YOU ARE HERE >> AmazingRibs ยป Ratings & Reviews ยป Masterbuilt 30″ Digital Electric Smokehouse Review
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Masterbuilt’s 30″ Digital Electric Smokehouse is loaded with bells and whistles. This thermostatically controlled BBQ smoker allows you to set cooking temp from 100 ยฐ to 275ยฐ and monitor internal meat temp with an integrated probe, and it has internal lights. All functions can be controlled and monitored with an included RF remote. It also has a side door for replenishing wood without disturbing the smokebox.
They make several variations on this model, some don’t have windows in the door, some have controllers mounted on the top in the back and some are 40″. This one has an 800 watt heating element and a handle on the back lets you tilt the unit and move it on two rear wheels.
We haven’t been big fans of Masterbuilt. They always aimed to cut costs and it shows in the lightweight construction of many models. Construction on this one looks good for the price, and most owners seem happy with their purchase. Still, the 90 day warranty is weak.
Product Information:
Manufacturer:
Masterbuilt is known for manufacturing low priced cookers, made in China for frugal people in the USA. They’ve always produced some models with a few unique features that provide a little bang for very little buck, but most of their products were largely more of the same cost driven stuff with a different logo on the lid. However, in recent years Masterbuilt has taken a step up in quality and innovation. In fact, some of their new products are starting to win our top awards. They are a company on the move, grabbing our attention.
Masterbuilt is widely distributed online and at brick and mortar outlets, including big box stores.
Published On: 12/2/2014
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When you make rubs at home we recommend you add salt first then the herbs and spices because salt penetrates deep and the other stuff remains on the surface. So thick cuts need more salt. We put salt in these bottled rubs because all commercial rubs have salt and consumers expect it. You can still use these as a dry brine, just sprinkle the rub on well in advance to give the salt time to penetrate. For very thick cuts of meat, we recommend adding a bit more salt. Salt appears first in the ingredients list because the law says the order is by weight, not volume, and salt is a heavy rock.
Sprinkle on one tablespoon per pound of meat two hours or more before cooking if you can. Called โdry brining,โ the salt gets wet, ionizes, becomes a brine, and slowly penetrates deep, enhancing flavor and juiciness while building a nice crusty โbarkโ on the surface. Sprinkle some on at the table too!
Are they hot? No! You can always add hot pepper flakes or Chipotle powder (my fave) in advance or at the table. But we left them mild so you can serve them to kids and Aunt Matilda
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