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Master Forge Electric Dome Smoker (RED)

post #1 of 3
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Hello Everyone:  I am a new member and I just bought this smoker a few days ago.  The directions were only good to help me assemble the smoker but did not provide any initial guidance on what to do!!  I was going to try a "Boston Butt" this weekend but am confused on several points.  1) wood chips - do I put them right on the brickets, put them in foil pouches with holes and then put on brickets and how often.  2) I realize I need to "prep" the meat and that's pretty straight forward but do I wrap it in foil and put it on the rack or what? 3) Which rack - top or bottom.  4) Do I need to water pan?  Appreciate any advice or should I start with something simplier.  Thanks!!!!

 

post #2 of 3

welcome1.gif   Glad to have you with us!

 

I am not familiar with your smoker, but I'm sure there are several guys who are and can help you with the wood chip question. If it were me I would start with something real easy on a new smoker. Beer can chicken or chicken breast or thighs, or even just wings. A butt will be a real long smoke & you will need to be with it the whole time. You can smoke wings in a couple of hours & practice with the wood chips & keeping the temp where you want it. I would suggest you get a good digital thermometer like a Maverick 732. You need to know what the smoker temp is & the factory gauge's are very often inaccurate.

post #3 of 3
Quote:
Originally Posted by popovit View Post

Hello Everyone:  I am a new member and I just bought this smoker a few days ago.  The directions were only good to help me assemble the smoker but did not provide any initial guidance on what to do!!  I was going to try a "Boston Butt" this weekend but am confused on several points.  1) wood chips - do I put them right on the brickets, put them in foil pouches with holes and then put on brickets and how often.  Either method will generate smoke.  You can also use hardwood lump charcoal which will generate its own smoke without adding chips or dust.  Add more when smoke generation slows or stops.

 

2) I realize I need to "prep" the meat and that's pretty straight forward but do I wrap it in foil and put it on the rack or what?  Do not wrap the meat -- smoke will not penetrate the foil.  Foil wrap the meat after it hits 165* and continue cooking in the foil until it hit 190* for slicing or 200* for pulling.

 

3) Which rack - top or bottom.  Top is usually hotter than the bottom (hot air rises).  Pick your rack and set your thermo on that rack along with the meat to monitor the temp right at grate level.  Keep the cook temp at the rack level between 225-250*.

 

4) Do I need to water pan?  I always use a water pan for 2 reasons: keeps moisture levels up in the cook chamber to prevent food drying out, & keeps cook temps stable (acts like a heat sink) so you don't get wide temp swings as the fire fluxuates and as you tend the smoker. 

 

Appreciate any advice or should I start with something simplier.  Nothing much easier than a "butt!"

 

Thanks!!!!  You're welcome!  Post us some pix of the rig and your first smoke!

 



 

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