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Masterbuilt 30-inch Electric Smoker |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Posted: 21 February 2015 at 11:39 |
But there are days when I need to be two (or three!) places at once, and that makes barbecue difficult or impossible. Also, as I get more into cold smoking of meats and other charcuterie, I am finding that the Big Chief smokehouse I use as an enclosure is adequate, but airflow, insulation and other properties could be improved; also, there is absolutely no way to regulate the temperature - it is either off and whatever the air temperature outside is - or its on and running at about 145 degrees, which is too hot for cold-smoking applications. There are other places here and there where an MES would be a handy thing - even if it is a "watt-burner" (), but it was never really on my radar, due to the cost, which is normally over 300 dollars. Then, a few weeks ago, I saw an opportunity to get one for 275 - and while I was mulling it over, I saw this morning that the price has been further reduced to 209: http://www.qvc.com/Masterbuilt-4-Rack-Digital-Electric-Smoker-wRemote,-Cover-&-Window.product.K39712.html?sc=K39712-Targeted&cm_sp=VIEWPOSITION-_-1-_-K39712&catentryImage=http://images.qvc.com/is/image/k/12/k39712.001?$uslarge$ Quite a few worthwhile accessories come with it as well, so it is definitely a good buy. It is still rather a lot to pay on our budget all at once, but those devious folks at QVC of course have a way of pulling you in by saying, "It's not 209 dollars; it's 35 dollars a month!" So I finally ran out of excuses and ordered it ~ If nothing else, I know that it will be handy on days when I am pressed for time or otherwise can't be RIGHT THERE maintaining a barbecue pit; also, it will make a very nice enclosure for cold smoking, so just based on those factors, it's money well spent.... I can easily see a few other good practical applications, so all-in-all I am satisfied with this purchase. Looking forward to its arrival - we'll see how it goes!
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AK1
Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
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I'm sure you'll enjoy it. I've heard lot's of good things about these smokers.
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MTMan
Cook's Assistant Joined: 23 April 2011 Location: Brookings, OR. Status: Offline Points: 98 |
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Ron, This is the smoker that I have, mine is 40 in. It works quite well,and is very easy to use.
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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Good luck with it Ron.....it should do the job for you nicely.
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Go ahead...play with your food!
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gonefishin
Master Chef Joined: 20 September 2012 Status: Offline Points: 1778 |
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congrats! I have no doubt that you'll get your full use out of the new smoker!
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Enjoy The Food!
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AK1
Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
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So, did you get it and use it yet?
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AK1
Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
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Well? Inquiring minds want to know!!!
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Dang, guys - please accept my apologies. I got sick about 3 or 4 weeks ago, and have been playing catch-up since! lol
I am ashamed to say that it hasn't even made it out of the box - this is okay, because my birthday is this week, so it is now a birthday present! My plan is to start some bacon in the next few days, and then time the beginning of a new batch of sausage so that all can be smoked together as a test run for this unit. wish me luck!
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AK1
Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
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OK. Good luck!
Glad you're feeling better Ron.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Many thanks, Darko ~ we'll see how it goes....
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Sorry to take so long, but here it is:
http://foodsoftheworld.activeboards.net/kentucky-pulledpork-barbecue_topic4414.html Great stuff, and I learned a few things!
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Just a follow-up here - I did my second cook on the MES today; here are the details:
http://foodsoftheworld.activeboards.net/beef-back-ribs-and-pulled-pork-barbecue_topic4415.html Noteworthy is the fact that I did leave the water pan empty today. results were much better, but there was still more moisture than I am used to. It won't be difficult to adjust to this, however, and I am sure that the more I use this, the better I will get at it. Judging by the food I've had so far from it, it is definitely a good "tool" to have in the "belt" for certain circumstances.
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