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Masterbuilt Electric Smoker

Updated on March 18, 2011

When you are ready to step up to an electronic smoker with a nice variable thermostat then be sure to take a look at the Masterbuilt electric smokers. The variable thermostat is what sets this smoker apart from others so you can precisely control and adjust the temperature inside the smoker for even consistent smoked goodness.

On some models you can change the temperature from 100 to 400 degrees F others work in the range of 100 to 275, making short work of even the biggest chicken, turkey or ham smoking you want to throw at it. The Masterbuilt smoker comes with three grills for placing items on and also has a water pan and a pan for wood chips so you can use you very own wood chips or hardwood chips available at most sporting good stores instead of preformed biscuits.

Plus the pan for loading wood chips slides easily in through the side of the unit so you don't have to open up the front door and get a face full of smoke to reload the wood chips!

The Masterbuilt's are a step up from more economical electric smokers yet at a good price.

Using Your Masterbuilt Smoker

Making delicious smoked food is a relatively straight forward process. Depending on what you are making determines how you will prepare your food and how long the smoking process will take.

For a simple jerky cut up thin slices of the leanest beef roast you can find at the supermarket and trim away any silverskin and exess fat. The fat may taste good when cooked over the grill but its no good on a piece of jerky. You will then soak the beef slices in a marinade of non-iodized salt water (sea salt available at any grocery store) and whatever spices you want like teriyaki, pepper, red pepper flakes and so on. You let this soak overnight in the fridge then take it out, rinse quickly and pat dry.

Load up your Masterbuilt smoker with some chips using the pull out tray. For making jerky you won't use the included water bowl since you want a nice long dry smoking period to get the moisture out of the meat which will help it last for quite some time.

A good tip when using your smoker is to line the bottom and the water bowl with foil. After a few smoking sessions the food will drip all over the bottom making a caked on mess that's easier cleaned by replacing the foil rather than trying to scrub it off.

Then plug in your smoker and adjust the thermostat, in this case around 170 degrees F will due to ensure it gets hot enough that the bad guys in the meat are all properly killed. Check the jerky (totally depending on thickness) after a few hours for doneness. When done it should be dry and hard but not brittle.

You may need to reload the chip pan once or twice throughout the process, BUT don't keep feeding it wood chips. You can oversmoke the meat by doing this which results in an extremely salty and unpalatable finished product.


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    • profile image

      rex davenport 3 years ago

      Can't get the wood chip tray to slide out. Had the smoker a year and this problem just started

    • profile image

      Dave B 6 years ago

      This is the exact one I got for Father's Day last year and I love it!

    • outdoorjunkie profile image

      outdoorjunkie 7 years ago from California


      You have a good point, but I find for temperature control electric seems to do a better job so you don't have to fiddle with it every hour or so.

    • Isabellas profile image

      Isabellas 7 years ago from Ohio

      I do not like the electric smokers that much because they tend to no do as good of a job in my experiences. However, the little smoker that I have does a wonderful job using wood chips, but it is small and can only hold a limited amount of food.