Only thing about a electric I have the masterbult and the temp says 275 it's actually 240-250 great for most meat not ideal for chicken
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I have several smokers. havnt used my stick burner in years but i have always had a electric great for smoking cheese and fish. I also have a traeger and love it use it most of the time but if i want to make indian candy its the electric or smoking fish or cheese. better heat control.
crappiejim LIKED above post
Only thing about a electric I have the masterbult and the temp says 275 it's actually 240-250 great for most meat not ideal for chicken
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crappiejim LIKED above post
Bought the master built last fall and love it. I have cooked everything on it and it all turned out great.
crappiejim LIKED above post
I have always used charcoal and added hickory, apple, or some other types of wood. The thought of setting a control and being able to maintain a specific temperature sounds nice. Can you guys tell any difference in the taste of Butts or ribs with electric smokers vs charcoal and wood? Also is there any difference in the tenderness or moistness of the meats.
crappiejim LIKED above post
The flavor is great and the meat render and moist
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crappiejim LIKED above post
I have several smokers/grills. My electric masterbuilt is more reliable than any of the others. It consistently produces moist, smoked ribs, brisket, Boston butts, etc.. Now..if you want to grill something, you just can't beat a good ol' fashioned Weber and natural hardwood lump charcoal. It makes a darned good smoker also but you do have to pay a lot more attention to what's going on. That's why the masterbuilt is the best for smoking. I can set it and forget it for hours at a time.
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The two best times to fish (when it's raining & when it aint). Proud member of team GitDaFeeshGreaseKnightShadow10, crappiejim LIKED above post
Owned three , charcoal, gas, electric . Gave each son and their families one . Which did I keep ? Electric . With a cajun injector you can get what ever taste you want . JMO.
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X2! I have both.
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