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Flynn - That's the one I wanted, but Sears didn't have it. I bought theirs, which is the same unit I think except it has stainless steel on the front. That may be a special unit they make only for Sears so they can avoid having to price match. Mine is scheduled for delivery to the house next...
I kind of like Bob's approach. I haven't got mine delivered yet, but I hope to get it dirtied up shortly after it arrives. I've heard there is a "seasoning" or "break-in" step required. Anyone have any info on that, or does the manual cover it?
HOLY MOLEY, CHEF JIMMYJ -
What a great deal of information! Thank you so much for taking your time to type all that out.
I think that foiling juice sounds like a great option, but do I use the whole amount for each rack of baby back ribs? That sounds like a lot of juice inside that foil...
Oh, man. I am so totally lost here. I just ordered a Masterbuilt 30" with window and remote. It's stainless steel front was something I didn't really want, but the black-front one didn't have the meat temperature probe, which I did want. So, I'm waiting for it to arrive next week. I got it from...
I just ordered my new smoker from Sears (since they will deliver it and it won't fit in my Mustang.) It's a 30" Masterbuilt with the remote control. It has a glass door, which I didn't want, but that was the one they had.
I'm a retired project manager currently living in the Kansas City area...
I just purchased a new 30" Masterbuilt Smokehouse with the glass window (didn't really need that) and the remote. I'm hoping it will be a reliable product. I have never smoked anything before, so this is all going to be very new to me. I have a few questions for you more experienced smokers out...
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