I snowbird, and I'm on the road for about 6 months a year. Most of the time I have electricity. I love to make homemade bacon! And sometimes I smoke other stuff.In the other thread about smokers, I saw the link to this wonderful unit, which led me to find and post this other wonderful unit. I'm thinking I should get one of them for travel.But I can't for the life of me make up my mind which one! The Masterbuilt is cute as the dickens, and I like the blue door. And it seems to be a real smoker. The stove top one has rave reviews on Amazon, and is of course the easiest to pack! But people seem to be using it mostly to smoke fish and chicken, and not bacon. They also mention that the food gets a bit "steamed", since it is not outdoors with vents and all. I would be using it outdoors myself, though, and of course I could keep the lid cracked open. Do you think I could make bacon in the stovetop one that I would be happy with?

I have a Masterbuilt that is larger than the one you have pictured and has the digital temp and time setup. I have been extremely pleased with this unit. The only flaw is the temp probe that comes with it doesn't work as it should. I have had many other smokers but, none work as labor free as this one. I am assuming all Masterbuilts work this well. Unless you have an out door kitchen I would think the stove top unit would be hard to keep the smoke contained if it were used indoors.

I do have an outdoor kitchen, and I would not be trying to use it indoors. so I don't think smoke leakage would be a concern.

I think that you could make bacon for breakfast in the stovetop but not make bacon from scratch in it. My feeling is the same for the Masterbuilt for that matter. You will not have low temperature control with either of these units. They are smoke cookers.

If you carry a grill with you already, you may want to consider the LizzQ.I have two of these, one for the house, one for the 5er to use in our Weber Q120.I have a Weber Smokey Mountain, and a pellet grill. Some call them pellet smokers, but they don't give much smoke flavor. I use the LizzQfor cold smoking cheese, smoking turkeys, briskets, etc. It really is turning to my go to for smoke.If I remember, you have a smaller rig, and the little tube takes up the space of an empty paper towel roll. Just the cardboard part.

It may be way to big for you to haul around but I use a 30 inch Masterbuilt with the Cold Smoke box attachment. Using that, I can get the smoke without cooking the bacon. I cure mine in a brine for a while then smoke it in my smoker. After a few hours of smoke, I slice it, vacuum seal it and freeze

Please help me choose between these two portable smokers

garmp
Explorer II
Dec 16, 2019
I also use A-Maze-N smoker tubes. And love it. Great for cold smoking, eggs, cheese, butter, cooked shrimp and on and on. Some even cold smoke martini's. I did try bourbon, but over smoked it. Still good.

FWIW
goreds2
Explorer
Dec 16, 2019
I have the portable Master Built smoker mentioned in the first post in this thread. I love it. Good for a non expert as myself.
JoeH
Explorer III
Dec 16, 2019
dieseltruckdriver wrote:
If you carry a grill with you already, you may want to consider the LizzQ.
I have two of these, one for the house, one for the 5er to use in our Weber Q120.
I have a Weber Smokey Mountain, and a pellet grill. Some call them pellet smokers, but they don't give much smoke flavor. I use the LizzQfor cold smoking cheese, smoking turkeys, briskets, etc. It really is turning to my go to for smoke.

If I remember, you have a smaller rig, and the little tube takes up the space of an empty paper towel roll. Just the cardboard part.

While in the RV I use a similar item- A-Maze-N smoking tube. Amazon and Home Depot have them. Works pretty good with the grill and as you say, easy to transport and store. At home I have a large Masterbuilt and big green egg. . A-Maze-N smoker tubes
Bass pro shops have a great selection of various wood pellets.
pinesman
Explorer
Dec 16, 2019
Naio wrote:
Interesting!

I am very new to smoking. I have been using a 30-inch unit, keeping the temperature as low as I can and still get smoke. But after 4 hours the bacon is cooked. Does that mean I'm doing it wrong? I slice it up and freeze it and fry it for breakfast and it makes me very happy. But is it not supposed to end up cooked?

I don't carry a grill with me, but I could, if that is a better solution. I have a little one that I got for free. I've never used it.

I don't really understand how it is different from my propane stove, except that there is a little Hood over the burners. Is that to keep the grease from putting out the flame or catching on fire or something? Do I really need both a grill and a stove?

I'm feeling a bit clueless here, but eager to learn!

With the Masterbuilt smoker, you can not get enough heat for the smoke without cooking the meat, whatever it is. That is why I use the cold smoker box to actually create the smoke. That way I can keep the smoker temperature low. This picture shows the cold smoker box mounted on the side of an actual smoker.
dieseltruckdriv
Explorer II
Dec 16, 2019
Naio wrote:
Interesting!

I am very new to smoking. I have been using a 30-inch unit, keeping the temperature as low as I can and still get smoke. But after 4 hours the bacon is cooked. Does that mean I'm doing it wrong? I slice it up and freeze it and fry it for breakfast and it makes me very happy. But is it not supposed to end up cooked?

I don't carry a grill with me, but I could, if that is a better solution. I have a little one that I got for free. I've never used it.

I don't really understand how it is different from my propane stove, except that there is a little Hood over the burners. Is that to keep the grease from putting out the flame or catching on fire or something? Do I really need both a grill and a stove?

I'm feeling a bit clueless here, but eager to learn!

If you already have something to use as a smoker, lower the temperature as low as you can, that is when you get the best smoke. That is the beauty of the smoker tube, it produces very little heat. Maybe you just need to work with what you have more so you can learn it better.

My experience with bacon is limited, but I have done roasts, briskets, chickens, turkeys, steaks, beans, mac and cheese, etc. with great success.
Naio
Explorer II
Dec 16, 2019
Interesting!

I am very new to smoking. I have been using a 30-inch unit, keeping the temperature as low as I can and still get smoke. But after 4 hours the bacon is cooked. Does that mean I'm doing it wrong? I slice it up and freeze it and fry it for breakfast and it makes me very happy. But is it not supposed to end up cooked?

I don't carry a grill with me, but I could, if that is a better solution. I have a little one that I got for free. I've never used it.

I don't really understand how it is different from my propane stove, except that there is a little Hood over the burners. Is that to keep the grease from putting out the flame or catching on fire or something? Do I really need both a grill and a stove?

I'm feeling a bit clueless here, but eager to learn!
pinesman
Explorer
Dec 15, 2019
It may be way to big for you to haul around but I use a 30 inch Masterbuilt with the Cold Smoke box attachment. Using that, I can get the smoke without cooking the bacon. I cure mine in a brine for a while then smoke it in my smoker. After a few hours of smoke, I slice it, vacuum seal it and freeze
dieseltruckdriv
Explorer II
Dec 15, 2019
If you carry a grill with you already, you may want to consider the LizzQ.
I have two of these, one for the house, one for the 5er to use in our Weber Q120.
I have a Weber Smokey Mountain, and a pellet grill. Some call them pellet smokers, but they don't give much smoke flavor. I use the LizzQfor cold smoking cheese, smoking turkeys, briskets, etc. It really is turning to my go to for smoke.

If I remember, you have a smaller rig, and the little tube takes up the space of an empty paper towel roll. Just the cardboard part.
Super_Dave
Explorer
Dec 15, 2019
I think that you could make bacon for breakfast in the stovetop but not make bacon from scratch in it. My feeling is the same for the Masterbuilt for that matter. You will not have low temperature control with either of these units. They are smoke cookers.
Naio
Explorer II
Dec 15, 2019
I do have an outdoor kitchen, and I would not be trying to use it indoors. so I don't think smoke leakage would be a concern.

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