Masterbuilt Smoker

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

  1. Roger Stephens

    Roger Stephens Active Member

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    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
     
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  2. Jeff Dodd

    Jeff Dodd Active Member

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    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

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    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
     
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  4. yellowlab

    yellowlab Active Member

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    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

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    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

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

    mtskibum16 Active Member

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    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

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    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 Active Member

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    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.
     
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  10. Rosetime

    Rosetime Member

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    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

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    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.
     
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  12. Flyborg

    Flyborg Active Member

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

    Jerry Daschofsky Moderator Staff Member

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    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

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    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

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