Most Bang for the Buck, Wonderful results

We just got the updated, 2007, Masterbuilt Smokehouse Smoker which we ordered direct from their offices in Columbus, GA. See web site for toll free number. We dealt with a lady named Kim and she was wonderful.

We are experienced "smokers" and this little unit is a delight. It is important to place some dry chips in the tray prior to ignition and we have found that placing approximately one cup of "soaked" chips in the cylinder above the fire box is all one needs for most things. The idea is to select a starting temp above 200 degrees and when you set the time the heating coil lights up, indicated by the red light. This will fire the dry chips within a few minutes. We have found that after about thirty minutes you can "dump" the cylinder holding the "wet" chips and just LEAVE IT IN THE INVERTED POSITION. This really works fine. Please note: If you use a very low temperature setting and preheat the unit as described by the factory instructions the unit may very well not light off the chips.

We have used our unit below 20 degrees F ambient temperature and have not found that any food requires a temperature setting above 220 degrees F. The little unit is superbly insulated!

If you want to smoke a twenty pound turkey then you might want to place the unit up on four bricks and place a larger pan under the grease evacuator so you don't have to worry about the small grease pan overflowing.

This thing is good!!! It operates on very little wood, very little electricity and with some "getting used to" one can produce some very tasty, juicy products.

Also, the manual does not mention this but the digital readout, once activated, switches back and fourth every few seconds giving you the time as it counts down and then gives you the internal temperature of the unit .....very nice.

The use of an industrial grade extension chord in the eight foot realm works just fine. The factory, lawyers I guess, says not to do this but it works just great.....

CAREFUL! This thing is so efficient it is very easy to over cook, over smoke and over heat many products. Use lower temps, around 190 to 200 degrees and extend the time periods for better and better results.

Mac