What are you using for your thermometer inside the smoker? The one provided on the door is not the best to use. can easily get to 220 with just a little gas.
Masterbuilt Pro Dual Fuel Smoker - First Smokes with Q-View
- Thread starter pastorgadget
- Start date
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john james
Newbie
top one is smoked for 4 hours and the bottom is sauce on the last half hour with my MASTERBUILT PRO i just bought 2 months ago __ my first time ever smokin ribs and they turned out great
themule69
Epic Pitmaster
i don't see a thing wrong with it.
top one is smoked for 4 hours and the bottom is sauce on the last half hour with my MASTERBUILT PRO i just bought 2 months ago __ my first time ever smokin ribs and they turned out great
happy smoken.
david
pelon213
Newbie
john james
Newbie
mdevries
Newbie
Those ribs looks delicious!
My first use with my Masterbuilt was ribs. I managed to cram six racks in (I wouldn't reccommend that however) and they were awesome.
My first use with my Masterbuilt was ribs. I managed to cram six racks in (I wouldn't reccommend that however) and they were awesome.
For Baby Back ribs i do 2-2-1 2 hours just smoking 2 hours in foil. The last hour varies. I have them fall off the bones after 2 hours in foil but have had them with out foil the last hour.
hova1914
Smoke Blower
Bump. I was just looking at this smoker in sears yesterday and the price caught my eye. I wondered if it was any good. Guess I got my answer :-)
john james
Newbie
john james
Newbie
john james
Newbie
gunny r
Fire Starter
I have two of the Master Built propane smokers. To me they work well. I have a flat cast iron skillet on top of my chip tray and that seems to work well. It will flame up when the door is opened but seems to die out once it is closed. I did a brisket for July 4th and my only concern was that it wanted to tear when I cut it so I must have over cooked it. I did add wood chips, about 3 handfuls during the 2.5 hours I cooked the brisket uncovered. Below are a few pictures.
gunny r
Fire Starter
I just use a disposable half or full pan depending on what I have available. I fill them with water or water and apple juice. both ways it works to keep the meat moist.
I just began smoking using this Masterbuilt smoker. I use mostly propane because I just don't have the time to monitor the coals. I'm really enjoying myself so far! I must have gotten lucky because I checked my stock thermometer in boiling water and ran the smoker with two reliable oven thermometers hanging from the center rack and they all matched up!. I just had a few questions for those of you this smoker or something similar to it?
1. Does anyone have a link to a good sturdy cover for it? When I looked online the dimensions of all the covers didn't seem to match the dimensions of the unit. I would like the control panel and the legs to be covered. (Currently using a contractor bag haha)
2. Since it can achieve high temperatures, did anyone ever use it more like an oven to roast, bake, or simply reheat something for a BBQ or party. I have a big family so I am always looking for extra oven space.
3. On the advice of many on this forum I have thrown a cast iron grill pan I had on top of the stock pan and it definitely avoids flare up and makes some nice smoke. I have been using soaked chips that I have but was wondering if I can get away with non-soaked chips or chunks. I have been using a couple of big handfuls of chips and replenishing when the smoke stops? Is that too much or too little? Also, how many chunks at a time?
Thanks so much!
-Chris
1. Does anyone have a link to a good sturdy cover for it? When I looked online the dimensions of all the covers didn't seem to match the dimensions of the unit. I would like the control panel and the legs to be covered. (Currently using a contractor bag haha)
2. Since it can achieve high temperatures, did anyone ever use it more like an oven to roast, bake, or simply reheat something for a BBQ or party. I have a big family so I am always looking for extra oven space.
3. On the advice of many on this forum I have thrown a cast iron grill pan I had on top of the stock pan and it definitely avoids flare up and makes some nice smoke. I have been using soaked chips that I have but was wondering if I can get away with non-soaked chips or chunks. I have been using a couple of big handfuls of chips and replenishing when the smoke stops? Is that too much or too little? Also, how many chunks at a time?
Thanks so much!
-Chris
huskerfan1414
Fire Starter
I just did my first smoke on this smoker and a few notes:
Everything went very good, but the thermometer is off. Waiting on my dual thermometer.
AS far as flare ups, I wrapped my soaked wood chunks in foil and cut a slit in the top for smoke to release and threw them in. I only had one flare up in 10 hours of smoking, and that was a chunk that was finished and needed to be taken out anyway.
Be sure to take the chunks OUT when they turn black because that will produce bad smoke and is more prone to a flare-up. Usually takes awhile but you will know, I had read that on another post. I would add a new chunk or two to replace finished ones every 45 minutes or so? Didn't keep track sorry. Some seemed to last longer than others.
I will probably buy a skillet when I see one that is reasonably priced so I don't have to do the whole foil thing every time. But I just wanted to let people know that wrapping in foil and cutting a slit works fine. I probably only had 2-4 chunks total in at a time and my meat and beans got plenty of smoke flavor, and I only smoked for about the first 7-8 hours.
Everything went very good, but the thermometer is off. Waiting on my dual thermometer.
AS far as flare ups, I wrapped my soaked wood chunks in foil and cut a slit in the top for smoke to release and threw them in. I only had one flare up in 10 hours of smoking, and that was a chunk that was finished and needed to be taken out anyway.
Be sure to take the chunks OUT when they turn black because that will produce bad smoke and is more prone to a flare-up. Usually takes awhile but you will know, I had read that on another post. I would add a new chunk or two to replace finished ones every 45 minutes or so? Didn't keep track sorry. Some seemed to last longer than others.
I will probably buy a skillet when I see one that is reasonably priced so I don't have to do the whole foil thing every time. But I just wanted to let people know that wrapping in foil and cutting a slit works fine. I probably only had 2-4 chunks total in at a time and my meat and beans got plenty of smoke flavor, and I only smoked for about the first 7-8 hours.
mjwilliams1120
Newbie
I ran my new Masterbuilt pro duel fuel for the first time yesterday also. Ran on propane, use the skillet and had no flare ups. Put in a butt, a fattie and a loin later in the day. All came out awesome.
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