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That is a killer price for the features on that rig. And considering walmart almost always has a sale price on grills and smokers around Memorial Day.....well.....I've got to have one of those.
Did you have a bitterness in your throats after eating. If so too much smoke. Its a common mistake for new smoke cooks. Otherwise coyld be bad spices or meat. As for yellow smoke..... did you do a good burn out before the first cook?
You simply have the common gen 2 blues. This is a well known issue with theae units. Masterbuilt will send you a new controller, which may or may not get you closer.... but don't count on it. Best advice? Send it back because this is the most common problem but not the only one. SEND IT...
Sorry, bud, thats a gen 1. My bad. But the model number designation points to a time when only gen 2's were manufactured and gen 1's were being sold but not produced. And that chip tray deal and door color has me wondering what masterbuilt was doing with gen 1's in 2014 when the new design...
The above describes a gen 2. And it sounds like a return or a retrofit as the 2614 was half loader / half tray, but they made a retro fit kit for a lot of the gen 2's.
Hey Matt,
welcome from another nutmegger. Glad to have you on board. Lots of good folks here and good info. Where are you in CT?
As far as how much smoke..... theres a few factors. First one being how YOU like it. Poultry and fish tend to need a bit less smoke with milder woods. Hunks of...
Chances are 185 - 190 is too early. Get to 195 or so and start checking for tenderness with a probe / toothpick. Needs to go in nice and smooth. It may be done at 195, 200, maybe even higher, but DO NOT PULL IT TOO EARLY. Patience is the key. And don't put in the fridge for the rest...
Yeah, I can't remember the last time it took the whole 6 hours on st louis's. Keep an eye on them as sometimes 3 2 1 is too long. BEAR55 suggestion about pullback is good. Also learn the bend test for ribs. It just cones with experience. A few cooks and you'll get it down.
Pulled pork is pretty easy and if you undercook you have good SLICED pork. And you can get pretty high over the finish temp before the meat is ruined. As long as you can monitor internal temp you'll be fine. For pulled pork get it to 200 to 205 finish temp and then wrap it in double foil and...
Looks like you done good. Once you get a little more familiar with that WSM you'll avoid those delays.... just like with all cookers. Don't be afraid to try some higher cook temps with butt, shoulder, brisket..... those meats can take it and it can help drive you thru those pesky stalls.
Gen 1 has controller in thr back top and top vent. Gen 2 has front controller and left side vent. There are other differences but you can tell from this.
Now.... the next generation of mes is just coming into stores now and it looks like a pretty nice unit. Bass Pro has them and others will...
Plenty of good folks and good info here. Welcome to the forum. Use the search function to get answers to just about anything you want to know about smoking.
Remember to monitor the temp in the point as that will almost certainly be done before the flat. And chances are the flat is going to need additional time after the point is done so after you separate the point monitor the flat for doneness. Its like 2 different meats.