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masterbilt electric smoker - Page 3

post #41 of 45
Thread Starter 
The only way mine will smoke is if i have the door cracked about a 1/4". It holds temp very good even with door opened. On this brisket i used 3/4 cup of black pepper and 1/4 cup of kosher salt. It came out perfect.
post #42 of 45

The only way mine will smoke is if i have the door cracked about a 1/4"

 

That is why I added a few holes at the bottom.  I use the left over 3" piece of steel that I cut out for the top vent to cover these as needed, which lately has been left uncovered.

 

 

 

BTW, I also added a thin gasket around the door.below where the chip tray goes(that's where my pellet tray now goes)

post #43 of 45

I am a newbie, like 15 minutes into this forum.  The 30" electric masterbilt is something I have been researching for a couple months.  I have read about the smoking problems that sometimes occur and will probably buy a separate smoking device to make sure I can get decent smoke while I am away doing other things (like sleeping).

 Here is the deal. I am looking to buy an analog,30" from amazon. reason being it needs to be delivered to me living way far south and in the tropics.  I have a friend willing to deliver it when he comes down for the winter but returing it is out of the question @ $200+. I need to get this right and know what I am getting.

 One question I can not seem to get answered is will the 30" hold a whole leg of pork?  I would like to play around with curing and smoking hams and the smoker is the missing piece of the puzzle.

  Any and all comments are encouraged. Thanks

post #44 of 45
Quote:
Originally Posted by gen0 View Post
 

I am a newbie, like 15 minutes into this forum.  The 30" electric masterbilt is something I have been researching for a couple months.  I have read about the smoking problems that sometimes occur and will probably buy a separate smoking device to make sure I can get decent smoke while I am away doing other things (like sleeping).

 Here is the deal. I am looking to buy an analog,30" from amazon. reason being it needs to be delivered to me living way far south and in the tropics.  I have a friend willing to deliver it when he comes down for the winter but returing it is out of the question @ $200+. I need to get this right and know what I am getting.

 One question I can not seem to get answered is will the 30" hold a whole leg of pork?  I would like to play around with curing and smoking hams and the smoker is the missing piece of the puzzle.

  Any and all comments are encouraged. Thanks

How big is the pig you're cutting the leg from? Since it's called a 30" smoker because the outside box is 30" high you know you need less then a 30" leg at least. Amazon shows the outside dimensions as 40.2" high including legs, 26.8" deep, & 20" wide. The inside measurements are roughly 25" deep, 18.5 wide, 25" from inside roof to bottom rack. Also I would not pay full price for this smoker. I got mine greatly discounted, knowing I would have to modify it to make it a decent smoker. It was cheaper then building a smoker from scratch. As sold it is a decent camp oven if you have power, but it is a lousy smoke house. Poorly vented, fairly wide temp. swings, and zero insulation.

post #45 of 45

first off I want to apologize to the OP for high jacking their post. If the moderator wants to move this into a new thread, I am good with that.

  To buy this analog, 30" smoker and have it shipped will run over $300. And it is about the highest rated but cheapest electric smoker available to me personally.  To think about an upgrade is not really in the picture until I get a feel of how to make things happen. As time goes on and I find smoking as much fun as eating I would probably try to build something. 

  I really don't have to worry about insulation where I live, in fact I may have to wait for cool weather at times to make things work. 

  Since this is an inexpensive unit I really have no problems making modifications due to my environment and in fact expect to be asking suggestions to  help me make this smoker the best it can be while it lasts.

  As far as how big the pig is, well I haven't met her yet. HA! I expect the leg will be in the 20# to 25 # range. I will be able to fit the leg to the  smoker but I also will be planning on dry curing it so I want it worth my trouble and all.

  Any and all suggestions are more than welcome. 

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