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Model: MB20072918 Used two years. Needs to be cleaned after last summers smoking. Also comes with wood chips, aluminum pans. All 4 racks (all in good shape), cover, and a high voltage extension cord.

Great post! Thank you for taking the time to pass all this on to me. We definitely used all of it! I’m looking forward to grabbing another one soon and getting back in the ring.

😂 you nailed it!

We took it out and opened the paper up to test it. It seemed done so we left it on counter for 20 min. Then wrapped it with a towel and put it on an insulated bag to rest for 4 hours. When we pulled it out it was 130 degrees. Sounding like rapid cool down was a possible issue?

How did you slow your rest down?

Great feedback! I’ll def have to give it another go. A friend of mine had bought a portion of a whole cow and had a package marked beef brisket in his freezer. When he came over he gave it to me to smoke, and it’s small and looks like its point only. Is it the same process when smoking the...

Great smoke flavor but really dry. Not sure what I did. I definitely understand when people say it’s an art and takes practice.

Checked and temp is 200 but the probe slides in without effort, so I pulled and in 20 min I will rewrap and rest for 4 hours.

Great info! Yeah I can already tell I placed the probe wrong. It’s going up way too fast. It’s showing 190 now. I’ll wait to 200 and pull it to test and readjust the probe.

Looks like it turned out great!

When you do it unwrapped the whole time can you just swap your oven at the 165-175 temp range and finish it in oven unwrapped?

Good plan . Also your temp is good . If you need to bump it do 250 tops . I’m saying 250 without knowing if yours run hot or cold . I advise not to set it to 275 because you might run the risk of tripping the high limit switch . One reason I wanted to know what smoker you were using . That makes...

I’m gonna look that up. Thanks!

Good plan . Also your temp is good . If you need to bump it do 250 tops . I’m saying 250 without knowing if yours run hot or cold . I advise not to set it to 275 because you might run the risk of tripping the high limit switch . One reason I wanted to know what smoker you were using . That makes...

It’s a MBE 40”

Thanks.

So just let it keep going til 275. Is it normal for the temp to increase only two degrees an hour?

I had read to let it cool on counter for like 30 min before moving forward with the cooler rest, to drop that temp and ensure cooking stops?