Welcome to Dadgum That’s Good! (John McLemore)
Welcome to our “Dadgum That’s Good!” community! I’m so glad you stopped by. I am John McLemore and I’d love the chance to get to know you better. This site is our online dining table, where we can “sit a spell” and chat about food, family and our company – Masterbuilt. We have manufactured cooking products for over 40 years and put our heart and soul into our family business. “Dadgum, That’s Good!” is a common Southern phrase – an expression of admiration, if you will. It’s also the title of our first cookbook. If you’d like to know more about our cookbook or Masterbuilt, you can click around the site for the details. I hope you’ll find this site user-friendly and keep coming back. In addition to my blog posts, you’ll hear from other members of our Masterbuilt team and from guest food bloggers. Please be sure to comment on our blog posts and follow us on Facebook and Twitter. I look forward to getting to know all about you, so let’s get started….
I am trying to find the timing for smoking a beef brisket in the Masterbuilt digital smoker. I have a good rub from Paul Prudhomme, so just need the timing.
Preheat smoker to 250, then reduce to 225. Smoke brisket for 4 hours. Apply marinade every hour to prevent the brisket from drying out. Continue smoking the brisket until internal temp reaches 165 (approx. 60 minutes per pound). After 4 hours, remove the brisket and wrap in aluminum foil. Continue cooking an additional 3-4 hours, until internal temp reaches 195 degrees. Remove from smoker and let stand for 15 minutes in foil before carving. Happy Smoking!
I see on your brisket recipe for smoking it says to baste every hour, however the masterbuilt instructions say do not open the smoker once you have closed in the meat? That has me confused. Thanks for your help. We want to smoke a turkey too and wonder if we should baste it during the smoking process also?
John,
I have your smoker and I love it. I can’t find a receipe any where showing how much time ir required to do chicken wings. Can you possible provide me with that time and or share the receipe for chicken wings if you have one? I really appreciate it and look forward to hearing from you.
Respectfully,
Robert Wesolek
Smoke wings on top rack at 225 for 25-30 minutes. Turn and cook for another 30 minutes. Remove wings and pour your favorite sauce over them (using aluminum pan). Place back on middle rack in smoker (be careful not to use a pan that is too large…you want the heat to circulate around the pan) and smoke for another 25 minutes. With chicken, your internal temp needs to reach 165 degrees. Happy Smoking and thanks for being a part of our Masterbuilt community!
I want to order your new cookbook “Dadgum that’s Good”
but I am not having any luck with your site allowing me to do so. Can you let me know how i can get one ordered.
Thanks!
Cheri, The cookbook will be available for order on QVC on October 17. After November 5, it will be available everywhere else (including our Masterbuilt website). Thanks for commenting!
I received a Masterbuilt 9/20/10 for my birthday. I think I saw you (irronically) on one of those direct buy shows on my Direct T.V. the 18th or 19th??? Will the cookbook walk me thru the process:digital control panel settings etc?
Your owners manual will help you get started. The cookbook will be an awesome compliment to your smoker. It will available on QVC on October 17, so watch for us then. It will be available after November 5 elsewhere. Thanks for your comment and enjoy your smoker!
You got my mouth watering for a smoked prime rib this weekend on QVC. You mentioned your recipe for it. but I can’t find it on your website. Help!
We love our MasterBuilt smoker and bought one for my son and his wife and my daughter and her husband.
The recipe they mentioned is actually in the cookbook, which will be on QVC on October 17. One suggestion we would give is to rub your prime rib with Montreal Steak Seasoning and Kosher salt. This gives the meat full flavor!
HELP !! It’s me again- sorry, really need that cookbook. My grandson’ Tyler Austin from Round Rock(is that Texas enough?)wants me to smoke him a brisket for his birthday next week; what do I do? I bought a 3#, but have no idea about cooking time or temp. or suggested wood. I have a rub from Salt Lick.Any help would certainly be appreciated-”The Eyes Of Texas Are Upon You”. -Thanks-
Paul, I just sent you an email with info on brisket. Enjoy!
Hello blog owner! I have a simple request. I was just googleing for some info on this topic and found this blog. Some really awesome stuff you shared here, can I please link to this post on my new website I am working on? Pretty please:) . I will check back again later to see how you responded. cheers, Josh Scott .
Alicia, would you please email me the info on brisket that you sent Paul. Thank you
I cannot thank you enough for the blog.Much thanks again. Want more.
I always love reading posts and really enjoyed yours!
When I stumble upon a really great article I do some things:1.Share it with the relevant friends.2.keep it in all my popular sharing websites.3.Make sure to return to the same website where I came accross the post.After reading this post I’m really concidering doing all 3…
Hello ! Love your blog thanks for sharing it with us. Keep us posted with updates please
Great post! I really enjoy your blog! Thanks
I have read through some posts in your web site at this moment, and I like the way you blog. I had it to one of my bookmarks and definitely will be coming back very soon. Take a look at my blog as well and tell me how you feel.
Happen to be following your blog posts for couple of days. Would like to drop a line to say I really enjoy your blog. : )!
I found your blog on google and read a few of your other posts. I just added you to my Google News Reader. Keep up the good work Look forward to reading more from you in the future.
I really liked your blog! It helped me alot…
I cut my cornish hens in half before I noticed your video on youtube. Do you have any idea how long you would fry them as halves?
The fry time is calculated by the pound weight, so cutting them in half would not affect the time. Thanks and enjoy!
In your jerky receipe you didn’t say if you fill the water pan or not. Could you clear that up for me? Do I use water or not?
Thanks
I want to try the Salmon Steaks with Citrus Salsa. At the bottom of the recipe John talks about Brining the salmon but doesn’t say for how long to do this. Any Help?
Just bought a smoker and I notice a hole in back back corner. I take this is the hole for the meat thermometer probe???
I saw you guys on Huckabee and was impressed with the appearance of the productys and felt it would be perfect for my pklans to cook for a large group of friends from church.
I just purchased the smoker this week and want to cook an entire pork or beef loin and have not found reccomendationsthat seems to fit.
Can you provide suggestions for rubs and cooking treatments?
Looking forward to some of the Dadgumthatsgood foods!!!
Harvey
Thanks for purchasing the smoker! For some great recipes, you can check out our recipes on this site, or think about purchasing our “Dadgum, That’s Good!” cookbook (available on Amazon.com and QVC.com, as well as some book retailers nationwide). You can use store-bought rubs, or make your own. We find that a combination of marinating in the fridge, followed by dry-rub seasoning, works very well. For the loin, we would recommend about an hour per lb. at 225, but it depends on the size of the loin. Carefully monitor the internal temp so you don’t overcook. There is a chart in your smoker manual. Here is a recipe for smoked jerk loin: http://dadgumthatsgood.com/jerk-pork-loin-with-mango-salsa/ ENJOY!
I would like to know if it is ok not to put wood chips in the box (leave it empty) so that I could bake a loaf of italian bread?
Currently have a brisket on. My husband doesn’t understand why we need to wrap in foil to finish. QVC presentations do not mention this, nor do any of the BBQ chefs on the various cooking shows we watch. I have you cookbook and love it!
We finish our briskets in a pan covered with foil on the BBQ. This helps to keep it from drying out while ensuring it is very tender.
We made country style ribs last weekend in our smoker and omg they were delicious! we were eating them off the racks! My father in law saw our smoker and went and bought him one as well! They are using theres tommorrow night for a cookout and we are doing ribs again. Cant wait to try the deep fried oreos and also making smoked mac n cheese tommorrow night. thanks for giving us something different to do to our food!
For years I’ve wanted to smoke foods. Not until last week, did I finally get a Masterbuilt smoker. Couldn’t have asked for more. Being new to this, I’ve got to say that everything I’ve cooked was absolutely great!. The book, DADGUM is super and reading your history furthered my love for smoked foods. I grew up with a good amount of smoked items including pork, game, kielbasa, whiting and more. Needless to say, your name, Masterbuilt, touches me and I’ll support you guys all the way.
I’ve been using your propane deep fryer for many years, mostly for turkeys. I no longer have the manual that came with it. I need to know- when deep frying a whole pork loin what is the fry time?
Question about saving the Oil from the turkey fryer. how do you store used oil and how many times can you reuse it. at about $10 gal it cost to much to disgard after each use? If i can only use it once i will return the fryer and switch to the smoker.
I saw the 30 inch smoker on QVC and it had a rib rack include. I purchased my 30 inch smoker from Bass Pro Shop and the rack was not included. Can I purchase it seperately?