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I have a Brinkman. I don't think it was that expensive but got it for Christmas. It does good for deer and pork loins. It won't hold a lot of food. I did a rack of ribs the other day, but don't think I left them on long enough. They were done, but not super tender. I like mine for simple stuff and it's small and you don't have to fool with charcoal or electric smoker gas. One hickory nut will usually put enough smoke for me in tenderloins. I cup them in foil and lay them on the element to keep the ashes out. I use my big charcoal grill if I want to do shoulders or a bunch of ribs and stuff.
Hello. I need some advice. I have narrowed down my choices to getting a masterbuilt 40" electric smoker. Now comes my question. Do I get the one with the window or the Cabelas version without the window? The one with a window appears to be wider and less deep, the Cabelas version appears to be narrower but deeper? Does anyone have or use these with any input? Thanks
 
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