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Smoking in the Great White North

post #1 of 6
Thread Starter 

Got a masterchef smoker for my birthday, it's probably the least expensive smoker out there from looking around (almost the same as the one from masterforge). 

 

Haven't had much time to use it but I'm getting better at it, this site showed me the "minion method" when I was looking up info on how to use it better (brinkman has a similar grill and I understand it's almost the same as the ECB).  

 

So far we've made a couple roasts, some ribs and today we're doing chicken breasts.  The first time we used it it was a little frustrating but we've since bought a proper thermometer (the lid one is useless, put in an oven thermometer hanging from the grill), and plan to get one of those maverick wireless thermometers too.  Not sure how much I'll use this thing in the winter but it seems to be working well right now.  Maybe I'll get my neighbour to help build a large smoker from a drum.

post #2 of 6
Have you tried a charcoal chimney? You can keep better heat in there by adding hot coals every hour or so.
post #3 of 6
Thread Starter 

that's how we get them going, didn't think about pre-heating the coals to add to the smoker after it was going... once i found the minion method i found it had enough heat for the task. still playing with lump vs briquette, i think a decision will require much more smoking err research.

post #4 of 6
Hey Lisa, welcome from Quebec!

I bought my brother one of those Masterchef smokers (to see if he would love smoking as much as I do) and I was quite impressed with how well it ran.

He has had it a little over 6 months now and he has smoked many wonderful meals, such as whole chickens, wings, pork loins, pork butts, and chuck roasts. I think next weekend he will be trying some baby backs. It holds temps very well and for a good amount of time without refueling. Good call on the extra thermometers.

I think its a great smoker to start off with, its not going to produce anything less amazing then an expensive one!

Hope to see some threads of your next smokes. Cheers!
post #5 of 6

Lisa :welcome1: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...
Happy smoken.
David

post #6 of 6

Hello and welcome to the forum from sunny East Texas. Great site Great people. Keep practicing till you get the flavors and method you like

 

Gary S

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