master built 30" electric smokers

[Boss .300 winmag]

Anybody have one, and what are your experiences good or bad? Is the Bradly electric smoker with auto puck feed worth the extra cash?

[Mossy]

I have the one with the glass door, like it alot. I think Jamieb has a Bradley and got a really good deal on it

[WCTaxidermy]

I have the bradley with the auto feed and love it.  Set the temp and smoke and it does it own thing.  They are spendy, but I think it's worth it.  John

[Jamieb]

I love my Bradly and did get it at a good price on sale, I don't smoke enough meat to justify spending full price for one.
The auto feed for the chip pucks and the heat control are very nice and if you smoke a lot of meat then I'd say the price is worth it.
 

[trapperguy22]

i have the master built with the glass door and love it!!!

[huntlakewood]

I have the master built with out the glass door. I think it should put out more smoke but over all I like it alot

[Mossy]

I have the master built with out the glass door. I think it should put out more smoke but over all I like it alot

Found the same thing, very small wood pan.

[quadrafire]

I have the plain Materbuilt (black/solid door).

I recently had to take the back off of mine to access the element and replace the connections (corroded) The newer models I noticed have a panel in the back to facilitate this.

I think for the price (1/2 of a bradley) they are a good deal. I would probably get another. I like being able to do chips and don't want to have to use compressed discs (do all bradleys use the disks??).

Mines seems to put out plenty of  smoke and the temperature control is very good, even when it is cold out. 

[huntlakewood]

I have the plain Materbuilt (black/solid door).

I recently had to take the back off of mine to access the element and replace the connections (corroded) The newer models I noticed have a panel in the back to facilitate this.

I think for the price (1/2 of a bradley) they are a good deal. I would probably get another. I like being able to do chips and don't want to have to use compressed discs (do all bradleys use the disks??).

Mines seems to put out plenty of  smoke and the temperature control is very good, even when it is cold out. 

I had the same problem with my old one. I went out and bought a newer one cause I did not save my receipt. If I would of the company would of sent me a new smoker for free cause it happened with in a year. I thought it was me cause I used it for three days staight with out letting it cool down. I was doing alot of peperoni and jerki getting ready for hunting. The older version has a bigger pan then the new ones.
I am going to take the pan system out of mine so I can use a pan from the big chef smokers. if it works I will post pics

[sisu]

What do you guys think of the charcoal-propane smokers?

[huntlakewood]

What do you guys think of the charcoal-propane smokers?

I built a bigger smoker for dougedug and my self so I could put a full batch of pep in it. (24 lbs) We use propane in them and it works great. I ran one digital thermometer in side to watch the temp and anther one for the meat. ruff measurements 48" tall 36" wide 23" deep.

[sisu]

What do you guys think of the charcoal-propane smokers?

I built a bigger smoker for dougedug and my self so I could put a full batch of pep in it. (24 lbs) We use propane in them and it works great. I ran one digital thermometer in side to watch the temp and anther one for the meat. ruff measurements 48" tall 36" wide 23" deep.

Could you post some pictures of the smoker including if possible you burner set up. Thanks Scott

[huntlakewood]

Could you post some pictures of the smoker including if possible you burner set up. Thanks Scott
[/quote]
There are pics in receipes under my huntlakewood title smoker I tried to copy and paste the link but it did not work
If you can not find it let me know and I will pm you with pics

[Blacklab]

I have both propane & electric. For all weather smokeing I prefer my big block GOSM it's awesome. As for the electric I have the master built 40 with the window. Works well but is weather challenged. I should add the one I have is only 800 or 850 watts. Last yr they came out with the same modle with 1200 watts. Which might buc the weather better but I don't know. Gl & good eats.

[Mossy]

I do have to say, never had a temp problem with mine.  About as cold as you can get here and never gets below or above 5 degrees difference.  Just wish it was bigger.

[thurman]

I just bought the 30" masterbuilt a couple weeks ago and have used it 3 times, very easy to use and everything has turned out great. I bought it online from cabelas it was in the bargain cave for $165 on sale from $200 and had it shipped to my house for an extra 20 bucks.

[Boss .300 winmag]

Picked one up from another member on here this week, gonna try it out. Lets see what sounds good smoked tenderlion, fish, porkchops, chicken, turkey, buckboard bacon, sausage, ham, chit just can't decide. Well what ever trips my switch when I go shopping will have to do.

[Boss .300 winmag]

Well chicken it is almost done,yum yum.Put a spicey bbq rub on them with lemon, smoked with hickory wood. It works great, no problems with heat or anything looks like I am buying this unit.

[Jason]

Lookin Good!   

[Boss .300 winmag]

Thanks Jason, tasted awesome. Kinda funny though no smoke ring in the meat, used 4 tubes of chips cooked 235 for 3.5 hours fell off the bone fingers licken good. Any ideas why no smoke ring? Only thing I would change is not to use so much water in the pan.

[quadrafire]

Thanks Jason, tasted awesome. Kinda funny though no smoke ring in the meat, used 4 tubes of chips cooked 235 for 3.5 hours fell off the bone fingers licken good. Any ideas why no smoke ring? Only thing I would change is not to use so much water in the pan.

I only tend to get the ring with Beef, maybe a little with pork, but not chicken. Not sure why. May be the skin has something to do with it.

[TommyH]

Bringing this thread back since I just got a good deal (65$) on a masterbuilt electric smoker(with the glass door), it was like new, only being used twice. I’ve done some chicken, ribs, and 2 batches of jerky. Everything has turned out really good!! I’m still getting the timing down on when to insert more chips, seems to be about an hour and it needs more chips.  seems like a small wood trey..but I’m pretty happy with the results so far. Anyone else use it since the last reply 7 years ago?? Lol. Let’s hear your success or failure story’s. I’ll take pics next time I use it.

[quadrafire]

Bringing this thread back since I just got a good deal (65$) on a masterbuilt electric smoker(with the glass door), it was like new, only being used twice. I’ve done some chicken, ribs, and 2 batches of jerky. Everything has turned out really good!! I’m still getting the timing down on when to insert more chips, seems to be about an hour and it needs more chips.  seems like a small wood trey..but I’m pretty happy with the results so far. Anyone else use it since the last reply 7 years ago?? Lol. Let’s hear your success or failure story’s. I’ll take pics next time I use it.

i
Haha been a while on this posting......
I've since upgraded to the 40 in. Still use it probably every couple weeks. Lots of success stories. No real failures, except a short in the wiring that I had to redo. shorted out in the middle of a long cook!!!!

[rasbo]

I have the solid door and it works great for me

[Westsideelkchaser]

I have the glass door 30 in one like others said wish it was bigger with a bigger chip tray but there are solutions for that overall though this thing has been great Ive done chicken, ribs, a big brisket, and jerky so far and have had great results with it all.