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 (https://pitmasteriq.com/) 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!