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New Masterbuilt LP vertical smoker for Christmas

post #1 of 12
Thread Starter 

My name is Rob and I am from AZ.  I have been grilling for a long time and have been able to convert my propane grill to a smoker using indirect heating but is a pain to set up correctly to get the best flavor.  I have mostly smoked pork butts and chicken.  I seasoned my smoker yesterday and smoked chicken breasts, bratwurst and a 4# brisket today.  The chicken and bratwurst turned out well.  The brisket turned out to be good but I feel I can make better in the future.  Even with using the smoker on low.  I seemed to go through wood chunks more frequently than I expected.  I had soaked the chunks for a few hours.  I look forward to learning from the Forum as I start to use an actual smoker.

post #2 of 12

Rob,

 

welcome1.gif

 

Be sure to sign up for the 5-Day E-course, it's a great place to get a good foundation to start your smoking education.

 

Curt.

 

post #3 of 12

 

welcome1.gif   Glad to have you with us!

 

 

post #4 of 12

Welcome..

This site has tons of info.

I suggest you spend some time reading all the different forums and the WIKIs.

Ask questions and use the handy dandy search tool for specific interests!!

Take the awesome free E-Course!!!

Have a great day!!!


Craig

   

http://www.smokingmeatforums.com/wiki/about-jeffs-5-day-ecourse
 
      Make bacon the easy way!!

http://www.smokingmeatforums.com/forum/thread/109368/more-easy-made-bacon-with-q-view#post_666451


http://www.smokingmeatforums.com/forum/thread/82034/how-to-post-qview-to-smf

post #5 of 12

Welcome to the forum Rob.  A packer fan in Arizona? 

post #6 of 12

icon_cool.gif

First off welcome to SMF there Rob. You'll really like this place for there are a bunch of really good folks here that would just love to help you with just about anything to do with smoking meat. Then if you have any questions you just post them here or yu can try in chat for a faster answer. If you are really new to all of this I would recommend that you look up and take the e-course. It is free and it will also give you the basics on smoking. So with all that said now go and get something to smoke.

 

Welcome To Your New Addiction

post #7 of 12

Rob, Welcome to SMF. You will be able to learn all you want and then some. the folks here are great and willing to help out on anything. As the good work says just ask and ye shall receive. 'UP IN SMOKE" from Texas.th_violent5.gif

post #8 of 12

Hello Rob and welcome to SMF 

post #9 of 12

welcome1.gif to SMF. You have come to the right place for smoking info. This site is loaded with great info just use the search bar at top of page to find what you are looking for. If you can't locate the answer just ask folks here are willing to share there knowledge. I suggest you take  the 5 day e-course on smoking its chuck full of great info.Smoking Basics 5-Day eCourse

post #10 of 12
Quote:
Originally Posted by Packersnacker View Post

My name is Rob and I am from AZ.  I have been grilling for a long time and have been able to convert my propane grill to a smoker using indirect heating but is a pain to set up correctly to get the best flavor.  I have mostly smoked pork butts and chicken.  I seasoned my smoker yesterday and smoked chicken breasts, bratwurst and a 4# brisket today.  The chicken and bratwurst turned out well.  The brisket turned out to be good but I feel I can make better in the future.  Even with using the smoker on low.  I seemed to go through wood chunks more frequently than I expected.  I had soaked the chunks for a few hours.  I look forward to learning from the Forum as I start to use an actual smoker.


Welcome Rob!

 

I have a Masterbuilt Propane too.  I was going through wood like crazy until someone on here showed me a quick fix mod for the chip tray.  I apologize to the poster for not remembering who he is.

 

Fold up some sections of heavy foil that will fit into the 3 slots.  Take some more heavy foil and cover the inside bottom of the chip pan to hold the other 3 pieces in place. 

 

That chip tray is a real design flaw.  Covering the holes works great.  Wood chunks last forever, and you have a lot more temp control. 

 

post #11 of 12
Thread Starter 

Thanks for the idea.  I went through 5 lbs of hickory chunks in one day.  Also, the chunks were catching fire which I did not think was helping the taste of the meat.  I see you are a packer fan.  Go Pack!

post #12 of 12

 

 

Welcome to SMF glad you can join us.  We are big on Pics and love to help everyone out.  Remember the only question that is dumb is one not asked.  You will not find a friendlier place to talk Que on the web.

 

You are going to fit in just fine.

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