There is nothing quite like enjoying a hefty pound of smoked meat that has been glazed with your famous barbecue sauce. Nothing can beat this, especially when you pair it with the creamiest mashed potatoes. Hence, we want to talk how to use Masterbuilt Electric Smoker units.
Smoking meat is both an art and a science. Every person will have their own style and techniques to achieve perfectly smoked meat.
However, there are certain dos and don’ts that ring true for all of these techniques.
For this reason, we have prepared this extensive guide on how to use Masterbuilt Electric Smoker units to help you host an unforgettable grill party.
The process used to be just a method to drive away flies from cattle meat and fish.
The practice has even been traced back to prehistoric times! This continued until people finally realized that the technique can prolong the shelf life of meat and it has since been used to preserve the longevity of food.
They say that the most famous smokers in the world are the natives of the Caribbean region.
They would put various meats on a rack over a smoke-filled fire, a structure that has been called the “barbacoa.”
Pair this barbecue setup with their local herbs and spices to get yourself the most amazing steak you will ever taste!
The good news is that you will no longer have to travel to the Caribbean to get the same results.
Before we get to the nitty-gritty of seasoning or how to use Masterbuilt Electric Smoker units, let us first discuss the different smoking techniques.
This will be valuable for the rest of the article.
For a true hot smoke, the temperatures must range between 52 to 80 degrees Celsius (126 to 176 degrees Fahrenheit).
It is important that you do not exceed this range because the meat might shrink and the moisture will reduce significantly!
Hot smoking fully cooks the meat so there is no need for pre-smoke or post-smoke preparations.
You can hang meat from a pellicle and smoke it for a period of anywhere between 1 hour to 24 hours.
The temperature for cold smoking is typically between 20 to 30 degrees Celsius (68 to 86 degrees Fahrenheit).
Through cold smoking, the meat retains its moisture even after a long period of time.
Note that it is unlikely that the meat will be cooked using this process alone, so it is essential to fully cure it before smoking.
The suggested duration for this method is usually 12 to 24 hours.
This is most commonly called barbecuing or pit-roasting.
It can be done by using any smoker that can reach up to 121 degrees Celsius (250 degrees Fahrenheit).
Hardwood chips are placed in a pan or on the floor where it can create a smoke-bath.
These three are the main smoking techniques used by pit masters.
However, cold smoking is not recommended by The National Center for Home Food Preservation because of its inherent risks.
After all, the meat is prone to rapid bacterial growth when it reaches a certain temperature danger zone.
Other smoking techniques include warm roasting, which is basically exposing the meat to a temperature of anywhere from 25 to 40 degrees Celsius (77 to 104 degrees Fahrenheit).
Another method is called liquid roasting, which utilizes the smoke compounds of water.
This process is usually applied through dripping or spraying.
Of course, the technique you decide on is nothing without the proper equipment on hand(hence why we wrote this article about how to use Masterbuilt Electric Smoker units).
What you want is an easy-to-use smoker that will not just allow an expert to use it.
Ideally, it can also be operated by an inexperienced user.
Other things to consider when choosing a smoker include, but are not limited to, the following:
This is why electric smokers are your best bet.
Most beginner pit masters choose electric smokers because they can experiment with different rubs and flavoring chips without any difficulty.
You do not have to build a traditional smoker on your own.
All you need to do now is switch the on button of the smoker and you are good to go!
Here are other reasons why you should go electric:
Part of its ease-of-use design is that it allows the pit master to set the temperature of the smoker with the use of a dial, a remote, or an app.
Feel free to leave it to do its magic while you perform other tasks.
This is no different once you learn how to use Masterbuilt Electric Smoker units.
With other smokers, you will have to constantly check on the meat because of possible temperature fluctuations.
Electric smokers remove the unnecessary check-ins and allow you to monitor it remotely!
Using the electric variety is much safer compared to the damage that can be caused by a propane smoker.
Say goodbye to the possibility of gas leaks in your yard or the cancer-causing chemicals that charcoal, wood, and gas requires.
However, this does not mean that you should not be on the lookout for the possibility of accidents.
Don’t get too complacent as you are still susceptible to a certain amount of hazards.
Not much of a head scratcher here, but stainless steel makes it easier to clean!
The meat will not stick to the racks and the sides of the smoker.
All you need to do is carefully remove the rack and start cleaning it with either a hose or a brush.
There are some who think that electric smokers are more expensive than, say, charcoal smokers or wood smokers.
But you also need to consider the additional features that come with it, like the digital means of monitoring the meat and its easy servicing.
The price is not too shabby when you factor this in.
You will no longer be using charcoal and propane when cooking your meat, which makes it better for the environment.
This also means that your food will taste only of your glaze and the flavor chips. Bid adieu to that manufactured coal and gas tang!
If you are ever redecorating, you will not have any problems moving the electric smoker because it is pretty much lightweight.
The heaviest model can be moved by a maximum of two people.
Don’t forget that there are portable models that are so lightweight that you can bring them with you on camping trips.
Considering all of these factors, the best equipment to have would be the Masterbuilt Electric Smoker.
It is recommended for first-time meat smokers and families because it has all the features a pit master needs.
You do not have to pore over lengthy manuals if you want to learn how to use Masterbuilt Electric Smoker units because it is intuitive and straightforward.
At the same time, it offers a digital control that allows you to manage the heat essential for an even cook.
It may not come with a booklet about how to use the Masterbuilt Electric Smoker units but it does have unique features that may not be found on other electric smokers.
The Masterbuilt Electric Smoker comes with a patented radio frequency remote technology that lets you control the smoker of up to a distance of 100 feet.
Its rheostat and thermostat can maintain the internal temperature of the smoker so that you end up with a juicy and tender slab of meat after every use.
Perfect for large parties or events, the Masterbuilt Electric Smoker offers 900 square inches of space and 4 large smoking racks.
It also comes with a front access drip tray which you can use to collect the juices that flow from the meat to use for stock or sauce.
You can also load the drip tray with herbs, vegetables, wine, and water to create a flavorful gravy from your meat stock.
As a tip, lamb and pork drippings do not yield good sauces, so it is best to throw the juices out after smoking.
Now that you have the equipment, it is time to learn how to use Masterbuilt Electric Smoker units.
These steps will get you on your way to cooking sumptuous meats for the whole family!
You will first need to sanitize the electric smoker. It would be wise to do the following steps each time you will use it.
First, make sure that the racks and trays have been cleaned profusely.
There should not be any residue, nor should there be any water in the pan.
Then simply plug in your electric smoker and switch it on by pressing the power button!
Set the temperature to 135 degrees Celsius (275 degrees Fahrenheit) and the time to 3 hours, then wait for the smoker to heat up.
At the last remaining hour, get about half a cup of your preferred wood chips. Then proceed to load them in the tray.
When the timer has gone off, leave the smoker to cool down for a couple of minutes. It is now ready for use.
Choosing your meat is largely based on what you or your family prefer eating.
You can get ribs, briskets, leg of lamb, pork shoulder, and even Wagyu beef.
Remember that your meat will go through a slow cooking process, so it is important that you choose a fresh chunk of meat.
Depending on the recipe you are using, some people like to marinade or rub their meat the night before so it can absorb all the flavors.
These will be enhanced by the smoke and create a delicious meal.
However, if you cannot do overnight rubs, seasoning the meat at least 2 hours before smoking will have to do.
Make sure to do the technique called brining.
It basically keeps the moisture of the meat during the smoking process so that it does not dry out.
The most basic brine consists of three tablespoons of salt and one quart of water.
The next thing to do would be to add this to your marinade or rub.
However, it might make your meat saltier.
In this case, add ingredients that can neutralize the saltiness. Molasses is great for this purpose.
About 2/3 of the way into the cooking, baste the meat to keep it moist and to enhance its flavor.
Basting is done by using some of the meat’s juices and creating a marinade with it.
If you are cooking for 3 hours, see if there are juices collected in the pan at the end of the one-and-a-half-hour mark.
Use some of the fluids and add it to the marinade you have previously prepared.
Note that you have to clean the juice you have collected first by boiling it.
You should also check if you need to add more wood chips in the tray.
If you do, just add half a cup to keep the smoke going.
Do not worry about the temperature rising— adding wood usually heats up the smoker, but it will normalize after a few seconds.
Once the smoking is done, you can just take out your meat, turn off the smoker, and serve.
After the smoker has cooled, remove the racks and pans for washing.
Use mild detergent to remove grease and residue, then leave them on the side to dry.
Remove the ash left in the wood chip tray by shaking the contents straight into the bin.
You have to ensure that the ash and wood chips are already cool before throwing them.
You also need to clean the smoker with a damp cloth. Then hose it down with water and a mild detergent.
Do not put the racks, pans, and trays back in place unless they are all dry.
Thus, knowing how to use Masterbuilt electric smoker units will put you on the right path to cooking some excellent dishes.
Now that you know how to use Masterbuilt Electric smoker units, you should be more confident about purchasing one!
Achieving the perfect smoke has never been easier.
Make sure to have this on hand and you will surely have delightful outdoor memories.
All you have to do after purchasing this beauty is to get the best meat cuts and enjoy a wonderful barbecue with friends and family!
Also make sure you take a look at our buying guides for more at thecookingsmokers