Ditto DEW's comments. I own the Masterbuilt 30" and it has worked well in terms of temp control and smoke generation. I've cooked BB ribs, several slabs at a time, 225F and it takes about 6 hours; small beef brisket (less than 5 lbs) at 225F for about 9 hours; salmon, about 1 1/2 lbs at 200F for about 1.5 to 2 hours; and turkey breasts at 275F for about 3 hours. I find that the cooking chamber is hotter at the higher level racks than the set temp but you'd expect that given the fact that it's a cabinet so if your Mom has the patience or inclination she can set a temp on the controls and measure the actual temp with a good thermometer.
But smoke can be plentiful and adds great flavor, but no smoke ring as DEW said.
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Is it electric? The Masterbuilt electrics do have a max temp of 275°F. They run well at the whole gamut of temps that they handle, but I like to go with around 250°F because with the temp fluctuations, I find that to be a good average. I get tons of smoke from mine. I put the chips in the chip loader, as much as it will hold, which is about 1/2 cup of chips, after it is mostly pre-heated. The vent, if ofpen, belches smoke and the box is filled. I put more in after 1 hour. The smokey flavor is excellent but there is no smoke ring. Dr. Blonder explains the science of that in his seminar.
The only chicken I have done is jerk thighs the other night and I finished them on the gasser at Warp 10.
As for shoulder/butt, I did 2 ~2lb butt pieces (the larger had the bone in it). The smaller, boneless one was done inn 7 hours. The larger was done in 9. I have done SLC ribs once so far and they were done as expected at about 5-6 hours. I wrapped the butts, but not the ribs. I haven't done a loin.
Any other questions, hit me up.
DEWLast edited by Dewesq55; January 21, 2015, 03:51 PM.
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Cooking times for Masterbuilt Sportsman
Hello all, my mother got one of these as a gift and of course is asking all kinds of questions. I have given her rub advice as well as dry brining and finish temps, but I know nothing about these grills so I am no help at all with cook times. I use a PBC primarily which cooks hot, so my times are likely even further off.
A few questions I would appreciate answers to if you have them- What temperature do these things run well at? Google tells me the max is 275, is this correct?
- She mentions a lack of smoke, are you guys doing anything to help add some smokey flavor?
- Please share some cooking times if you can for chicken, pork shoulder, loin and ribs.
- Any tips for chicken specifically? She is unimpressed with what she has done, and 275 doesn't seem like it would do a lot for crispy skin.
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