Help me out on electric smoker choice

[texashunter74]

I have the bigger Master Built and love it! works great

[boomer453]

masterbuilt, get the widest one you. had both and would buy the masterbuilt again. You can get woodchips at any walmart-not so with the bradley pucks.

[IowaHunter]

I've the Masterbuilt in both 30" and 40". PM me your email if you want an Excel file with recipes for it.

[bassmatt72]

I have the smaller Master built, works great for me! I do wish I would have gotten the bigger one.

[Johnny]

My dad had the Masterbuilt. He bought it for himself on Christmas. I laughed at him for buying an electric smoker. Not anymore! That thing is awesome!!!

[mjhaverkamp]

I have a Smokin Tex all stainless, it is one bad little smoker, have had it for 10 years and not one problem.

[Extremebowman]

Hey Mike. Love my 30" Masterbuilt. Got it at a moving sale for $50. Now that I've used it, a lot, I'm thinking about getting another one to leave at deer camp. It is awesome. Just did a backstrap and top round roast in it Sunday. Go by BBQ galore and get the remote temperature deal, fire it up and eat like a King. Most of the time the meat never sees a plate, gone right off the cutting board

[bboswell]

tag

[kmlj9491]

I bought a Masterbuilt electric 40" in February. They're very nice. I put more chips in every 30 minutes for a more smokey taste. There's a pellet tray you can buy for them that is supposed to be better but I haven't bought one. You won't quite get the smoke ring or the bark like a normal smoker but if you add enough chips to it you can get a good smoky flavor.

[systemnt]

I like my masterbuilt (prefer the old country for brisket.) but have made amazing turkey and chicken with the electric..

[texan4ut]

Here is pics of the ribs I did Sunday on my Masterbuilt. X2 on adding chips every half hour or so.

[AtTheWall]

Traeger Lil Texas! It will burn about 18 - 20 hours without refilling. Digital temp from 180 - 400 degrees. A rotisserie oven that smokes! Circulating fan inside, blows the heat around the barrel and you really don't need to flip the meat - even cooking.

Traeger means - you dump a bag into the hopper and it runs about 24 hours without doing a darn thing. Set the digital temp gauge, walk away and let it run.

Add digital meat probe with a wireless remote - you run it to the desired internal temp, and it's done. Drop the lid, walk away, go shopping, run errands around town....do what you want, she's gonna run at temp just like a kitchen oven!

I didn't take photos of my apple smoked chocolate chip cookies or shepards pie, pot pies, grilled and smoked vegetables....anything that needs an oven, you have an oven that smokes!

Hickory smoked\grilled pizza - apple wood smoked


Smoked oak Dutch oven venison chili




Redfish on the half shell - planked on soaked cedar planks with cherry wood smoke.


Smoked shrimp in butter, smoked Mahi steaks and smoked\grilled avocados, with apple wood smoke


Smoked \ grilled turkey - oak wood smoked


Smack-O-Lips Now! Ribs - mesquite wood smoked

Wanna slo-smoke ribs for hours upon hours - how about 190 at midnight and go to bed...no worry, it's gonna stay at 190 as long as you want her to!




Grill smoked shrimp, scallops, clams and baked sweet potatoes - apple wood smoked


Brisket - Toss it on at midnight and go to bed. Wake up, let it go till you want it at the internal temp of your choice. EASY PEASY! Hickory wood smoked






No teeth needed

[krisw]

I have buddies with the masterbuilt and they love it. I have the Bradley digital 4 rack and I definitely love it. Set the time and temp and go take care of something else. You set the amount of smoke you want, it has a timer. You can get the discs on amazon, overstock, from gander mountain and several other websites. You can use an amazn tube on either one.

The downside to both is the size and recovery time. There are a lot of tricks to help out with that though. I haven't gotten the bark or smoke ring on brisket like you can with a wood smoker, but I usually take pork butts or briskets inside and finish in the oven after I put as much smoke on them as I want.

Between the two, get the Bradley and don't look back. They have excellent customer service and a website just for recipes and stuff.

[Mike D]

Traeger Lil Texas! It will burn about 18 - 20 hours without refilling. Digital temp from 180 - 400 degrees. A rotisserie oven that smokes! Circulating fan inside, blows the heat around the barrel and you really don't need to flip the meat - even cooking.



Traeger means - you dump a bag into the hopper and it runs about 24 hours without doing a darn thing. Set the digital temp gauge, walk away and let it run.



Add digital meat probe with a wireless remote - you run it to the desired internal temp, and it's done. Drop the lid, walk away, go shopping, run errands around town....do what you want, she's gonna run at temp just like a kitchen oven!



I didn't take photos of my apple smoked chocolate chip cookies or shepards pie, pot pies, grilled and smoked vegetables....anything that needs an oven, you have an oven that smokes!



Hickory smoked\grilled pizza - apple wood smoked





Smoked oak Dutch oven venison chili









Redfish on the half shell - planked on soaked cedar planks with cherry wood smoke.





Smoked shrimp in butter, smoked Mahi steaks and smoked\grilled avocados, with apple wood smoke





Smoked \ grilled turkey - oak wood smoked





Smack-O-Lips Now! Ribs - mesquite wood smoked



Wanna slo-smoke ribs for hours upon hours - how about 190 at midnight and go to bed...no worry, it's gonna stay at 190 as long as you want her to!









Grill smoked shrimp, scallops, clams and baked sweet potatoes - apple wood smoked





Brisket - Toss it on at midnight and go to bed. Wake up, let it go till you want it at the internal temp of your choice. EASY PEASY! Hickory wood smoked













No teeth needed

Like I said earlier in the thread is love to have a Treager, but I can't where I'm currently living.

[oktx]

I got a MB 40 last weekend. I have seasoned it. Cooking tomorrow.