Master Forge gas smoker questions

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spartanag

Newbie
Original poster
Jul 16, 2012
15
10
North Central, AR
I have a Master Forge Double Door propane smoker.  It’s the $150 one from Lowes.  It’s my first smoker and I didn’t want to drop a lot of cash on something if I wasn’t going to use it:  I’ve used it almost every weekend since I bought it!  I have a couple of questions I’d like to get some input on.
  1. I have two vents near the bottom of the smoker and the chimney vent on top.  So far I’ve had all the vents set to half open.  Do y’all have any recommendations vent position for a gas smoker?
  1. My smokes have turned out pretty darn good so far, but I’ve noticed that they take a lot longer than they should.  Example:  3 lbs brisket got to 195 after 16 hours @ 225, 4.5 lbs pork shoulder got to 200 after 16 hours @ 250.  I use a Maverick digital thermometer that I did the boil and ice bath calibration test with.  I also use a stand-alone oven thermometer, so I’m pretty comfortable with my chamber temp readings.  My question is:  Why do you think my smokes take longer than what would seem normal?
Thanks in advance for your input!
 
Last edited:
SpartianAG-

1-I use a GOSM Big Block. I use the vents at the bottom to help control the heat (fine turn it) and the top vent I leave wide open.

2-Some meat have more connective tissue that others, I never have the same smoke twice when using meats of similar weight. Foiling does help to power through those plateaus.

Rule #1 in barbeque is "It's done when it's done!"  
 
Thanks for the reply Dutch!

While i've done 2 small briskets and 1 pork shoulder.  Each one of those smokes took 4 hours per pound.  Something about that just doesn't seem right based on what I've read since I've been lurking on these forums.  I'm just trying to figure our if 4 hours per pound is common, unheard of, or somewhere in between.  I would hate to think that a 10 lbs piece of meat would take 40 hours to smoke. 

I just threw on another pork shoulder, and I will be foiling this time just to see if it makes a difference in cooking time.
 
There has to be something else going on...One 4hr/lb Smoke can happen but consistent 4hr/lb smokes are not right. Can you layout your exact procedure? What is the IT of the meat going in?, Water in the Pan for Moisture? Temps hold steady? Do you open the door a lot to spritz/mop?...JJ
 
There has to be something else going on...One 4hr/lb Smoke can happen but consistent 4hr/lb smokes are not right. Can you layout your exact procedure? What is the IT of the meat going in?, Water in the Pan for Moisture? Temps hold steady? Do you open the door a lot to spritz/mop?...JJ
Hey guys, thanks for the replies:

IT going in has been in the 40's.  A little reading has me thinking, closer to room temp would be better before going on the smoker. 

Until today I kept water in the pan for the whole smoke because I thought the meat would dry out without it.  But I ran across a couple of threads where a dry chamber was favorably mentioned.  So I had water in the pan for the first few hours while the smoke was rolling, and now I'm running a dry chamber. 

Temps have been steady between 225-240. 

I was opening the door every couple of hours to refill the water pan.  Today I haven't opened the door at all. Temp seems to be progessing pretty well.  137 IT @ 3 hours 20 minutes.  At this rate I probably won't foil, because I love a good bark.
 
Hey guys, thanks for the replies:

IT going in has been in the 40's.  A little reading has me thinking, closer to room temp would be better before going on the smoker. 

Until today I kept water in the pan for the whole smoke because I thought the meat would dry out without it.  But I ran across a couple of threads where a dry chamber was favorably mentioned.  So I had water in the pan for the first few hours while the smoke was rolling, and now I'm running a dry chamber. 

Temps have been steady between 225-240. 

I was opening the door every couple of hours to refill the water pan.  Today I haven't opened the door at all. Temp seems to be progessing pretty well.  137 IT @ 3 hours 20 minutes.  At this rate I probably won't foil, because I love a good bark.
How big is whatever it is that you are smoking today?

Sounds like you are on track and should hit 140* before 4 hours.

Keep the door closed!!!!!

I use sand in the water pan of my GOSM and I get much more consistent temps and faster recovery if I do have to open the door. I also place a disposable foil pan on top of the sand pan with a little water to catch drippings so they sand doesn't get all nasty.
 
How big is whatever it is that you are smoking today?

Sounds like you are on track and should hit 140* before 4 hours.

Keep the door closed!!!!!

I use sand in the water pan of my GOSM and I get much more consistent temps and faster recovery if I do have to open the door. I also place a disposable foil pan on top of the sand pan with a little water to catch drippings so they sand doesn't get all nasty.
4.18 lbs of boneless pork shoulder.  I've been keeping the door closed :)  I've got a foil pan to catch drippings and I've a sand pan in there.  158 IT @ 5 hours.  Time wise this smoke seems to be progressing nicely. 
 
Yep, you are right on track! The stall is not far off. Just wait it out and leave things as they are...Still sending Good Luck your way...JJ
 
I use the same smoker (which I love) so I think some of it is just keeping the doors closed. I should know, as I'm the worst about it. Between adding water, adding wood, and spritzing the meat from time-to-time, I always end up with a longer cook than I should. The food sure turns out great though!
 
Well between the wife giving me the evil eye because she was hungry, and the thunderstorm that started, I pulled the pork shoulder off the smoker after 11 1/2 hours.  The IT was 190.  I let it rest in a cooler for an hour.  It pulled pretty easy, with some just falling apart, and some requiring a little more effort.  I figure if I would have waited till an IT of 200 it would have been even better.  It had a good flavor and was a hit. 

Thanks for all the help!
 
Well that's a lot better than 16 hours! Glad you are getting it figured out! Stick with it and it will just keep getting better!
 
Well that's a lot better than 16 hours! Glad you are getting it figured out! Stick with it and it will just keep getting better!
Oh yeah much better, and the result was better this time.  Last time, I used the water pan the entire smoke and the pork was good, but a little dry.  This time I only had water in the pan for the first couple of hours.  Like other have mentioned, I guess the bark seals in the tender, juicy goodness.
 
Don't trust the thermometer mounted in the door - they have been known to be way off - go buy a good oven thermometer to put inside the smoker while cooking. - Having accurate temps is a key to a good outcome of your smokes.
 
Don't trust the thermometer mounted in the door - they have been known to be way off - go buy a good oven thermometer to put inside the smoker while cooking. - Having accurate temps is a key to a good outcome of your smokes.
I was lucky enough to stumble across this forum before I ruined a beautiful piece of meat due to cooking at too high of a temp.  I use two after market thermometers inside my chamber.  One is an analog oven thermometer and the other is is attached to my duel probe Maverick.  When the chamber is @ 225~, the thermo on the door only reads 140 ish. 
 
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