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https://www.amazon.com/Masterbuilt-20078715-Electric-Digital-Controller/dp/B0187YZDWK/ref=sr_1_1_sspa?s=electronics&ie=UTF8&qid=1515007052&sr=1-1-spons&keywords=masterbuilt%2Bsmoker&th=1is this one youd recommend pete?
My current Masterbuilt smoker is a 40" smoker, but is black and doesn't have a front window. I got it from Cabelas. A window will get gunked up and look gross. IF you don't smoke big batches of meat, fish, or sausage, the 30" smoker would be fine. If you smoke big batches, the 40" smoker would make more sense.
I've owned 2 of the 40" Masterbuilt smokers and absolutely love them. However, just as MatCat did, I bought a pellet grill the week before Thanksgiving. I picked up the Green Mountain Grills Daniel Boone and couldn't be happier. It's super easy, temp control is a breeze, and the results are incredible. The one advantage over the Traegers is that you can set the temperature to 500 degrees so you can sear meat. I retired a grill and a smoker at the same and don't think I'll look back.
500 degrees..that could come in handy for pizza..all this info is making my head spin.gonna go sit on the ice and chase some trout this afternoon...maybe the peace will bring some clarity..lol...
The only problem I've had with my current Masterbuilt smoker is if I smoke things in hot weather, the heating coil doesn't need to turn on as frequently to maintain any specific temperature, so the smoker doesn't produce as much smoke. This is particularly a problem when smoking kokanee or lake trout in hot weather, because my temperature schedule starts with a pretty low temperature (130 for an hour, 150 for an hour, 170 for an hour, continuing at that temperature until the fish reaches an internal temperature of 145 for half an hour) in order to avoid the generation of albumin curds ("boogers") on the surface of the smoked fish. Smoking at higher temperatures in hot weather isn't a problem, and in cold weather the smoker churns out smoke like crazy at any set temperature.
smoked lobster? mouth watering ...man you must live large matcat.....would I be able to use my own chips in the hopper?..i like the oak..apple and cherry I find locally...
I don't think chips would work, haven't tried them, the hoppers are designed for the little pellets, the brand of pellets doesn't really make a difference. The big chips though would clog things up I imagine.
I did end up with the 40 from cabellas...they were saying I needed an insulation cover..i am thinking of just making a box to slip over with 2 inch blue board...grout it with great stuff foam..blah blah blah...do you use an insulated cove?r..it sounds like maybe outside smoking in winter conditions.. its a necessity...
I built a homemade smoker based on the dimensions of an oven rack. Made it tall enough to slide 4 individual racks in. It's made out of cedar fencing to withstand the elements a little better. In the bottom I have 2 hot plates. On 1 of them sits a stainless bowl to put the soaked chips in, the other is there to increase the temp (if need be). Works like a charm!