Review: Masterbuilt Electric Smokehouse Smoker with Window and RF Controller

 

Masterbuilt Electric Smokehouse Smoker with Window and RF Controller
Masterbuilt Electric Smokehouse Smoker with Window and RF Controller

For some next level grilling, you might want to look at the Masterbuilt Electric Smokehouse Smoker with Window and RF Controller. Why? Because you get a real mean piece of grilling equipment. The smokehouse comes with a transportable design, so wherever you want to work, the grill will accommodate you. The smoker also comes with a big window on the door, so you can view the meat as it cooks, without having to open the door. The inside light also helps with this as well. On top of this you also get remote management, four racks to put the meat on and a chip loader on the side.

One of the really cool features of the Masterbuilt Electric Smokehouse Smoker with Window and RF Controller is the remote control. If you are a laid back BBQ chef, who you just wants to hang out and have a drink while grilling, you can use the remote to control the temperature inside the smoker. Speaking of temperature, the Masterbuilt Electric Smokehouse has a temperature range of 100-275 degrees F, which you can adjust with the utmost precision.

Another interesting feature of this smoker is the windowed door, but because just looking at the meat is not enough of an indicator to tell if it is done, the Masterbuilt Smokehouse comes with a built in probe, so you can check the temperature inside the meat. And with its rubber insulation, the door will keep in the heat as much as possible.

So what are some of its downsides? Well the Smokehouse could be bigger, and some users complained about its sturdiness. In my eyes these are minor flaws, and they are vastly outweighed by the benefits. When considering whether to buy this grill, you should keep in mind that these two problems are not that big. You know what I’m talking about if you’ve read some reviews of other grills, or some of the experiences people have had with them.

You can get the Electric Smokehouse for somewhere around $300. That is a little bit steep, but still not a bad price for what it brings to the table. It is a good, overall solid piece of equipment with great accessories. The remote control especially helps, allowing you to make sure you always have an eye on how things are going, and the ability to make sure that you can make them go right if they go wrong.

Overall, the Masterbuilt Electric Smokehouse Smoker with Window and RF Controller is worth a purchase if you are looking for something a little more fancy than your usual grill. It is a great grill that won’t give you any hassle (well, no more than the reasonable amount), while having a lot of extra features put in place to make your life easier. On the other hand, if you can live without all the nice little add-ons, you can find a smoker that is just as good from a technical standpoint for $200.

Types of Wood For Your Smoker

Smoking BBQ is a process of cooking meat using smoke. It is an old process, and in the olden days logs were burned until they turned into embers, and the smoke they emanated was what used to cook the meat, and give it flavor. But when using logs to smoke, temperature control is a very delicate art, so it was a method of cooking reserved only for the masters of the craft. Today, smokers come with a two part mechanism: the heating, which can be electric, gas or charcoal, and the smoking, which usually comes from hardwood.

Hardwood is the most commonly used type of wood in this process. Nut woods and fruit woods are included in this category, while softwoods, like fir, pine or redwood tend to be avoided, because they burn fast and leave an unpleasant flavor. Hardwood, on the other hand, or more specifically dried hardwood, has more minerals than softwood, and it burns slower, while giving the meat a much better flavoring.

Hardwood comes in many different forms. One of them is the log, which we’ve already covered, but in case you want to use logs, just remember that they have to be turned to ember before they are any good to you. Then you have chunks. Chunks can be anywhere from the size of an egg to the size of your fist. They burn slowly and two medium sized chunks can provide smoke for a whole lot of food. They are easy to find and they are one of the most popular form of wood used for smoking. Chips are like the cousin of the chunks, or better yet their sidekick if you’d prefer. They are also very easy to get a hold of, but they are good for short cooks, because they burn pretty fast. For longer cooks it is better to just go with chunks.

Pellets are also a main contender, especially since there are cookers using pellets both as a heat source and as a smoke source. Pellets are rods made of compressed sawdust, without any adhesive or glues (if they are food grade pellets, avoid any other). Cookers that use pellets are very versatile because you can control the temperature and the environment that the meat is cooked in by feeding the pellets as you deem appropriate. You can also find specific flavors straight from manufacturers. You can find Jack Daniel’s flavored pellets made from the charcoal and oak from the barrels that held the whiskey.

Pellet chunks are chunks of sawdust compressed until they are shaped like a brick. These also come in a variety of flavors and they are not a bad choice at all. On the same note, you have bisquettes, small puck-shaped chunks of compressed sawdust. And while we’re at it, sawdust itself can be used for smoking, but it is rarely done so, because it burns very fast. There are some smaller smokers out there however that do use it.