Question about Masterbuilt Master Barbecue 7 in 1 Smoker - M7P
Posted by Anonymous on
Save hours of searching online or wasting money on unnecessary repairs by talking to a 6YA Expert who can help you resolve this issue over the phone in a minute or two.
Best thing about this new service is that you are never placed on hold and get to talk to real repairmen in the US.
Here's a link to this great service
Posted on Jan 02, 2017
Thanks for your question!
I'm sorry that you haven't received an answer yet.
The response rate on FixYa FREE questions is usually over 80%, but sometimes questions go un-answered when:
1. the question is unclear, incomplete, or poorly worded...
2. the question is mis-categorized - so the correct experts aren't viewing it...
3. the question requires an answer for something that cannot be explained online adequately...
4. specific training, tools, or equipment are required to avoid injury or death...
5. the Experts that are online simply don't have the resources to answer your question fully...
Please feel free to re-work your question if you feel one of these may be the reason.
Of course you are not required - but converting your question to a PAID one usually increases the reply rate as well.
Normal rates for FixYa are...
$ 9.99 answer for one question.
$12.99 Live Real-Time online chat or premium e-mail support.
$29.99 Live Real Time phone support
Sometimes FixYa will run specials for unlimited questions via monthly subscription or reduced rates for limited periods.
Consider the savings that can be had when an informed Expert can save you a $100 service call, or a $350 trip to the car dealership.
Your problem solved - guaranteed! Or your money back!!
If you don't want to pay - feel free to re-submit your question so it returns back to the top of the work queue if you still need help.
Thanks for using FixYa - a 4 THUMBS rating is appreciated for helping with your FREE question
Posted on Sep 05, 2010
SOURCE: is it better to put
You want it to be as high up in the cooker as possible so that the smoke will flavor that meat. Low temps and slow smoking is the only way to go. Never have the meat directly over the heat source or it will dry out, have the meat over the pan full of water with beef stock and a little liquid smoke. Don't let that pan go dry. Place an old cast iron pan in the bottom over the flame and add hickory wood to it. Keep the fire real low so the the hickory wood will smolder in that pan. Keep the temp around 200f inside that smoker. Let it go all day. You can do a turkey or a ham or both. Let the ham drip over the turkey or vice-versay. Get a cajun injector and pump that meat full of spices. Just do not be in a hurry. Low and slow is why you bought this cajun microwave right? Use a meat thermometer to verify internal temps as described on meat package. Chill down some beer. When do we eat? I am getting hungry.
If you need further help, reach me via phone at https://www.6ya.com/expert/dan_73bbd84fe1d95b61
Posted on Nov 13, 2010
SOURCE: How long and at what
To use your Brinkman Smoker or Other Smokers
1... Marinate or place a rub on the meat you will be smoking, and let it sit for a few hours or overnight in the refrigerator.
2...Cover your wood chips with water(and if you wish you can add some Jim Beam Whisky or other flavorfull liquids in a bowl with the water, 1 inch above the wood chips and use a flat peice of metal (pie pan,etc.)to weigh the wood chips down underwater.
You will do the wood chips at least 24 hrs before you plan to start smoking this gives the wood time to soak in the flavorfull liquids.
3...Start a fire in the smoker having the fire below the meat, use hardwood or charcoal,
Once they are coated with gray ash, you can place the meat on the racks.
I would place an aluminum drip pan under the center portion of the cooking area on your smoker, to catch the juices from the meat.
4...Place the meat in the smoker on the grilling surface, and place the wood chips over the charcoal and hardwood in the main grilling area Close the lid and do not open it unless you must add wood chips during the cooking process.
5...Continue adding wood chips to the tray as needed during the time you are cooking.
If you have a Brinkmann or other smoker with one chamber for placing the wood chips and the meat, add wood chips only once per hour.
6...Apply your sauce to the meat one hour before the meat should be done.
Test your meat with a thermometer for for an internal tempreture of 160 degrees for medium and 170-180 degrees for medium well to well
Note: Apply the sauce quickly to avoid loosing the heat in your smoker if you leave it open too long it will allow the heat and smoke to escape, increasing the cooking time.
Close the lid if it needs to continue cooking till you reach the right internal tempreture
7...Test your meat with a meat thermometer after a few hours of cooking time.
Make sure your meat is at least 160 degrees internal tempreture for medium and more than 170 degrees for medium to well.
Close the lid and maintain your heat if it needs to continue cooking.
Please take time to rate me.
Posted on Sep 05, 2011
Tips for a great answer:
Dec 01, 2012 | Masterbuilt 20070106 Electric Smoker
Sep 05, 2011 | Masterbuilt 20070106 Electric Smoker
Sep 05, 2011 | Brinkmann Smoke 'n Grill Double-Grill...
Apr 21, 2011 | Masterbuilt 20050106 Propane Smoker
Apr 13, 2011 | Masterbuilt 20070106 Electric Smoker
Mar 19, 2011 | Masterbuilt Monarch 7-in-1 All-in-One...
Feb 27, 2011 | Char-Broil Charcoal Water Smoker 4654301
Feb 25, 2010 | Masterbuilt 20050106 Propane Smoker
Apr 20, 2017 | Sport & Outdoor - Others
Dec 31, 2009 | Masterbuilt 20050106 Propane Smoker
Sep 19, 2010 | Masterbuilt Master Barbecue 7 in 1 Smoker...
Dec 30, 2008 | Masterbuilt Master Barbecue 7 in 1 Smoker...
30 people viewed this question
Usually answered in minutes!
Step 2: Please assign your manual to a product: