Robert McCall

Robert is a certified Pitmaster, with over a decade of experience in smoking the best meats you'll ever feast upon. He also has a Bachelor of Business Administration from the University of Texas at San Antonio. When he's not researching technical topics, he's most likely barbecuing in his backyard.

Picture this: you’re all set to make your favorite BBQ, eagerly preparing your Masterbuilt grill, only to discover you’re out of wood chips. In this moment of dilemma, you might look for other options and ask yourself: can I use pellets in my Masterbuilt electric smoker? After all, these fuel sources are made of similar …

The Masterbuilt smoker is a great way to smoke meat quickly and with minimal hassle. By toasting wood chips, as opposed to burning them directly and getting that charred smell into the meat, the smoker infuses the essence of the chips into the meat for mouthwatering flavors. Best of all, you can cook almost any …

You’re in charge of this year’s Thanksgiving turkey and decide to smoke it in your trusty Masterbuilt electric smoker. As you load the bird into the smoker and attempt to adjust the controls, the display doesn’t seem to be working. Why? Your control panel may have sustained some physical damage, is too old, or needs …

Many are confused and wonder: Why is my Masterbuilt electric smoker not smoking? Well, this problem isn’t limited to only Masterbuilt smokers; it’s a common issue among a myriad of electric smokers. The good news is that multiple quick fixes can solve this issue. In this post, I’ll walk you through all the possible causes …

You’ve seasoned your chunk of meat and prepared it for a nice, long session in your Masterbuilt electric smoker. After waiting a couple of hours, it seems that your smoker’s temperature isn’t getting any higher. Now, there are various reasons why the smoking appliance isn’t functioning as expected. It could be anything from a faulty …

The secret to a juicy brisket lies in the magical transformation of collagen and fat within the meat, a process that unfolds around 200 degrees. Once the meat hits this temperature, it’s time to pull it off to avoid an overcooked outcome beyond 205 degrees. Deciding the Right Time to Pull Brisket Off the Smoker …

Understanding the correct moment to remove a brisket from the smoker is crucial for achieving the desired texture and flavor. To determine this, aim to pull the brisket off the smoker once it reaches an internal temperature of 200°F. This is the point where the collagen within the meat breaks down, paving the way for …

Being raised in Central Texas, I’ve grown up around the unmistakable aroma of smoking pork butts. One of the BBQ delicacies I treasure most is the juicy, tender pork butt, and if you’re looking to master this Texan tradition, understanding the pork butt rest time is essential. Pulled pork, with its myriad serving options and …

Mastering the Brisket Stall: Insights from a Central Texan Growing up in Central Texas, I’ve been surrounded by the rich aroma of smoked brisket for as long as I can remember. Brisket isn’t just a dish here; it’s a legacy. As someone who has smoked countless briskets, I can tell you there’s one challenge every …

Being from Central Texas, where BBQ and brisket aren’t just meals but a way of life, I’ve smoked my fair share of brisket throughout the years. The tantalizing aroma of smoked meat wafting through the air, the deep flavors that come from hours of slow cooking, and the community gathering around a BBQ pit are …