- Joined
- Jan 5, 2013
- Messages
- 344
- Reaction score
- 76
I've been using my Masterbuilt Electric for a few years now. I'm happy to an extent with the results. I like the ease of just setting it and going, but the addition of wood chips quite often gets old. I usually do ribs, butts, a brisket on occasion and salmon. Its small, and I have come to realize there really is no substitute for a good charcoal and wood smoke.
Everyone says it is easy to maintain temperature, but being skeptical, I find it hard to believe since dealing with my Weber grill I find it sometimes difficult to get a desired target. So, completely honest, how hard/easy is it? Aside from a digital meat thermometer, do you guys add anything else to the unit to make it more reliable?
The BGE is out of the questions as I would feel obligated to cook Breakfast, Lunch, and Dinner on it for a year straight to not feel guilty about spending that much money.
Everyone says it is easy to maintain temperature, but being skeptical, I find it hard to believe since dealing with my Weber grill I find it sometimes difficult to get a desired target. So, completely honest, how hard/easy is it? Aside from a digital meat thermometer, do you guys add anything else to the unit to make it more reliable?
The BGE is out of the questions as I would feel obligated to cook Breakfast, Lunch, and Dinner on it for a year straight to not feel guilty about spending that much money.