How to Start a Masterbuilt Electric Smoker
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- Опубликовано: 9 июл 2024
- Learn How to Start a Masterbuilt Electric Smoker! Follow along as we start up the Masterbuilt, talk about how to do a burn-off if its brand new, preheat it, and load the wood chips!
📖 Check Out the Step-by-Step Article HERE ➡️ www.madbackyard.com/starting-...
🔥🐓EASY Masterbuilt Smoked Boneless CHICKEN THIGHS!!! ➡️ • CAN'T FAIL Smoked Bone... 🔥
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📒 Products Used in this Video📒
➡️ Masterbuilt 40" Electric Smoker
➡️ amzn.to/3HD4RCY
➡️ Cowboy Brand Cherry Wood Chips
➡️ amzn.to/3oXLVs0
➡️ Disposable Aluminum Pans
➡️ amzn.to/3ARTJyh
📒 Favorite Electric Smoker Recipes📒
Pork Chops ➡️ www.madbackyard.com/smoked-po...
Chicken Thighs ➡️ www.madbackyard.com/smoked-ch...
Baby Back Ribs ➡️ www.madbackyard.com/how-to-sm...
Pork Butt ➡️ www.madbackyard.com/how-to-sm...
⏰⏰Chapters⏰⏰
0:00 Intro
0:26 Set Up the Cooking Chamber
1:43 Set the Control Panel
2:55 First Time Burn Off
3:20 Load the Wood Chips
4:03 Don't Soak Your Wood Chips
4:28 Add Your Food
#masterbuiltsmoker #smokingmeat #masterbuilt 
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Hello Mad, thank you for video. I'm looking for the best smoker for sasuage or ham -home maked. Do yoiu think if Masterbuilt Electric Smoker will be good for them also ?
@@chriszima1969 Yes it will work for those. It's nice because it gets to and can hold much lower temperatures for smoking things like sausage and cheese than other types of smokers. Thanks for watching!
L to 7😊p😊l😊@@chriszima1969
This was outstanding. I've stumbled through smoker cooking for maybe 7 years. Changing up things and recording results of same meats etc. I enjoy doing.
Really wish I would have came across your instruction/help sooner. Be happy and proud what you laid out for people here to step up their game.
Thanks Dave, I appreciate you saying that! Make sure to check out our website and newsletter for more smoking recipes and guides like this one. Madbackyard.com/subscribe. www.madbackyard.com/electric-smoker-recipes/
Thank you! Hadn’t used mine in over a year. This video was fantastic for a quick re-cap!
Great to hear, thanks for watching!!!
I really appreciate this video. I just bought one second hand and you just basically showed me how to feel confident using it. Thank you!
Glad it was helpful, thanks for watching!!
Same situation here, thanks @madbackyard!
Thanks for your video, again, and thank you for replying to all of our comments and questions. Really learning a lot just reading through these. Getting me so excited to cook. Got people coming over, so better get started 😅👍👋
Awesome! And thank you!
i was all ready to start smoking on my new masterbuilt smoker......then you said run it at 275 for 3 hours to get the oils and such out.....and bammm.....messed up my night. lol. those oil smells were horrid!!!! but im ready to go tomorrow ALL DAY!! thank you for the video
Ha! …well, glad you caught the video and didn’t ruin your first batch of food! Good luck with your first cook tomorrow. Enjoy!
@@madbackyard yeah, that manufacturing oil stuff was some nasty smelling stuff coming out the top. i hope 3 hours is enough.
My dad gave me a smoker and I’m using it for the first time today. This video was a huge help. Thanks!!!
Your dad's awesome! Thanks for watching, enjoy!
Nice job. The style is quite casual but in reality these instructions are very efficient and complete. Thank you.
Thank you for watching!
Nice video, just what I was looking for, thanks.
Thanks!
This is exactly what I needed! Thanks for the video!
Glad it helped! 👍
Thank you thats really ez to follow. Can't wait to get started this weekend
Have fun!
Very helpful! Thank you :)
Thanks for watching David!
Excellent. You covered everything I was questioning. I’m going the subscribe.
Thanks so much!!!
Excellent video. Thank you !
Thanks!
Great tips, thank you
Thanks Manny!
I like that , I have done cold smoking on my BBQ , no heat cheese was amazing
Try out the masterbuilt cold smoker attachment I show in our electric smoker turkey video!
Hello, what would be the best time to do a 3 pound tri tip? Temp and time? And a slab of beef ribs?
Great video! 👍
Thanks!
Thanks for the video!😊
You’re welcome, thanks for watching!!
Awesome video man. Very rad!
Thank you!
I have one at home and I find that the electronic timer/temperature control panel is a pain in butt. It keeps kicking out and I have to reset all the time, I have to basically babysit the unit during the entire time I am smoking. I was thinking of by-passing the unit and installing a manual dimer switch or get a simpler unit such as the Big Chief smoker.
I just got one and used it for the first time. It seemed like my wood chips burned faster than yours. Thanks for the video!
Hope it works well for you, thanks for watching! It can depend on temp/humidity and age/size/type of wood chips etc. No two days of BBQ are ever the same!
I especially liked your explanation on chips flaming up in relation to the oxygen levels in box, vs, needing less oxygen in box to the amount where chips would smolder at less oxygen, creating more smoke rather than smoke racing out top vent if open to far.
Please correct me if i got that wrong ok?
Thank you I inherited my father-in-law electric smoker been using it for years to cook pull pork and everyone loves it but I wasn’t getting the smoke I wanted from it, decided to look it up found your RUclips video realize I wasn’t Turning it all the way thanksgiving is tomorrow now I know the correct way to use it and it’s smoking like never before which
explain why when I
dumped it some chips weren’t burnt . I think it’s gonna be even better this year 😂 thank you for the share.
Glad it helped! Happy Thanksgiving!
@@madbackyard Happy Thanksgiving the pulled pork turned out great
Awesome!
Thank you for your demonstration on this unit sir, very helpful. I am looking at purchasing this same unit, but because of my cook times (8-12) hours, it seems so labor intensive to keep placing chips in the smoker. Do you think there would be a way to maximize the chip volume? I am drying meat. Still shopping to see if one exists where you can actually go to sleep and finish up in morning.
Thanks for watching! Sounds like you would want to also get the Masterbuilt Slow Smoker Attachment. amzn.to/4dYY4Sw. I added it to mine and can get about 4 hours of continuous smoke versus having to reload every 30 minutes. You can also cold smoke (run the attachment but leave the smoker off) for cold smoking cheese etc. I use it in this video: ruclips.net/video/nC1fL-ShgDU/видео.html and this video ruclips.net/video/oXrZEV6RZig/видео.html if you want to check it out. Hope that helps!
@@madbackyard hey thanks! Will check it out later for sure. Smoker will be used only for drying meat and possibly other foods. One end product from smoking will be Pemmican. Some meats take a good few hours to get to the brittle stage, which is why I asked. Thanks again
nice video. can i use bigger chucks of wood or does it only take chips? thanks
Thanks! Unfortunately, no. No chunks or pellets in an electric smoker like this one, just wood chips. If you are looking for a longer smoking time you can check out the slow smoker attachment like I use now. It lets you preload a few hours worth of wood chips rather than having to do a single handful at a time. I use it in this video ➡️ ruclips.net/video/oXrZEV6RZig/видео.html. Here is the product on amazon ➡️ amzn.to/3VxRkmj
🔥 Check out our NEW Video on How to Make SMOKED BONELESS CHICKEN THIGHS in a Masterbuilt!! ➡ ruclips.net/video/dhIxLPPQgsc/видео.html
They are a REALLY EASY first recipe to try in your new electric smoker! 🔥
Thanks so much for this video. It's great to have a thorough how to. I'm English and, although our cuisine has improved 😅, we know nothing about smoking.
So, would you say it's possible to cook, say, pork shoulder or ribs late at night and just refill the wood couple of times before going to bed then just leave it with the timer on and a water bath in place? That's pretty convenient if it works 😊
Hi Michael- it really depends what you are cooking and what time you want to eat the next day. People do this fairly often with Brisket, maybe not so much the other meats you mentioned that don’t take as long. I would practice a few times with the smoker and the type of meat you are cooking before letting it go all night unattended. However this is by far the easiest type of smoker to do this on. Thanks for watching!!!
I use the water tray when I do big meat like brisket and worry it will dry out. I do line the tray with foil. When I do baby backs I cut the racks in half and do three racks at a time. Babybacks cook a lot quicker and it is easy to get enough smoke on them. Just go with 250 degrees for an hour, wrap them if you want, go another hour, then unwrap them. You can finish them on the propane grill and baste with bbq sauce or whatever. I never sprits them with apple juice or any of that. The rub and the bbq sauce is plenty. A little hotter and a little faster not 3-2-1. The standard gas or electric oven produces great babybacks. Smoked is better.
All good tips! Thanks for watching! 👍
When you use your disposable water pan do you leave the Masterbuilt water pan in the Smoker as well?
I do (empty) just because it’s an extra layer of heat diffusion. But it’s covered up by the disposable pan so I don’t need to clean it.
I'm looking at buying this smoker. Do you put wood chips in the tray before starting it? Or just through the filler on the side?
The loading tube on the side dumps right into the tray so no need to manually place them in the tray before start up. I like to get it up to the temperature I want before loading the wood chips anyways otherwise you'll waste a lot of wood smoke before it gets up to temperature. Thanks for watching, enjoy your new smoker!
can i use with out the wood chip to grill the meats fish and poultry too. i have this 40inch masterbuilt digital smoker. i got since can use electric grill since pops did not want charcoal or propane grill.
Hi Chris- you certainly can use it without wood chips if you really wish to not have any smoke flavor at all. Keep in mind this type of smoker cooks like an electric oven though, and since it maxes out at 275°F, it's not really grilling, more just like if you were using your oven. Hope that helps, thanks for watching!
@@madbackyard does the red light stay on the whole time you are smoking?
Hi Terry, yes, the red light stays on the whole time. If it turns off, it means your timer counted all the way down to zero and you need to restart it because it's no longer heating.
Hey when would I use masterbuilt water pan? Every time? Certain foods? I’m planning on making a steak and corn on cob.
Also I’m following your pre-seasoning tips. Did I need to add water?
I fill the water pan for almost everything except skin on chicken where I’m trying to keep the skin crispy. It helps stabilize the temp, keeps the cooking chamber moist, and also actually helps the smoke flavor “stick” a little more to the meat. For a smoked steak I would season it, put it back in the fridge for an hour or so, then put it in the smoker at 225 degrees, straight from the refrigerator so it’s still cold. Smoke it with some hickory or mesquite wood chips until it’s about 80-90 degrees internal temp, this won’t take very long, maybe 30 minutes, and then finish it in a really hot cast iron pan with butter for a few minutes in each side until it’s at your desired doneness. A thick ribeye would likely work the best. Thanks for watching!
Thanks for the video I am smoking a Turkey tomorrow for my friend's giving and I have no idea how to use a electric smoker. So I found this very informative
Glad it helped, thanks!
Here's our Electric smoker turkey video as well as the recipe from our website.
ruclips.net/video/7XAZNSBHIvM/видео.html
www.madbackyard.com/smoked-turkey-electric-smoker/
I’m sure it came out well. My wife just brought me a new master built electric smoker for me for Christmas. So I’m new to it as well
@@mrgoodnight7387 Very cool! Check out some of our recipes to get started: www.madbackyard.com/electric-smoker-recipes/
@mrgoodnight7387 oh yeah it was crispy and tender and I smoked it on some cherry wood for 8 hours.. I literally had people telling me it was the best damn turkey they ever had.. and it's all thanks to this video
is it just a normal outlet outside outlet it plugs into?
Yes
Do you add wood chips the first use while burning off chemicals? Or just let it heat up with the vent all the way open with no wood?
Hi Blake - No need to use wood chips during that very first chemical burn off. Exactly as you said, just run it at 275°F for 3 hours with the vent all the way open. Then you can use the wood chips when you cook on it after that. Thanks for watching!
@@madbackyard right on! Aprreciate it. Going to fire it up and let it burn off tonight and try to make some ribs tomorrow. Thanks for the reply!!
Awesome Blake. Here's our recipe for electric smoker baby back ribs if you want to check it out. Video coming soon. www.madbackyard.com/how-to-smoke-baby-back-ribs-in-an-electric-smoker/
Great videos as always, I'am considering buying the same model except the one without the window. My sole purpose for this is to smoke sausages and pepperoni, can you use sawdust as I have seen where you can place a pan of partially soaked sawdust and place it on the element to smoke? Any feedback would be greatly appreciated.
Thanks for watching! I’ve never tried that before but would think it might be more hassle than it’s worth. I would think it would burn really quickly as I’ve seen saw dust do with some indoor smokers. And you don’t want to blowing around on your food. You can always try it out but I wouldn’t buy one based on the assumption that it’s going to be the best way to smoke on it.
@@madbackyard Great thought thanks for the feedback
The Masterbuilt cold smoker attachment works great for sausages, cold smoking, and longer hot smokes. I show it in our electric smoker turkey video.
I just bought the Masterbuilt digital , no window and look forward to using it , I have the PB 1150 Pro but this will be great for pepperoni and sausages the cold smoker add on looks like a great accessory. Thanks @@madbackyard
Awesome!!
Great video. First time smoker here. How do you know when to add more wood chips while the meat is smoking?
Thank you! Your initial load of wood chips will make smoke for about 20-30 minutes. You will be able to see less and less come out of the top vent once the chips have all smoldered out. At that point you can add another load of chips of you want. Go easy with how much smoke you use the first time you cook something, you can easily oversmoke the food and ruin the taste. I would only use one load with chicken, fish or turkey. Maybe 2 loads with ribs, pork, and beef until you get used to your smoker. Most smoke flavor is absorbed during the first part of the cook anyways while the meat is still somewhat cold, so you don't need to keep adding smoke throughout the entire cooking process by any means to get smoky flavor. Hope that helps, thanks for watching!
Yes that was very helpful. Thank you.
Great video! ❤
Great info. Exactly what I needed!
Is it possible to add a puck dispenser to this model?
If you mean like the kind that come on Bradley Smokers, I'd say probably not without completely overhauling the smoker and doing some serious cutting and welding. It's really meant to smoke with wood chips. An easier route would be to try the Masterbuilt Slow Smoker Attachment. Here is the link: amzn.to/4cz393g
It gives you a longer continuous smoke by continuously burning wood chips (using gravity) on an external heat source and then pushing the smoke in through the existing wood chip loading hole. I demo it in our cold smoked cheese video here: ruclips.net/video/nC1fL-ShgDU/видео.html Can also be used for hot smoking. Just set the smoker to whatever temp you want. Hope that helps!
Can these be left overnight or do we have to worry about changing out the wood chips?
They can be left overnight to cook but you will need to reload wood chips every 30 minutes or so for as long as you want smoke. I like using the Slow Smoke attachment now because you can preload it and get a few hours of smoke at once. amzn.to/4bcDITQ. You can see me using it in our cold smoked cheese video here: ruclips.net/video/nC1fL-ShgDU/видео.html
How can I contact you I cannot use smoker set 180 goes 225 done in half hour I am clueless
Great video. I have the same smoker and have been having problems with getting the wood chips to actually smoke. I followed the process exactly. My meat always takes longer to cook as well. Do you let your meat get to room temperature before you smoke it?
Thanks Anthony- I’m wondering if your heating element is not working properly if you are having both those problems at the same time. Assuming the door is closed and the vent is opened at least partially…If you are putting dry wood chips in the chip loader and turning it to dump them out, after you have already preheated the smoker, there’s no reason you shouldn’t be making smoke. Maybe try using a separate temperature probe to make sure the inside is actually getting up to temperature.
@@madbackyard Some issues with heaters are reported. I used Masterbuilts customer service a couple times and found them very responsive. They sent me parts for free. I installed them and now it is smooth sailing. Still dont have room for a horizontal offset smoker.
I preseason my master built and now it won’t turn on
So i am looking at buying a USED masterbuilt for super cheap... my first meat will be a brisket.. im used to using pellets not chips... any advice?? Anyone??
Going with brisket right off the bat, I like it!! Plan on cooking times to be longer than a pellet grill, even when using the same temperature. Opening the door has a much bigger impact on letting heat out so try to minimize by using probes. Go easy on the amount of wood chips you use until you get used to how much smoke flavor they add. Although you should be safe with brisket you can much more easily over smoke chicken and fish in electric than on a pellet. Good luck, let us know how it turns out!
How much water do I add?
I just fill an aluminum pan about half way. You won’t run out unless you’re doing a really long overnight cook or something. Hope that helps! Thanks for watching.
I’m not sure if I’m doing something wrong. I added wood chips and it’s heating up but I don’t see any smoke.
Hi Wayne- make sure the empty metal chip tray is in place inside the smoker. Also, after you push the chip loader in with the wood chips in it, don't forget to turn it a full 180 degrees clockwise so that the chips fall out into the tray. After that, it should take about 6-7 minutes to start making smoke. Keep the top vent about half way open. Hope that helps!
I like to start at 275 (helps the smoke roll for me) then turn down to my desired temp. I also put the next round of chips in the holder, but don't turn it 180° until I need more wood. Makes it really dry
@@bryandaugherty1212 will do this thank you
That’s a cool idea about drying the chips Bryan, I’ll have to try that.
@@bryandaugherty1212 Hi , So i start at 225 to get the smoke going, then back down to 170 to smoke salmon. But it seems I dont get any more smoke when I lower the temp. Is this normal ?
I saw a masterbuilt vertical for 300$, pit boss vertical 4 for 1400$.... Is pit boss rly almost 5 times better? 😅😅😅 I live in Norway...
$300 USD is about right, sometimes you can find a little cheaper on sale. $1400 seems really high for a pit boss vertical pellet smoker unless it has to do with shipping to where you are. This one is $660 on amazon here in the states and its one of the larger models. amzn.to/45O2RT7
"Your initial load of wood chips will create smoke for 20 to 30 minutes" So, does that mean chips need to be re-added about the same amount of time?, Or, about twice an hour?, Or six times for a three hour smoke? (depending on item?) You need to be more clear on this point. UPDATE: Was my first time using this Masterbuilt smoker and it does help to soak the chips in water for about 20-30 minutes first, as it helps them last longer and be more efficient. I added chips about once an hour for 3 to 5 hour smoke time for one pork rib rack.and worked just fine. Tip: I also added one broken charcoal briquette to my wood chips and added a nice flavor.
Yes. A single load of woodchips will last about 20-30 minutes. You can do the math from there depending how much smoke you are adding.
Same comment: You need to be more clear on this point in your vid and closer to beginning.@@madbackyard
If I'm smoking a pork butt I need to add chips two or three times during the cook? Two or three times during a 10 hour smoke doesn't seem like a lot?
@@kevincarter7342 You can do more if you want on Pork Butt, just depends how much smoke flavor you like. A common misperception when smoking food low and slow is that you need to add smoke flavor throughout the entire cook. Meat actually absorbs the most smoke flavor right in the beginning while it is still cold. Adding a water pan for moisture in the beginning also helps the smoke "stick" to meat and will get you more smoke flavor faster as well. As the cook progresses and the meat gets hotter, it will absorb less and less smoke flavor anyways. And once you wrap, it obviously won't absorb any at that point. So you can do more loads if you want multiple additional hours of smoke. Just know it IS very possible to oversmoke your food in an electric smoker pretty easily so best to go easy if you don't have much experience yet with how the food comes out in it. Best of luck, let us know it comes out for you!
@madbackyard Thanks for the tips. I've always had Masterbuilt smokers. This is my third. Started out with a portable, electric dial, and now my first digital. I've always wanted to set and somewhat forget. Haha. About how long do you cook before you wrap it? I've typically done my cook until the pork is 165, and then wrap it and let it get 203 and then take it out. So usually my cook is 80% complete.
ONLY 20-30 MIN SMOKINH EACH LOAD???
Oh deer... I think i will just go with the pit boss vertical pro 4, with 65lb pellet hopper, thats 30hours of smoking before reloading vs 20-30 min on this masterbuilt 🙈
Yeah, it's one downside to masterbuilt electric smokers. They make smoke quickly but only in small batches. One option in the slow smoker attachment:
amzn.to/3RNKRCQ Can also use for cold smoking with the smoker turned off. I use it in this video ruclips.net/video/oXrZEV6RZig/видео.html and this video
ruclips.net/video/nC1fL-ShgDU/видео.html if you want to check it out.
Masterbuilt sucks..........had two of there smokers both went bad, no parts available and poor customer service.
I've had mine for 10 yrs now. I use it all the time. 2-3 times a week. Haven't had any problems with mine.