New guy here. Cooking in EastLos. Used to use a small side box unit, but got tired of tending the fires all the time. Starting into a Masterbuilt 2 door vertical propane unit.
Dan___
Dan___
New guy from LA
- Thread starter dmarucci
- Start date
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mj ryder
Fire Starter
All,
Masterbuilt 2-door update:
I got the smoker Saturday night, built it Sunday morning, seasoned it per the directions, then started into 9 lbs of pork spare ribs.
Mustard, then dry rub with brown sugar, salt, a little cayenne pepper, etc.
Notes:
1) Either the temperature gauge is WAY off, or there are tremendous internal temp variations. I had 2 separate electronic thermometers on the racks inside, both read within 2 or 3 degrees of each other (205ish), but the door thermometer read 270 (no exaggeration).
2) Not too fond of the chip pan in this thing. Took others advice and got an 8" cast iron Lodge frying pan at Wally World. Did real well.
3) When you smoke ribs with maple (all I had), with a rub containing brown sugar, they end up smelling like bacon. I'm still trying to find a downside to that.
4) Temp was real stable (Hey, I live in LA, the wind is not cold). There was not enough smoke and heat leakage to worry about sealing the door yet. The control was 3/4 of the way down, with a bit of room to reduce heat.
5) If I do the fish the way my guide says (see below): 180 for an hour, 150 for the rest, I hope I can get the flame low enough to get the temp down that far.
Ribs came out great.
Next smoke: Yellowtail this weekend. Got a great recipe from my fishing guide who does some amazing smoked fish.
I'll post some picks when I get a chance.
Masterbuilt 2-door update:
I got the smoker Saturday night, built it Sunday morning, seasoned it per the directions, then started into 9 lbs of pork spare ribs.
Mustard, then dry rub with brown sugar, salt, a little cayenne pepper, etc.
Notes:
1) Either the temperature gauge is WAY off, or there are tremendous internal temp variations. I had 2 separate electronic thermometers on the racks inside, both read within 2 or 3 degrees of each other (205ish), but the door thermometer read 270 (no exaggeration).
2) Not too fond of the chip pan in this thing. Took others advice and got an 8" cast iron Lodge frying pan at Wally World. Did real well.
3) When you smoke ribs with maple (all I had), with a rub containing brown sugar, they end up smelling like bacon. I'm still trying to find a downside to that.
4) Temp was real stable (Hey, I live in LA, the wind is not cold). There was not enough smoke and heat leakage to worry about sealing the door yet. The control was 3/4 of the way down, with a bit of room to reduce heat.
5) If I do the fish the way my guide says (see below): 180 for an hour, 150 for the rest, I hope I can get the flame low enough to get the temp down that far.
Ribs came out great.
Next smoke: Yellowtail this weekend. Got a great recipe from my fishing guide who does some amazing smoked fish.
I'll post some picks when I get a chance.
New Master Built 2-door vertical propane smoke- interior with ribs
New Master Built 2-door vertical propane smoke- Exterior
Me, chillin' while I monitor temperature and wait on ribs. Dogs are excited.
The Yellowtail that will find its way into my smoker Saturday
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