Smokers?

[Russ McDonald]

how do these electric smokers do in the cold?  like zero degrees?

used mine in the 30's and 40's with no problem.

[Alchase]

Better than on a 100 degree day, LOL

They work fine in cold weather. Wind can be a pain, never had any problem with cold temps.

[SneekY]

 

[Blacklab]

The new Mes 40 have 1200 watt element. Weather should not be an issue. Have fun and good eating.

[quadrafire]

Ended up grabbing a 40" Masterbuilt Smoker yesterday.  Seems pretty decent and I think it'll do the job(s) at hand.  Burnt it off (seasoned it) today per manufacturer recommendations (3 hours @275, one load of wood chips) and no issues.  Probably gonna really break it in next weekend and make up a batch of jerky.  Thanks for the discussion and recommendations folks!  RJ

You'll love it. I have that size in black, no glass door. Perfect size for me. I frequently do 4 pork shoulders at a time in it.

[WapitiTalk1]

Anxious to put it to work.  Gonna defrost some chunks o' meat towards the end of the week and I'll be "smoking it up here boss" this weekend 

[KFhunter]

pulled the trigger on a masterbuilt 40" and the cold smoker side box for good measure


amazon, I didn't get a great deal, but I saved 4-5 hours of driving to the nearest Cabela's and Sportsman warehouse.  I got 30lbs of bacon in the brine and 6 half hams in brine. 

The treager ain't cutting it, it flamed out and piled up a big mound of pellets in the firebox.  Can't do any cold smoking with it, can't grill with it, just hot smoke which it does fine at that but it's limited at everything else.

[lokidog]

Glad to see you went electric.  From my experience, propane is just too hot for delicate smoking like fish.  I have a Smokevault (I think) propane one and even with half of the jets plugged, it is too hot for smoking salmon.  Turkey, on the other hand, is awesome.

I've always liked my Little Chiefs for doing fish but have temperature controlled ones now that are great as well.

[Alchase]

Cold smoke is my favorite way to do fish, unless I am doing Squaw candy. Then I turn it up the Bradley just a bit.

If I want to smoke/cook a slab of salmon for dinner, I use a cheap Brinkman tall charcoal grill loaded with Apple, Cherry, etc... takes 10-15 minutes.

Grilling is done on Weber Summit, ready in a couple minutes

[NRA4LIFE]

I also have that same model.  You will love it.

[C-Money]

I went propane, and it is to hot for salmon/trout. Still tastes pretty good, but hard to keep under 200deg. Tri Tip, ribs, turkeys, the propane is awesome.

[KFhunter]

On the masterbuilt I got that little side box and it works good.  I did put some lava tape smoker sealer (amazon) around the inlet spout and that stopped any leaks there.  It was pouring out smoke for 4 hours straight out of the main unit smoking about 20lbs of bacon.

They have a cheesy J hook to secure the side box to the main smoker unit, but the inside of the main smoker unit is too thin and flimsy, so you'll screw up the tube flange inside so I got that all straitened out and looking to come up with a better way to secure the little side smoker unit. 

[Chase2008]

Never had a smoker and looking at trying one out. Black Friday ad for a masterbuilt 30" for $99. Is this something to purchase to try out a smoker?

[Twispriver]

Lots of people really seem to like the Masterbuilt smokers. I have one that I was never really happy with and now just use it as a hot-box / warming oven when I am making a bunch of stuff on my offset charcoal and wood smoker.

[bigjohn98591]

I picked up a 40" Masterbuilt at Sportsman's Warehouse yesterday. $179 I thought was a good deal. Can't wait to start using it, anybody have any must try recipes for it?

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