Kitchen

[jaxs mom]

On 2/13/2015 catmama said:

We have a wood smoker which hubby uses frequently, but he wanted to try the Masterbuilt for the winter when it's difficult to keep the wood smoker at a consistent temp. Bought it from QVC about 4 years ago, used it 3 or 4 times and hasn't used it since. Same problem, inconsistent and it leaked. Taking up space in the garage now.

If you want a wood smoker for winter I suggest the Big Green Egg, it has the thermal mass to maintain even temps even in bitter cold.

[Mothertrucker]

Love it...and hate it!!

When it works, it works great, love the smoked meat and ease of use- and yes I havve a big Green Egg and a Weber BBQ lso-

Problem is...my first one just quit working..15 lbs of meat prepped and ready to go on..Turned it on, seemed fine, put all the meat on, an hour later when i went to cj=heck on the chip...nothing not heat no display, nothing..

So Masterbuilt said there was no fix for this bad control panel on my model they offered to sell one to me at a reduced price..

I bought it, cause when they work, they are great but I live in fear of going out and checking and finding it "dead" again

There are plenty of reviews around the WEB on these, on Amazon and even on Facebook..check them out-

[RASHIKE]

I've been very happy with ours. Had for 5-6 years now. Done poultry, ribs, roasts, home made bacon. Even in the winter with the ambient temp being in the teens. Still want to do a brisket!

[gkelly]

On 2/13/2015 Sharke said:

I got the latest 300.00 one or was it 249 can't remember. LOL anyway, we love it ! Got it in cinnamon. Electric is safer then gas. Don't want to be burned. Squirt some smoke liquid into pierced meat or sprinkle with mesquite seasoning. Use mesquite or hickory wood chips. I run out to patio once an hr. to add fresh chips. Chickens are the best. Husband won't eat boiled hot dogs. Has to be in smoker or NuWave oven. Done small turkeys too.

For added height we put ours on a concrete square. We're both short, so, no problem just gives it an extra couple of inchs in height. If I was as tall as David or the guy who created I'd go for the extra attachment.

No gripe here.

I also have mine on cements squares on the back porch! I use mine MB electric smoker at east 4 times a month and more during the summer time! Turkeys, hams, whole chickens & boston butts! I have no problem with it "smoking" I see the smoke drifting out from the back glass doors. T he best is setting the temp and walking away!! Just have to "play" with the time it takes. I would buy another one if anything happens to this one!!

[SharkE]

I could go for one of my smoked chickens right now, but, to cold LOL

[gkelly]

sounds good! I have my boston butts down to perfection & the last time I smoked a whole turkey (2 weeks ago), I injected it with butter/garlic...couldn't believe how moist it was!

[Mothertrucker]

You know, one of the most popular things i smoke is shrimp!

So good while we are waiting for the "real" food! I usually sprinkle one side with Tony Cachere's the other with Old Bay and smile at 225 for about 20 minute...just till BARELY opaque- don't let them go too long! you will love it!

I am sure any good rub sprinkled on would work, but those are what I usually have on hand...

[RespectLife]

On 2/17/2015 Mothertrucker said:

You know, one of the most popular things i smoke is shrimp!

Spot good while we are waiting for the "real" food! I usually sprinkle one side with Tony Cachere's the other with Old Bay and smile at 225 for about 20 minute...just till BARELY opaque- don't let them go too long! you will love it!

I am sure any good rub sprinkled on would work, but those are what I usually have on hand...

What a great idea! Thanks for sharing! Shrimp is one thing we haven't smoked yet.

I have Old Bay on hand...but never heard of Tony Cachere's. I googled it and many items came up on Amazon.

I am assume you use the creole seasoning he has? What a great flavor combo!

[Mothertrucker]

Yes the Creole in the green ""can"" (shaker) It is spicy but not too..... These disappear fast so make plenty!

[RespectLife]

Great! Thanks for the info! I can't wait to try this! It will be a balmy 20 degrees this weekend...a big heat wave from the past 2 days when we couldn't even hit zero!

I think some smoked shrimp...and a drink w/ an umbrella in it...is just what we need to get out of this winter funk!

I am picturing smoked shrimp with Calypso Quinoa (subbing Quinoa for rice in the recipe "Calypso Rice" posted by DiAnne, 7/30/14)...along with a fresh salad with apples, pears, cranberries, glazed pecans topped with a fresh vinaigrette made with Blood Orange olive oil.

Now if I could just move all this to the Caribbean....awwww.....