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New Toy

post #1 of 18
Thread Starter 

I have been wanting a dedicated smoker for a while but could not justify the cost for something that would only get occasional use and I could duplicate on my stick burner but with lots of time spent monitoring the fire/temp.

 

Malwart had these on sale over Labor Day marked down about $75 with free shipping, could not pass that up!

 

Digital control panel for time, temp and probe temp.

 


A couple of butts for the maiden voyage. Nice bark and good and smokey. 12 hrs @ 225 with applewood.

 

Friend brought me this nice little hen, grilled one side for dinner and smoked the other.

 

 

 

 

 

Dry salt and brown sugar brine for two hrs, smoked with applewood @ 225 for just under two hrs.


I used a 50/50 salt sugar brine. A bit salty but not overly and drew out too much water. Not dry but could be a bit more moist for my taste, next time will do 2:1 salt sugar should be perfect. Good snacks for the Seattle/Green Bay game tonight!.

 

I have a #15lb Angus brisket sitting in the fridge wet aging, next week will be around 60 days since packing, should be about ready.

post #2 of 18

Very cool, and the food looks magnificent!

post #3 of 18
75 bucks? You lucky duck.
post #4 of 18

WOWZER @chefbuba that's a nifty toy ya got there, what else you got up you toque to smoke :p

post #5 of 18

We found a  Masterbuilt electric smoker on sale three years ago just as our condo prohibited open-flame cookers.  We've been consistently delighted with it and what it produces.  Good controls and timing, easy to use, and overall a nifty toy for me and my son-- both foodies and serious home chefs. (Actually, my son is moving into the professional end to run a sandwich restaurant for his high school buddy who is chef/owner of one of Chicago's top restaurants.  They's been working together off and on  for years, including a stint ten or twelve years ago with an industrial-valve company.  I've maintained ever since that experience in that field is essential for any aspiring chef. ;)

 

Anyway, I heartily recommend that smoker.

 

Mike :chef: :D

travelling gourmand
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travelling gourmand
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post #6 of 18

OMG nice!  :)

post #7 of 18

Very nice. Love smoked, salted or cured fish of most any type.

 

Go Packers!

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #8 of 18

What does it use for it's smoking medium?  Chips, chunks, special pucks?

 

I've got a Bradley and while I like it, I really want something different now.  Don't like that it uses a special "puck" that I have to use it.  It is also too small for me any more and not really well insulated so it's hard to keep the temperature constant.

post #9 of 18
Thread Starter 

It uses chips and you still have to get up and reload the thing with chips every 30-45 min for however long you want smoke.

 

I found this on one of the bbq forum sites, just ordered it. Burns pellets for up to 12 hrs of smoke. I'll let you know if it's worth the money or just another useless gadget.

 

I looked at the puck type smokers and did not want to be locked down to something that I can't get at any store.

I can get 20lb bags of oak, pecan, apple, mesquite or hickory pellets at cash & carry for about $12

 

This thing seems to be well insulated, I have watched the the digital thermostat for 30 mins at a time twice now and it seems to hold within a few degrees  of the set temp.

post #10 of 18

@chefbuba our pal down the road a piece who's from Hawaii has that amaze-n, and I forget where, but he found kiawe pellets for it...he makes the most amazing huli huli chicken in his smoker! His house smells soooooo ONO!

post #11 of 18
Thread Starter 
Quote:
Originally Posted by kaneohegirlinaz View Post
 

@chefbuba our pal down the road a piece who's from Hawaii has that amaze-n, and I forget where, but he found kiawe pellets for it...he makes the most amazing huli huli chicken in his smoker! His house smells soooooo ONO!

Just looked up the kiawe wood, similar to mesquite.

post #12 of 18

right @chefbuba kiawe is similar, I've tried both on my puny little gas grill in a smoker box and I still enjoy kiawe over mesquite, imho anyways

post #13 of 18

Nice pickup!  We have had two Masterbuilts over the last 15 years...first didn't have digital temp and control so we finally upgraded when our local sports store was running a holiday sale.  We love it for all kinds of fish and meats.

post #14 of 18

Mesquite smoked whatever can quickly go from amazing to appalling, it is a strong wood. But a dry aged rib eye seared over rocket hot mesquite ...

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #15 of 18

Those are great little machines, gives a depth of smoke you don't find in many electric smokers.  Makes a pretty good holding oven as well.  

post #16 of 18

Nice work, sir.  Nice work.

If you make a pizza you can eat for a day.  If you make two pizzas you can eat for a day.
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If you make a pizza you can eat for a day.  If you make two pizzas you can eat for a day.
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post #17 of 18
Quote:
Originally Posted by chefbuba View Post
 

 

I found this on one of the bbq forum sites, just ordered it. Burns pellets for up to 12 hrs of smoke. I'll let you know if it's worth the money or just another useless gadget.

 

I looked at the puck type smokers and did not want to be locked down to something that I can't get at any store.

The A-maze-N thing works very well, I have one.  But you do need good airflow in the smoker to keep it going.  You might want to try Peterson Pucks.  They're compressed sawdust with no filler/binder beyond a bit of oil.  They're about the size of a snuff can and 2/3" thick.  Each one will go for an hour or two and they come in many different types of wood.  I use them a lot in my Smokin-In Model #3.  Long smoke and very very consistent.  I have them stacked in two layers right now (2 on the bottom with 1 on the top) in my smoker right now doing a pork belly.

 

Congrats on the new toy!

"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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post #18 of 18

Here is a nice small footprint smoker that will do extended runs for things like brisket and butt http://pitbarrelcooker.com/ I would prefer one made from a 55 gallon barrel but for limited space that is the ticket.

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