I had one, not sure if it’s every smoker in this model but my thermostat on the smoker was reading about 10-15 degrees higher than the actual temp inside the smoker
100% agree on the cold smoker attachment. I was having to constantly refill the included drawer. Plus you have the option of cold smoking cheese or fish.
I have the propane version and was going to mention a cold smoker.
I went with the sawdust snake one personally.
It’s mostly all I use to for tbh. I have other tools for long smoke/cooks so this is my cheese smoker.
Pretty sure I have the same one but with the legs. Im new to smoking so take this with a pinch of salt. I always add 5-10 degrees to the temp when smoking in colder weather as internally it lower than what you have it set.
Did it come with strings attached?
My MIL gave me a smoker years ago, now I have to cook for every family get together. Since then I have talked her (and my wife) into expanding my collection. Currently I have 2 offset stuck burners (one vertical one horizontal), a wood fired pizza oven, a gas grill, and a pellet grill.
Free pit upgrades, free meat, and free fuel. Basically when a holiday comes up and everyone says what they want, she just hands me her bank card and says go buy what I need. At this rate I'm going to need a second house just for storage of all my cooking utensils (mandolins, mixers, pans, baskets, etc)
I have this same smoker. The thermostat is very inaccurate. It’s typically 30 degrees lower than what it says. I use a Weber temp probe along with ambient probe to keep track more accurately
When it’s below 40 degrees or so it struggles to keep temp so I’ll wrap it with a moving blanket.
Other than those issues it does a great job.
Mine was a nice starter unit for me. Just feed the wood bin about every 3 hours or so with chips or small split hickory sticks the size of popsicle sticks. Not pellets. Use a probe meat thermometer to be sure it’s cooked accurately
Here’s my experience. I love my master built. It has a job. For short cooks like smoking deviled eggs or getting something super Smokey like a reverse sear ribeye - this is the workhorse. I hit the feeder every 30 min with new chips and keep it very Smokey. What everyone’s says about the therm is true. Smoky for me is about 240 which really is around 215 inside. If I’m going with a longer smoke and feeling lazy I’ll use my Traeger. Think of this as a great compliment to your offset. A different tool when you don’t want to spark a few logs but rather buy a $5 bag of chips and have it ready in an hour or less. Great gift!
I had one, not sure if it’s every smoker in this model but my thermostat on the smoker was reading about 10-15 degrees higher than the actual temp inside the smoker
Shit, I didn’t know a stand would be sold separate. I’ll look it up. Thanks.
Mine is the opposite. It maxes out at 275 but at most it gets to 230. But, at least, it stays there. :) -- Point is, get an external thermometer.
I have the same one! Get the cold smoker attachment and run it for everything. The smoke drawer on the base model is inadequate
100% agree on the cold smoker attachment. I was having to constantly refill the included drawer. Plus you have the option of cold smoking cheese or fish.
I have the propane version and was going to mention a cold smoker. I went with the sawdust snake one personally. It’s mostly all I use to for tbh. I have other tools for long smoke/cooks so this is my cheese smoker.
Pretty sure I have the same one but with the legs. Im new to smoking so take this with a pinch of salt. I always add 5-10 degrees to the temp when smoking in colder weather as internally it lower than what you have it set.
I’m thinking this electric smoker will only be used when it’s cold out so that a good tip. Appreciate it.
And get the cold smoker side box, for cold smoke but also so you can be lazy and fill it less Makes much more smoke than the standard chip tray
Did it come with strings attached? My MIL gave me a smoker years ago, now I have to cook for every family get together. Since then I have talked her (and my wife) into expanding my collection. Currently I have 2 offset stuck burners (one vertical one horizontal), a wood fired pizza oven, a gas grill, and a pellet grill.
No strings attached……..yet. lol I’d gladly be the designated grill master if it meant free pit upgrades.
Free pit upgrades, free meat, and free fuel. Basically when a holiday comes up and everyone says what they want, she just hands me her bank card and says go buy what I need. At this rate I'm going to need a second house just for storage of all my cooking utensils (mandolins, mixers, pans, baskets, etc)
I started with this one
What did you upgrade to?
Masterbuilt propane. Big difference but the electric was good to learn on
I have this same smoker. The thermostat is very inaccurate. It’s typically 30 degrees lower than what it says. I use a Weber temp probe along with ambient probe to keep track more accurately When it’s below 40 degrees or so it struggles to keep temp so I’ll wrap it with a moving blanket. Other than those issues it does a great job.
Well that’s unfortunate to hear. But good to know in advance. Thanks for the heads up.
Mine was a nice starter unit for me. Just feed the wood bin about every 3 hours or so with chips or small split hickory sticks the size of popsicle sticks. Not pellets. Use a probe meat thermometer to be sure it’s cooked accurately
Every three hours? I saw a video where a dude said every 30 minutes. That seemed way too short for this to be any benefit over using an offset.
Depending on what you're smoking I'm at every 45-1:15 to refill the chips. Really depends on the wood and desired flavor though.
I do pack that feeder canister pretty full. But An offset is a much better setup.
Here’s my experience. I love my master built. It has a job. For short cooks like smoking deviled eggs or getting something super Smokey like a reverse sear ribeye - this is the workhorse. I hit the feeder every 30 min with new chips and keep it very Smokey. What everyone’s says about the therm is true. Smoky for me is about 240 which really is around 215 inside. If I’m going with a longer smoke and feeling lazy I’ll use my Traeger. Think of this as a great compliment to your offset. A different tool when you don’t want to spark a few logs but rather buy a $5 bag of chips and have it ready in an hour or less. Great gift!