You’ve just bought a brand new electric smoker, a beautiful model from Masterbuilt. You may not know exactly how to use it. We will be discussing how to use a Masterbuilt electric smoker in this article.
How To Use a Masterbuilt Electric Smoker
Seasoning the Smoker
The first thing you need to know about your Masterbuilt smoker is that it needs to be seasoned, no, not with salt and pepper. Seasoning an electric smoker involves preparing it for use.
The manufacturing process will have left oils, dust, dirt, and other substance in there which you don’t want to ingest.
All that oil and other stuff needs to be burnt off before you can smoke anything. Here’s a quick step-by-step guide on seasoning an electric smoker, such as one from Masterbuilt.
- Place all racks, hooks, and trays inside of your Masterbuilt smoker. Do not put water in the water pan.
- Plug the smoker in and power it up. Set the temperature to 275°
- Allow the smoker to sit as is, empty, on 275°, for about 3 hours.
- Finish off the seasoning process by adding half a cup of wood chips to the wood chip tray, and let those go for about 1 hour.
- Switch the smoker off and let it cool. It should now be seasoned and ready for use.
Prepping the Meat
Now that the smoker is ready for use, it’s time to select the type and cut of meat that you plan on smoking. The possibilities here are virtually endless — you can make ribs, brisket, pulled pork, beef ribs, chicken, turkey, fish, sausage, jerky, and everything in between.
You can even choose to smoke cheese or veggies too. Whatever the case, choose what you want to smoke, find a good recipe, season the meat right, and be sure to research how long and at what temperature that particular piece of meat needs to be smoked for.
Preheating Your Masterbuilt Smoker
Just like an oven, any good electrical smoker needs to be preheated before you can start smoking anything inside of it. If you don’t preheat the smoker, and you put meat inside of it while it is still cold, it will take much longer to get to temperature, and the results won’t be great either. Here’s how you need to preheat your Masterbuilt smoker.
- Put wood chips into the wood chip tray while the smoker is still cold.
- Turn the smoker on and set it to the desired temperature. For most meat and fish, that temperature is going to be somewhere around 225°.
- Once the smoker gets up to the desired temperature, add another batch of wood chips into the wood chip tray.
- You also want to fill the water pan in the Masterbuilt smoker. Refer to your product manual for exact instructions on how far up to fill the water tray.
Now that your Masterbuilt smoker is up to temperature, producing smoke, and has water in the tray, it is now ready for you to put the meat in it.
Smoking the Meat and Keeping it Juicy
Now you have the meat in the smoker and it has begun to cook. Something we have to stress here is that you need to ensure that the smoker is at the right temperature for the type, cut, size, weight, and thickness of meat that you are looking to smoke.
At the same time, be sure to set the time to make sure that you do not overcook or undercook the meat — nobody wants raw or dry and burnt meat.
Smokers do have some water in them, and that moisture floating around in them will go some way in keeping the meat moist, but not enough. To ensure that whatever meat is being smoked is moist when done, baste it.
You should baste the meat at about the two-thirds mark through the cooking time. If you really want it saucy, you can baste the meat at the one-third and the two-third marks.
More Wood Chips and Water
Something you will probably need to do is to add more wood chips once or twice during the smoking process.
Now, if you are smoking a piece of meat or fish that is very small and thin, it might only take a couple of hours, in which case you may not need to refill the wood chips.
However, in most cases, you will need to refill the wood chips at least once, maybe even twice. If you notice the smoker not producing lots of smoke, it’s time for a wood chip refill.
At the same time, if you notice the water in the water pan running low, you can always top that off too.
Your meat has been in the smoker and is nearly done, just a few minutes out. So, how do you finish it all off?
Most people will choose to baste or sauce the meat one final time, maybe 20 or 30 minutes before it’s done. If you made ribs, you may want to apply the sauce afterwards. You can now take the meat out of the smoker and get to eating.
Make sure to switch the Masterbuilt electric smoker off once you are done.
Perhaps one of the most important things is cleaning. You always want to clean your Masterbuilt electric smoker before putting it away.
Let it cool down for a few hours and clean out any grease, dirt, burnt food, or residue. You really don’t want to let that stuffy dry.
If you use a dirty smoker, the results will not be good and you’ll end up really burning that food into the walls and racks. Always clean your smoker after each use.
When all has been said and done, Masterbuilt electric smokers are top-of-the line, and they produce some amazing results.
If you follow the steps and tips outlined in this article, you shouldn’t have any problems.