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New to smoking...Masterbuilt 2 door Propane Smoker

post #1 of 6
Thread Starter 

My dad and I just got the Masterbuilt 2 door propane smoker.  We have smoked things before using a Weber but decided to get a new one.  We are looking to smoke a turkey this weekend.  My questions are this:  What temperature would you recommend cooking the turkey at?  What type of wood?  Should we use charcoal and wood chips?  Once the chips are burning and smoking do I turn off the propane completely or turn it down to low?  I tried looking online at videos but nothing is mentioned and Masterbuilt does not have it on their website.  Sorry for the rambling.  Hoping for answers.

post #2 of 6

Not familiar with your cooker. But in the past, i have done whole turkeys at 325 F. I prefer wood chunks with charcoal rather than wood chips. Others will likely have better info that is specific to your cooker. 

post #3 of 6

Use an 8" cast iron pan on top of the existing chip pan.  Use chunks instead of chips (regardless of what the manual says).  You won't turn the burner off or down to low...adjust it until  you get around 325-350 for the turkey.  If you go much lower the skin won't get crispy.  Also, don't depend on the door thermometer.  Mine is off at least 50* in most temp ranges.  Many, myself included, use a Maverick ET-732.  If you haven't already, check out the thread below.  It's for the XL, but many of the mods are similar for the two-door model.

 

http://www.smokingmeatforums.com/t/99373/masterbuild-xl-mods-post-your-mods-here

post #4 of 6
Thread Starter 

Thanks for your help.  Much appreciated!

post #5 of 6

Hello from Palermo,Ca

 

  I am looking to buy a Masterbuilt 40" propane smoker. I went to my local Home Depot and saw a

"Dual Fuel" Smoker. Propane and Charcoal. Dose any one in the forum have any experience with

one of those type of smokers? I live in a area where fires are bad in the dry months and was told that

charcoal was a no no. But, the propane was ok. I am so  overwhelmed by the different kinds of smokers  I am having a hard time choosing.     

                                                                                                       Smokin Sid

post #6 of 6
If I was going to do it over again, I'd get the 40" for the extra space. I usually can only fit a slab of baby backs if I put them in diagonally. That limits me to one slab per rack unless I cut them in half. For no more often than you need to add wood/water, the extra door isn't that big of a convenience.

Get the 40", seal the door, put a cast iron pan on top of the stock chip pan and you'll be good to go.
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