Post by: Boss .300 winmag on February 03, 2011, 09:13:02 PM
Post by: Mossy on February 03, 2011, 09:38:57 PM
Post by: WCTaxidermy on February 03, 2011, 10:13:11 PM
Post by: Jamieb on February 04, 2011, 05:00:45 PM
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.
Post by: trapperguy22 on February 04, 2011, 10:13:35 PM
Post by: huntlakewood on February 09, 2011, 06:28:58 PM
Post by: Mossy on February 09, 2011, 07:21:34 PM
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.
Post by: quadrafire on February 10, 2011, 08:08:15 AM
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. :twocents:
Post by: huntlakewood on February 10, 2011, 11:40:38 AM
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. :twocents:
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
Post by: sisu on February 10, 2011, 12:07:57 PM
Post by: huntlakewood on February 10, 2011, 01:39:54 PM
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.
Post by: sisu on February 10, 2011, 01:44:50 PM
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
Post by: huntlakewood on February 10, 2011, 08:11:34 PM
Could you post some pictures of the smoker including if possible you burner set up. Thanks Scott
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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
Post by: Blacklab on February 11, 2011, 06:41:16 AM
Post by: Mossy on February 11, 2011, 11:40:29 PM
Post by: thurman on February 14, 2011, 10:40:03 AM
Post by: Boss .300 winmag on February 17, 2011, 03:26:52 AM
Post by: Boss .300 winmag on February 21, 2011, 03:59:28 PM
Post by: Jason on February 21, 2011, 04:45:55 PM
Post by: Boss .300 winmag on February 21, 2011, 06:33:52 PM
Post by: quadrafire on February 21, 2011, 06:51:57 PM
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.
Post by: TommyH on June 05, 2018, 09:50:22 PM
Post by: quadrafire on June 05, 2018, 11:35:23 PM
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!!!!
Post by: rasbo on June 06, 2018, 05:24:05 AM
Post by: Westsideelkchaser on July 04, 2018, 04:44:28 PM