So I smoked some prok chops last night after I did some mods to the smoker. First thin I did was go buy a $5.00 9" X 13" cake pan to replace the water tray, lined it with foil and filled it with a mixture of water and apple juice. I need to do some modifications to the tray holder to make my new pan fit, but seen some pictures from other Masterbuilts on this site that will work as a good guideline. The second thing I did was buy a cast iron frying pan to replace the chip tray. I placed the cast iron frying pan on top of the existing chip tray, seemed to work very well.
The chops were in the smoker for about 2 1/2 hours. When I cut into the first one, I noticed the smoke ring went pretty much right to the middle of the chop. There was still a very small sliver of white. I am wondering if maybe I should cut the smoking time in about half, then finish on a grill next time, I mean they tasted good, but was not expecting it to be that pinkish purple smoked color all the way through.
The Masterbuilt 2 door propane smoker seemed to work very well. It was about -5 C (23 F) and was able to easily maintain about 250 F. The smoker did leak around the bottom door quite a bit, so may look at a high temp gasket to help with that.
One question I do have would be with the vent at the top. What position should I look to keep it in? Should it be fully open, part open, or almost fully closed?