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Keeping it clean?

post #1 of 5
Thread Starter 
I have just started smoking and am very grateful for all of the great info you have provided!
(I have a Masterbuilt 40" electric smoker)
 
I seen one of your suggestions about putting the meat in a foil pan and using a muffin tin to keep the meat out of the juice and also help keep the smoker clean.
 
What about just putting the meat on the rack like normal and then putting the foil pan on a separaterack directly underneath to catch the drippings?  It seems like this would work better to allow more heat and smoke to get to the meat and also the juices could still "steam" the meat as it cooks.  
 
The rack the meat sits on would obviously still need to be cleaned but at least you are preventing the bottom parts of the smoker from getting mucked up.
 
Your thoughts?
post #2 of 5
Quote:
Originally Posted by rackmsukr View Post
 
I have just started smoking and am very grateful for all of the great info you have provided!
(I have a Masterbuilt 40" electric smoker)
 
I seen one of your suggestions about putting the meat in a foil pan and using a muffin tin to keep the meat out of the juice and also help keep the smoker clean.
 
What about just putting the meat on the rack like normal and then putting the foil pan on a separaterack directly underneath to catch the drippings?  It seems like this would work better to allow more heat and smoke to get to the meat and also the juices could still "steam" the meat as it cooks.
 
The rack the meat sits on would obviously still need to be cleaned but at least you are preventing the bottom parts of the smoker from getting mucked up.
 
Your thoughts?

I have a MES40 and that is what I do.

Happy smoken.

David

post #3 of 5

I will most likely do the same when I get my new MB-40" .

 

But I have a question for you , have you had your MasterBuilt 40" for any time:icon_question:

 

If so , what would you say of the performance so far :icon_question:Has it gotten up to a 325*F temp. :icon_exclaim: If not how high were you ableto take her:icon_question:

 

I'll be getting one around the year's beggining.

 

Stan

post #4 of 5
Thread Starter 

I've had mine for a few weeks now and have used it 5 times... ribs, salmon, wings and a turkey roast- so far so good!

 

I have found that the temp reading on the unit is around 15 - 20 degrees cooler than the actual smoker temp.  So, for my smoker to be 225 I have to set it around 240.

 

The max temp it will go on mine so far has been around 270-275

post #5 of 5

I have a MES40  first generation that I have had for some time now. It holds good temp where I set it. It Max's out at 275°. No problems at all with it. I also use a AMNPS.

Happy smoken.

David

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