- Sep 1, 2017
- 4
- 10
A big hello to everyone.
I'm new at this forum and looking forward to picking the brains of people much more knowledgeable than myself about a common passion, the art of cooking or smoking food (mainly meat) .
About myself, I'm a retired at 57 and now 60 ex army, paper-worker, movie industry guy. I live in Vancouver, BC Canada where I turn on the morning news, watch the traffic reports and laugh.
First of all, my set up. I live in a ground floor condo. I get along with my neighbors and pay them off with smoked meats so they don't complain about the smoke to the Nazi, er Stratacorp (if you live under a Strata, you probably know what I mean. If I offended anyone , I apologize).
I started out with a Meco charcoal water smoker. It had a very basic temp gauge, you know the type, warm, ideal and hot gauge. It was great as far as I was concerned. But then I started doing jerky and found this smoker too hot for my needs.
I next bought a Weber Smokey Mountain Cooker. I never got the hang of this smoker. I found that I could never regulate the temperature to my liking and, because I was so new to this smoker, found it infuriating whenever I took the lid off because the temp was so high, to ever get it to build up to where I wanted it or it just resumed its too high temp.
So I bought a 30" Masterbuilt Pro. It was a charcoal/propane setup. I loved that unit. Using the propane to get the charcoal going enough to turn the gas off. But again, I just couldn't keep the heat down for the slower smoked things like jerky and Salmon. I still use this for other items though.
The above, for the most part served me well, if I opened up the door/lid to bleed off the heat (and the smoke).
So I decided to go with a digital electric smoker, something that I've scoffed at be it a BBQ or a smoker. I just wanted something that would regulate my low heat items as well as everything else I know that I can do. I wanted a fire and forget for more than a five minute stretch.
I bought a Masterbuilt 30" electric smoker, and this is where I'll leave off my intro to the members of the forum. Having used this smoker for almost a year, I find that I do need some tips and pointers with an issue of this unit.
Saying that, I will open up a thread and post my question shortly.
All the best and am looking forward to chatting with any and all of you!
C
I'm new at this forum and looking forward to picking the brains of people much more knowledgeable than myself about a common passion, the art of cooking or smoking food (mainly meat) .
About myself, I'm a retired at 57 and now 60 ex army, paper-worker, movie industry guy. I live in Vancouver, BC Canada where I turn on the morning news, watch the traffic reports and laugh.
First of all, my set up. I live in a ground floor condo. I get along with my neighbors and pay them off with smoked meats so they don't complain about the smoke to the Nazi, er Stratacorp (if you live under a Strata, you probably know what I mean. If I offended anyone , I apologize).
I started out with a Meco charcoal water smoker. It had a very basic temp gauge, you know the type, warm, ideal and hot gauge. It was great as far as I was concerned. But then I started doing jerky and found this smoker too hot for my needs.
I next bought a Weber Smokey Mountain Cooker. I never got the hang of this smoker. I found that I could never regulate the temperature to my liking and, because I was so new to this smoker, found it infuriating whenever I took the lid off because the temp was so high, to ever get it to build up to where I wanted it or it just resumed its too high temp.
So I bought a 30" Masterbuilt Pro. It was a charcoal/propane setup. I loved that unit. Using the propane to get the charcoal going enough to turn the gas off. But again, I just couldn't keep the heat down for the slower smoked things like jerky and Salmon. I still use this for other items though.
The above, for the most part served me well, if I opened up the door/lid to bleed off the heat (and the smoke).
So I decided to go with a digital electric smoker, something that I've scoffed at be it a BBQ or a smoker. I just wanted something that would regulate my low heat items as well as everything else I know that I can do. I wanted a fire and forget for more than a five minute stretch.
I bought a Masterbuilt 30" electric smoker, and this is where I'll leave off my intro to the members of the forum. Having used this smoker for almost a year, I find that I do need some tips and pointers with an issue of this unit.
Saying that, I will open up a thread and post my question shortly.
All the best and am looking forward to chatting with any and all of you!
C
