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Old 11-09-2018, 09:51 AM   #1
HDWRENCH
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Default School me on electric smokers

Many many years ago I had a small masterbuilt unit . ( 1997 ish ) I want to try my hand at smoking meats again . Jerky brisket ribs and cheese

i do not have the skill set nor do I really want to " learn wood smokers " So with that said I have done some research on the brands and models .

Masterbuilt has a nice 40 inch with blue tooth for heat / app

The glass I can see getting very dirty and maybe clean up harder .

So from here I am lost I know nothing about them other than what I have read so first hand in my opinion is always better hoped the GS crew may be of some help in my next purchase
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Old 11-09-2018, 09:57 AM   #2
Dale Moser
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I had a master built and it was OKÖ But didn't last very long. I would go with a pellet feed smoker now days, I could never get enough smoke with the chips.


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Old 11-09-2018, 10:03 AM   #3
WItoTX
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Quote:
Originally Posted by Dale Moser View Post
I had a master built and it was OKÖ But didn't last very long. I would go with a pellet feed smoker now days, I could never get enough smoke with the chips.


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2nd this. Another option is a gas smoker, I always had good luck and its "relatively" easy compared to wood. But there is a learning curve.

Pellet: Traeger, Green Mountain, Yoder.
Gas: Home Depot special was my go to.
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Old 11-09-2018, 10:40 AM   #4
HDWRENCH
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This item was mentioned a few times for great smoke and no having to refill so often . https://www.amazon.com/MAZE-N-AMNPS5...6XBR8SDWXX8B4R

I really want to keep it basic so not looked up pellet I guess more research
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Old 11-09-2018, 10:48 AM   #5
JonBoy
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I have 2 (one Masterbuit and one Cookshack) and use them for general cooking as well as smoking my processed meats. If you're looking for something to impart smoke flavor an electric will do fine. If you're looking to do a brisket or pork loin and come out with that nice pretty smoke ring, it'll never happen...electric smokers dont get wood hot enough to produce the NO necessary to form a smoke ring.

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Last edited by JonBoy; 11-09-2018 at 10:52 AM.
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Old 11-09-2018, 10:56 AM   #6
HDWRENCH
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Ok so pellet all right but I am seeing that they will not drop under 150 so smoking cheese is out of the question as at 150 you will melt it
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Old 11-09-2018, 11:15 AM   #7
twostepct
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I built a smokehouse a couple years ago for smoking meat and cheese. I don't think I could really get it hot enough to COOK in, but it's great for smoking fresh sausage to freeze, cheeses etc. I've smoked sunflower seeds, chocolate, whiskey, salt, just about everything. I've never tried to cook in it, maybe I could. It's made out of cedar fence pickets. I didn't chink the cracks between them so I didn't add a smoke stack either. I use a pellet tube I bought off of amazon for about $12 and use any kind of pellets I want. Maybe build a small one for you cold smoking and a pellet grill for cooking meats?
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Old 11-09-2018, 11:17 AM   #8
Dale Moser
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Quote:
Originally Posted by HDWRENCH View Post
Ok so pellet all right but I am seeing that they will not drop under 150 so smoking cheese is out of the question as at 150 you will melt it


An electric smoker is not going to make smoke at 150, I don't believe.


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Old 11-09-2018, 11:19 AM   #9
AntlerCollector
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You could also get high temp cheddar cheese.
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Old 11-09-2018, 11:39 AM   #10
Scubasteveo
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I won't smoke on anything but my Webber Smokey Mountain. Pretty dang easy to cook with, get it to temp and leave it alone. About as easy as a electric and pellet.
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Old 11-09-2018, 12:14 PM   #11
double bogey
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The electric smoker like the masterbuilt have a tube for wood chips or pellets. Doesn't work very well. Get the Amazing Pellet Smoker in the link above, place something over the top of it so the dripping grease doesn't put it out, light the AMP with a propane torch, let it burn several mins, blow it out and it will smolder like a cigar for about 4 hours, giving you all the smoke you need. I usually wrap briskets at this point.
http://www.amazenproducts.com/product_p/amnps5x8.htm
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Old 11-09-2018, 02:42 PM   #12
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https://www.smokin-it.com/Smokers-s/5.htm

All you need right there ^^^
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Old 11-10-2018, 09:03 AM   #13
HDWRENCH
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Quote:
Originally Posted by WItoTX View Post
2nd this. Another option is a gas smoker, I always had good luck and its "relatively" easy compared to wood. But there is a learning curve.

Pellet: Traeger, Green Mountain, Yoder.
Gas: Home Depot special was my go to.

picked up a green mountain Danial boone with WiFi for a crazy low cost . Smoked two rib eyes last night WOW the pellet smoker rocks .

So now to try more things . I have a pork butt that I want to try . any tips its about 7 lbs with bone in
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Old 11-10-2018, 09:24 AM   #14
hooligan
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Quote:
Originally Posted by HDWRENCH View Post
This item was mentioned a few times for great smoke and no having to refill so often . https://www.amazon.com/MAZE-N-AMNPS5...6XBR8SDWXX8B4R

I really want to keep it basic so not looked up pellet I guess more research
I have this and it makes a huge difference. I have the master built electric 40. The Bluetooth is pretty short range but itís nice. Iíve done briskets, sausage, turkey and chick and itís all come out great. Super easy and itís really nice to put pork butts on and then not worry about feeding a fire for the next 22hrs when theyre done


That being said Iíd probably but a pellet grill next time but still use the amps tray. It is nice though being able to smoke something and still have my gas grill available
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Old 11-10-2018, 09:31 AM   #15
Cantcatch5
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Quote:
Originally Posted by HDWRENCH View Post
Ok so pellet all right but I am seeing that they will not drop under 150 so smoking cheese is out of the question as at 150 you will melt it
You actually can smoke cheese on them very well. You just turn the switch on so that the fan comes on but donít hit start. Fill an Amazen tube with the pellets of your choice and smoke away.the tube provides the smoke with almost no heat and the fan keeps the smoke moving so that you donít get stagnent smoke.
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Old 11-10-2018, 09:35 AM   #16
oktx
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I have a Masterbuilt 40 with no window. I guess about 5 years.
If you want smoke at low temp get one of these.
https://www.amazon.com/Smokin-Wedgie...tYL&ref=plSrch
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Old 11-10-2018, 09:38 AM   #17
Goldeneagle
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Everyone makes fun of mine until they get a bite to eat. I took an old charcoal smoker and put a 1500w oven element in it. Put some wood chunks around the element and plug it in. Holds 250 degrees all day long. No Bluetooth necessary.
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Old 11-10-2018, 09:52 AM   #18
Acameron52
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Iíd like to get one myself!
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Old 11-10-2018, 04:44 PM   #19
Bigfootwolff
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Quote:
Originally Posted by Scubasteveo View Post
I won't smoke on anything but my Webber Smokey Mountain. Pretty dang easy to cook with, get it to temp and leave it alone. About as easy as a electric and pellet.
This^^^
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Old 11-10-2018, 04:51 PM   #20
TexanDuke
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Quote:
Originally Posted by HDWRENCH View Post
picked up a green mountain Danial boone with WiFi for a crazy low cost . Smoked two rib eyes last night WOW the pellet smoker rocks .

So now to try more things . I have a pork butt that I want to try . any tips its about 7 lbs with bone in
Inject it like crazy, I use kosmos, then spritz it with apple juice and apple cider vinegar every so often... trust me
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Old 11-10-2018, 08:36 PM   #21
kmitchl
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Quote:
Originally Posted by HDWRENCH View Post
This item was mentioned a few times for great smoke and no having to refill so often . https://www.amazon.com/MAZE-N-AMNPS5...6XBR8SDWXX8B4R

I really want to keep it basic so not looked up pellet I guess more research
This thing rocks. Iíve used it in my cold smoker for several years for sausage, cheese, etc.
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Old 11-10-2018, 09:37 PM   #22
sharpstick35
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I've got an old Bradley digital that I can't stand, the only reason I still have it is because I can cold smoke and it'll heat up to 320 if I need it.
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Old 11-11-2018, 10:51 PM   #23
double bogey
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Guys build a mailbox and connect it to
the bottom of the electric where the tube goes to cold smoke cheese. Instructions on the smoking meats forum.
https://www.smokingmeatforums.com/fo...se-making.106/
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Old 11-11-2018, 10:56 PM   #24
double bogey
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https://www.smokingmeatforums.com/th...-amnps.127770/

better article on mailbox mod.
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Old 11-11-2018, 11:58 PM   #25
Smart
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Pork butts are easy .....you have to really screw things up to mess them up.


No need to inject as they are loaded with fat.....I've tried and just didn't notice a difference.



Send me an email address via pm HD and I'll send you a write up I have on pork butts I have shared with 70 plus TBHers.....never had anybody complain about their results..
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Old 11-12-2018, 12:13 AM   #26
ctom87
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Currently own a Traeger that is 5 years old. Will upgrade to Yoder once the Traeger decides to quit. Very impressed with Yoder.
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Old 11-12-2018, 08:20 AM   #27
Loanman
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Cold smoke on Cheese and Butter is easy, just get two of those Smoke tubes put on both sides of your grill or smoker close lid and let it go...anyone can do it...
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Old 11-12-2018, 09:19 AM   #28
jshouse
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My dad smoked some big thick burgers in his pellet smoker last night, good stuff
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Old 11-12-2018, 09:23 AM   #29
Goldeneagle
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Quote:
Originally Posted by Smart View Post
Pork butts are easy .....you have to really screw things up to mess them up.


No need to inject as they are loaded with fat.....I've tried and just didn't notice a difference.



Send me an email address via pm HD and I'll send you a write up I have on pork butts I have shared with 70 plus TBHers.....never had anybody complain about their results..
Listen to this guy ^^^^^^. If the weather cooperates, I'm putting one on this coming weekend.
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Old 11-12-2018, 09:50 AM   #30
HDWRENCH
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Will do so I followed a set up for ribs on sunday HA HA ruined them very dry . I cooked two racks at 180 for 4 hours then 3 hours at 200 . They looked great other than dry and tough . All three dogs ate very well last night . Learning curve for sure
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