30″ Masterbuilt Electric Smoke House
Although I have stayed at a Holiday Inn Express, I am not a professional BBQ pit master. While I can grill like a champ I have always found it to be a royal pain to smoke meat. Most smokers require constant monitoring to keep the temperature within the target range. While playing with fire is fun, most of the smokers I have used are just too much work. Thankfully Masterbuilt has a lineup of electric smokers that are perfect for a guy like me.
The 30” Masterbuilt Electric Smoke House is the way to go. This smoker has a built in thermometer and because it is electric the temperature can easily be kept consistent which is extremely important if you want your meat cooked evenly. Can you believe it even comes with a remote? With this remote you can monitor and adjust the temperature, set a timer, turn the interior light on and off, and if you have your probe in the meat you can even monitor the temperature of what you are cooking! Technology is great huh?
Masterbuilt has indeed taken smokers to the next level. Gone are the days of standing over your meat for hours on end. Just slip in your probe and get ‘er done! The 30” Masterbuilt Electric Smoke House is even portable so you can set up just about anywhere. This baby has built in wheels and a handle that enable you to move it around with ease. It’s pretty light too!
Labor Day is coming up and football season is right around the corner. Kick off your grilling season right with a Masterbuilt Electric Smoke House. If you want to try a few kick butt recipes check out John McLemore’s books: Dadgum! That’s Good“and “Dadgum! That’s Good, Too!” I tried the Dadgum Good Smoked Chicken Recipe and let me tell you, It was good dagnabbit.
- 1 can ginger ale
- 1 fresh or frozen chicken (4 to 5 pounds), thawed if frozen
- 2 tablespoons + ½ teaspoon “DADGUM That’s Good!” Seasoning
- Butterball Buttery Creole Injection Marinade or your favorite marinade
- “DADGUM That’s good!” Seasoning
- Preheat smoker to 250 F. Fill water tray ½ full with water, then add 1 can ginger ale.
- Rinse the chicken and pat dry. Rub with 2 tablespoons of the seasoning and using a marinade injection syringe, inject 1 tablespoon marinade into each breast and 1 teaspoon into each leg and thigh. Place on middle rack of smoker and smoke for 1 ½ to 3 hours or until internal temperature reaches 165 F. Remove and sprinkle with remaining ½ teaspoon of seasoning. Enjoy with your favorite veggies.
- 2 ½ tablespoons dark brown sugar
- 1 ½ teaspoons light brown sugar
- 1 tablespoon paprika
- 1 teaspoon lemon pepper
- ¾ teaspoon onion salt
- ½ teaspoon garlic powder
- ½ teaspoon celery salt
- ½ teaspoon ground ginger
- ½ teaspoon dried basil
- ½ teaspoon crushed sage
- ½ teaspoon cracked black peppercorns
- ¼ teaspoon ground marjoram
- In a medium bowl, combine dark and light brown sugars, paprika, lemmon pepper, onion salt, garlic powder, celery salt, ginger, basil, sage, peppercorns and marjoram. Use as a seasoning on chicken, pork, or beef, or just sprinkle on meat when grilling. Also, use as a seasoning for vegetables on the grill or in the smoker or steamer.