye on your chips. Once they are lit, they can continue to burn without the element turned on on the attachment.
You can also not secure the attachment like I started doing and remove the attachment mid smoke if you don't want any additional smoke going in during the cook.
Where can you buy this attachment I can't find it anywhere Including Amazon
I dont think you can anymore. Looks like they discontinued the smoker.
@@TheSmokingBeard I think I found some company in Canada has them They had 13 in stock and said they were getting more
So I ordered one we'll see
@@lancekendall6728 you are going to love it... get ready for smoke like you've never seen before.
@@lancekendall6728 where did you get it?
@@dannyholder7743 Cabelas in Canada, It's supposed to be delivered today through UPS
What's the smoke temperature? Does it get above 83 deg F?
The temp on the cold smoker attachment get hot enough to make the chips start to smoke. The temp you see on the video is that of the electric smoker itself. There are two different heating elements; one for your smoker and one on the cold smoker attachment. The reason you see 83 deg F on the video is because I had just turned on the electric smoker. Hope this answers your question.
Yes, so "cold" isn't entirely accurate. On mine anyway, it heated the internal temp of the MB too high for recommended cheese smoking (80) and fish (77).
I have not tried cold smoking anything. I bought it because my smoker was not smoking the chips any more. It was out of necessity.
I have not measured the temp. I use it in conjunction with the heating element on.
Have you tried putting a tray or pan of ice under your food. It worked for me. It seems odd but it worked. Kept temp down.
Are you still enjoying this item after all these years??
Yep... still going strong.
@@TheSmokingBeard Is this helping you get a smoke ring at all when you use pellets in this item by chance?
Not really... if you can get them to combust, you have a better chance of getting a smoke ring.
This smoker absolutely sucks thats why you need to buy a $125 attachment to make it "awesome". I got better food from a Walmart bbq and a tin foil smoke pouch....acrid garbage when following directions from Masterbuilt.....and yeah I been smoking chicken and ribs for 10 years.
It's good for someone who is starting off... but yeah, there is better stuff out there.
Thank you
Thanks for watching