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30" Masterbuilt electric smoker - Page 2

post #21 of 33

I have a mes 30 and i gave up on using wood chips, I also have a Trager pellet BBQ. I just use the pellets from my hopper of the BBQ. I get a nice consistant blue smoke.

post #22 of 33

I called today about the upgrade. They must have not only the serial number but the model number. Things are back logged three weeks.

post #23 of 33

Today I called Masterbuilt and I gave them all of the necessary numbers. I should have my upgrade before November. I want to thank this wonderful forum for alerting me to this issue.

 

All the Best

 

Tom

post #24 of 33

I just got my upgrade. It took 2 1/2 months but I got it. I would call and order. You may not think that you need it can't hurt. Soon, I will add an additional air intake to mine.

post #25 of 33

I just got my replacement kit too, but I didn't have the old style box, the chip tray didn't slide in and out easily like it should have. The replacement only took a couple of minutes to do, and now it works great.

post #26 of 33

Not to talk anyone out of getting the retrofit kit, but as suggested in previous posts a good alternative to the kit is to modify the existing small tray setup by cutting out the extra piece of metal between the heating element and the wood tray. I did that on my MES40 and it worked great. It worked so well that I never installed the retrofit kit I later received from Masterbuilt. The kit is sitting in my garage collecting dust.

 

The following link explains the mod in greater detail. I use the AMNS mostly, but it is good to have the small chip tray working well for the occasional times it is just easier to use for short smokes and such.

 

http://www.smokingmeatforums.com/t/98890/masterbuilt-upgrade-kit-inspired-mod-with-q-view#post_640611

post #27 of 33

Originally Posted by BRycraft View Post
 

To solve this problem invest the AMNPS and use the mailbox setup....get a metal mailbox and 3" duct work. This will fit in the opening on the side and will eliminate the chip tray. You have to drill a hole in the mailbox and secure the metal duct work with some metal screws and foil tape.. Place the AMNPS inside the mail box and it will work as a vessel for the pellet tray.

The problem with low temp smoking is the element doesn't get hot enough to actually burn the wood chips.. Using the AMNPS and pellets that solves this problem. I smoke cheese with the smoker turned off and just start the pellets... You load the tray, get the pellets started, I use a propane torch and once it starts burning it will burn slow and continuous. One tray filled with pellets will produce smoke for about 11 hours.. 

This doesn't take up space in the smoker. No alterations to the smoker.. 

Metal mailbox..

3" flexible ductwork..

Metal foil tape.

That is it... If you ever need to add pellets you won't have to open the smoker door. I did have to close the  holes in the mailbox door to decrease the airflow a bit..

Beats the chip tray hands down.

 

AppleMarkAppleMarkAppleMarkAppleMarkAppleMark

AppleMark

post #28 of 33
Good Morning to all

Just got my new Masterbuilt 30" electric smoker and preseasoed it. My first question is what temperature and for how long do I smoke 4 large bone in chicken leg quarters?

Is there a list or guide somewhere that shows cooking times and temps for various kinds of meat?
post #29 of 33
Quote:
Originally Posted by Nmitchell3305 View Post

Good Morning to all

Just got my new Masterbuilt 30" electric smoker and preseasoed it. My first question is what temperature and for how long do I smoke 4 large bone in chicken leg quarters?

Is there a list or guide somewhere that shows cooking times and temps for various kinds of meat?

 

Welcome to SMF !!  :welcome1:

 

First of all, please go to Roll Call to introduce yourself so you can be welcomed properly.

 

Then if you'd like to see what can be done with a Masterbuilt Smoker & how to do it (Time, Temp, etc, etc), go to my Index below, and click on anything you'd like to smoke:

 

Just click on "Bear's Step by Steps".

 

 

Bear

post #30 of 33

Welcome to the forum..

Its hard to say. First let me suggest getting an oven temp gauge because I own the same smoker with a glass front door and I was finding my cooking times were not even close to what other people were suggesting. So I got oven temp gauge ($6) and found the temp on the smoker display was 30 deg off,. So when I tried cooking at 220 deg I was actually around 190 a HUGE difference... So now when I set my smoker to 275 the max temp, the temp gauge reads roughly 250, thats if I don't open the door to ever spritz my meat. Seems the longer it stays closed the higher the temp will reach, but that is also pre heating for about 30-60 min.. I also used my electrical meter with a temp probe on it and sure enough it was reading 30 deg below what the display temp indicated.. This has effected my cook times dramatically.

The meat probe in the smoker is spot on accurate. It matches my portable meat probe that I used as a comparison, so that is pretty accurate..

I cooked 4 large bone in chicken breast last week and it took roughly 3 hours around 250 deg..

I used the meat probe and just cooked it until 160 deg.. 

 

Good Luck.. Bill

post #31 of 33

Thank you for the link, it looks like a great resource. I appreciate the input

post #32 of 33

Bill,

 

Thank so much for the information. We will be trying this today for sure. Appreciate you taking the time to tell me your hints and tips.

 

Nicole

post #33 of 33

Welcome to SMF !!  :welcome1:

 

First of all, please go to Roll Call to introduce yourself so you can be welcomed properly.

 

Then if you'd like to see what can be done with a Masterbuilt Smoker & how to do it (Time, Temp, etc, etc), go to my Index below, and click on anything you'd like to smoke:

 

Just click on "Bear's Step by Steps".

 

 

Quote:
Originally Posted by Nmitchell3305 View Post
 

Thank you for the link, it looks like a great resource. I appreciate the input

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