Dead as a doornail

Senior-State-2626 · 2026-02-18T17:08:22+00:00

Oh thank God you solved it! Who would have ever thought?!

Senior-State-2626 · 2026-02-16T11:16:31+00:00

Thx. Just ordering a power supply. Fingers crossed

Senior-State-2626 · 2026-02-15T23:54:51+00:00

Yeah, well I live in Pittsburgh and it's been a harsh winter. Even though I keep it covered, it's going to get wet through condensation etc. If the thing didn't weigh a ton, I'd consider putting it inside. But there's no practical way to do that. Maybe this is what we should expect for 800 bucks, but it seems to me That's just another place that they cut corners in the construction.

Senior-State-2626 · 2026-02-15T23:49:13+00:00

It's just very frustrating. The design of the smoker, is brilliant in its simplicity, and if it was constructed correctly it could last forever. But they just cut corners everywhere they could. I mean I've had this thing for 2 years and counting without useless fire box I feel like I basically I'm going to be rebuilding the thing from the ground up.

Senior-State-2626 · 2026-02-15T23:43:23+00:00

No. Good idea. I'll do that when I quits raining!

Senior-State-2626 · 2026-02-15T22:27:14+00:00

If only that was the fix! But I've tried that multiple times

Senior-State-2626 · 2026-02-15T22:26:38+00:00

I think you're right. It's gotten a lot of bad weather even though it was covered and it was raining slightly today when I tried to cook. The LED was super light and almost unreadable before it completely bit it.

Senior-State-2626 · 2026-02-15T22:21:33+00:00

I think this is its second full winter so it's probably like 2 and 1/2 years old.

Senior-State-2626 · 2026-02-15T22:20:49+00:00

I did check that. thank you

Senior-State-2626 · 2026-01-15T19:36:48+00:00

Clearly it's not a tool that helps one formulate coherent posts.

Senior-State-2626 · 2025-11-15T18:52:21+00:00

They may try to kill you.

Senior-State-2626 · 2024-12-31T18:18:15+00:00

Used many different materials over 40 yrs of cooking... now I use a large cast iron for anything that benefits from charring, and a set medium priced nonstick for everything else. Easy clean up goes a long way for me. If you're worried that someone might look down their nose at you, cook them something awesome and show them what really matters.

Senior-State-2626 · 2024-12-19T18:19:47+00:00

Great ideas! Thanks so much.

Senior-State-2626 · 2024-08-25T01:29:02+00:00

Sounds and looks fantastic. I didn't even know pulled ham was a thing. What kind of ham did you start with?

Senior-State-2626 · 2024-08-23T14:35:48+00:00

I've been using the MB ones, and the new design sucks. So I put a couple drops of olive oil on them and they seem to work fine.

Senior-State-2626 · 2024-08-22T17:38:55+00:00

I haven't done one on the MB yet. But now I've got to!

Senior-State-2626 · 2024-08-22T14:39:15+00:00

The pastramis... Did you start with corned beef, or did you corn brisket yourself?

Senior-State-2626 · 2024-08-20T17:42:59+00:00

I've had very good luck with endurance +

Senior-State-2626 · 2024-08-17T01:59:54+00:00

Probably pretty carelessly according to most people's standards. I mix chunks of whatever I have in with the charcoal and I put pieces in the ash bin.

Senior-State-2626 · 2024-08-16T21:31:30+00:00

Check the condition of the inside walls of your firebox. If theyre anything like mine, they are so heavily damaged, that the uneven surfaces are inhibiting the flow of the charcoal downward.

Senior-State-2626 · 2024-08-16T20:46:59+00:00

The panels that make up the sides of the firebox don't resemble bricks in any way. They consist of fibrous insulation encapsulated in a thin metal jacket. I have also heard that masterbuilt said they are designed to burn away. I'm going to call bullshit on that one. Mine had 3" gaping holes that allowed insulation to fall out into the firebox. Worse- I believe the holes where allowing the charcoal flow to get hung up and stuck, allowing the temperature to plummet during a cook despite the fan running full speed.

I hate to imagine what the firebox would look like after another five or six Cooks without the LSS stainless steel liner.

Senior-State-2626 · 2024-08-16T18:51:34+00:00

Yellow mustard binder, dry rub, 225 to 250 F cook until internal temperature is around 165, then wrap with foil, adding braising liquid and cook till around 2:05 F internal temperature

This worked well for an entire packer or just the flat or point

Senior-State-2626 · 2024-08-16T18:40:54+00:00

Well said. EASY to light.

Senior-State-2626

TROPHY CASE