Announcement

Collapse
No announcement yet.

masterbuilt thermotemp gas smoker

Collapse
X
Collapse
 
  • Page of 1
  • Filter
  • Time
  • Show
Clear All
new posts
Previous template Next
    #1

    masterbuilt thermotemp gas smoker


    I saw this smoker has a gold award in the review, I don't really need another smoker but think it might be nice to have something closer to set and forget for overnight cooks and days I am lazy,(I use wsm now) just curious if anyone has used one of these or has any thoughts on them,
    Tags: None
    • Likes 1
    #2
    Will be interested to hear your reviews!
    • Likes 1

    Comment

      #3
      I purchased the 340G Thermo Temp XL two weeks ago. The dial settings are way off. I used a ThermoWorks Smoke to monitor the cooker temp. and internal meat temp. I used a second ThermoWorks Chef Alarm to confirm the first. The Chef alarm has been verified against a NASA cal. lab. NIST traceable source (I work with the guys at the cal. lab.).

      I started a 225°F smoke and had to turn it almost all the way off to keep the heat constant. Ambient temp was 76°F and no wind. It held within a few degrees for about 6 hours, then it cooker temp. started to climb. Water pan was still 2/3 full. The ambient temp. was 84°F with a slight breeze. The smoker was inside a screen covered patio so I don't think the wind was a factor.

      I had to tinker with the temp. dial avery 20 minutes or so to keep the temp down in the 225°F range.

      After 8 hours the inside of the butt was climbing out of the stall and as it approached 175°F internal I wrapped the butt and let the smoker go to see what would happen. The smoker stabilized at 280°F ±7°F with the control dial set at 225.

      I'm hoping that the valve units just needed a good long hot cook for everything to get "broken in" but the pragmatic side of my brain says that I'm just wishing. I'm gonna' contact Masterbuilt today as well as flip it over, check the sensor wires, etc.

      By the way, the butt, using pecan chunks, a 24 hour salt dry brine, and a precook Memphis Dust rub was wonderful. Finished with Lexington Dip and Eastern Carolina bruised green slaw. My wife said it was about the best I've done. I've never made a butt that was as moist and tender. The amount of drippings was negligible. The dry brine did the trick of retaining moisture.

      Ample quantities of Buffalo Trace were enjoyed by all.
      Last edited by Bkhuna; April 29, 2019, 03:42 AM.
      • Likes 3

      Comment

      Previous template Next

      Announcement

      Collapse
      No announcement yet.
      Copyright © 2005 by Meathead's AmazingRibs.com. Meathead's AmazingRibs.com is by far the largest and most popular barbecue and grilling website in the world with more than 2,000 pages of tested recipes, articles on technique, science, mythbusting, and product reviews. In addition our Pitmaster Club is a huge thriving community of cooks who love to share. All text, recipes, photos, and computer code are owned by Meathead's AmazingRibs.com and protected by US copyright law unless otherwise noted. It is a US federal crime to publish or distribute anything on this website without permission. But we're easy! We usually grant permission and don't charge a fee. To get permission, just click here. And you don't need permission to link to us.

      Our Privacy Promise, Terms of Service, Code of Ethics. Meathead's AmazingRibs.com promises to never sell or distribute any info about you individually without your express permission, and we promise not to, ahem, pepper you with email or make you eat spam. We are GDPR compliant (the stringent General Data Protection Regulations from the European Union that went into effect in 2018). GDPR requires that we be willing to delete any info we have about an EU resident if you request it. We go a step further. We extend this right to anyone, EU resident or not. For more about our privacy promise, code of ethics, terms of service, and how we operate to insure you unbiased info, click here to read the Terms of Service.

      Product links. We rarely recommend products we haven't tested and we never recommend products that we don't love. We have a rigorous product testing regimen. Often, but not always, if you purchase a product after clicking a link on our site we get a finder's fee. We recommend products based on quality and price, not on fees. These fees do not add to the price of purchase but they do help keep this site alive. Please use them.

      Contact Us. If you have questions related to barbecue or grilling, please post them to the comments section at the bottom of any page. Our talented team of paid moderators will be with you shortly. If you have business or technical issues, please contact us with this email form.

      This site is brought to you by readers like you who support us with their membership in our Pitmaster Club. Click here to learn more about benefits to membership.

      Working...
      X

      Debug Information