Masterbuilt 20070106 30-Inch Electric Smokehouse Smoker, Black

First off I can't comment on the long term reliability of this smoker.  I have had it for a week now, and have smoked with it every day, most of them are long smokes.  I have no problem getting the smoke I want.  And the temperature has been fairly accurate and holds well.  Recovery is not bad, and I think the controlled recovery helps the unit keep a consistent temperature.

Pros, are price, ease of use, quick cleanup, and versatility.  And cost of operation.  To smoke a brisket on my old grill would cost me close to $30.00 in propane, and wood chips.  A brisket in an MES was about $4.75, cost of electricity, and wood chips.  I used 4 cups of wood chips, my old way would have been 16 cups of chips.

Cons, none really except you need a stand, stooping over the thing is hard on your back.

Improvements, you got to mod it to do certain things.  Cold and cool smoking you will need another smoke source.  It has a well documented hot spot so while your picking it up, stop and grab a few floor tiles, I have 2 6' x 8' units and place them down in the lower right corner right between the water pan and the heating element box.  While your there get a smoke inlet screen from the plumbing isle.  I used a bathtub drain screen.  Also once you get home you might want to get a smoke ring on your meat, the easiest way I have found to do that is build a small coal chimney, out of a can.  fire up 2-3 lumps of charcoal or wood chunks and let it sit in there and go to town for your smoke.  A shield needs to be made for the control panel, to block the sun, and heaven forbid stop a light rain shower, from getting to the controls.

Accessories you will want to pickup while your out.

HD foil, I use it to line the water pan, and wrapping meats.

Digital probe thermometers, I now have two of them.  One with a single probe, the other with a dual probe.  I tend to smoke more than one type of meat per go, so it is good to keep track of their progress.

Wood chips, not dust, or chunks but chips.

A measuring cup, my wife does not like wood fiber in her cakes.

A stand, or build one.  I am building one out of a craftsmen roll around tool chest. With a side mount bracket to hold the smoker.

And a cover to keep it dust free.

Overall it is a great entry level smoker, or even a seasoned pro will find it handy when times short and you need a piece of smoked heaven.  You set it and forget it, and then check in every so often.

This really isn't a review, but more of a question or 2. I smoked a 9 lb pork butt, brined overnight and then coated with mustard and a rub and refrigerated 8 hrs then smoked. I tried to follow manufacturer's suggestions and had a couple of I wonder if situations ... I used Kingsford hickory wood chips that I had soaked in water for a couple of hours then drained. I started with one cup, got plenty of smoke. Then went to add more about 1 hr later [manufacturer recommended 45 min] and I had difficulty adding them [the original load wasn't used up]. I then added again in about 75 minutes .. still had a bit of resistance so I waited 90 min for the next load. added again using the same schedule +/- over a 6 hr time frame. I set the smoker temp @ 220 degrees, with total time of 18 hrs. I opened twice during process ... first to check temp and mop with a baste. then after 15 hrs foiled and left in for another 2.5hr ...removed and rested in picnic chest with towels for 4-5 hr and it was still very warm. Then pulled the meat. It was very tasty  and a bit drier than I would have anticipated, but still very good yum yum.

   When the unit cooled down I cleaned it up and the chip hopper was still full to the top with chips and only a smidgen of true ash. The chips were now in the form of charcoal. Just wondering why they had not gone down to just ash? Also is my experience of slow usage of the chips similar to others who have this smoker?

   Last question .... I have ordered a Taylor 1470 thermometer. How do you use it effectively? the probe cable would probably be pinched in the door gasket if put in that way. The only way I can figure is to drill a hole in the box and insert that way or go in through the upper smoke vent, but that would seem to leave it open and allow heat and smoke to escape ... any suggestions??

Thanks for any suggestions, Jack K