Masterbuilt 30 Analog - Usable for a beginner or buy replacement?

[BLueSS]

Greetings,

New forum user here who has been lurking for a bit. I inherited an electric Masterbuilt 30" Analog (not an MES, as users here indicate) for free by a friend who ended up buying a MES to replace this analog.

I am not capable nor interested in heavy modification to the smoker, so it will either be a use as-is or not at all, as I would replace it or use my BBQ to smoke with instead.

Is the 30" Analog worth doing anything with, as a beginner? I'm not sure after reading several threads on here and would rather not waste my time. :)

Thanks!
Jon

 

[Bearcarver]

Lots of guys love theirs.
I don't believe they're insulated, but you probably won't have the problems that can show up on an MES due to all the extra electronics parts.
If you use an AMNPS for assisted smoke generation, I believe you have to drill a couple holes near the bottom to get enough air flow to the AMNPS. Other than that I can't remember a lot of complaints about the Analog Masterbuilt units.

Bear

 

[mike243]

Not a thing wrong with that unit,every cooker has good points and bad but they all make good food with a little practice and experiments

 

[BLueSS]

Thank you both for the replies and the encouragement. The analog seemed to have a bad reputation here with most of the posts being about heavy modifications. I wasn't sure if that was because it was a completely bad unit, especially with the uneven heating coil. And yes, it's not insulated, but I'm likely only a summer smoker, so maybe that's ok?

I'll be giving it a try here soon. :)

 

[SonnyE]

Hi Jon, and Welcome to Smoking Meat Forums!

I spent decades and decades smoking with different boxes and hot plates. You couldn't get more analog than that.
But it worked great, and help me learn.
Now days the term "Smoker" is to widely applied to too many things just because some ad writer can see a wiff of smoke in a picture.
I like to think back on meat hanging on sticks or racks over small smoky fires. That is smoking preservation of meat.
Not these outdoor ovens with a way to add smoke to what's cookin.
So to me, a simple smoker can be anything meat can be placed in to smoke it. Not necessarily cook it, but to smoke it.
So if you'd like to try basics, I'd approach it from that angle. The heating element is used to make wood fuel smolder.
(You didn't say if you have an electric, or other type heat source.)
I wouldn't throw it away. I'd use it as a basic smoker. And enjoy!

BTW, you can smoke meat, then BBQ it and enjoy the best of both worlds.

 

[daveomak]

As Bear mentioned, the analogue needs air.... Drill 8.... 7/8 holes as shown.... use a step drill...

 

[BLueSS]

So if you'd like to try basics, I'd approach it from that angle. The heating element is used to make wood fuel smolder.
(You didn't say if you have an electric, or other type heat source.)
I wouldn't throw it away. I'd use it as a basic smoker. And enjoy!

BTW, you can smoke meat, then BBQ it and enjoy the best of both worlds.

Thanks, Sonny! Yes, this analog is an electric smoker. :) My family likes chicken, and so I am likely going to get good at the smoking + BBQ combo as rubber chicken skin is not desirable around here. heh

As Bear mentioned, the analogue needs air.... Drill 8.... 7/8 holes as shown.... use a step drill...

View attachment 365447

Dave, thanks for sharing. I see you posted the same in this thread as well. :)
https://www.smokingmeatforums.com/threads/need-some-vent-help.275697/

Can you please clarify something regarding these air holes? This is not an insulated box, so if I drill through the exterior wall and the interior wall, there is the pocket of air between the walls. Will that mess-up the airflow? I did get to look between the walls a little when cleaning it out, and there's a little rust in that pocket cavity if that's of any concern as well.

Hopefully that made sense on the pocket between the walls. I can draw a picture if it helps!

Additionally, do I need to protect the cut edges from rust with anything?

Thanks for everyone's help so far!

 

[daveomak]

Drill through both walls of a double walled smoker... Air will get in... You might consider drilling a pilot hole through both walls first... then the step drill OR use a hole saw... Hole saws can bind... I think they are a PITA to use.... but they will make good holes... Insulation value of a double walled smoker is not that big a deal in this instance... your heating element will overcome any heat loss... Air flow is critical to good smoke... Makes for a cleaner smoke... burning up creosotes etc. prior to condensing on your food....

 

[SonnyE]

Thanks, Sonny! Yes, this analog is an electric smoker. :) My family likes chicken, and so I am likely going to get good at the smoking + BBQ combo as rubber chicken skin is not desirable around here. heh

You're Welcome Jon!
I might have a way for you to go from zero, to hero, with your Family.
First and foremost, I'm in no way suggesting you buy an Air Fryer. But shortly after joining SMF, there seemed to be a lot of disappointed folks missing the crispy skin on chicken from their smokers.
I decided to tackle that chicken. So when we were up for some Air Fried Chicken, I decided to experiment with some by smoking it, then Air Fryer finishing it. Just mine, because my wife isn't so keen on smoked food. :confused:
But hey, you could smoke it, then fry it the way you already know, pan fry, or deep fry.
The idea is to get the smoky goodness infused, then get the crispy on second.
This worked for me. https://www.smokingmeatforums.com/threads/smoked-chicken-thighs-with-crispy-skin.270987/
Maybe it can give you some ideas, too. ;)