Farely new to smoking, Old hand at grilling

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ol sparky

Newbie
Original poster
Mar 4, 2007
25
10
College Station, TX
Hi,

I have been grilling with charcoal/propane for several years now. Anything from ribs and steaks to chicken, pork and fish. (even the odd vegetables at times)

I have borrowed my friends smoker several times, and assisted many more with brisket, and turkey smoking.

I picked up a masterbuild electric smoker this weekend at Sams club for $299. It is much bigger than the $199 unit sold elsewhere and has all the latest updates to fix prior models defects.

Im sure an electric smoker may offend the sensibilities of the purist and/or the afficianado. I have 3 kids, 2 under 2 and I just do not have the time to babysit temperature sensitive smoke sessions and pull all nighters like I used to. Plus electric smoking appeals to the tired/lazy in me after a day with all 3 of the kids!

Hopefully we will get some decent results, first run is tomorrow night after tonights "seasoning" wish me luck!
 

cajun_1

Master of the Pit
OTBS Member
Sep 16, 2006
1,890
10
Idaho
Welcome to the SMF. The type of smoker really has no bearing on this forum
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What does have a bearing is the "great smoke" you obtain. Let us know how your "first smoke" goes. Remember: we like pics (food porn)
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illini

Smoking Fanatic
OTBS Member
Jul 11, 2006
576
27
West Central Illinois
Hi Ol Sparky and welcome to the SMF
Glad to have you with us and congratulations on the purchase of the MES.

Reading between the lines you must have the SS version.

Could you give the external dimensions of the box as we have never known there is a "larger" version available
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Do not use a lot of chips while seasoning or smoking or you will be digging around this site for answers. Take time to read the posts about MES in the electrics section.

Good luck and good smokin
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tonto1117

Master of the Pit
OTBS Member
Jan 25, 2007
1,632
11
ADA, MI
Hi and Welcome to the SMF Ol Sparky!!! Congrat's on your new smoker... it doesn't matter what you smoke with... just that you like to smoke!!
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Look foward to reading your posts!!
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chadpole

Smoking Fanatic
OTBS Member
Feb 12, 2007
320
11
Augusta,Ga
welcome Ol Sparky, We'll be glad to see what you cook up for us. Like they said the food porn(pictures tells it all. Good or bad we want to know how it goes. Paul
 

ol sparky

Newbie
Original poster
Thread starter
Mar 4, 2007
25
10
College Station, TX
Dimensions are 12.5" deep X 20" wide 34 1/4 tall Just under 5 cubic feet of space inside. The grates are a bit over 4 inches apart.

Pictures are attached, the last one is of the rectangular protrusion on the bottom. My guess is that its an air intake perhaps?
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pigcicles

Master of the Pit
OTBS Member
SMF Premier Member
Nov 25, 2006
2,533
16
Home
Ol Sparky welcome to the forum and thanks for the pics of the smoker. Looking forward to seeing some good food come out of that thing.

Keep Smokin
 

billclarkson

Smoke Blower
Sep 6, 2006
95
10
Refugio, Texas
Great to see you joining us and hope you get many a good smoke out of your new smoker. I myself use a electric, mine is a CharBroil, but your's for sure looks like it will do a better job and keep a consistant heat. This charbroil electric is very thin and shoot wind rain or just humidity effects it. I'm sure that after your first smoke you will have figured out where to set things so you can just forget them.
And again great to see you here, we love photos and recipes.

Bill
 

ol sparky

Newbie
Original poster
Thread starter
Mar 4, 2007
25
10
College Station, TX
Thanks for all the welcome messages! Im sure I will be on the receiving end of those recipes for some time to come
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My wife is going to be smoking some chicken today so if I post tomorrow I will have survived our first use of the smoker
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smoked

Master of the Pit
OTBS Member
Dec 14, 2006
1,009
10
Everett Washington
sparky...make sure you "season" that smoker first........she looks way too clean.........and if it's momma smoking in it....ummmmmmmmmmm then she is cool with me!!!!!!!!!!!!!
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btw, you have a nice smoker there....I've got the same but in black, make sure you burn off the oils first, open the damper all the way and set her at 100 and let her burn for half hour at least.......that will burn the oils off......then load that tray up with some hickory or what not......and get ready for a 225 burn in for 3-5 hours keeping up with the wood every few hours or so.......then you will be ready.........and I'm still stoked momma is cool with the thin blue smoke! and welcome to the masterbuilt club......there is a few of us here
 

smoked

Master of the Pit
OTBS Member
Dec 14, 2006
1,009
10
Everett Washington
its not larger...it's just the stainless version.....but hey, another masterbuilt user....we will take this forum over soon very soon
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illini

Smoking Fanatic
OTBS Member
Jul 11, 2006
576
27
West Central Illinois
As for me, just thankful to be a part of this great gathering of guys and gals
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...."It's the cook not the cooker" (SoFlaQuer)....

Surely you Jest!
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