or Connect
SmokingMeatForums.com › Forums › Smoking Supplies & Equipment › Propane Smokers › Masterbuilt Extra Wide - Cookin' with Gas
New Posts  All Forums:Forum Nav:

Masterbuilt Extra Wide - Cookin' with Gas - Page 2

post #21 of 32

I think I am going to love this thing.It is HUGE!I used vegtable oil to season.I am using cherry wood to season it.The chunks kept catching fire...as I have read with the wood pan.I have a cast iron pan I put on top of the factory wood pan and it is doing awesome with that.Thin blue smoke now.Can't wait to use this thing.I can't find my cord for my camera to connect to my PC...need to find that thing been missing it for awhile.Will keep everyone updated.Only thing is one of the grate holders was missing in the box.How do I go about getting it?Email the company?

post #22 of 32

how long do you guys season your news smokers?I also noticed I am getting a white smoke noW,started out blue smoke but now it Is not.I have been adding wood.maybe not getting hot enough fast enough,I set a cast iron pan on top of the factory wood pan.kinda got me stumped.

post #23 of 32

YOU are sooooo right.  The leaking smoke effects NOTHING there is pleny of smoke. Most of the guys on here do not know what they are talking about. You could have the door leak all the way around .... There is still enough smoke. If the door is leaking...Shut the vents... Wow its not rocket science. I have cooked 30 slabs of ribs, 200 chicken thighs, 15 whole chickens, 25 sausage links, 7 Briskets and 4 Salmons. I entertain 10 to 15 people 3 times a month... They cannot get enough. Apple wood for 2 hours is plenty for all meats. Your dry rub is the most important.. The only thing truly wrong with the smoker... Put foil or seal the wood tray.. To burn longer. I only use Apple or Pecan to smoke. 3hrs for ribs at 225* or 2.5hrs for chicken thighs at 225* and try my dry rub.



I use on Pork and Chicken Only


2/3 cup paprika
1/3 cup salt
1 1/2 cup light brown sugar

1 tablespoon ground mustard

1 Tablespoon Ginger

3/4 cup white sugar
1/2 cup granulated garlic
4 tablespoons granulated onion
1/4 cup chili powder
2 tablespoon fresh ground black pepper
2 tablespoon cumin
2 teaspoon cayenne pepper 

post #24 of 32

  I made it to Harrisburg, PA in the afternoon after loading. Purchased mine, made it back home to Buckhannon, WV about 10 pm last night. Couldn't wait until this morning to put it together, so I stayed up late last night and assembly was quick. I am thinking about drilling a hole in the bottom of each leg and installing caster wheels. Though it concerns me the tack welds won't support the weight of the unit and meats inside. Has anybody else considered this idea?

post #25 of 32

   Congrats on your purchase. I bought mine yesterday, too. Can't wait to try it out.

post #26 of 32
Thread Starter 
Try a search here. I remember a real nice mod that someone here did adding a nice set of wheels that were on a frame. Something like a furniture dolly.
I wii do this with mine when I get a chance.sausage.gif
post #27 of 32

Hello 18wheelinman,

I drive truck myself.There was someone on the site that built a cart with casters on it for this smoker.I will loo around a bit and see if I can find it.I was checking out the mod thread on this thing.For the wood pan some people are using an old gas stove burner grate and a cast iron pan.Setting the grate over the burner and the pan on top the grate.I have a pan but no grate yet.I put the pan on top the factory wood pan and it didn't catch fire but the smoke was billowing white....not sure how to address that yet but looking around.Also the water pan problem is being resolved using a stainless steel caters pan. Here is a link to that thread I was speaking of




here's a link to the member who built a dolly for his





Edited by jlmacc - 8/20/11 at 9:07am
post #28 of 32

Well I just took my chip pan and hammered all the air vents flat,so no flame can touch the wood.I have been running it for a couple hours using chunks.I have to say I thnk this is all a person would have to do to fix this problem.Never caught fire once,I was using dry wood also.and got the blue smoke I was looking for.Hope this helps.

post #29 of 32

  Thank you, jimacc, for the links. I like that guys idea. I think I am also going to put a cabinet under mine.

post #30 of 32

Congrats on the new smoker!


Can't wait to see some Q from it!

post #31 of 32

Thanks Al, Yeah I think I am going to really like this thing.It seems to hold temps pretty stable also.I was looking for a SS steamer pan to replace the factory water pan.I found one on ebay for $21.If anyone knows where I can find one cheaper let me know.The pan was pretty close to the diameter of the inside of the smoker so it would work great on catching the grease to help keep smoker clean.I am cooking spares today,can't wait to taste the results.I am sorry no Qview.I am missing the cord to connect my camera to my pc.I need to just buy a new one because I am not going to find it probably.Well good smoking to ya!   Josh


post #32 of 32

I also built a dolly just like in the link above, and instead of a steamer pan, I found a nice wilton lasanga pan at walmart that works perfectly, I just had to mod the tray that it fits in to make it sit right. I also set a cast iron skillet on top of the factory wood pan, but I also drilled three 1/2" holes in it for the heat to pass through a bit easier, and it works perfectly. All in all this smoker is fantastic for what it costs.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Propane Smokers
SmokingMeatForums.com › Forums › Smoking Supplies & Equipment › Propane Smokers › Masterbuilt Extra Wide - Cookin' with Gas