Masterbuilt Smokers (Bear’s Thoughts & Findings)

[dogwalker]

Did you know that you can load it with chips turn it on, get it smoking good then crack the ash drawer a bit and turn it off and it will smoke for hours longer then with the element on? Fomeheart told me that trick. I am not sure if it works with wet chips I never soak mine. It was explained to me that they make boats out of wood because would floats and foes

You know, I tried that last time after I read that suggestion (I forget who, it may have been you!), and it worked great.  Also, I had removed my internal chip holder before, but put it back in.  Between those two things (turning it off and putting the chip tray back in), I was very, very happy the last time I used the cold smoker.  I think I finally have it down!

Thanks!

 

[dogwalker]

On a different tack, my family had given me a low-end weber 22" grill for Father's Day, and then I bought the Slow N Sear, and I've used it for wings a few times just because I can get a higher temperature.  I love it, and really like the firmer wings' skins.  I still love my MES for everything, though, and next time, I may try smoking the wings at 275 in my MES and then when they're close to done, finish them in the weber to firm up the skin some more.  Toys, toys, toys!

 

[remsr]

I wonder why? I have my reasons one is the mess it make in a cold smoker. 2 it does no real good especially with wood chunks that water don't penetrate and 3 I just asked Al a while ago what was the best way create good smoke in a WSM I ask him because he has one that he used before he got his slang. Someone else answered by telling me to heat my wood splits over the coals while getting them ready so that the splits will catch fire fast when I put them on top of the hot coals they will smoke heavy for about 30 minutes and then settle into thin blue smoke. Moisture would prolong that process.

Randy,

 

[Bearcarver]

I wonder why? I have my reasons one is the mess it make in a cold smoker. 2 it does no real good especially with wood chunks that water don't penetrate and 3 I just asked Al a while ago what was the best way create good smoke in a WSM I ask him because he has one that he used before he got his slang. Someone else answered by telling me to heat my wood splits over the coals while getting them ready so that the splits will catch fire fast when I put them on top of the hot coals they will smoke heavy for about 30 minutes and then settle into thin blue smoke. Moisture would prolong that process.

Randy,

#4 If you're using an MES---- There is already enough Humidity in an MES. They seal so good that you don't want to add more Humidity by soaking your chips, and mostly NO WATER in the Water Pan!!!

Bear

 

[remsr]

My water pans are filled with sand and wrapped with foil.

Randy,

 

[mdgirlinfl]

Did you know that you can load it with chips turn it on, get it smoking good then crack the ash drawer a bit and turn it off and it will smoke for hours longer then with the element on? Fomeheart told me that trick. I am not sure if it works with wet chips I never soak mine. It was explained to me that they make boats out of wood because would floats and foes

You know, I tried that last time after I read that suggestion (I forget who, it may have been you!), and it worked great.  Also, I had removed my internal chip holder before, but put it back in.  Between those two things (turning it off and putting the chip tray back in), I was very, very happy the last time I used the cold smoker.  I think I finally have it down!



Thanks!

Wow. I need to try this!


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[dogwalker]

Wow. I need to try this!


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Oops!  I reread my earlier post, and it wasn't well written.  Let me clarify that.  What I meant was, someone had suggested I remove the rectangular chip holder from the MES to increase the air flow.  Well, it increases it, all right, to the point where smoke was billowing through my MES.  So I put it back in, and it's much better now.  I hope that makes more sense.  Good luck!

 

[mdgirlinfl]

Wow. I need to try this!


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Oops!  I reread my earlier post, and it wasn't well written.  Let me clarify that.  What I meant was, someone had suggested I remove the rectangular chip holder from the MES to increase the air flow.  Well, it increases it, all right, to the point where smoke was billowing through my MES.  So I put it back in, and it's much better now.  I hope that makes more sense.  Good luck!

Yes! I didn't removed the chip tube. I just turned off that element and opened the ash drawer. Is that your meaning?


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[mdgirlinfl]

Wow. I need to try this!


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Oops!  I reread my earlier post, and it wasn't well written.  Let me clarify that.  What I meant was, someone had suggested I remove the rectangular chip holder from the MES to increase the air flow.  Well, it increases it, all right, to the point where smoke was billowing through my MES.  So I put it back in, and it's much better now.  I hope that makes more sense.  Good luck!

Oh. The chip tray IN the MES. I left that in, and unused.


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[dogwalker]

Yes! I didn't removed the chip tube. I just turned off that element and opened the ash drawer. Is that your meaning?


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Yep!  I open the ash drawer just a small amount.  I'll also dabble with leaving it closed.  I was goofy when I removed the MES chip holder and kept wondering why smoke was just pouring through my MES.  Now (knock on wood), I really like the cold smoker, and find it easy to use (finally, even for me :-)).

 

[inf3st]

You really don't need water in there? That scares me to be honest. I will give it a try though. Isn't having water in there just to help smoke get in the meat?

 

[mdgirlinfl]

You really don't need water in there? That scares me to be honest. I will give it a try though. Isn't having water in there just to help smoke get in the meat?

Nope. The meat smokes beautifully without water. I started my first smokes and wasn't happy with the texture I was getting with chicken. Read some other users going dry and gave it a try. No plans of ever going back to steaming the food while smoking.
Some folks put sand in the pan to help hold heat. I haven't tried that yet. I just wrap the pan in foil for easier cleanup and use as a drip pan.


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[inf3st]

Unless you are using a pellet tray is there really a reason to keep the water pan in there (other than the heat retention with sand)?

 

[Bearcarver]

 
Unless you are using a pellet tray is there really a reason to keep the water pan in there (other than the heat retention with sand)?

I keep my empty pan in place to keep the food from getting direct heat from the element.

Masterbuilt suggest not using it without the Pan in.   I Agree.

Cover it with foil for easy clean-up now & then.

Bear

 

[remsr]

Yep! I Put Sand in both my WSM and Masterbuilt water pans. I read the instructions of a 28 time grand champion who uses an 181/2" WSM he says if you need moisture to spritz. Masterbuilt's are as tight as a refrigerator and get enough moisture from the meat your smoking. If you think about it big rig stick burners don't use water pans and do very well without one. In fact there are a lot of smokers on the market that don't use water pans for indirect heat. Although mine is filled with sand it is also covered with foil for easy clean up. As always there are many ways to turn out excellent smoked food, I used a water pan for years with good results but filling the pans with sand works better and makes clean easer.

Randy,

 

[Bearcarver]

Yep! I Put Sand in both my WSM and Masterbuilt water pans. I read the instructions of a 28 time grand champion who uses an 181/2" WSM he says if you need moisture to spritz. Masterbuilt's are as tight as a refrigerator and get enough moisture from the meat your smoking. If you think about it big rig stick burners don't use water pans and do very well without one. In fact there are a lot of smokers on the market that don't use water pans for indirect heat. Although mine is filled with sand it is also covered with foil for easy clean up. As always there are many ways to turn out excellent smoked food, I used a water pan for years with good results but filling the pans with sand works better and makes clean easer.

Randy,

I never tried Sand, because I tried Fire Bricks.

And in the Winter in PA, the Smoker has to fight the Cold from the frozen Bricks for the first half of the Smoke.

That defeats the whole purpose---So I figured "Why would sand be any different?"

So I just leave my Water Pan empty, and covered with Foil.

Bear

 

[remsr]

In Minnesota the temp drops to below zero often I can't say I smoke in those temps because I dislike the cold but I do smoke in the high 20's and 30's without a problem.

Randy,

 

[Bearcarver]

In Minnesota the temp drops to below zero often I can't say I smoke in those temps because I dislike the cold but I do smoke in the high 20's and 30's without a problem.

Randy,

LOL---I no longer Smoke below 20° Either!!

Don't you think the Sand is trying to cool your smoker while you're heating element is trying to warm it?

When I was using those Bricks, I tried it with them & without them, and it took longer to Pre-heat my smoker, and the Heating element came on more often with the bricks in, until the bricks finally warmed up, which was a couple hours.

I thought about keeping the Bricks in my house, or heating them up before putting them in my Smoker, but that's too much hassle.

So like I said, "I leave my Water Pan Empty, and don't notice any problems.

Bear

 

[remsr]

what you say may be the case but I have experienced nothing unusual to support that. Neither smoker seems to take any longer to heat up then they did when I put water in the pans. Bottom line is that my food comes out good and would most likely come out just as good doing it your way. In fact the 28 time grand champion that suggested no water in the pan does it your way. I suspect he doesn't use sand because he travels a lot. There is a draw back to filling with sand. Do you know how big the water pan is in a 221/2" WSM? It holds a lot of sand and is heavy.

 

[Bearcarver]

what you say may be the case but I have experienced nothing unusual to support that. Neither smoker seems to take any longer to heat up then they did when I put water in the pans. Bottom line is that my food comes out good and would most likely come out just as good doing it your way. In fact the 28 time grand champion that suggested no water in the pan does it your way. I suspect he doesn't use sand because he travels a lot. There is a draw back to filling with sand. Do you know how big the water pan is in a 221/2" WSM? It holds a lot of sand and is heavy.

We learn more with this kind of discussion than without them.----Thanks!!

On that WSM---My Smoker knowledge is strictly limited to MES Units. 

Bear