Hi guys! Just found this forum about a week ago. Interestingly enough, it was due to to me searching for information on my newly acquired, previously appreciated, Masterbuilt 30" vertical smoker (a present from my GF, she bought it from a coworker of hers).
I have yet to use it...looking forward to smoking some ribs this weekend. I see that there are several mods that can make this smoker better, I look forward to experimenting. The smoker is unmolested and in new condition.
I bit about myself, I'm a Maintenance Manager for a large food company. I'm a Millwright by Trade, with a heavy electrical background. I've been in the Trades for over 25 years, initially starting in the automotive field.
I live an hour west of Toronto, Ontario Canada, In the TriCites area of Cambridge, Kitchener-Waterloo.
Prior to getting the Masterbuilt, I used smoke-boxes on my Weber propane bbq, utilizing half of the capacity(trying to get as much indirect heat as possible). I've smoked pork ribs, beef ribs, top sirloin roasts, rib-eye steaks (reverse sear method) and my favorite... whole beef tenderloin, smoked, sliced into thick steaks and reverse seared (yummy!). My results were very tasty, with a lot of experimenting. The major drawback is a complete lack of space, which the Masterbuilt should correct. I'll try and dig up the pictures of my previous smokes on the Weber.
I've already come across dozens of helpful tips in my short time here and I look forward to reading more. I look forward to getting to know you all better.
Rob
I have yet to use it...looking forward to smoking some ribs this weekend. I see that there are several mods that can make this smoker better, I look forward to experimenting. The smoker is unmolested and in new condition.
I bit about myself, I'm a Maintenance Manager for a large food company. I'm a Millwright by Trade, with a heavy electrical background. I've been in the Trades for over 25 years, initially starting in the automotive field.
I live an hour west of Toronto, Ontario Canada, In the TriCites area of Cambridge, Kitchener-Waterloo.
Prior to getting the Masterbuilt, I used smoke-boxes on my Weber propane bbq, utilizing half of the capacity(trying to get as much indirect heat as possible). I've smoked pork ribs, beef ribs, top sirloin roasts, rib-eye steaks (reverse sear method) and my favorite... whole beef tenderloin, smoked, sliced into thick steaks and reverse seared (yummy!). My results were very tasty, with a lot of experimenting. The major drawback is a complete lack of space, which the Masterbuilt should correct. I'll try and dig up the pictures of my previous smokes on the Weber.
I've already come across dozens of helpful tips in my short time here and I look forward to reading more. I look forward to getting to know you all better.
Rob
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