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I bought the older model of that masterbuilt last summer. Basically the exact same smoker minus the window in the door. I've built and used offsets and gravity fed smokers for years but that little thing is so simple, I love it. You don't get a smoke ring on a brisket with it but other than that, no complaints at all. Best of all, everything inside of it will fit in the dishwasher.
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Mar 23, 2012 14:57
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Gravel Gravy posted:So since my friends and I bought a smoker we have done 3 or 4 butts. They always turn out really tasty, but drat if it isn't a pain cutting and shredding the meat afterwards. I hear that if done right the meat just falls apart. What are we doing wrong? You aren't cooking it long enough. Cook to an internal temp of 190-195. If you can pull the bone out cleanly it is done.
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Apr 2, 2012 00:42
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TECHNICAL Thug posted:can you use a probe thermometer to measure ambient temp? For some reason I'm not sold on the maverick, but would jump on something like this Get the maverick. I used one for years in competitions with no problems. And I've thrown several of those cheaper ones in the trash. I've been meaning to buy the newer maverick but I don't smoke enough anymore to justify it.
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Apr 19, 2012 02:14
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Rutger_Haas posted:Ahhh...thank you very much for bringing me up to speed. Glad I posted here first. You have no idea.
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May 10, 2012 15:24
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