The Grill and BBQ thread

#4,829
#4,829
Boca Vol said:
A lot of people love their Masterbuilt smokers...they're pretty easy to use and the price is right.
Click to expand...

so I went with the Masterbuilt 30 inch smoker. took it out of the box and seasoned it per the owners manual, and everything went fine. temp stayed at the temp I set and was producing smoke. the next day I went to smoke my first meal ( whole chicken). I set the temp to 225, added my liquid and wood chips. After letting it run for about an hour and a half the temp never got above 214, there was no smoke being produced, and none of the liquid was evaporated. the trouble shooting guide in the owners manual said to unplug and reset the unit, which I did. I set the temp to 255 to speed up the process. 45 minutes later, the temp was up to 275, and still no smoke and all liquid was still in the bowl. it took me 6 hours to smoke a 4lb chicken, and I still had to finish it in the oven.

I called customer service, and their solution was to not put as much liquid in the bowl. They had no explanation for the lack of smoke and the temperature spike when I unplugged it and reset it. Just put less liquid in the bowl. I read some of the reviews online and it seems that several customers were having the same issue, and they were told it was a bad heating element and were shipped a new one. But my solution was to just use less liquid.

Needless to say, I will be boxing it back up and taking it back.
 
#4,831
#4,831
the_todd said:
so I went with the Masterbuilt 30 inch smoker. took it out of the box and seasoned it per the owners manual, and everything went fine. temp stayed at the temp I set and was producing smoke. the next day I went to smoke my first meal ( whole chicken). I set the temp to 225, added my liquid and wood chips. After letting it run for about an hour and a half the temp never got above 214, there was no smoke being produced, and none of the liquid was evaporated. the trouble shooting guide in the owners manual said to unplug and reset the unit, which I did. I set the temp to 255 to speed up the process. 45 minutes later, the temp was up to 275, and still no smoke and all liquid was still in the bowl. it took me 6 hours to smoke a 4lb chicken, and I still had to finish it in the oven.

I called customer service, and their solution was to not put as much liquid in the bowl. They had no explanation for the lack of smoke and the temperature spike when I unplugged it and reset it. Just put less liquid in the bowl. I read some of the reviews online and it seems that several customers were having the same issue, and they were told it was a bad heating element and were shipped a new one. But my solution was to just use less liquid.

Needless to say, I will be boxing it back up and taking it back.
Click to expand...
Maybe watch some youtube videos to see how they do it. I'd give it another cook or before sending it back unless you hated it that much...in that case, get rid of it.
 
#4,832
#4,832
Boca Vol said:
Maybe watch some youtube videos to see how they do it. I'd give it another cook or before sending it back unless you hated it that much...in that case, get rid of it.
Click to expand...


I agree. I have heard that electric smokers can be finicky but are great when dialed in properly. Sorry, you had such a poor first experience.
 
#4,835
#4,835
butchna said:
Hah! My wife argues that paprika is a useless spice...weird thing to disagree with me about.
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I thought the same for a long time, only place I ever saw it used was on mom's deviled eggs. Then a lady at work told me to put it on chicken wings to help crisp them up. I'llbe damned it worked.
 
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#4,836
#4,836
UT_Dutchman said:
I thought the same for a long time, only place I ever saw it used was on mom's deviled eggs. Then a lady at work told me to put it on chicken wings to help crisp them up. I'llbe damned it worked.
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I think that is it. The stuff we get has little flavor, and is used primarily to decorate. My wife makes deviled eggs for Thanksgiving. I love them.
Weird though, it doesn't burn like cayenne when you eat it, butt can irritate when exiting your body.:confused:
 
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#4,837
#4,837
Here's a pic of a modified Mad Max turkey I cooked when I was in Lenoir City last weekend.

The turkey was brined using Emeril's recipe.
Once pulled from the brine and dried on the surface I used Mad Max's recipe.

Here's my turkey:
TURKEY.jpg

Personally, I would've liked a little more color on it but it was perfect.
 
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#4,838
#4,838
the_todd said:
so I went with the Masterbuilt 30 inch smoker. took it out of the box and seasoned it per the owners manual, and everything went fine. temp stayed at the temp I set and was producing smoke. the next day I went to smoke my first meal ( whole chicken). I set the temp to 225, added my liquid and wood chips. After letting it run for about an hour and a half the temp never got above 214, there was no smoke being produced, and none of the liquid was evaporated. the trouble shooting guide in the owners manual said to unplug and reset the unit, which I did. I set the temp to 255 to speed up the process. 45 minutes later, the temp was up to 275, and still no smoke and all liquid was still in the bowl. it took me 6 hours to smoke a 4lb chicken, and I still had to finish it in the oven.

I called customer service, and their solution was to not put as much liquid in the bowl. They had no explanation for the lack of smoke and the temperature spike when I unplugged it and reset it. Just put less liquid in the bowl. I read some of the reviews online and it seems that several customers were having the same issue, and they were told it was a bad heating element and were shipped a new one. But my solution was to just use less liquid.

Needless to say, I will be boxing it back up and taking it back.
Click to expand...

Had the smoke issue once with my old Masterbuilt. One trick I learned is to make sure you have good air flow into the chip pan that sits above the heating element. Instead of pushing the pan all the way back in I would leave it pulled out just a crack and the smoke would be perfect after that. I tested it out a few times to be sure and every time I pushed the chip pan all the way back in it’s slot it struggled to make smoke, and when I left it slightly cracked it was perfect. Worth a shot for you to try.
 
#4,839
#4,839
Quick Mad Max question: what do you baste the bird with on the Egg? The recipe doesn't clarify that.
 
#4,840
#4,840
Not the thread for it but any recommendations on air fryers? On my wife’s Christmas wish list.
 
#4,841
#4,841
kiddiedoc said:
Quick Mad Max question: what do you baste the bird with on the Egg? The recipe doesn't clarify that.
Click to expand...

In the drip pan under the bird with the wine and a little water the butter will melt into it and you can use that to baste it.

I was busy visiting with people and only basted a couple of times. Basting more will add more color.
 
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#4,842
#4,842
the_todd said:
so I went with the Masterbuilt 30 inch smoker. took it out of the box and seasoned it per the owners manual, and everything went fine. temp stayed at the temp I set and was producing smoke. the next day I went to smoke my first meal ( whole chicken). I set the temp to 225, added my liquid and wood chips. After letting it run for about an hour and a half the temp never got above 214, there was no smoke being produced, and none of the liquid was evaporated. the trouble shooting guide in the owners manual said to unplug and reset the unit, which I did. I set the temp to 255 to speed up the process. 45 minutes later, the temp was up to 275, and still no smoke and all liquid was still in the bowl. it took me 6 hours to smoke a 4lb chicken, and I still had to finish it in the oven.

I called customer service, and their solution was to not put as much liquid in the bowl. They had no explanation for the lack of smoke and the temperature spike when I unplugged it and reset it. Just put less liquid in the bowl. I read some of the reviews online and it seems that several customers were having the same issue, and they were told it was a bad heating element and were shipped a new one. But my solution was to just use less liquid.

Needless to say, I will be boxing it back up and taking it back.
Click to expand...
I used a Char Broil big easy electric for a bit (not a great smoker) and had a similar problem getting it to smoke. The problem was a lack of air flow to the pellet box. There wasn't much of a way to fix it on that unit. Nash_Vol97s suggestion about cracking the chip pan may well work on your masterbuilt. I'm not sure about the temprature issue. You may just have a lemon. It happens. I know several people who have had that smoker and had good luck with it. I hope you get it corrected.
 
#4,843
#4,843
butchna said:
Not the thread for it but any recommendations on air fryers? On my wife’s Christmas wish list.
Click to expand...
I use a Phillips air fryer...maybe 2 years old. Works like a dream. Newer versions seem to be larger to hold more goodies. I would say all versions would be fairly equivalent, price may be the way to choose. I love the way chicken wings come out of this thing.
 
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#4,844
#4,844
Smoked this turkey breast on my Weber kettle. Came out awesome. Ran about 300 the whole time and finished (last 15 degrees internal) in the oven at 350 but the skin still isn't crisp.

Otherwise it came out great (mix of apple and maple chips; finished with a glaze of maple syrup and mango/habanero sauce). Taking some to a gathering and keeping some for moi.IMG_1896.jpg
 
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#4,845
#4,845
NEVolFan said:
I use a Phillips air fryer...maybe 2 years old. Works like a dream. Newer versions seem to be larger to hold more goodies. I would say all versions would be fairly equivalent, price may be the way to choose. I love the way chicken wings come out of this thing.
Click to expand...
I would benefit from the good wings...sold! Thanks.
 
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