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.
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.
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. /img/vbsmilies/smilies/wink.gif
Anyway, I heartily recommend that smoker.
Mike /img/vbsmilies/smilies/chef.gif /img/vbsmilies/smilies/biggrin.gif
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.
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.
@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!
@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!
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.
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.
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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