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Master Built 30 electric Smoker

post #1 of 2
Thread Starter 
Read a lot of reviews before purchasing then went to my local Bass Pro Shops to purchase, while there I checked out an upgraded version considerably more expensive and saw a nice drip pan inside, that the smoker I was planning on buying did not have. I tried it in my smoker and it fit so I got the part number with the help of an associate, She then remembered getting one of the smokers back on a return and went to see if it had the drip pan, LuckyLiem strikes again I got the drip pan for free and it helps keep the bottom of the smoker clean. I went home and smoked some nice Kingfish but it still made a mess out of the inside of the smoker. I went to my local supermarket and bought an aluminum pan smaller than the size of the metal shelves (To not inhibit Smoke movement) but larger than the pork butts I smoked next. I punched three holes in one side directly over the water pan and placed it on the shelf above. After a good rub and marinating overnight a pork butt was placed on the top shelf and one directly underneath it on the second shelf then made sure the aluminum pan was directly under the second butt with holes over the water tray so the juices would drip into it. WOW 7 hrs later with an interior temp of 190 degrees I had the most perfectly cooked and tasty pulled pork ever, and a virtually clean smoker. Here are a couple more tips I think will help. This smoker wont pump out the smoke like charcoal models, you need to wet the chips when throwing them on hot coals but you DONT need to wet them for this smoker. If you use DRY smaller chips and raise temp to 215 to 230 degrees you will smoke well. In 7 hours I only had to add chips twice after the initial pan full. If you are looking for the authentic aroma of a smoker I found Hickory and Pecan chips smell great. I also plan on adding a rubber gasket on the door (the upgraded version also had) because I have one spot where the door does not match up to the smoker and I am getting a leak under one of the legs from dripping condensation inside the smoker. The gaskets are available online, and that should complete my upgrades, if you want to get into smoking meat this is a great starter! Hope this helps a few Newbies.
post #2 of 2

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions Post it
and you will probably get 10 replies with 11 different answers. That is because their
are so many different ways to make great Q We all have our own taste.

Happy smoken.


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