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Electric vs Wood
So I have had an electric smoker for about 2yrs and would consider myself a novice still with smoking. Chicken wings, and smaller items I can cook well in my electric smoker. I've had a problem with larger meats because my electric smoker doesn't have a side chip loader, so if I need to add...- john brennan
- Thread
- Replies: 4
- Forum: Wood Smokers
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Meat Temp
I'll look into getting a new thermometer for sure. I'm going to experiment with running the smoker for a couple hours with some water and woodchips in the woodchip tray and see if that helps keep the woodchips longer while still giving the flavor. I'll try this with something in-expensive, or...- john brennan
- Post #16
- Forum: Pork
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Meat Temp
Well after 10 hours of smoking, and 3-4 hours of it being at 140 degrees I ended up putting it on the grill and finishing it. It tasted great. However, I feel that the issue I'm having with temperature is the fact that I have to open up my smoker ever hour and the meat can't get going. I'm...- john brennan
- Post #12
- Forum: Pork
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Meat Temp
I'll have to look into that. Sounds like it would be a solution to my issue. Go to this link http://www.masterbuilt.com/manuals.aspx you'll see in a blue outline one that says , "Electric Smokehouse (Bruce Foods), then go 3 down on the list to "Electric Smokehouse" It has 3 model numbers...- john brennan
- Post #10
- Forum: Pork
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Meat Temp
is this A-MAZE-N a replacement then for using the woodchips? I found my user manual online so you can see what I am dealing with. The first part is assembly instructions but there are pictures. http://www.masterbuilt.com/pdf/manuals/20070210%20ESQ3082%20Manual.pdf- john brennan
- Post #8
- Forum: Pork
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Meat Temp
Mine does NOT have a chip loader. I have to open the door, pull out the bottom rack, and I have a water pan, and chip tray that has a lid. I have to use gloves to get out the chip tray, carefully dump it and then top it off and put it back in. I wish I had a chip loader thing on the side...- john brennan
- Post #6
- Forum: Pork
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Meat Temp
I've been changing out the woodchips every hour b.c. they keep turning to ash which I read was bad. And I assume this a problem. What kind of wood are you using? Do your chips turn to ash within an hour at 225? Thanks for your reply!- john brennan
- Post #4
- Forum: Pork
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Meat Temp
Greetings all! I'm having some issues and hoping to get some help from the community. I have a masterbuilt 30" (looks like a mini fridge) smoker. Currently trying to smoke a pork butt. I brined it in water, salt, and sugar (nothing fancy). Used a dry rub which I got out of a book on...- john brennan
- Thread
- Replies: 16
- Forum: Pork
