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Hello from the Great White North

post #1 of 12
Thread Starter 

My name is Bert, I am from Okotoks, Alberta Canada.  I just picked up a Masterbuilt 2 door propane smoker the other day.  Put it together with relative ease, even though there was no instruction manual in the box.  I did season it with alder chips last night for about 2 hours.  Hope to maybe smoke something easy like pork chops tonight to give it a go.


If anyone has any tips or experience with the 2 door unit, I would like to hear them.  The first thing I think I need to do is get a better chip box as I read some reviews on Bass Pro Shops and this seemed to be the most common concern.  The salesman in the store suggested using a cast iron frying pan, so might try that first.

post #2 of 12
Deleted by SausageBoy!
Edited by SausageBoy - 3/10/12 at 9:56am
post #3 of 12

Hello Bert and welcome1.gifto SMF -   You might want to cruise over to our propane smoker section and look around a bit. 


Please do us a favor and update your profile with your location


post #4 of 12

Welcome aboard, Bert!


Good luck and good smoking.

post #5 of 12

welcome1.giffellow canada-flag-68.gif

post #6 of 12


post #7 of 12

welcome1.gif   Glad to have you with us!

post #8 of 12


First off welcome Bert to SMF. Now you'll love this place cause there are alot of really good folks here that are more then will to help you with just about anything to do with smoking meat. You will find alot of new recipes and techquics to go along with it. With that said:


Welcome To Your New Addiction

post #9 of 12

Hello and Welcome to SMF!




post #10 of 12
Thread Starter 

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?

post #11 of 12

Welcome aboard.  Hope you enjoy.welcome1.gif

post #12 of 12

welcome1.gif to SMF Bert. 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  5-Day e-Course 

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