Regret Buying Masterbuilt Smoker

Jackyl · ‎10-15-2010

I bought my husband a Masterbuilt smoker several years ago and never tried it. I have no confidence in my cooking skills. I'm forcing myself to do it this weekend. I thought we lost the manual so I emailed Masterbuilt and asked for a replacement because it wasn't coming up in a search on their site. They told me basically, tough, we won't send you a manual because it's out of warranty. Nice huh? Luckily, we found the manual anyway. Plus, this smoker temps are low, medium, high and the recipes are all in degrees. I have no idea what 250 degrees is, is that low or medium heat? I really screwed up buying this smoker from QVC. Big regret here. I see they aren't on QVC anymore, but too late for me.

Kachina624 · ‎03-10-2010

@Jackyl Just a guess, but I'd say 250° is low.

New Mexico☀️Land Of Enchantment

PA Mom-mom · ‎05-27-2015

@Jackyl What model do you have. We have had two Masterbuilt smokers over the years and loved them. They both had temperature gauges. But, you can get an in-oven thermometer connected to a digital readout outside of the smoker. Smoking can be pretty easy. I would suggest you start with sausages and mac and cheese. Just take your favorite sausages and stick them in the smoker at 225 (that would be medium) and smoke for about 1 1/2 hours (check them with a meat thermometer at 1 1/4). The mac and cheese is already cooked, so you are just adding a smokey flavor. Everyone LOVES it! You put a pan of water or apple cider vinegar in the bottom for moisture. You add wood chips every hour. The smoker takes about 20 min to come up to temp. Once you have done the simple things, you can branch out. We love pork butt, trout, ribs, etc. One of our favorite smoking/bbq websites is amazingribs.com.

Sooner · ‎03-10-2010

My guess would be 225; 275 and maybe 325 or 310? Most bbq is ideally smoked at 225.

You need thermometers in the meat that you can read outside without opening the smoker, and another one to read the temperature in the smoker.

Ribs are fairly quick, pork butt takes longer, and brisket takes until the end of time. Have fun! It's a great hobby and you get good eats!

Jackyl · ‎10-15-2010

I have no idea, but it's an electric smoker. If I was a better cook, I'd probably feel better about this whole thing. I already have chicken quarters bought, so we'll give those a go. I hope this works out. I'm on YouTube trying to get some information, but they all have temperature gauges on theirs.

PA Mom-mom · ‎05-27-2015

@Jackyl I forgot to add that our smoker ranges from 190 degrees to 275 degrees. That's why I said 225 is medium.

hopi · ‎03-09-2010

@Jackyl It is not you it's really a clumsy and poorly made smoker.
Q has put out some really dreadful items. I used to trust their models but no more. Simple items like Lock and Lock are made so poorly then previously. The list can go forever.

qualitygal · ‎10-04-2010

I don't even remember what kind it is. We got 2 cookbooks to go with it. The cover is torn on one side, It sets on the deck. Large paperweight, kind of like the exercise machine covered up in the basement.

Sooner · ‎03-10-2010

@Jackyl Read about it. Don't go to YouTube. You need to know the temp inside your smoker, so try to get a thermometer for that. Hopefully one you can leave in without opening. AND judge meat doneness by temp. not time.

This is pretty good gauge:

When smoking meat in an electric smoker, the internal temperature is more important than how long you smoke. But it is nice to know when to start the smoker, so that you know when dinner will be ready to serve. Follow these time estimates next time you get ready to smoke with your electric smoker.