Masterbuilt 2007 2008 Electric Smoker Manual
The Masterbuilt Electric Smoker Manual is available for you now! Masterbuilt Electric Smoker comes in various dimensions like 30” and 40” with Digital or Analog versions. Depending on the model being used there might be some changes in the parts associated with the smoker.
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The Parts List for an Electric Smoker is mentioned below in Masterbuilt Electric Smoker Manual :
Body
Door (with or without window)
Air Damper Kit
Adjustable Screw Legs
Control Kit (Digital or Analog)
Handle Kit
Latch Kit
Tray for Wood Chips
Loader for wood chips
Smoking Pan
Drip Pan
Meat Probe
Water Bowl
Remote Control
The next part of the manual will consist of the details for assembly of the smoker. Once this is done, the next step is to Pre-Season the Smoker. This should be done before using the smoker for the first time.
Pre-Seasoning of Smoker:
Place the water pan in the smoker without water and set the temperature of the smoker to 135°C for 3 hours. After 2 hours 15 minutes, add around 1 cup of wood chips in the smoker. This might emit some smoke, which is normal. Shut off the smoker and cool down, the process of pre-seasoning is complete.
Using the Smoker:
It is important to ensure that you do not use wood chunks and stick to only wood chips when using the smoker. Sometimes on opening the smoker door, it can cause the chips to flare up, the door should be closed and reopened when the chips burn down. Water should never be splashed.
You can add wood chips during the smoking process, by checking periodically if the chips has burnt down. When you unload, the burnt chips will be collected on the wood chip tray.
Prince of persia 2008 xbox. Using the Control Panel on the Smoker & the Remote Control:
Digital Smoker can be used to set the temperature on the Smoker. The LED screen will display the correct settings. Sometimes during bright sunlight the LED might not be readable. You can set hours and minutes for the smoking process. The heating will turn off once the time has expired.
The remote control works on AAA batteries. You can check the range of the remote control frequency by moving away from the smoker unit while using the remote. The standard range is of around 100 feet. You should not leave the remote in direct sunlight for extended periods as it can damage the remote.
The Masterbuilt Electric Smoker also comes with a Meat probe. It should be inserted in the centre or thickest part of the meat to ensure that you get the most accurate reading. Once inserted, you can check the current internal temperature of the meat.
Guidelines on using the Smoker:
- The maximum temperature to which the smoker can be used is 135°C
- Ensure that you do not move the smoker on uneven surfaces, as it can damage the internal parts
- The grease tray should be checked periodically during smoking and emptied if required
- You can use wood chips of required flavor to create and achieve the desired smoky flavor
- Some smoke will escape from the smoker seams, and is normal. The door latch can be adjusted to seal the door along with body.
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Auburn Fan
Atlanta
Member since Nov 2007
10902 posts
I ended up getting the 30 inch model from Home Depot, and have been happy with it. Smoked a couple of amazing pork butts and a pretty good brisket flat.
But now I want to take things to that next level and was hoping for some advice/tips/tricks to get the most out of it; however, I'm not sure I'm ready to go full on mailbox mod yet.
My biggest question is the best setting for the top vents. I have seen some smoking forums say you push them 100% open to get a good clean burn of the wood chips, and run them wide open all of the time. Others say that running them 100% open lets too much moisture out and dries the meat and that they should be choked down to 50/60% unless you want to make jerky.
Is the A-MAZE-N pellet tray worth it? Outside of not having to reload the chip tray every couple of hours, does it add anything else?
Any other tips/tricks are appreciated. Thanks in advance.
To answer your question though, I always left the top vent wide open regardless of what I was smoking. If you have the water pan in there will be plenty of moisture. When smoking chicken I would recommend not using the water pan at all and cooking at the highest temp you can go, which is 275.
I would look into the cold smoke attachment before any other device like the A-maze-n.
Auburn Fan
Atlanta
Member since Nov 2007
10902 posts
I had not heard of that cold smoke attachment from MB. That is now on my wishlist.
quote:
Thanks.
I had not heard of that cold smoke attachment from MB. That is now on my wishlist.
Can be used to actually cold smoke but it can also be used as just a larger chip tray when smoking meats.
LA-Lafayette Fan
Member since Sep 2007
71319 posts
I made the switch to the Amazen pellet tube. Game changer for me. It just makes the whole process easier than the chip tray. I turn on my smoker and light the pellets at the same time and in 10 minutes the tube is ready to go. I'll get at least 4 hours of smoke out of a full 12 inch tube. I was adding chips to my tray every hour or so which keeps you tethered to the smoker. With the pellet tube, it makes it easier to do an overnight smoke or just to throw something on the cooker in the morning and get done whatever you need to during the day.
Auburn Fan
Atlanta
Member since Nov 2007
10902 posts
quote:Yeah, that so far has been m only downside to the MES. Smoking the butts or the brisket and having to go reload every hour or so, especially overnight, was a royal pain.
I was adding chips to my tray every hour or so which keeps you tethered to the smoker.
That's why the addon Hat Tricks mentioned caught my eye, because it uses the same chips as the smoker, but is supposed to hold a 6 hour supply. Also wonder if loading the tray and then adding that would get a bit of extra smoke in the first hour or so and get the smoke ring you don't normally get in an electric.
New Orleans Saints Fan
Nooga
Member since Sep 2005
13369 posts
Online
New Orleans Saints Fan
Shreveport, LA
Member since Sep 2005
6552 posts
I don’t think I ever added chips to the tray and the attachment, but I did turn the smoke on for an hour or so before I turned the heat on, and didn’t see much of a difference. I’ll probably try it again when I get my new one
George Mason Fan
LSU/Saints Fan
Member since Apr 2005
48218 posts
My question is this: How long do you actually need to make smoke for? I’ve only been doing about 4-hours and it’s plenty enough smoke flavor for my tastes.
Auburn Fan
Atlanta
Member since Nov 2007
10902 posts
quote:I'm an amateur, so take my thoughts with a grain of salt; I think it depends on what you want the smoke for.
My question is this: How long do you actually need to make smoke for? I’ve only been doing about 4-hours and it’s plenty enough smoke flavor for my tastes.
I have read that most meats stop taking on smoke between 140 & 170 degrees. This is especially true with the smoke ring, because the myoglobin sets somewhere in that temperature range. Once that's done, I don't think the smoke can penetrate past the surface of the meat.
However, as long as the meat is exposed to smoke, the exterior will continue to take on smoke, so the longer you have smoke, the more the bark will take on.
I've also read that electric (and even most propane) smokers don't burn enough wood fast enough/hot enough for the NO and CO to penetrate before the meat cooks enough to set the myoglobin - which leads to a lack of the smoke ring with those types of cookers. There are apparently some hacks that may help - such as putting the meat in directly out of the fridge so it takes longer to come up to that myoglobin setting temp, or to keep the meat moist with a spitzer or mop sauce to help the NO and CO penetrate.
Masterbuilt 2007 2008 Electric Smoker Manual Baby Back Ribs
New Orleans Saints Fan
Shreveport, LA
Member since Sep 2005
6552 posts
Clemson Fan
Georgia
Member since Aug 2013
4045 posts
When I cook, I make a day or a weekend of it and cook/freeze enough so we have a lot of ready to serve smoked food.
There are some really good YouTubers that really had some good pointer.
Masterbuilt 2007 2008 Electric Smoker Manual Model
Auburn Fan
Atlanta
Member since Nov 2007
10902 posts
quote:I wrap my drip pan and water pan in aluminum foil, and remove any racks I'm not using.
I do recommend you use aluminum foil to cover the drip pans as they can get funky.
When I did the brisket this weekend I wiped the rack down with PAM before putting the meat on it, and it seemed to help it not stick. Had not done that with the two butts I smoked and each one had chunks tear off because they were stuck to the rack spokes.
LSU Fan
Baton Rouge
Member since Jan 2008
46859 posts
quote:
quote:
I do recommend you use aluminum foil to cover the drip pans as they can get funky.
I wrap my drip pan and water pan in aluminum foil, and remove any racks I'm not using.
When I did the brisket this weekend I wiped the rack down with PAM before putting the meat on it, and it seemed to help it not stick. Had not done that with the two butts I smoked and each one had chunks tear off because they were stuck to the rack spokes.
I have a 40' MES and I do the same.
quote:
I do recommend you use aluminum foil to cover the drip pans as they can get funky.
Yes, this is a very good suggestion.
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