First time using the electric smoker, help appreciated.

[detroitblues]

Hey everybody. New smoker here, My wife got me the Masterbuilt 20070210 30-Inch Black Electric Analog Smoker for Christmas. It's the one without the side loader. I went through and seasoned the smoker according to the instructions, but it did leave me scratching my head.

With the temperature cranked to the highest setting (275F i believe), the temperature gauge on the front never even moved. Now the heating element was glowing red, and I had smoke coming from the woodchips, but I could not tell what the temperature was inside the unit. I wanted to see if the cold weather outside (15F) would affect the temperature inside the smoker, and if so by how much. Unfortunately, I was unable to get a reading. Should I just chalk it up to the built in temperature gauge being defective, and get my own thermometer? If so, what one do you use/would you suggest?

Another thing that bothered me is the fact that I have to open the door, and pull out the rack with the wood chip tray just to drop some in there. I feel like that will basically suck all of the heat/smoke out of the smoker every time i open the door. How can i keep a consistent temperature, or measure how long something has cooked with this method? Does the smoker really get back up to temperature that quickly that this is not an issue? I know a lot of people use amzn pellets, or modify their smoker. Is this why? Does anyone still use woodchips and load them manually?

I just want to wrap my head around the best way of going about this. If i was picking out the smoker, I probably would not have picked out this model, but I want to keep the wife happy by using the one she got me. 

Any help would be appreciated.

- Dan

 

[old sarge]

Hi Dan - yes, keep the wife happy. Next get a remote thermometer. Maverick or Thermoworks. As for having to open the smoker to resupply wood, cannot be helped. You may be able to youse a device from Amazen. Google it or search for it on this forum. And it is spelled Amazen. If that works you will load it once and not need to open the smoker except to remove the food. You will get a few hours of smoke with it. Good luck.

 

[detroitblues]

Hi Dan - yes, keep the wife happy. Next get a remote thermometer. Maverick or Thermoworks. As for having to open the smoker to resupply wood, cannot be helped. You may be able to youse a device from Amazen. Google it or search for it on this forum. And it is spelled Amazen. If that works you will load it once and not need to open the smoker except to remove the food. You will get a few hours of smoke with it. Good luck.

Thanks sarge, cheers!

-Dan

 

[marctrees]

Detroit - I have same model.

I do not pull out the tray, except when cold, to get rid of ashes from previous cooking session.

I have enough room above it that I just reach in and dump a fistful of chips.

Shorter open door time doing that.

I would think - at 15 degree outdoors, in shade or dark, no wind, your temp will peak around ? 250 ? at highest.

I get 290 ish peak in those conditions @ 50 outside.

Others please correct me.

For interest, take out your therm and do a boiling water temp check.

Tap it, maybe got stuck on slow boat from china.

Call Masterbuilt, they should send a new thermo that should work, but they are still notoriously inaccurate.

And definitely get that or similar remote, search the Forum, plenty of info.

And the Amazen - There is a whole sub forum here on them, plus gobs of info scattered around, mostly here in Electric Smokers.

It is great overall, but shines the most for multi hour smokes like Brisket or Butts, and for any smoke situation where the element is not on enough to supply adequate smoke.

Lastly - If you want the most accurate old school thermometer in your door, there is one particular brand out there the guys like by far - MAY be called Tru-Temp, check it out.  

More experienced, please feel free to correct, comment.     Marc 

 

[detroitblues]

 
Detroit - I have same model.

I do not pull out the tray, except when cold, to get rid of ashes from previous cooking session.

I have enough room above it that I just reach in and dump a fistful of chips.

Shorter open door time doing that.

I would think - at 15 degree outdoors, in shade or dark, no wind, your temp will peak around ? 250 ? at highest.

I get 290 ish peak in those conditions @ 50 outside.

Others please correct me.

For interest, take out your therm and do a boiling water temp check.

Tap it, maybe got stuck on slow boat from china.

Call Masterbuilt, they should send a new thermo that should work, but they are still notoriously inaccurate.

And definitely get that or similar remote, search the Forum, plenty of info.

And the Amazen - There is a whole sub forum here on them, plus gobs of info scattered around, mostly here in Electric Smokers.

It is great overall, but shines the most for multi hour smokes like Brisket or Butts, and for any smoke situation where the element is not on enough to supply adequate smoke.

Lastly - If you want the most accurate old school thermometer in your door, there is one particular brand out there the guys like by far - MAY be called Tru-Temp, check it out.  

More experienced, please feel free to correct, comment.     Marc 

That's a lot of good information, Thanks Marc.

-Dan

 

[marctrees]

OK, correction, I believe it is these, but confirm.  Marc

http://www.teltru.com/s-43-barbecue.aspx

https://www.google.com/search?q=tel...ved=0ahUKEwiCxZWjyfTRAhWFh1QKHYy0Bu4Q_AUICCgD