Masterbuilt MB20072918 40インチデジタル電動スモーカー、ブラック

Totally stress free. I have had all the other types of smokers but I got old and lazy. When I moved to the retirement community I got lazy and bought an electric smoker. I can set it for 18 hours and go away for the day, no worries. I add chips for smoke flavor a few times and it comes out perfect. No red ring as that is caused by NOx from wood fires but is not important for flavor. I got the 40 inch size so a whole big brisket fits on 1 rack. I have a friend that got the model with the window. After a couple times scraping the stuff off the window he stopped scraping. Window is not needed. Since it’s electric just set it and forget it. On a side note, as I said I’m lazy so I no longer make my own rub. I buy the “Tony Chanceries No Salt”. Since it has no salt I can put it on as thick as I want (remember to salt the meat separately). I don’t rub it, I cover it thick. On a side, side note I got wireless thermometers. Much easier to use (did I say I’m lazy?) and it is blue tooth so as I sit here I can check the meat. The brand I got, ThermoMaven, produces a nice time vs temp chart on my phone so I can see when the stall starts and finishes as well as when the meat is done. Now if Elon will get busy and make a robot to take the meat out of the smoker I can be fully lazy.

Amazing smoker for the price, and it can be rigged up to use a mailbox method to allow for pellets. This is a set it and forget it smoker. One design flaw is that the electronic panel is susceptible to moisture intrusion due to environmental humidity and weather, and i suggest you remove the electronics panel and store it indoors if your smoker lives outside, in order to protect the electronics.

La resistencia es muy pequeña y no alcanza a calentar nada, en este video una pieza de pierna pequeña lleva 6 horas adentro del ahumador a la temperatura más alta y no alcanza a cocinarla, no sirve para cocinar más kilos, la compré para meter brisket, pero no sirve para cocinar cosas grandes Está demasiado grande para una fuente de calor tan pequeña, no sirve para cocinar cosas grandes ni pequeñas jajaja tarda demasiado

Great for sausage, snack sticks, jerky, & salmon. Anything you need to start low and slowly increase temp. If it’s warm out the burner doesn’t take make effort to get to temp so you don’t see smoke, the fix is to open the door wide until it smokes. May have to repeat once an hour but really helps smoking during hot humid summer days.

Great smoker. Digital temperature, set and it and you do not need to worry about it. The 49” provides a significantly larger space over my old 30”. The 30” however did have two raised racks which added two additional, yet slightly smaller racks. Works well with a cold smoke adapter for Salmon and cheese.