Grills & Smokers

Masterbuilt ESQ30S Smoker Masterbuilt ESQ30S Smoker Product Technical DetailsTechnical Details:ESQ30S Key Feat...

Masterbuilt 20050106 Smoker Masterbuilt 20050106 Smoker Product Technical DetailsTechnical Details:20050106 Key ...

Update: 9/12/07

Hi Again: I received feedback on wanting more information on actual use of smoker so thought I’d update:

First, the reason I bought this smoker is that I needed a smoker that didn’t need to be tended every 1/2 hour. When I first purchased it it felt like “cheating” but after using it I’ve discovered that the results are far better then what I have achieved using either my standard New Braunfels pit smoker or the DCS gas grill with smoker attachment. It also allows me to put meat in early in the morning, go to work, and come home to a great meal.

Smoker is very easy to assemble. Install racks, plug in temperature/time control module, and install smoker pan. Only thing you need to make sure of is that heat element sits between “taco” so that heat element directly contacts surface with wood above it. Assembly takes about 5 to 10 minutes max.

Once the smoker was assembled I ran it empty with racks installed using Mesquite wood for a couple of hours at 275 degrees to eliminate any manufacturing “smells”.

Instructions are pretty easy to follow for the actual cooking process. In order to build up good smoke I’ve found that you should actually leave the top vent open since closing is keeps the heat in and the burner (that serves to ignite the wood) doesn’t come on as often.

I followed the instructions are recipes in the manual and had really good luck. It is also fun to experiment with new techniques and recipes. Lots of smoking tips can be found on the internet. I’ve found some that are good and some that are not.

One last note, Masterbuilt makes several electric smokers. That are all basically identical in operation. There was a previous model that was subject to a recall (due to wood flare ups) but all models you purchase today have been fixed. Best place to purchase (mine was on sale) is either Bass Pro Shop or Cabella’s.

Review from 9/8/07:

Following assembly I’d give it a 10! In fact I found out that you only need to fill the wood area every 1.5 hours. I filled it 3 times and it smoked things great. Only used about 1/2 of a small bag of chipped wood (3 cups).

Clean-up was simple. I just threw the racks and the water tray in the dish washer. Almost all of the fat dripped into the water pan so there really was nothing to clean up on the bottom of the unit. What was really interesting was that it dripped very little during the smoking process. Most of the dripping happened once I wrapped in in the foil and I just poured it in the yard when I took the meat out of the cooker.

The nicest thing was that I was able to just relax and not worry about keeping the temperature stable. I smoked a full Boston butt, 1/2 brisket, and salmon in one session. All came out perfect. Key was to only smoke for 4 hours and then wrap beef and pork in foil. I did it at 200 degrees and then let the beef and pork cook for 6 hours Added the salmon in the last 3 hours along with adding wood chips (note the beef and pork were already wrapped so they didn’t over smoke).

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Tags: Bass Pro, DCS, Electric, Gas, Masterbuilt, New Braunfels, Wood