Maine Cabin Masters Info & Statistics
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Maine Cabin Master Show Statistics
As Of Season 8, Episode 15, which aired February 27, 2023.
Does not include 611, “Best Summer Camps”, which aired March 15, 2021, between episodes 605 and 606.
| Average Residential Budget: | $41,311.22 |
| Average Residential Timeline: | 9.29 weeks |
| Episodes: | 124 |
| Build Episodes: | 101 |
| Repack Episodes: | 20 |
| Cabins: | 102 (Two in episode 111, “Six Weeks For Two A-Frames”, but not including 412, Kennebec Cabin Co. HQ |
| Residential Cabin Projects: | 95 (Not including charitable projects or gifts) |
| Furthest Camps: | Furthest North; Moosehead Lake, either 403, “The Call Of The Loon”, or 405, “A Multi-Family Affair” Furthest South; 402, “Lobster Legacy Shack”, Bailey Island, Harpswell Sound Furthest East; 103, “City Slickers Off The Grid”, Stony Point, Frenchman Bay Furthest West; Either Mooselookmeguntic Lake, 303, “Ho-Ho Home”, or Moose Pond, Bridgton, 310, “The Twister Camp” |
| Charitable & Gift Episodes: | 107 – Lance’s cabin (gift) 203 – Travis Mills Foundation (charitable) 216 – Kennebec Valley YMCA YMCA (charitable) 407 – Agassiz Village (charitable) 609 – Kennebec Valley YMCA Arts & Crafts Building (charitable) |
| MCM Family Projects: | 107 – Lance’s cabin 111 – Peggy Morrill’s Buckin’ A 208 – Morrill Family Bullpen 216 – Chase’s Barn 316 – Dix Family Cabin 412 – Kennebec Cabin Co. HQ 604 – Rhett Eldridge Family Camp 704 – Cabin Tribute to Mimi Eva |
| Rental Projects (included in “Residential Cabins”: | 207 – Glidden Point Oyster Shack 311 – Wakefield Wildlife Sanctuary |
Dixie's Maine Seafood Chowder (Chowdah!) Recipe
Dixie’s Maine Seafood Chowdah (i.e., Chowder)
Ingredients
Ingredients – Full Batch, Dixie Style
- 8 Tbsp Butter (1 stick)
- 2/3 cup water
- 3 slices thick-cut salt pork or bacon
- 1 medium yellow onion
- 6 medium Russet potatoes
- 1 16oz can clam juice
- 1 lb clams
- 1 lb crab meat
- 1 lb lobster meat, cooked and cleaned
- 1 lb scallops
- 1 lb haddock
- 1 lb shrimp, small, cooked
- 1/2 gallon half-and-half or whole milk
- 2 bay leaves
- Oyster crackers (for serving)
Ingredients – Quarter Batch
- 2 Tbsp butter (1/4 stick)
- 3 Tbsp water
- 1 slice thick-cut salt pork or bacon
- 1/4 medium or 1/2 small yellow onion
- 2 medium Russet potatoes
- 4 fl oz clam juice
- 4 oz clams
- 4 oz crab meat
- 4 oz lobster meat, cooked and cleaned
- 4 oz scallops
- 4 oz haddock
- 4 oz shrimp, small, cooked
- 1 pint half-and-half or whole milk
- 1 bay leaf
- Oyster crackers (for serving)
Instructions
- Chop the onion. Peel and dice the potatoes to uniform size, about 1/2 inch cubes. In a large stock pot, melt the butter over medium-high heat and add salt pork or bacon. Add the chopped onion, and sauté until the onion is translucent. Add the water, clam juice, bay leaf, and potatoes. Simmer until the potatoes are tender.
- Chop the clams, then add the clams, crab, lobster meat, and shrimp to the pot. In a separate small pot, scald the milk but do not bring to a boil. Then add the scalded milk to the large stock pot. Stir minimally, then add the scallops and place the haddock on the top. Let simmer for 1 hour, stirring minimally, and do not let boil. (You may need to add more milk or half and half due to large amounts of seafood.)
- Serve the chowdah with oyster crackers.
Maine Brown Bread Recipe
In New England B&M, originally out of Portland, Maine, (which has since closed) offers tradtional brown bread in a can in most grocery stores, as well as a version with raisins added. (Other B&M facilities still produce their products, since 1962.) Their product description is at https://bmbeans.com/product/brown-bread-plain/, a product also available for ordering online. A traditional recipe for the bread was included in “What’s Cooking Down in Maine”, by William C. Roux in 1964. In this description, you can see the recipe dates back to at least the early 1900s
“Grandmother Willan always had brown bread to go with her Saturday night baked beans. It was steamed in the oven for the last 4 hours that the beans were baking. She used quart-sized lard pails. Later there were 3-pound shortening cans.”
- 4 cups white corn meal
- 1 teaspoon baking powder, dissolved in sour milk
- 2 cups flour
- 1/4 teaspoon salt
- 1 cup molasses
- 4 cups sour milk
Sift the meal, flour, and salt together. Add the baking powder, molasses and sour milk and mix well. Steam in a well-greased covered can for 4 hours. Grandmother used an iron kettle half full of water in the oven and put the can in it. It can be done on the top of the stove, if you prefer.
*NOTE: To make 1 cup sour milk for baking, use 1 tbsp vinegar or lemon juice and enough milk to equal 1 cup. Stir and let stand for 5 minutes before using. This will give the right amount of acidity for the recipe.
Project Bodies of Water
This information is up-to-date as of Season 8, Episode 15, which aired February 27, 2023.
The above map is maintained by David Emmith, the cabin owner in episode 610, “2 Bathrooms, No Bedroom.”
The Maine Cabin Masters have completed projects near the following bodies of water. The ones near the top of the list were visited multiple times, which are the numbers following the names. The rest of the list is in alphabetical order. This doesn’t add up to the number of build episodes in the show statistics above because of the episodes that were done more inland. This list might need correction, as there are some anomalies in how things are said on camera.
- Cobbosseecontee Lake (11)
- Great Pond, Belgrade (6)
- Maranacook Lake (5)
- Harpswell Coastal Region, Atlantic Ocean (4)
- Annabessacook Lake (3)
- Moosehead Lake (3)
- Pitcher Pond, Lincolnville (3)
- Clearwater Lake, Industry (2)
- Cobbosseecontee Stream, West Gardiner (2)
- David Pond, Fayette (2)
- Flying Pond, Mt. Vernon (2)
- Long Pond, Rome (2)
- McGrath aka “McGraw” Pond, Oakland (2)
- Mooselookmeguntic Lake (2)
- Webber Pond, Vassalboro (2)
- Alder Stream, Kingfield
- Bear Pond, Hartford
- Belgrade Lakes
- Biscay Pond, Bremen
- Bunganuc Creek, Brunswick
- Carrabassett River, Carrabassett Valley, Sugarloaf
- Clary Lake, Whitefield
- Damariscotta Lake, Damariscotta
- Damariscotta River, Edgecomb (Glidden Point Oyster Farm, go visit!)
- Desert Pond, Mt. Vernon
- Drury Pond, Temple
- East Penobscot Bay, Atlantic
- East Pond, Oakland
- Frenchman Bay, Atlantic
- Highland Lake, Bridgton
- Kennebec River, Embden
- Kimball Pond, New Sharon
- Little Sebago Lake, Gray
- Long Pond Stream, Mt. Vernon
- Lovejoy Pond
- Messalonskee Lake aka “Snow Pond”, Sidney
- Moose Pond, Bridgton
- New Meadows River, West Bath
- Pickerel Pond, Wayne
- Piper Pond, Abbot
- Pleasant Pond, West Gardiner
- Round Mountain Pond, Penobscot Nation
- Round Pond, Bristol
- Sabattus Pond, Wales, Sabattus
- Salmon Lake, Smithfield
- Sebec Lake, Sebec
- The Forks, Dead and Kennebec Rivers, Caratunk
- Thompson Lake, Poland
- Three-Cornered Pond, Augusta
- Togus Pond, Augusta
- Toothaker Pond, Phillips
- Upper Narrows Pond, Winthrop
- Whitney and Hogan Ponds, Oxford
Why Aren't There New Shows Every Week?
One of the common questions in the Friends Who Like Maine Cabin Masters Facebook group is “Why aren’t there more new shows?”, or “Why aren’t there new shows every week?” David Emmith, owner of the cabin in 610, “Two Bathrooms, No Bedrooms”, was told the team works on four cabins at a time during show production. The average build time per cabin over the six seasons aired so far is 8.16 weeks. You can see here that, to have a new show every week, starting a new cabin each week, they would have to work on eight cabins at a time. That would also have to include somehow adjusting for schedule extensions (the Fishman cabin was 16 weeks), but would mean they’d be working in all kinds of weather, be it rain, sleet, snow, or mud. They’d be exhausted, with no time for family, fans at The Woodshed or other events, the podcast, vacations, or any kind of break whatsoever. This would be downright brutal. Please, enjoy the show when it’s available. But as we are all fans (including myself), we also need to respect the Cabin Masters’ lives and well-being as well.