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I just ate and now I'm craving burgers!

When discussing the potential for a smoker with my neighbor (smokes everything), I mentioned seeing a recipe, or perhaps a better word is guide, for a smoked burger. I was drooling. This past Friday he did smoked burgers, said they turned out great. I was not able to sample, but now that I...

that is exactly why I am thinking of creating three mounting locations for the probe. I know its not really needed, but that's who I am

So, in case others do not know. I am new to smoking. Neighbor sold me his older MES portable electric when he scaled up. So far it's a nice diversion from grilling. Immediately upon use, and also based on his input, I learned how difficult it was to regulate heat on the analog electric...

Yes, I agree. I am going to move it. I will say the new controller worked excellent. Only downside, but not really is it only goes to 248, or so the literature says, but I can certainly make due.

Bought a few new toys for the smoker and the grill work. -AJY Smart Bluetooth wireless Remote digital temperature meter (with 6 probes) -Digiten Digital Thermostat Outlet Switch Simple-Stage Plug Controller LCD Temperature Control 110V 15A I disliked the temperature fluctuation on the smoker...

Looking for the next piece of meat to smoke

Now if we could just get the price of decent beer down to where it should be (not that it ever was). Sadly, I am drinking to much and have expensive tastes! Will have to tell the wife about the brisket as I want to try again!

I have heard that before. Next time I will be more patient. Smoking is such a different endeavor than grilling.

when I first read the model number, I thought it meant it that the particular model was created in 2007, and the 3716 was in reference to perhaps the configuration.

Thanks for that input.

See attached.

For my second smoke, I did a 5.5lb brisket that came from a side of beef bought 2.5 years ago. It was destined for the Insta-pot before we got the smoker. Turned out ok. a bit dry, but I feel that is on me as a newbie.

Absolutely. This is a new cooking method for me, and I love it. I am greatly looking for trying different recipes, etc. Read a few articles about trying to copy the recipe for Montreal Smoked Meat. I may have to try that some day.

https://www.foodfirefriends.com/best-electric-smoker/ about 2/3 way down is the MB20073716. Interior of door is black. As for the brisket, I was trying to smoke at 250, but temps were waffling between 200-250, could not get it dialed in very well. I do not believe the accuracy of the door...

Interesting development. Neighbor told me the pics he showed me were for a Propane smoker, not the electric. So, this am, I searched and searched for interior pics of the smoker when new. Only have found one site so far, and it appears the interior is bare metal yet the interior of the door...

So, for everyone. Neighbor was next to me when we opened it and saw the bubbled paint. I asked him right if it was paint or "seasoning". He said paint. I asked him again this morning when he was seasoning his new Cuisinart if my Masterbuilt was shiny metal when new or black. He said black...

It is used. Previous owner, across the street, bought it new about 2-3 years ago. Again, to me, one area of the interior and also the door interior pic are the tell tale. The color is too consistent to be bare metal with creosote. and when scraping with blade, it was absolutely like removing...

In my opinion, the coating in the inside was too uniform to be creosote. Also, after 30+ years of grilling, I never found creosote that could not be scraped off with a razor blade. There were many areas on this on had sections the blade would not scrape.

Pics were the interior, as well as the inside of door, showing where the paint or coating was peeled off.