Your problems may have been w the smoker, OR, you "operator error" on those ribs.
#1 - Bearcarver is among the TOP few most experienced here w a few different
Masterbuilt smokers, and w
Amazen products, being involved in Product Development.
Immaculately credible.
That being made clear, my experience / opinion follows.
Me, being a newbie, spent like 100 hours + (honestly) studying pertinent posts to selecting my purchase.
I love to read and study.
I ended up w a 30" Analog
Masterbuilt 1500W, and am very happy.
In my case, lucked out at $120 delivered.
GREAT "bang for the buck".
I would, for myself, NEVER buy
Masterbuilt electronics what with their well known common innnacuracies in temp control AND reliability.
Study others experiences here.
For smoking most stuff, what I got it's all you need.
If you want, add an
AMNPS pellet tray for multi hour brisket, pork butt like.stuff, but not necessary, but for notable walk away unattended convenience, eliminating need to feed wood for hours, possibly up to like 10 + hours, a good loooong for like brisket smoke.
Otherwise for couple hour smokes at like 200-250 or so, (it does go up to 290 for poultry skin, depending on weather) NO need for the
AMNPS, just fill stock factory chip tray 2-4 times.
And add a good standalone remote read thermometer (a whole nuther subject selecting that) but alll the info you need is on this Forum if you search.
The above will cook all you want, other than hommemade sausage and other products that need lower and/or more tightly controlled than typical temps.
ONLY IF, and when you need that, Then, you add an Auber standalone plug and play control, w very historied excellent reliability and accuracy.
You need to do your reading, in this "Electric smokers " sub forum mostly, to understand the decision.
So much info here on this Forum from people that have walked the path before you.
Anyway, I say, get the
Masterbuilt analog at your best sourced price, (Used to be Walmart, but prices change daily) and also either a Maverick wireless thermometer OR
Thermoworks "Smoke". Search and read about that, and decide.
There are a few different models, the box, heater, all the same but # of shelves may differ.
Unless you are doing like jerky or a MULTITUDE of chicken wings, like 3 shelves is all you need.
Really, all the room that this cabinet has, if the meat has a a big vertical height like whole chickens, pork butt, etc.
And considering reasonably free air/ heat movement.
Two for meat, one for drip pan.
That will do most meats, w possibility again of
AMNPS for longgg multihour smokes. Marc
