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Original poster
Jan 20, 2016

New to the forums from Texas!  (DFW).  Love BBQ and Smoking but just starting to do my own.

I've smoked a few small trimmed briskets in my Weber Kettle with a Pitmaster Temp controller ( and it turned out REALLY well when I got the timing right.

I got this Masterbuilt Electric  30' as a gift this year and can't wait to try to use it but the directions are less than clear.


A few questions to you veterans:

1)  Is the temp display the smoker temp or the meat probe temp?  

2)  If it's both - how do you alternate between displaying the two temps?

On the remote it just displays a constant temp (whatever I programmed it to).  I I hold the meat probe button - it will display 3 different temps which I assume is Programmed Temp, Actual Temp and Meat Probe Temp.  Sound about right?

Also - how did you all season your smoker?  I am following the directions now (max temp for 3 hours - dry - then add wood chips) but I feel like I might need to do this a few times to really get the chemical smell to go away and get a good smoke smell.  


Thanks in advance!  I plan to get a brisket on there as soon as possible!  Need to find a good butcher!
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Hi and Welcome to SMF 
 I"m sure if you post your questions in the electric smoker section of the forum you will get all the answers you need. Were a friendly bunch and love to help each other. Looking forward to seeing you around the site.

  Good afternoon and welcome to the forum, from a rainy, chilly and windy day in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.

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