Masterbuilt Smoker

Discussion in 'Saltwater' started by Roger Stephens, Aug 23, 2013.

  1. Roger Stephens

    Roger Stephens Active Member

    It is the time of year to be smoking up a lot salmon. I have been using an electric Masterbuilt smoker(sportsmans elite) for 5 years and been very pleased how well/convenient it is to use. Cabela's has a $50 off sale on these smoker with a price of $180. This smoker has digital controls for temperature and time with 4 racks(730 sq.in. of cooking space) and have insulated metal double walls.

    A couple of days ago I smoked 4 pink salmon and still had room for at least 1 more fish. It took 3 1/2 hours to smoke the fish at 225 degrees F.

    Great smoker for the price!

    Roger
     
    Flyborg likes this.
  2. Jeff Dodd

    Jeff Dodd Active Member

    Good tip!

    Do you leave this outside and continue smoking meat when it rains? This has been a concern of mine with electric smokers
     
  3. Roger Stephens

    Roger Stephens Active Member


    There is a covered area on our backyard deck so rainy weather is no problem. Also I have used it under the covered area at our front door. There are electrial outlets in both areas but I prefer using the back deck area.

    Roger
     
    Jeff Dodd likes this.
  4. yellowlab

    yellowlab Active Member

    Might have to upgrade analog Masterbuilt but it works great and I've done several species of salmon and a turkey. I smoke at 190 degrees and can finish a rack of three in 3-4 hours depending on the thickness of the fillets. I like the idea of digital thermostat and electronic timer.
     
  5. Rosetime

    Rosetime Member

    Anyone had an issue getting their Masterbuilt to smoke at low temp? Mine won't produce smoke lower than 250*. Kind of half cooks, half smokes the fish. Soaked chips, dry chips, doesn't seem to change it.
     
  6. zen leecher aka bill w

    zen leecher aka bill w born to work, forced to fish

    Some people run their smokers/bbq's hot to get the chips smoking and then turn the temps down once the chips are started.
     
    Jeff Dodd likes this.
  7. mtskibum16

    mtskibum16 Active Member

    Question, is this smoker on Amazon the same as the one Cabelas calls the Masterbuilt Sportsman Elite? It apprears to be the same. If so it's $177 on Amazon with free shipping. This seems to offer a lot of value compared to say a big chief. Anyone know?

    Edit: Just realized Cabelas has free shipping over $150 right now and the smoker comes with a free cover ($25 value). I think I'm going to order it.
     
  8. Jerry Daschofsky

    Jerry Daschofsky Moderator Staff Member

    Use a fine chip. All your cold smoking smokers (the lil chief comes to mind) only runs around 160. It puts out plenty of smoke. Problem usually is you have to thick of wood in the pan and your pan is probably too thick. Try replacing the pan over the electric element with a thin alumium pan (like the disposable trays) or even making a smoke pouch out of aluminum foil.

     
  9. Milt Roe

    Milt Roe Member

    Too hot for me. I keep my smoked fish at or a little below 150. 225 is too hot and over cooked, boils out the moisture, and changes the texture a whole bunch. Try it at lower temp.
     
    Rosetime likes this.
  10. Rosetime

    Rosetime Member

    Good call on the smaller chips. Hadn't thought of that. I got he smoker for Father's Day and just cranked it up last week with my first coho ever caught from the beach. Used the chips from Home Depot. Will look for a smaller fuel and thinner pan. Cheers.
     
  11. Jerry Daschofsky

    Jerry Daschofsky Moderator Staff Member

    Not a problem, been smoking for years (both cold smoke to slow smoke BBQ). Even at around 120 or less, those shavings will smolder and smoke. If they can on a lil chief, which during the winter truly is COLD SMOKE, it'll smolder in this weather. Just change up the pans. Go for the stuff that almost looks like sawdust. If it's chunky at all, that wood will not ignite.
     
    Rosetime likes this.
  12. Flyborg

    Flyborg Active Member

    Jerry what kind of fish smoker you running these days?
     
  13. Jerry Daschofsky

    Jerry Daschofsky Moderator Staff Member

    Just using my smokevault. Hard to cold smoke with it without being creative. But have about everything I need to build a walk in smoker on my property. :)
     
  14. ten80

    ten80 Active Member

    I have a Masterbuilt smoker and have found that you have to put chips in both the chip tray and the metal tray directly under the heating element so some of the chips touch the element. Then crank it to 200 F till smoke starts and dial it back to 155 F. I have to repeat this twice during the smoking process when I add more chips. There is much discussion on BBQ forums of the problem getting smoke at low temperatures with this smoker. It takes me just under three hours to smoke pink fillets at 155 F and they turn out quite moist.
     
  15. bigdood

    bigdood fishing hack

    Flyborg likes this.
  16. Jerry Daschofsky

    Jerry Daschofsky Moderator Staff Member

    I've never used a Masterbuilt, at least I don't think I have (have used a ton of BBQ'ers over the years). Have you tried making a smoke pouch and tossing it on the element? How thick coarse of wood are you putting in the pans?
     
  17. ten80

    ten80 Active Member

    Haven't tied making a foil pouch, but will do so next time, as I think it will prevent the chips from catching fire (which can raise the temp to ~180). I've used mulch to chunk size chips directly on the element with good success. Not even sawdust or very fine chips will smoke much in the usual chip tray at <180 degrees.

    I have the model with the digital thermostat which is otherwise pretty awesome for the price. It is very well insulated and the timer function quite handy when I cannot be around to babysit the smoker.
     
  18. Jerry Daschofsky

    Jerry Daschofsky Moderator Staff Member

    Try the smoke pouch. Use heavy aluminum foil and use TWO sheets together. Toss the chips in and fold closed. Use a fork or knife to cut JUST the top of the pouch and toss it on the element. For added flavor, soak the chips in cheap whiskey. :)
     
    mtskibum16 likes this.
  19. mtskibum16

    mtskibum16 Active Member

    Just ordered the one from Cabela's. With "free shipping" there is still an oversize charge. I heard back from Mastbuilt and the Cabella's one has a built in meat probe and is otherwise the same as the one on Amazon. So for less than $20 more shipped you get the meat probe and a cover. Thanks for the heads up Roger!
     
  20. mtskibum16

    mtskibum16 Active Member

    So what temps are you guys smoking at? I see a few suggestions above. I'm going to get a batch going tomorrow hopefully. Also, I'm doing a dry brine and I'm looking at a couple different recipes. One shows to rinse after brining then dry and the other shows to not rinse after the brine. So do you guys rinse after the brine or not?
     

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