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Why aint my smoker smoking - Masterbuilt 20070106 Electric Smoker

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Did it work before? Is the burner heating? Does the wood just burn?

Posted on Nov 07, 2013

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Posted on Jan 02, 2017

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Need a manual for a Mako fish smoker


I'm not quite sure what you mean by a Mako fish smoker since all smokers work pretty much the same way. However if you are asking "HOW" to smoke fish, these links might help:

http://bbq.about.com/cs/fish/a/aa030400a.htm (A Complete Guide to Smoking Fish)
OR
http://www.uaf.edu/files/ces/publications-db/catalog/hec/FNH-00325.pdf (Smoking Fish at Home)

Jul 12, 2014 | Grilling

1 Answer

The smoker heats ok but no smoke


Assuming the smoker is heating up correctly to at least 225 - 250 Degrees F and you have loaded the wood chip holder with soaked wood chips, I can't think of any reason smoke is not being produced. Unless, you soaked the wood chips to long. 30 minutes is generally all that is necessary. The chips should start smoking before you place meat, fish or chicken in the smoker.

Thanks for choosing FixYa.

Sep 15, 2011 | Masterbuilt 20070106 Electric Smoker

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I got a used smoker tonight - a smoke n pit smoke king 805-2200-0 - are the small holes in the top and bottom all the ventilation needed for the smoker or am I missing parts? Also, is there a place for a...


No, you're not missing any parts. What you see is what you get. There is a hole for a thermometer in the door, but for whatever reason, Brinkmann didn't include that with the smoker. To help you further, I have included a link to the Owner's Manual for your "discontinued" model smoker.

You can download and print the manual for future reference.

http://images.brinkmann.net/docs/pdf/805-2200-0.pdf


Hope this helped you.

Jul 15, 2011 | Brinkmann Smoke 'n Pit Smoke King...

1 Answer

Have charcoal grill/small smoker. burned the meat in the small smoker. Do i put meat on the grill side and use the small smoker for charcoal and wood chips only? my grill did not come with a manual


It depends on whether your trying to smoke the meat or grill the meat. You can't do both at once.
If you want to grill the meat, don't even fool with the smoker part. Put the charcoal in the grill side, light it and allow it to get white hot, before putting the meat on to sear it on both sides first, before moving it to a cooler part of the grill to finish cooking to your likeness.

If you're trying to smoke meat or whatever, you use only the smoker side for heat and smoke. By, usually using some type of hardwood, like Oak, Mesquite , Pecan. etc. However, the meat or whatever you want to smoke, goes on the grill side (No charcoal required under it), because smoking is a low heat (200 - 225 degrees F) slow process. Any where from a couple of hours up top 8 hours, depending on what and how much you're smoking. It's often referred to, as "Low & Slow."

Hope this helped you to better understand how a combination grill-smoker works. Once you do a little receipe research and get the hang of it, you'll really enjoy it.

Jun 18, 2011 | Masterbuilt Grilling

2 Answers

Bought little chief model 20 smoker don't know how to use it...


The Little Chief smoker, manufactured by Smokehouse, is available in front-loading and top-loading styles. Both models are electric, depending on a 250 W electric heating element to supply the heat. The smokers can accommodate a maximum of 25 lb. of meat or fish. These smokers are for outdoor use only, and plug into a 120 V AC electrical outlet.

  1. Brining
    • For extra flavor, treat your meat, poultry or fish to a brine bath before smoking. Use 1 cup of kosher salt for each gallon of water. Consider adding molasses, spices or even a pureed jalapeno pepper or two into the brine solution. Leave thicker pieces of meat in the brine solution overnight. Fish only need to be soaked in brine for around four hours.

    Wood Chips
    • Mesquite and hickory are probably the two most widely used woods for smoking, but apple and pecan wood can give your smoked foods another tasty dimension. As with anything else, experiment to create your own favorites.

      Smoker wood is sold either as chips or chunks. Use large chunks to smoke thicker pieces of meat; the chips will be spent before they have thoroughly smoked the meat. You can continually replenish the chips, perhaps every half hour, for as long as you wish to smoke the food, but the job can be tedious with a large roast that takes hours to smoke.

      Smoke the wood well before it is introduced to the heat. Chips will be completely soaked in a half hour, but chunks of wood will require an overnight soaking before use.

    Smoking
    • When your meat is thoroughly brined, and the wood soaked, carefully lay out the meat on the smoking racks. Make sure that there is some space between each piece. Place fish on the rack with the skin-side down. Drain your wood and place it into the smoker on top of the heating element. Use the small pot that is provided to keep moisture or collect juices. Place the racks into the smoker and close up the box. Plug in the electrical cord and within about 10 minutes, you should see smoke gently trickling out from the smoker's vents. The thicker the food inside the smoker, the longer the process will take.

    Mar 18, 2011 | Luhr Jensen Little Chief 9800

    1 Answer

    How much wood do you put in a h20 smoker for ribs


    Ah, the age old question. Basically the meat only absorbs the smoke for the first hour to two. This is when the smoke ring is created in the meat. I would use enough soaked wood to keep a slight smoke coming out for the first two hours. After that charcoal is enough in this type of smoker.

    You can Google "smoking meat" and find tons of info and forums but be forewarned. You may get hooked in the art of smoking meat.

    Apr 10, 2010 | Char-Broil Charcoal Water Smoker 4654301

    1 Answer

    A friend gave me a new braunsfel smoker. i need instructions


    I have one of these. In the fire box(lower left) I put my coals and hickory wood. I sometimes use cowbot charcoal (wonderful but burns quick) I put the meat in the main chamber closer towards the smoke pipe. The method is called indirect. I keep the temp around 200 and let it go all day. Note: After 2 hours I wrap my ham or turkey with foil to keep the meat from getting black. Helps cook the meat through and through. The only problem I had with mine was the tacky assed cheap metal legs that rusted out and left me with a legless solid cast iron smoker. I fixed tha by placing 4 landscape timers into the ground and bias cutting them to cradle that smoker. I placed 2x2s on each side to keep the timbers from spreading. Been like that for 5 years. Looks damn nice and i aint gotta worry about nobody rolling it out the yard. For big partys you can lay in some charcoal to the main chamber and hot dog hamburger sausage yerself crazy. Hooks up some nice chicken.
    You could put fire in the firebox and grill on the provided grill and place the food in the big chamber to keep it warm. It is a marvelous machine, very versatile.

    Jul 29, 2009 | Grilling

    1 Answer

    Do not have the manual for my smoker


    If it looks like the one in the picture you put the fire in the firebox (smaller one) on the left. Best to use lump charcoal and keep the temp low for smoking, around 210 to 245F. Open the lid on the smoke stack all the way until you gain some experience. If you keep too much smoke in too long it will be bitter. Place the meat on the far right side of the main barrel. Go to www.smokingmeat.com and join for free. There is a bunch of us there who share smoking recipies and methods of smoking, sauces, rubs, etc. Slow cooking and low temp are the secrets to smoking meat.

    Jul 24, 2009 | Char-Broil Silver Smoker

    1 Answer

    My little chief smoker never got the fish I was smoking to 140 deg.I had this unit smoking for two & half hrs. is this normal?


    How old is the smoker? Is the heat element old, weak (maybe needs replacing?) Did you save the cardboard box the smoker unit comes in and place it over the smoker for the actual smoking process? This is recommended by the manufacturer and keeps the smoke and heat in, and gets you up to temperature. see also www.smokehouseproducts.com

    Jul 02, 2009 | Luhr Jensen Little Chief 9800

    2 Answers

    How do I use the wood for the smoker


    I notice you have an offset smoker. The idea is to get the coals going in the firbox (the smaller circular chamber). The heat from the coals will rise into the main smoking chamber (the large circular chamber) where the food is.

    It is difficult to keep your temp set right (about 250) when smoking ribs, brisket or pork **** on a less expensive offset smoker. I don't know what kind you have but it looks like a Brinkman or Charbroil. I'm not being snobby about this as I have a Silver Smoker myself ($185 at Menards).

    The solution is to modify it. Search the web for terms like "smoker mod/s". You should be able to find directions on inserting a heat deflection plate, extending your smoker pipe, even adding bricks to the bottom of the smoker chamber to hold the heat. Good luck.

    Aug 23, 2008 | Brinkmann Stillwater Heavy-Gauge...

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