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Kickass little smoker NOW ONLY ($100)

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scoobs69	Kickass little smoker NOW ONLY ($100)	Lead	[-]
Posts: 5998 March 30, 2012 10:33 AM Reply Quote More My Recent Posts	Tags : None Had some absolutely kickass ribs on Sunday made with this little MasterBuilt Electric Smoker. Just ordered mine. For $120, you can't go wrong. And you can fit a whole turkey in there for Thanksgiving. Fill the water pan, add the wood chips, plug it in, set the temp, and forget it. Love that kinda simplicity. don't jab, poke, pierce, stab, or joust with your sausage. you'll lose juice, and ultimately flavor. scoobs - 11/11/02 Last Edited By: scoobs69 November 12, 2012 3:54 PM. Edited 1 time.
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nbadger23		#1	[-]
Posts: 2922 March 30, 2012 5:15 PM Reply Quote More My Recent Posts	Scoobs.. I can't tell for sure in the description, can I literally set the temp to whatever I want? That's the biggest issue I have with mine right now. I only have dial settings from low to high and it's a guess as to what temperature that will produce depending on the weather. I want to be able to set it to 200 and it will stay there. What a cretin. It must be tough to face the media when everyone in the room knows the other coach just came into your building, with less talent (on paper), and drank your fucking milkshake - again. RyeBadger describing Tom Creanis after UW beats #2 IU at IU
Timster96		#2	[-]
Posts: 10000 March 30, 2012 7:48 PM Loudmouth Bastard "Cold pizza is for assholes. If the delivery guy brought it cold, you'd kick him in the fucking nuts." Reply Quote More My Recent Posts
scoobs69		#3	[-]
Posts: 5998 April 19, 2012 11:58 AM Reply Quote More My Recent Posts	nbadger23 wrote: Scoobs.. I can't tell for sure in the description, can I literally set the temp to whatever I want? That's the biggest issue I have with mine right now. I only have dial settings from low to high and it's a guess as to what temperature that will produce depending on the weather. I want to be able to set it to 200 and it will stay there. nbadger, to answer your question, no. The temp dial does not have temperature settings. It has "Low, Medium, High". Apparently Medium is about 300 degrees. I set it to a bit below medium and let it ride at 220-225 degrees - or so says the temperature gauge on the front door. It's not that difficult set, either, and hold the temp. After a couple of uses, some pork chops and two briskets, this thing is a keeper. Tomorrow I'll be throwing a whole chicken and Pork Butt roast in smoker for weekend noshing. don't jab, poke, pierce, stab, or joust with your sausage. you'll lose juice, and ultimately flavor. scoobs - 11/11/02
scoobs69		#4	[-]
Posts: 5998 April 23, 2012 3:09 PM Reply Quote More My Recent Posts	Whole chicken turned out delicious. It was in the smoker at 225 for 4 hours. I left the pork butt roast in for 8 hours, but could have used another 4 hours. Only the deepest part of the roast was still a bit "connective", but definitely juicy and tasty. The rest of the roast was buttery tender juicy smokey goodness. Can't wait to do it again. Also threw two Sendick's kielbasa's in the smoker, and they lasted 4 hours. SOOO good. Not sure if I'm going to bust out the grill this year, as I'll be smoking nearly every form of meat we eat. don't jab, poke, pierce, stab, or joust with your sausage. you'll lose juice, and ultimately flavor. scoobs - 11/11/02
CCBadger		#5	[-]
Posts: 5139 April 23, 2012 4:57 PM Reply Quote More My Recent Posts	Pork butts take a good 12 hours at that temperature. I like wrapping them in foil about 1/2 way through to get them more tender and also to preserve some great smokey juices that get incorporated into a BBQ sauce. It's so easy to make your own great BBQ sauce, it just takes a little time on the stove top. "There's something beautiful, so pure about Wisconsin beating the snot out of teams by running the ball down their throats"- Matt Hayes, The Sporting News
scoobs69		#6	[-]
Posts: 5998 April 27, 2012 9:45 AM Reply Quote More My Recent Posts	I got antsy and pulled 'em out early. I didn't feel like staying up until 2 am. LOL don't jab, poke, pierce, stab, or joust with your sausage. you'll lose juice, and ultimately flavor. scoobs - 11/11/02
scoobs69		#7	[-]
Posts: 5998 May 1, 2012 8:08 AM Reply Quote More My Recent Posts	Pork butt and beef chuck roast in the smoker as of 7 AM. They'll be going at least until 7 PM, perhaps 9 PM. ...We'll see. I gotta be patient this time. I also have 2 links of beef sausage ready to go, and a whole chicken seasoned in singapore seasoning from Penzey's that'll be going on at 2 PM for 4 hours. Speaking of Penzey's the pork butt marinated overnight with BBQ 3000 seasoning. ...Salt and pepper on the beef chuck roast. I like keeping the beef, especially the brisket, a bit more simple. Dammit! I love working from home. don't jab, poke, pierce, stab, or joust with your sausage. you'll lose juice, and ultimately flavor. scoobs - 11/11/02
Chester		#8	[-]
Posts: 1471 May 4, 2012 1:04 PM Reply Quote More My Recent Posts	scoobs69 wrote: a whole chicken seasoned in singapore seasoning from Penzey's that'll be going on at 2 PM for 4 hours. I realize you were multi-tasking this go-around, but try smoke roasting your poultry at 350. You'll get much better textured skin (IMO).
scoobs69		#9	[-]
Posts: 5998 May 5, 2012 7:32 AM Reply Quote More My Recent Posts	Will do. Thanks, Chester. I want smoke turkey thighs, so I might as well throw a couple of whole chickens in to boot. don't jab, poke, pierce, stab, or joust with your sausage. you'll lose juice, and ultimately flavor. scoobs - 11/11/02
Texascheese		#10	[-]
Posts: 654 May 8, 2012 7:05 AM Reply Quote More My Recent Posts	I did chicken and ribs and both turned out well. Any thoughts on putting a beef roast in the smoker?
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scoobs69		#11	[-]
Posts: 5998 May 8, 2012 8:15 AM Reply Quote More My Recent Posts	I threw a chuck roast in the smoker early last week. YUM! didn't seem to take as long as the pork butt roast. Next time I do it, it'll be about 10 hours at 220-225 degrees. don't jab, poke, pierce, stab, or joust with your sausage. you'll lose juice, and ultimately flavor. scoobs - 11/11/02
Chester		#12	[-]
Posts: 1471 May 8, 2012 9:25 AM Reply Quote More My Recent Posts	Texascheese wrote: I did chicken and ribs and both turned out well. Any thoughts on putting a beef roast in the smoker? Tri-tip (or bottom sirloin) over red oak served with fresh pico de gallo and charro beans is money in these upcoming warmer months.
Texascheese		#13	[-]
Posts: 654 May 8, 2012 9:26 PM Reply Quote More My Recent Posts	Scoobs did you season it with anything? How about marinade it? Thanks a head of time.
scoobs69		#14	[-]
Posts: 5998 May 9, 2012 2:17 PM Reply Quote More My Recent Posts	seasoned with olive oil, kosher flake salt, fresh ground black pepper, and garlic powder, placed in a freezer bag, massaged it for a good 2 minutes to work the seasoning into the meat, then let sit in the fridge overnight. And dare I say I went easy with the salt, as I didn't want it overly salty. If you have a favorite brisket dry rub, you could try that as well, since it's um....beef. don't jab, poke, pierce, stab, or joust with your sausage. you'll lose juice, and ultimately flavor. scoobs - 11/11/02
TristansShadow		#15	[-]
Posts: 7742 May 9, 2012 10:55 PM Chef Ameche Reply Quote More My Recent Posts	Texascheese wrote: Any thoughts on putting a beef roast in the smoker? maybe a brisket instead?
Texascheese		#16	[-]
Posts: 654 May 10, 2012 7:13 AM Reply Quote More My Recent Posts	I've got a couple roasts in the freezer and would like to use one.
scoobs69		#17	[-]
Posts: 5998 May 10, 2012 9:48 AM Reply Quote More My Recent Posts	That's the exact same reason I threw a roast in the smoker. ...I had it in the freezer and thought, "What the hell? Why spend the $20 on another brisket? I'll give the roast a shot." Turned out pretty damn good. There should be plenty of fat in the roast to keep it juicy. don't jab, poke, pierce, stab, or joust with your sausage. you'll lose juice, and ultimately flavor. scoobs - 11/11/02
wettle		#18	[-]
Posts: 2175 May 10, 2012 5:41 PM Reply Quote More My Recent Posts	After seeing your post I looked into buying one of these smokers. My brother has a Traeger that he likes pretty well. The more I kept looking, the more i think I'm going to go all in at some point and get a Blazin Grill or a Yoder. Of course these run over a grand but you can smoke and grill with them. If anyone is interested, a great site on smoking and grilling is here, http://pelletheads.com "NEVER TRUST ANYONE WITH MORE EARS THAN TEETH!"
scoobs69		#19	[-]
Posts: 5998 May 11, 2012 8:40 AM Reply Quote More My Recent Posts	wettle wrote: After seeing your post I looked into buying one of these smokers. My brother has a Traeger that he likes pretty well. The more I kept looking, the more i think I'm going to go all in at some point and get a Blazin Grill or a Yoder. Of course these run over a grand but you can smoke and grill with them. If anyone is interested, a great site on smoking and grilling is here, http://pelletheads.com Wettle, check out the BBQ Pits by Klose (Dave Klose). When I finally decide to cough up $1,500, I'm grabbing one of these 20x42 pipe smokers. don't jab, poke, pierce, stab, or joust with your sausage. you'll lose juice, and ultimately flavor. scoobs - 11/11/02
wettle		#20	[-]
Posts: 2175 May 11, 2012 7:25 PM Reply Quote More My Recent Posts	I'm assuming the Klose's use wood chunks. I'm gonna go the pellet route when I pull the trigger. It's nice to have that auger system to automatically keep the smoke and heat going for hours on end...that's why I'm going this route. "NEVER TRUST ANYONE WITH MORE EARS THAN TEETH!"
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Kickass little smoker NOW ONLY ($100)

Kickass little smoker NOW ONLY ($100)