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Greetings from Texas!!!

post #1 of 4
Thread Starter 



New to the forums from Texas!  (DFW).  Love BBQ and Smoking but just starting to do my own.


I've smoked a few small trimmed briskets in my Weber Kettle with a Pitmaster Temp controller ( and it turned out REALLY well when I got the timing right.


I got this Masterbuilt Electric  30' as a gift this year and can't wait to try to use it but the directions are less than clear.



A few questions to you veterans:


1)  Is the temp display the smoker temp or the meat probe temp?  

2)  If it's both - how do you alternate between displaying the two temps?


On the remote it just displays a constant temp (whatever I programmed it to).  I I hold the meat probe button - it will display 3 different temps which I assume is Programmed Temp, Actual Temp and Meat Probe Temp.  Sound about right?


Also - how did you all season your smoker?  I am following the directions now (max temp for 3 hours - dry - then add wood chips) but I feel like I might need to do this a few times to really get the chemical smell to go away and get a good smoke smell.  




Thanks in advance!  I plan to get a brisket on there as soon as possible!  Need to find a good butcher!

post #2 of 4

Welcome to SMF!


I'm sure on of the MES guru's will be along shortly to answer your questions.



post #3 of 4

texas.gif  Good afternoon fellow Texan and welcome to the forum, from a chilly, rainy and windy day in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.




post #4 of 4
Welcome from SC. It's good to have you on this great site.
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