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Masterbuilt propane smokers - Page 14

post #261 of 267
I love my Mastebuilt, and while there are many many more that I'm sure are better, the Dual Pro fits my needs. 1st off, I am cooking for my wife and I about 75% of the time, and once in a while some neighbors or my sons family. 2nd Having a bigger unit means wasted space for me, as well as more fuel, cleaning etc etc etc. 3rd making a few mods to make mine a good smoker was fun, including comparing notes - photos with other Dual Pro owners.

I for one could never cook nor consume 6 racks of ribs and 8 chickens and I would rather not freeze cooked meat, so fresh cooked works for me. I've had mine long enough now to pretty much pay for itself, and then some. So until I get a larger family, more neighbors, or a much bigger appetite - I'll stick with what I have.! icon14.gif
Edited by Buck1949 - 7/2/15 at 2:50pm
post #262 of 267
I added a 10" cast iron skillet to the top of the original chip tray in my single door xl40...no flare ups with the chunks but sometimes it seems that there's no smoke either....but at the end of long smokes, there's nothing but ash in the skillet so I assume it is burning correctly.
post #263 of 267
Did you try not using the original pan?......I ditched it after the 1st cook. Seemed to work better overall for me..
post #264 of 267
Quote:
Originally Posted by Buck1949 View Post

Did you try not using the original pan?......I ditched it after the 1st cook. Seemed to work better overall for me..

Haven't tried that yet. I figured putting the skillet right over the burner would snuff out the flame. I will give it a shot and see what happens.
post #265 of 267
Quote:
Originally Posted by Xray View Post

Haven't tried that yet. I figured putting the skillet right over the burner would snuff out the flame. I will give it a shot and see what happens.

A lot of MB owners (me included) have created some form of Stand that sits over the burner...and then sit the skillet atop that. Some have used a gas stove cast iron burner - I just happened to have a piece of material that worked for me to raise up the skillet above the burner.

Check around here, I think some photos of that 'mod' have been posted here.

Enjoy!
post #266 of 267

BA,

 

Can you tell us how you installed that needle valve?  Where did you cut the line, etc.  Some pix might help too.

 

Thanks.

 

I already bought the valve and just got my smoker yesterday and will be putting it together.  I have experience with propane grills and they can definitely benefit from finer control of heat too.

post #267 of 267

I have a MB 40" Propane Smoker.

Somewhere in a post long ago I mentioned  my mods I stuck with. I also put a grate above the burner ring, but it is from and old barbeque. On one side underneath the the grate, off to the side is a 1-3/4" fire brick. I use an old round cake tin with chunks in it covered in foil with a vent on the side away from the burner. What this does is keep 90% of the burner uncovered and allows me to slide the tin on or off the burner edge to get the exact amount of smoke I want. What it also does, is gets almost all the heat into the smoker box instead of heating the cast iron pan, and hoping enough heat gets around the cast iron "heat sink" to effectively keep the food hot. I also ditched the factory water pan as well. I now use a 9x13x2 cake pan for my water pan. I hang another 9" cake pan as a heat diverter in the factory water pan rack to keep the direct flame off of the bottom of the water pan. I usually keep the temp at 250-275* during the entire cook time. I have smoke for 2 or so hours per pan, and the water usually lasts just as long. I generally plan my smoker days w/o checking the upcoming weather forecast; meaning it is usually windy and temperatures are not usually steady. I meant weren't usually steady; the most simple fix ever: aluminum foil. I used foil to block the back and two sides of the bottom next to the ground and leave the front open, and I close the vent in the back 3/4 of the way also. No, I never get acrid over-smoked food, and the propane seems to last forever due to my setting the flame 3 lines above the minimum setting on an average day.

 

Note: I will post pictures later today or tomorrow.

 

Please use this link to posted pictures: http://www.smokingmeatforums.com/t/217446/seasoning-a-masterbuilt-xl-having-issue-with-temperature-2-high#post_1420757


Edited by Smoke N Brew - 7/3/15 at 1:34pm
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