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I get smoke thru the door gaps as well although I have not sealed it up as others have. been thinking about this as well. I am using a 10 cast iron skillet ontop of the wood chip tray. worked good on my last attempt. will be doing up some beef this sunday if all goes well.
I totally agree with you, this thing should do as is. I have a 10" skillet and getting mixed results as well although I am going to try Sand in tray vs water and keep damper all the way open. I use a combo of chunks and chips. hoping to smoke something this weekend and will report back.
Are you using a water tray or sand?
I have a 40" MB gas and found that I need to leave the damper half to full open to maintain temps. I haven't sealed the door yet since it doesn't leak to bad in my opinion. I use the skillet and wood chunks or wood chips that have soaked for about 30mins...
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...
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...
so I got a 10" skillet and have just been placing it on top of the chip/wood tray. I have been using wood chips and find it burns thru those in about 1-1.5hrs with the internal temp at 225, I am out of wood chunks at the moment so I am sure this would be better.
I did some pork spare ribs last...
so much to read on this site to say the least.
one item I find interesting is folks installing a stack on their brand new smokers, how necessary is this really and wouldn't that allow to much oxygen to the wood causing flare ups?
I just got this smoker myself and found that if I had the vent open all the way my temp really started to climb and the wood chunks/chips started to flare up. this was with the burner turned all the way down. can this smoker get down to 220*?
Good day everyone, I am located in Oregon city, OR
Wife bought me a Masterbuilt Sportsman Elite 40" Vertical Gas Smoker for Christmas. Smoked a 6lb prime rib which turned out great so we thought, with that said I have much to learn and read.
I have heard that this smoker should be modded to...