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Name:	Tall Cotton -	Reply
Subject:	Smoker Help Part 3
Date:	2/27/2010 12:29:20 PM

After several emails Masterbuilt has replaced my Smokehouse with one of the new units with a replaceable heating element. I seasoned it yesterday and put a brisket on this morning. I will add chckens around noon. Last weekend I was able to tear into the old smoker to see if I could figure out how to replace the old element. What I found was that the element was OK but the wiring was virtually gone. Since teh wiring runs between the sealed walls in "Great Stuff" type insulation, relpacing it would not be feasible. I am looking at adding an Old Smokey element so I can use it as a backup.

Name:	Mack -	Reply
Subject:	Smoker Help Part 3
Date:	2/27/2010 4:17:07 PM

Great news. I am surprised that MasterB replaced the whole shebang though. Did you have to get ugly talking to them, or threaten to drive to Georgia and picket their plant??

Name:	Tall Cotton -	Reply
Subject:	Smoker Help Part 3
Date:	2/27/2010 6:25:55 PM

It was actually a very civil discussion. I had good notes of all the problems and attempts I had made to rectify the situation. Heath Sorrells was very instrumental in seeing that I was satisfied. They originally told me 10-14 days for a replacement. After 18 I asked for an update and was told 30-90 days. Another email to Mr. Sorrells and they "found" one and shipped it that day.

I just took the brisket off and wrapped the chickens. Tomorrow's lumch will be smokin' for the family.

I'm a little concerned about the glass door. I see no reason to put a window in a smoker first because it's almost opaque after only one use and second because insulation is one of the best features of this smoker's predecessors. I had a slight problem with smoke generation but figured it out before it was too late. More updates as they become available :-)

Name:	Tall Cotton -	Reply
Subject:	Smoker Help Part 3
Date:	3/1/2010 1:36:39 PM

After one seasoning run and one smoking run the glass in the door is cloudy but you can still see through some. I didn't use the built in meat probe but it registers about 20-25% lower than the thermostat shows. I dropped a digital probe in and it was within a degree or two of the thermostat. I don't think I will trust the probe for checking internal meat temp. I had some trouble with the chips smoking but after rattling them around in the chip tray they smoked nicely. The brisket came out tender and with just the right amount of smoke. 225 for 4 hours then wrapped for 4 more. The chickens were very good I'm told. My son took two to a friends house and later announced that 1/2 chicken per college student takes the edge off their hunger.

Name:	Mack -	Reply
Subject:	Seasoning for the Brisket??
Date:	3/1/2010 6:36:27 PM

What did you do?

Name:	Tall Cotton -	Reply
Subject:	Seasoning for the Brisket??
Date:	3/2/2010 8:50:45 AM

Salt, black pepper, basil, garlic powder and 4 bay leaves. I just sprinkle and don't really measure. I would guess half a tablespoon of each per side. This is how my mother-in-law who grew up in West Texas does it, except she cooks it covered in the oven so you get no smoke flavor.

Name:	noagenda -	Reply
Subject:	What size MB?
Date:	3/19/2010 3:20:31 PM

Best place to buy?

Name:	Tall Cotton -	Reply
Subject:	What size MB?
Date:	3/28/2010 10:45:55 AM

I have the 40". Sams has them in stock or Cabelas. However, I always do a web search before buying. Be sure to weigh shipping and local service vs. pure lower cost.

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