I am a relative newbie, started smoking on a ECB this summer, with the help of this forum I have learned a lot. I wanted to upgrade and not have to maintain the fuel so much, and I am on a budget, less than $200 for the smoker. So after reading the forums and reviews here and seeing what I can pick up at my local stores, (which I have a wide selection of) I decided on the Masterbuilt Pro Dual Fuel 2 Door smoker.
It is definate an upgrade to a ECB, the fire needs a little tending too but simpler compared to a ECB. I have read some complaints on managing heat on the Master Built Propane smokers but too me it is fine considering what you get for the cost. If you want to set it and forget it cough up the cash and get a Bradley.
First impressions are,
When I seasoned it I found what has been pointed out by other posters, the flame pan does not work well with chips, chunks works better, it still runs a risk of flare up with chunks. I read on another post about using foil which I think will work well, or purchase a cast iron skillet. The thermometer on the door was about 20 degrees warmer than the digitial on the center rack. So not too far off. I only use the exterior analog as a reference so I was fine with it.
For my first smoke I smoked 2 slabs of ribs and chicken
For my first smoke it all went well. I pulled the ribs a little early but the chicken was good. One of the benefits is if you need more heat to finish off chicken just turn up the propane, simple and easy. One of the drawbacks of this smoker is the small water pan, in comparison to the ECB. The pan is good for about 2-3 hours then needs to be filled, but the lower door gives you easy access. Adding wood chunk is very simple open the lower door and throw in a chunk.
Today I am smoking a turkey breast I have one digital prove in the bird and one hanging off a rack
I have given up on RF probes. I found Taylor Digital probes for $20 at Lowes, half the price of RF. So I am happy. We will see how my bird turns out. My first turkey :) I will try to post some pics later.
It is definate an upgrade to a ECB, the fire needs a little tending too but simpler compared to a ECB. I have read some complaints on managing heat on the Master Built Propane smokers but too me it is fine considering what you get for the cost. If you want to set it and forget it cough up the cash and get a Bradley.
First impressions are,
- Good construction, simple assembly with good directions.
- Some have posted about the need to add an oven gasket. I looked into this but decided to wait and see how my first smoke went. I am glad I waited. I have not had much problem keeping the temp @ 200-225, here in Michigan are temps 30-40. I will have to wait and see how it does in the summer.
- Dampers seem to be more than enough.
When I seasoned it I found what has been pointed out by other posters, the flame pan does not work well with chips, chunks works better, it still runs a risk of flare up with chunks. I read on another post about using foil which I think will work well, or purchase a cast iron skillet. The thermometer on the door was about 20 degrees warmer than the digitial on the center rack. So not too far off. I only use the exterior analog as a reference so I was fine with it.
For my first smoke I smoked 2 slabs of ribs and chicken
For my first smoke it all went well. I pulled the ribs a little early but the chicken was good. One of the benefits is if you need more heat to finish off chicken just turn up the propane, simple and easy. One of the drawbacks of this smoker is the small water pan, in comparison to the ECB. The pan is good for about 2-3 hours then needs to be filled, but the lower door gives you easy access. Adding wood chunk is very simple open the lower door and throw in a chunk.
Today I am smoking a turkey breast I have one digital prove in the bird and one hanging off a rack
I have given up on RF probes. I found Taylor Digital probes for $20 at Lowes, half the price of RF. So I am happy. We will see how my bird turns out. My first turkey :) I will try to post some pics later.
