Master Built Smoker from Fleet Farm
I posted this on the smoking thread, but it fits better here. I have the 30" digital, 13 months old now, and the water bowl just developed 2 rust holes. Likely caused from not cleaning the bowl enough, sometimes leaving water in it for a few days. Anyway, they want $50 for a new bowl. It's a stamped pot-metal pan...lot of money for a little cheap part. If I could weld, it would be an easy fix...I guess I'll line it with foil now. Too cheap to buy a new one (at least for $50). Might also look for an aluminum foil bowl at the grocery to set on the floor of the smoker...maybe that will work?
Anyone else use a different type of bowl/pan for water in this unit?
I wrote a good review on this smoker about a year ago. Well, this weekend went to plug it in and it would beep but not turn on. Had to take off the digital temp and timer on top and giggle the wires around to turn it on. Had it for about a year and a half and used it maybe 15 times. Haven't called the factory yet, but you'd think you would get a lot more use for it before problems like this.
I have the big, glass front masterbuilt as well. Really pleased with it for ease of use. Only thing I can add here is that I like heavy smoke on some items and just purchased the A Maze Ing smoke tray (for pellets). Fits like a glove in bottom left corner of the unit. Works incredible and I don't need to even add wood ,,, ever. Set the temp and walk away. Such a huge improvement.
My wife just got me the 30" digital electric Masterbuilt last week. First thing I noticed is the drip deflector funnels all of the drippings directly in to the water pan. You should NEVER have drippings go in to the water pan, otherwise the water will not evaporate, and it can cause sharp, acrid flavors.
Anyone else with the Masterbuilt notice this design flaw? Anyone have a fix? Gotta figure out how to re-fabricate the internal parts to fix this elemental error.
Regards to adding anything but water to the water pan, don't bother....nothing you add to the pan will do anything to impart flavor to any smoked meats. It only will make the smoke smell better coming off the machine.
Pulled pork is awesome. Buy a pork button or shoulder, season with seasoning of choice in fridge over night. Smoke at about 210-225 temp. Pull pork off smoker at 195 internal temp. Pull meat with two forks. I use Von Hansens seasoning.
Here is my fish smoking experience
DAVE'S BRINE(I found this recipe in Dad's things after he passed away )
3 cups of brown sugar
3 Tbs Peppercorns ( Ground )
4 Bay leaves Crushed
3 Tbs Whole Cloves ( Crushed )
1 Tbs Thyme
Boil 2 gallons of water for 5 minutes, add ingredients, ( Cool )
Add 4 cups of pickling salt
Stir until salt is dissolved
Soaked 16 White Bass for 12 hours in our extra refrigerator set at 34 degrees in a clean white 4 gallon bucket without a lid.
Rinse the fish thoroughly.
I set the smoker to 200 degrees and 3 hours on the timer with Apple wood. Hung the fish by the jaws with a S hook giving enough space between fish.
The fish were done thoroughly and the taste was amazing. Can't think of anything better than sharing some fish and a cold beer.