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New Toy

1366 Views 17 Replies 13 Participants Last post by  maryb
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.
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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
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