Masterbuilt electic smoker

I am thinking of buying a electric Masterbuilt smoker from Cabela’s. It is on sale for 129.99. In the past I have had a gas or charcoal water smoker. I did not like that I could not control the temperature very well. It would burn too hot. Any pros or cons are appreciated. Bruce

I have a Bradley smoker from Cabelas. Unbelievable is all I can say. You turn on the heating element, and you set that to what temp you want it to be inside. Then you turn on the smoker and set how long you want it to smoke for and you set the amount of time you want it to completely be in the smoker. Then you walk away. It heats up to the temp it needs to be at, controls it all the time, takes care of the smoking for you and even shuts down on its own. I highly recommend a Bradley smoker. I understand it’s a lot of money but it saves you so much time because you don’t have to sit there and watch it. If you want, bring over some meat and I’ll show you how it’s done as long as I get to keep the meat as a payment.

X2 on the Bradley.

They are a little more expensive, but you get what you pay for. Depending on what model you choose, they also have the capability to cold smoke as well.

I have the electric smoker you are looking at and wish I would have spent more on a better quality unit. It’s very difficult to maintain an even temp and generate smoke without getting it too hot. You get what you pay for!

Ryan

I have the $200 masterbuilt and I love it. You will be much happier upgrading and spending the extra $70. I set the timer and keep it smoking good keeps the temp constant and shuts off when you want it to.

I have a very basic smoker with a top load.

I like the fact that this model’s door opens on the front and has a thermostat built into the door.

My smoker has a water pan built into it, so I can smoke trout without drying them out.

I see this one advertises a wood box, which is a good idea. The smoker I use had instructions to place the wood chips about the electric element and this simply does not work well. I now use a steel breadpan, cover it with tin foils and poke a few holes into it. Really works well this way.

i don’t like the masterbuilt smokers… i didn’t like they way the were designed and the people i know who have one don’t like it.

the bradley’s are ok smokers. they are very convenient and put out good quality food. not a fan of chip processed wood smoking though. but i’ve eaten some great grub off a bradley.

i have a horizontal smoker, a ugly drum smoker (vertical smoker made of a 55 gallon drum) and a weber smokey mountain and can get all 3 of them to maintain 225 temps for over 8 hours without touching it.

I have the electic/digital masterbuilt…great smoker imho. I JUST finished 50 lbs. of venni pepper sticks…16 lbs. at a time. Easy to use, the digital temp is within 3-4 degrees of my Brinkman “smokNpit” gauge. Simple to use, set the temp, set the time, drop the chips..easy. I’ve had a few other previous to this one, the didn’t work out. I’ve had this one for 3 years, have done 150 lbs. of pepper sticks, roasts, countless pheasant, ribs…etc. Works well. Masterbuilt

BIRDDOG

I have the $129 unit and it works just fine. I love being able to set the time and temp and walk away, adding chips every once in a while.

I’m holding out for a cookshack $600 last I check, electric, with really good insulation means it can be used in winter, and I want something big enough to do a lot of meat if I want to.

Bradly’s look really nice, I’m a little torn on having to buy their wood pucks, kind of trivial, but still.