Masterbuilt smoker ???

[Kurt505]

Since I quit taking my meat to a butcher to get processed, every year instead of giving my money to the butcher I buy myself something so I just picked up an electric Masterbuilt smoker to add to my processing arsenal. I've got a set of Henkel knives, a vacuum sealer, meat grinder, sausage press, and now finally a little smoker for home. I've got a big smoker at my cabin but it's nice to have a smaller one for home projects.

Anyhow, I'm going to try a batch of pepperoni first I think, does anyone have any tips they can share, maybe a wood flavor they would recommend? I'm really looking forward to testing this little machine out!

Thanks in advance for any tips.

[220 Swift]

Its been a year since i used my masterbuilt for jerky. It works good. A tip i hAve is buy the jerky sheets for a Bradley smoker. Its very close to fitting but slightly too small.
I put mine in a vice and bent them with a crescent wrench slightly. They now hang in nicely.

There are 2 different squares for jerky racks. I went with the small squares as i hate the smaller pieces dropping to the rack below. Especially when 2 different batches are being smoked.

I bought mine last year in Caeblas on sale, about 40 percent off if i recall. The nice guy that worked there and let me try the racks from thr box into thr demo and thats how i come up with the idea to make them work.

[220 Swift]

Sorry since its been a year i cant recall what wood i used.

[recce43]

I like alder wood chips

[Kurt505]

I just bought mine from Cabelas, it's going on sale December 15 for $499 but the guy said it's price protected so I can bring I got the receipt and get some money back.

[Kurt505]

Originally Posted by recce43

I like alder wood chips

I always use alder or diamond willow in my big woodburner at my cabin, my property is loaded with them.

[ghostguy6]

I like a equal mix of hickory and alder for 1 pan and then straight cherry for a second pan on my pepperoni and jerky.

For cheese I do apple wood. This year I did a brick of cheddar with cherry and it was ok but I would still prefer apple.

[Kurt505]

Originally Posted by ghostguy6

I like a equal mix of hickory and alder for 1 pan and then straight cherry for a second pan on my pepperoni and jerky.

For cheese I do apple wood. This year I did a brick of cheddar with cherry and it was ok but I would still prefer apple.

Thanks!

Have you ever tried the stuff call "competition"?

[ghostguy6]

Originally Posted by Kurt505

Thanks!

Have you ever tried the stuff call "competition"?

Is that a wood mix? Ive used some of Cabela's competition rubs.

[Kurt505]

Originally Posted by ghostguy6

Is that a wood mix? Ive used some of Cabela's competition rubs.

Ya, there is 4 different kinds, apple, hickory, mesquite, and competition. I hope it's good because that's the one I picked.

[Renegade J]

I have a Masterbuilt Smoker, and in my amateur opinion it works very well. Everything that comes out of it is delicious. For wood I prefer alder, followed by apple. I have only used apple for fish. I usually mix my jerky with spice/cure 24 hrs before smoking and smoke for about 4-5hrs at 180F (alder for wood). 5lb (uncooked weight) of jerky wont even make it a week in my house.

[ghostguy6]

Originally Posted by Kurt505

Ya, there is 4 different kinds, apple, hickory, mesquite, and competition. I hope it's good because that's the one I picked.

OK, then Ive never tried the competition. I just buy the marked bags or cut my own alder.

[covey ridge]

Originally Posted by Kurt505

Since I quit taking my meat to a butcher to get processed, every year instead of giving my money to the butcher I buy myself something so I just picked up an electric Masterbuilt smoker to add to my processing arsenal. I've got a set of Henkel knives, a vacuum sealer, meat grinder, sausage press, and now finally a little smoker for home. I've got a big smoker at my cabin but it's nice to have a smaller one for home projects.

Anyhow, I'm going to try a batch of pepperoni first I think, does anyone have any tips they can share, maybe a wood flavor they would recommend? I'm really looking forward to testing this little machine out!

Thanks in advance for any tips.

When I first got into it I used to follow the recommended smoke and amount. I have tried more and I have tried less smoke and for sure I favor less. When I first tried True North Jerky mix I was hooked. One time I sliced and spiced way more than I could fit in my smoker so I put a couple racks in my kitchen oven without smoke. Hmm? I think I liked the oven batch better.

My favorite way to do really thick chunks of good steak is to give them a low and slow cook in the smoker and pull them before done and finish them by putting them on a very hot wood charcoal grill for a quick sear. I also do rib roast this way.

For me I have found that more smoke is not always better.

[sureshot]

For me it depends on what I'm making. For my honey garlic or teriyaki pepperoni I use maple. For other flavors of pepperoni or garlic sausage I use hickory. For any pork like hams, bacon, pork chops I use apple. For fish I'll use an apple cherry mix.

[Pixel Shooter]

Consider buying an amps and forget about the wood chips. Way better smoke and I can smoke for 7-8hrs vs changing chips every 15-20 minutes. U might like it 😊 Just about to install a convection fan mod this weekend in my masterbuilt

[Kurt505]

Originally Posted by Pixel Shooter

Consider buying an amps and forget about the wood chips. Way better smoke and I can smoke for 7-8hrs vs changing chips every 15-20 minutes. U might like it 😊 Just about to install a convection fan mod this weekend in my masterbuilt

Amps? Is that like the a-maze-n pellet tray?

I just got my smoker cured today, stuffed 20lbs of pepperoni sticks and letting them set overnight, going to make my first batch of pepperoni tomorrow. Can't wait!

[sureshot]

If you go with an a-maze-n smoker go with the tube. It is easier to keep lit.

[Pixel Shooter]

Yep 🙂 Good luck tomorrow

Originally Posted by Kurt505

Amps? Is that like the a-maze-n pellet tray?

I just got my smoker cured today, stuffed 20lbs of pepperoni sticks and letting them set overnight, going to make my first batch of pepperoni tomorrow. Can't wait!

[oyster_777]

Anyone have a source for Pimento wood chips for Jamican jerk recipes?

[Rumtan]

I use Diamond Willow for my smoke, great subtle flavour and readily available at any swampy area of low lying land.

[Kurt505]

Originally Posted by Rumtan

I use Diamond Willow for my smoke, great subtle flavour and readily available at any swampy area of low lying land.

I use diamond willow and alder when I smoke out at my cabin, I have a big smoker out at my cabin that I burn wood for heat. This is my first easy bake oven lol!

[silver]

With mine, I take a steak out of the freezer in the morning. About noon I coat it with Montreal Steak spice and put it into the smoker set at 130F. At suppertime I fire up the barbecue and when it's hot I put the steak on the barbie. Since the internal temp of the steak is 130F it only needs about 3 or 4 minutes to be done.

[Kurt505]

Can anyone tell me how long to smoke pepperoni and at what temperature?

[ghostguy6]

With or without a cure? What size casing?

When I do mine I use cure#1 so I can keep it in the danger zone longer. I start at 120*F for 1 pan of hickory and alder ( about 2 hours), raise the temperature to 130*F for 1 pan of cherry ( about another 2 hours), then I raise the temp to 165*F until I reach an internal temperature of 160*, again I find this takes about 2 hours using a 28mm casing. Once you reach the internal temp its straight into the ice bath until the internal temp is 120* or less. Pat the pepperoni dry then back into the smoker at 130*f with no smoke until the casings are dry. During the entire process do not allow the internal temp of the meat to go above 165*f or the fats will render out leaving the pepperoni dry. Refrigerate for a day or 2 before eating.

Without a cure, start at 140*F for 1 hour, then up to 165*F for an hour , total smoke time of 2 hours. You'll want to reach the internal temp of 160*F within 2 hours or bacteria an develop inside your pepperoni while smoking. Chill as described above.

[Kurt505]

Originally Posted by ghostguy6

With or without a cure? What size casing?

When I do mine I use cure#1 so I can keep it in the danger zone longer. I start at 120*F for 1 pan of hickory and alder ( about 2 hours), raise the temperature to 130*F for 1 pan of cherry ( about another 2 hours), then I raise the temp to 165*F until I reach an internal temperature of 160*, again I find this takes about 2 hours using a 28mm casing. Once you reach the internal temp its straight into the ice bath until the internal temp is 120* or less. Pat the pepperoni dry then back into the smoker at 130*f with no smoke until the casings are dry. During the entire process do not allow the internal temp of the meat to go above 165*f or the fats will render out leaving the pepperoni dry. Refrigerate for a day or 2 before eating.

Without a cure, start at 140*F for 1 hour, then up to 165*F for an hour , total smoke time of 2 hours. You'll want to reach the internal temp of 160*F within 2 hours or bacteria an develop inside your pepperoni while smoking. Chill as described above.

Awesome! Thank you for the advise.

[ghostguy6]

How did the pepperoni turn out?