I just stumbled upon this website while looking for tips about my new Master Forge 2 door propane smoker. I found a ton of info and since I suppose I'll be revisiting, thought I would join instead of lurk.
I started out by doing the rope gasket kit on the top door, but my first smoke was done without it on the bottom door. I also drilled six holes in the sides of the water pan (3 each side) but I think i'll try 5 per side.
My thermometer is notoriously off just like everyone else...at 400 degrees i was reading 180 on the door haha. That was running with the water pan and chip box out.
Problem I had was it was a 70 degree day and when I loaded chip box, water pan and 4 burgers I could only hit 236 at the highest running it wide open with a good flame. I could tell I was def. loosing heat out of the bottom door since I have not installed the rope gasket down there yet, I could see the heat escaping on the latch side of the door. I was running wide open on the regulator with a good flame, water, not sand in the water pan, bottom vents closed and top vent half open, although moving it did not vary the temp but a degree or 2.
I tried the reverse sear method I read about here on my burgers...ran them at 235 for 1hr20min in the smoker and then tossed them on the grill 1 min or so per side. They came out great and were a hit....I used Stubbs Chips (it's a mix of woods you can buy at lowes) soaked for 30 mins (half cup) and wrapped in a foil pouch with slits in it. I had the electronic thermo on the same rack as my burgers (middle rack) and put the water pan in the bottom of the top section and put the chip box on the top of the bottom section (hope that made sense).
Any idea whether I should use the top rack for a higher temp or should the whole chamber basically be the same temp? And besides adding the rope to the bottom door any other suggestions for getting the temp up? I'm hoping to not have to run out and get a needle valve but if need be I will....
For now, here is my first official Q-View: