I purchased a Masterbuilt Pro 20050412 Dual Fuel recently. While seasoning the smoker (propane + soaked chips)I had the standard issue I have read others having of the chip tray being to open to flame and catching the chips on fire. After the initial seasoning cycle I let everything cool down and gave it another shot. This time trying to keep the chips away from the large holes in the bottom of the tray. Again unsuccessful the chips caught fire and I was only able to keep a low temperature of about 290 and the chips would last/ smoke for only about 30 mins. I decided to put the chips into aluminum foil and poke some holes in it. I smoked a whole chicken took about 6 hours (to 180) and temps were perfect at 225 almost the entire time. Smoke was decent and I had to replace the bags twice (2 sets of bags x 3 times). Chicken turned out ok was nice and juicy but it seems like the skin got all of the smoke and not so much the meat.
Only issue I have is I don't care to use aluminum foil in small pouches I would prefer some sort of larger container that I can add chips/ chunks to as needed. I have read that some have purchased an 8" cast iron frying pan and placed that on top of the original tray. I headed over to Wallyworld to get one and while I was looking around I came across a cheescake pan. It is 9" diameter and has straight 2 1/2" sides. It has much more room than the 8" pan with it's angled sides. It is made out of pure aluminum. I figured I would drill some holes in the side and give it a shot. I plan to use soaked chips and a few chunks while smoking. Was wondering what everyone thought about this? The reason I chose the aluminum cheescake pan over the cast iron is 1. the area for the wood and 2. the faster transfer of heat. I was also wondering if I should put this new pan on top of the smoke tray that came with the smoker or place it right on the ring the tray sits on (closer to flame/ heat)? Any thoughts greatly appreciated. Not sure I can post pics yet. If need be I can try