CURRENTLY SOLD OUT
 | Shop by category |
{"delay":300}
|
Current slide {CURRENT_SLIDE} of {TOTAL_SLIDES}- Best Selling in Barbecues, Grills & Smokers
Current slide {CURRENT_SLIDE} of {TOTAL_SLIDES}- Save on Barbecues, Grills & Smokers
Current slide {CURRENT_SLIDE} of {TOTAL_SLIDES}- You may also like
I have a Masterbuilt 40" electric smoker, it puts off a little smoke, but is fairly random and difficult to get smoke without cranking the heat. There is no consistent smoke and I grew frustrated when trying to smoke whole trout with it. I ended up looking at reviews and purchased this unit, along with the recommended duct for separating this smoking unit and the main smoker. I am highly satisfied so far with the couple uses under my belt. This will work fine for smoking cheese or otherwise cold smoking with the use of the duct. Keep plenty of chips on hand. Mine goes for around 5-6 hours with one full loading of chips. Very little ash accumulates in the ash pan as well. The chips all go in the center "chute" and if you use large chips, they may need a shake to keep funneling down to the heating element. I had to give mine a shake once when I noticed the smoke not coming out. As recommended, I also plug the cord for this unit into a separate outlet/circuit than the smoker so as not to overload one circuit. Masterbuilt doesn't recommend extension cords, but I've had to use them (go heavy) and haven't had a problem. If you overload a circuit with the main smoker, the timer/control unit will cut out...just an fyi Read full review
Verified purchase: Yes | Condition: New
The method of attachment is a hook which bends the metal on the inside of the smoker. I ended up making a gasket out of plywood and attached it to the smoker using threaded rivets and 4 bolts. Other issues are in basic air flow. Put a spring about 10 in long down the wood chute to help with spacing and preventing the fire from being choked out. I do really like this thing and recommend it. I just wish the design wasn't an afterthought.
Verified purchase: Yes | Condition: New
I have been cold smoking for over 50 years and this is the only device I have ever seen that can duplicate the open fire method I used in my 10' x 12' smokehouse. I have the 30 inch masterbuilt electric smoker that I used to do deer, elk and salmon in. Having moved from the farm a few years ago in my retirement, it did an adequate job for sausages and jerky on my patio, but was still too warm for my taste. I attached the cold smoking kit to it last month and did a trial batch of fresh salmon from Alaska. I have a meat thermometer with a wired probe that I can use inside the smoker to accurately monitor the air temperature inside or I can stick the probe in my sausages to get an accurate temperature reading of the meat without opening the door. The electronic control on the smoker works well, but has a minimum temperature of 100 degrees F. The cold smoker has a 150 watt element and the smoker has an 800 watt element. I used a 50/50 mixture of alder chips and alder pellets in the fuel chamber and they worked well providing smoke for at least 6 hours as advertised. I would not advise soaking the chips. Without turning the smoker on, I monitored the inside temperature of the smokehouse with only the cold smoker operating. After 4 hours it had maintained a constant inside temperature of 80 degrees F. This is cold enough to do cheeses and pre-smoked pork chops. When I turned on the main smokehouse at a 100 degree setting, the internal temperature wavered between 100 and 110 degrees, but never got over the 110 degree mark. This is good because at 80 degrees, your meats would have to smoke for 2 or 3 days to cure and setting the temperature at 100 degrees and your timer at 6 hours, you can leave your smoker to do its job. To get a finish on fish or jerky, run the smoker setting to 160 degrees and timer to 2 hours and you are done. Smoke for this step is optional. For summer sausages and larger meats, use the internal probe and monitor every hour until you reach the desired 155 degree internal temp. This devise will make your smokehouse almost fool proof! For someone that has a different brand of smoker, this kit can be adapted to work on it with a few tools by cutting a hole in the side of it and attaching it.Read full review
Verified purchase: Yes | Condition: New
Was easy to add on to my smoker, needs to have a little better way to mount instead of with just a single j hook bolt to hold it secure to smoker. Worked great, gave me about 6 & a half hours more smoke than what I usually got with the built in smoke tray. Only other problem was with moving smoker around with smoke box attached, either takes 2 people or you have to pull the smoke box off to move and then reattach it once you get it moved. All in all, I like it very much.
Verified purchase: Yes | Condition: New
I purchase the cold smoker December of 2015 have used it almost daily since purchased it the screen in the bottom has rusted out and have to buy new one but still able to operate. Would definitely recommend to everyone looking for a easy to use cold smoker this is the best
Verified purchase: Yes | Condition: New
