Masterbuilt Smokers (Bear’s Thoughts & Findings)

Discussion in 'Electric Smokers' started by bearcarver, Oct 1, 2015.

  1. bearcarver

    bearcarver Smoking Guru OTBS Member

    I never use the built in Meat probe, because I don't trust the accuracy, because I haven't figured an accurate way to boil test that Meat Probe.

    Bear
     
  2. brickguy221

    brickguy221 Smoking Fanatic

    Bear, yours is the same one that Bass Pro Shops sells.
     
  3. [​IMG]Just got back from Samsclub.  got my 40 BT for $329. and since sams is in a depreciated area, tax is only 3%.  picked up a pork butt and chicken while there. I am not so patiently waiting for my son to get home to help me get it out of my vehicle.  UGG  the suspense is killing me. 

    oh and I had gotten the 3 year extended warrantee!!

    THANKS TO ALL
     
  4. xray

    xray Smoking Fanatic

    Wow! That was quick and didn't long at all! Well good luck and have fun.
     
  5. floridasteve

    floridasteve Smoking Fanatic

    Guess I'll call Masterbuilt tomorrow and tell them Bear says I need a new controller! I'll let y'all know what they say :)
     
  6. mneeley490

    mneeley490 Master of the Pit OTBS Member

    You haven't seen when I do Scarbelly wings. [​IMG]   Two more racks would come in very handy.
     
  7. brickguy221

    brickguy221 Smoking Fanatic

    The 6 rack ones are nice but will cost you $100 more for 2 more shelves. ($429 @ Bass Pro Shops  vs $329 at Sams) plus tax

    I looked at both before buying mine at Sams and the only difference I could find was the number of shelves of 4 vs 6.

    Other than that they appear to be identical inside and out.
     
  8. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    If my Gen 2 screws up any more then it is,I may get a 2.5 Thanks for taking the time and sharing 

    Richie

    [​IMG]
     
  9. krooz

    krooz Smoke Blower

    Yeah, I hear that. I did test my other remote (both in ice water and boiling water) and have run them side by side in meat and just checking the ambient of the cabinet enough times now that I trust it. Maybe I've lucked out with this one but the probe seems too convenient not to use.

    Cheers
     
  10. twoalpha

    twoalpha Smoking Fanatic

    Bear

    Great information, Now I need to upgrade from my Gen 2. It is tough to deal with.

    Thanks
     
  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    I would just tell them that your smoker won't allow the heat to get above 245° on accurate, verifiable digital Thermometers. A new controller should fix that.

    You paid for a smoker that can get to 275°. LOL---Nobody at that office would know me.

    Have your model number ready.

    Bear
     
    Last edited: Oct 5, 2015
  12. floridasteve

    floridasteve Smoking Fanatic

    I stuck both the maverick and MES meat probes into the same Chuck of Boston Butt . The agreed within a couple of degrees. I also once took the two maverick and one MES probes and bound them together with some safety wire and set me unit for 250 degrees. I was amazed ar how close the three readings were
     
    Last edited: Oct 2, 2015
  13. dr k

    dr k Master of the Pit

    My Mes40"G1 built in meat therm is 8-10*F low. It heats up in 20 minutes. I have 15*F coasting swings both ways but it's cosistent so all's good. I removed the bottom drip pan and put down foil with the drain hole open through the foil. I wonder if removing the chip tray would remove trapped heat for shorter heating cycles. The G1 chip tray is more enclosed than the open element G2&2.5. It's just that the G1 has the deflector attached to the chip tray possibly protecting the computer board in the bottom of the smoker. The G1's have so much more metal around the heating element. When do the AMNPS testing games begin?
    -Kurt
     
  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    I removed my Drip pan from my Gen #1 too, a long time ago, but I'm not sure yet if I'll do that with this one, as it is slanted to get the grease to the hole to the grease drawer.

    I probably will, because anything real greasy I usually use Pans to smoke it in, so there won't be a lot of grease running---Just a few drips.

    I never remove anything like the chip tray or shield, because that might allow heat radiation that it wasn't designed to allow. But that's just me. It works good the way it is, so I leave it alone.

    I'm still experimenting with the AMNPS in this Gen #2.5. So far it was light (Like I like it) for 3 hours, but then it got too heavy for my liking. I moved it around, but it stayed Heavy. I'm still working on that, because that never happened in my Gen #1.

    Bear
     
    Last edited: Oct 2, 2015
  15. mummel

    mummel Master of the Pit

    Bear when did you get a 2.5?  I must have missed your original post (or maybe my mind is failing me).  Congrats.
     
  16. brickguy221

    brickguy221 Smoking Fanatic

    Bear, in reference to my 40" BT 2.5,  I cover both my water pan and bottom drip pan with foil. I have yet to get a drop of grease in the grease tray on bottom outside of smoker, What little that misses the water pan doesn't accumulate enough to run to the hole and into the out side pan. All I have to do is change foil when it gets filthy. No cleaning necessary with the bottom drip pan as the foil take care of that. Simply pull pan out and recover with new foil.

    On your AMNPS, did you have food in the smoker and did you have the chip loader pulled out any? Reason I am asking is that I have to pull mine out 2" with dump side down in order for the AMNPS to smoke properly.
     
  17. bearcarver

    bearcarver Smoking Guru OTBS Member

    2 weeks ago.

    I mentioned it in my original post---This thread.

    Bear
    I experimented with different things, but I had no trouble getting smoke with everything where it belongs or pulled out a little. The only thing I need to investigate is why after 3 hours the AMNPS puts out TOO MUCH Smoke. That never happened in 5 years in my Gen #1.  So far that's the only thing confusing me, but I'll get it figured out.

    It'll have to wait until after this weekend---No Smoking in the coming Storm. Too much wind.

    Thanks,

    Bear
     
  18. brickguy221

    brickguy221 Smoking Fanatic

    Bear, let me know what you come up with. My problem with the AMNPS is it puts out less smoke the longer it smokes, but again maybe that is because I have meat in the smoker vs I think you are testing yours dry???? When mine starts putting out less smoke, if I pull the chip loader out for a few minutes, then the smoke will increase.
     
  19. smokingearl

    smokingearl Meat Mopper

    Same here, Bear. I get more smoke after a few hours from my AMPS. But I like it, its just the right amount of smoke on my big butts and briskets that take longer to cook, I guess because they're thicker cuts of meat. yet its also just the right amount of smoke for my ribs that typically only see 4 hours or smoke anyways. 
     
  20. mummel

    mummel Master of the Pit

    Im really curious to hear Bear's experience with the AMPS + 2.5.
     

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