Thank you so much for this video. It was very helpful. Very comprehensive. I am a novice smoker (real newbie) and appreciate the simple step by step directions with reasons why you are doing things.
tip....keep the racks you are not using out of the smoker. No sense in dirtying them up when not cooking on them. If Im only cooking on one rack then I only have one rack in it. Also have the racks that you are going to use out of the smoker and load your meat on it that way when you open the door you can quickly slide rack(s) in and shut door. As long as the door stayed open it let way too much heat out
My super AWESOME wife (going on 30 years) just bought me the 40" Masterbuilt for father's day! Sometimes I wonder what I've done that was so great to deserve a gem like her.... I've got it heating to follow the "seasoning" directions. I'm guessing that burns off all of the manufacturing oils and "stuff". Going to run it today with some ribs and some wings. Just not sure about what I want for wood chips. I've used hickory and mesquite, never the cherry... but I hear a lot of people comment that cherry is their fave. I might give it a go. Wish me luck!
+Betsy Freeman In his defense you have to for next process. Also, if you get an electric smoker you'll see they raise back up to temp QUICKLY and the smoke starts cranking right away anyways. Especially if you've got a side "cold-smoker" unit. I recommend them immensely, smoke cranks whether there's heat inside main smoker unit or not. Masterbuilts only runs $50 to add-on to main unit, works great for smoking fish too!
I don't check these comments to often but I did want to reply to this one even though it has been six months since it was posted. While you are right that everything you read say not to open the door the realty is that it doesn't hold enough wood chips to get a real smoked flavor unless you add them frequently and additionally each time you open the door the heating element kicks on and cause the wood in the tray to smoke and add more flavor.
It's an electric, so you could. The charcoal ones, no. The electric ones are really just little electric ovens with a smoke feature. If you used it indoors, you would have to have a way to vent the smoke out, like a vent fan close to the smoker, or under a vent hood. They are designed to use outdoors though, and it's just easier there. A lot of people put them on porches or in sun rooms that have a roof but open or screened sides to vent the smoke.
Thank you so much for this video. It was very helpful. Very comprehensive. I am a novice smoker (real newbie) and appreciate the simple step by step directions with reasons why you are doing things.
tip....keep the racks you are not using out of the smoker. No sense in dirtying them up when not cooking on them. If Im only cooking on one rack then I only have one rack in it. Also have the racks that you are going to use out of the smoker and load your meat on it that way when you open the door you can quickly slide rack(s) in and shut door. As long as the door stayed open it let way too much heat out
My super AWESOME wife (going on 30 years) just bought me the 40" Masterbuilt for father's day!
Sometimes I wonder what I've done that was so great to deserve a gem like her....
I've got it heating to follow the "seasoning" directions. I'm guessing that burns off all of the manufacturing oils and "stuff".
Going to run it today with some ribs and some wings. Just not sure about what I want for wood chips. I've used hickory and mesquite, never the cherry... but I hear a lot of people comment that cherry is their fave. I might give it a go.
Wish me luck!
Just got my Masterbuilt and will be smoking tomorrow. Thanks for the tips.
Nice cook on the Babyback ribs that Masterbuilt did a good job. Great video thanks for all the BBQ tips. Keep Smoking T&T BBQ
looks good I will be smoking some in my Masterbuilt tomorrow
Try holding the membrane with a paper towel to remove next time. Good trick.
Yes it is. That's how I got them loosened up before we started filming
My wife would never let me put that much seasoning on anything she's eating. I usually do back ribs when she's working long shifts...
Anybody else see the irony of adding kosher salt to pork?
+Brian H., I think it has more to do with taste than with religion.
Sarcasm.
+Brian H. I see what you did there
Good one, I like that!
Are gloves being used to flip the cooked ribs the same ones used to place the raw ribs in the smoker?
yes, however my wife washes everything in between each step of the process.
Nice video.
do you use water in smoker when cooking your ribs?
n4ktz yes
Always
Can u spray the racks with Pam, for easy clean up.
Yes you can. Pam also makes a grill spray you can use
Thats where I messed up. I didn't wrap them in foil. Next time I will.
Definitely helps to keep them from drying out
You can use that smoker indoors??????
D Eret no
are u stupid?
+Tyrell Wellick f*ck off
You *CAN* use the smoker inside but if you *DO* you will part of the awesomeness of what is called *Natural Selection*.
Good Luck!
kaptaintrips ^lol
Can you use that smoker in the house?
kristylelivingston livingston Please don't, CO will slowly kill you and whoever is in the home. Cook Outside and enjoy the scenery with your family.
kristylelivingston livingston You are just to sexy, getting ready to smoke some food while looking real good! THIS IS A WOMAN!!
kristylelivingston livingston no
RailCityFishes the smoke will be lethal. not sure about carbon monoxide being a factor since it's electric.
gary pfeiffer woods chips produce carbon monoxide
Everything I read says to almost never open the door and this guy opens it and leaves it wide open for long periods! Oh well...
+Betsy Freeman In his defense you have to for next process. Also, if you get an electric smoker you'll see they raise back up to temp QUICKLY and the smoke starts cranking right away anyways. Especially if you've got a side "cold-smoker" unit. I recommend them immensely, smoke cranks whether there's heat inside main smoker unit or not. Masterbuilts only runs $50 to add-on to main unit, works great for smoking fish too!
I don't check these comments to often but I did want to reply to this one even though it has been six months since it was posted. While you are right that everything you read say not to open the door the realty is that it doesn't hold enough wood chips to get a real smoked flavor unless you add them frequently and additionally each time you open the door the heating element kicks on and cause the wood in the tray to smoke and add more flavor.
Can you use this device in doors?
+Lindsey John ABSOLUTELY N O T, it will KILL YOU
It's an electric, so you could. The charcoal ones, no. The electric ones are really just little electric ovens with a smoke feature. If you used it indoors, you would have to have a way to vent the smoke out, like a vent fan close to the smoker, or under a vent hood. They are designed to use outdoors though, and it's just easier there. A lot of people put them on porches or in sun rooms that have a roof but open or screened sides to vent the smoke.
No you should not use it indoors.