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Check out the meat smoker I might get.

Discussion in 'The Okie Corral' started by DR. HOUSE, Mar 28, 2010.

  1. DR. HOUSE

    DR. HOUSE Everybody Lies

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    [​IMG]



    Integrated window in the door
    Built-in meat probe displays food temperature
    Digital controls
    Thermostatic-controlled temperature


    See how your smoked meats, cheeses or vegetables are coming along through the integrated window in the door. Built-in meat probe displays the food temperature. Digital temperature and time controls. Thermostatic-controlled temperature. Built-in internal cabinet light. Four racks provide 640 sq. in. of cooking space.
    Capacity: 25 lbs.
    Weight: 48 lbs.

    29"H x 15-3/4"W x 17"D

    Its all electronic and pretty easy to use it appears. Set your temp with the digital display and leave it alone. You dont have to let all your heat and smoke out to check the temp cause it has a heat probe that you can read from the digital display. It also has a light built in so you can see what your doing at night. It has a latch on the door so the door has a good seal during cooking. I heard this was a big problem for other smokers like this. You dont have to baby set this thing or worry about your heat going up and down. Add some wood chips every hour by the pull out probe.

    That is the smaller of the two. It goes for $269.00 at cabelas but you can get it for $170.00 some odd dollars with free shipping from home depot.

    I want the larger one because I have a charcoal one and now im wishing I got the bigger one.

    Heres the specs on the larger one.

    Built-in glass viewing window
    Heating element adjusts from 100° to 275°
    Electrically heated, removable wood chute
    930 sq. in. of cooking space


    41"H x 26"W x 20"D

    This larger one goes for $349.00 at cabelas and that the only place I have found that handles the larger one. Sucks because you can see the difference in price on the smaller one from home depot to cabelas. Roughly $100.00 cheaper. I hope the smaller one can fit a decent sized turkey. I love smoking turkey, its delish. I will also do a lot more smoking meat because of the ease.

    I will probably just settle for the smaller one from home depot. After seeing that cabelas is making over $100.00 in profit on the smaller one, that kinda pissed me off. I refuse to pay that much mark up.

    Heres some more pics of it.

    http://www.cabelas.com/cabelas/en/c...&inStockColor=180,999&displayName=Masterbuilt
     
  2. 88_gurgel

    88_gurgel

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    I just saw that one at Gander Mountain today.
     

  3. edcrosbys

    edcrosbys

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    I think I'd throw that cash at a Big Green Egg with the Temp Control.... Not that I have that kind of cash laying around... Either way, let us know how well it works!
     
  4. shavedape

    shavedape

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    I checked some out today at Home Depot also. I'm curious how well the charcoal ones work though. How has yours performed so far?
     
  5. DR. HOUSE

    DR. HOUSE Everybody Lies

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    The charcoal ones are the best IMOP for flavor.

    I am getting this one for ease of use and the fact that I dont always have to babyset the damn thing.

    I can get up at 5am and put the wood and meat in and push a button. Go back to bed and get up at 10 to check on it.
     
  6. Kozel

    Kozel

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    Does it come with bottle of liquid smoke? It does not even look like real smoker.
     
  7. DR. HOUSE

    DR. HOUSE Everybody Lies

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    :rofl::rofl:

    I know.

    Its electric, im sure I dont have to explain it to you.
     
  8. farley45

    farley45

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    Looks pretty cool. I know a couple of guys who have used smokers similar to these and enjoyed it.

    For smoking I will always use charcoal though, half the fun is the skill it takes and babysitting it.
     
  9. shavedape

    shavedape

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    I was talking to a friend about making a smoker and we found this:

    http://www.cruftbox.com/cruft/docs/elecsmoker.html

    I liked the electric hotplate idea for ease of use. I'm not sure if the can would give off fumes though so I haven't tried the idea yet. It also doesn't look like it has alot of room so I'd probably have to modify it greatly. I also thought it might be better to try it with charcoal.

    Anyway, my great smoker project for this summer has been a bit derailed. I can't find any clean metal barrels, ones that aren't painted inside and out and I don't want any issue with poisonous fumes.
     
  10. DR. HOUSE

    DR. HOUSE Everybody Lies

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    All you have to do is put wood in it and keep it burning hot for a few hours. Should burn all the nasty chemicals and paint right off. :wavey:
     
  11. shavedape

    shavedape

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    Are you sure? Because I have a line on either a 30 gallon or 50 gallon size drum and they are definitely coated on the inside. Is that how it's normally done? Don't mean to impune your directions, but I want to be sure.
     
  12. That's all Brother

    That's all Brother

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  13. DR. HOUSE

    DR. HOUSE Everybody Lies

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    yep thats how weve done it. Make sure to get it REAL hot and keep it hot for about an hour or so. Wood works best, puts off the best heat.
     
  14. Tax Lawyer

    Tax Lawyer Support SCR

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    Take a look at the Traeger grills.........
     
  15. col_jp

    col_jp

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    I've got one of these. Its a older model. NO glass door, no meat probe. My didn't have enough vent so I made my own. They have a little turnstile vent that should be good enough.

    I drilled a hole to put a meat probe through. I bet the glass will be useless unless you really enjoy cleaning it.

    My works great. Have smoked lots of salmon, brisket, and I even smoke my own summer sausage in it. I have a Brinkmann that I still use for turkeys, and ribs. But it sure is nice being able to set it and forget it so to speak. I still keep a eye on it somewhat but its not like I have to get up to put charcoal or water in it in the middle of the night.

    Not everyone wants to be a diehard BBQ guy. I resisted for a long time on getting electric. Now that I got it I do enjoy it. I haven't tried ribs in it yet.
    I still got to play with some fire.LOL

    If its what you are looking for I'm sure you will enjoy it.

    JP
     
  16. Adams454

    Adams454

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    If you're gonna spend money, get the real deal.

    [​IMG]

    [​IMG]

    The “BABY” Stump’s Details:

    Height with stack and caster 49” inches;
    Depth with thermometer 24 1/2” inches;
    Width with ball valve 36” inches;


    Internal Cooking Space:

    Height 14 1/2” inches;
    Depth 18 1/2” inches;
    Width 17 1/2” inches;


    Standard Options:

    3 racks - 17 1/2” W x 18“D – 3 1/2” apart;
    2” deep full size stainless grease pan;
    D-rings;
    Has 4 rack runners and additional racks can be purchased;
    Color (Black);
    Holds approximately 5 lbs of briquettes;
    Overall Weight: 275 Pounds

    $1375

    Upgrade/Add-on’s:
    Different colors available
     
    Last edited: Mar 29, 2010
  17. PBCounty

    PBCounty

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    16 posts and not one smart *** comment? I am sad.
     
  18. certifiedfunds

    certifiedfunds Cosmopolitan Bias

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    Please allow me to vouch for the BGE. It will replace every outdoor meat cooker type thingy you have.

    I've done pork butts for 16 hours and seared steaks at 700*
     
  19. joker42179

    joker42179

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    haha I thought about it but I've been warned about lewd smartass comments already once lol
     
  20. shavedape

    shavedape

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    I know, I know. When I saw the subject heading I was dying to ask "What's his name and what bar did you meet him at?" but thought better of it. Too precious.