Masterbuilt elite 40" smoker

Discussion in 'Propane Smokers' started by travisitguy, Jan 6, 2015.

  1. travisitguy

    travisitguy Newbie

    so the other day I pre-heated my smoker with no wood or water present to 225. I then added 2 medium size aluminum trays above where the stock water tray is and added my chips to the cast iron skillet. Placed my spare ribs 3/4 to the top. the smoker maintained a temp around 180*, is that ok? had the meat in there for about 2.5hrs and got a great taste. I did have to add chips at the 2hr mark so I figure if I was to go with wood chunks I could avoid having to open the door so soon. also the rear vent was half open.
  2. 180° is not hot enough to make tender ribs an 2.5 hour is not long enough. Have you checked your smoker temp with a remote gauge? Most likely it is off. Take a look at the 3-2-1 method for ribs. You can also go naked for 5-6 hours at 225°-250° 

    Remember the search bar at the top of any page is your friend.

    Happy smoken.

  3. travisitguy

    travisitguy Newbie

    So when is the best time to Add the wood chunks and water trays? I did read up on the 321 & 221 methods figure this will be my next step.

    Also I have seen/read that a number of guys are installing an aftermarket Vent to the top of the smoker. does the rear vent not work sufficiently?

    many times when I search I get results for Electric smokers and such, I wouldn't think those would apply to gas smokers??
  4. travisitguy

    travisitguy Newbie

    I really dug into the search feature and believe I have found most of my answers, now to start testing. my dual prob t-stat will be here Friday.

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