- May 26, 2020
- 6
- 4
My wife bought me a Masterbuilt Electric Smoker 30" two years ago for Father's Day.
For a cheap little machine, it's done it's job well, but it's not really producing smoke as well as it used to, and I've wanted to have a little more range in the temps I could cook with.
My thoughts were that I would still buy a smoke chief and bolt it onto the side of the feeder hole and feed mass amounts of smoke into the cabinet, while also using the "oven" of the smoker to be able to go to lower temps for longer cooks without affecting my ability to produce smoke (which is already pretty non-existent).
At the same time, I'm going to get a new dual probe to better monitor the internal temp of my meat, as well as the temp of the cabinet, so I'm sure of accurate cooking temps and internal temps without having to open the door and let all the smoke out.
Has anybody done a frankenstein job like this before? Any flaws in the idea?
For a cheap little machine, it's done it's job well, but it's not really producing smoke as well as it used to, and I've wanted to have a little more range in the temps I could cook with.
My thoughts were that I would still buy a smoke chief and bolt it onto the side of the feeder hole and feed mass amounts of smoke into the cabinet, while also using the "oven" of the smoker to be able to go to lower temps for longer cooks without affecting my ability to produce smoke (which is already pretty non-existent).
At the same time, I'm going to get a new dual probe to better monitor the internal temp of my meat, as well as the temp of the cabinet, so I'm sure of accurate cooking temps and internal temps without having to open the door and let all the smoke out.
Has anybody done a frankenstein job like this before? Any flaws in the idea?