Hi everybody! Matt from Los Angeles. I was using a bullet type smoker (Brinkmann smoke n grill) for years but I got tired of trying to control temps. I made the switch to the MPS (if that is what I am reading you guys call a masterbuilt propane smoker). I put it together yesterday, seasoned it, rubbed down some chickens and tossed them in there an hour ago. I read a lot before I plunge into this sort of thing so I made the following mods:
1. cast iron pan on for wood chunks.
2. large foil tray instead of water tray. ( I may add sand to the water tray as I've heard that it helps)
3. I also tossed a few charcoal chunks in with the wood. Somebody named Rip apparently has a post about how that is amazing and since amazing is what I am going for, I did it.
4. Using an oven thermometer inside since I keep hearing that the stock thermometer is not reliable. IDK but they seem pretty close to each other.
OK This forum is an awesome resource and I am so thankful that I found it. I have had the temp on my smoker flying around a bit. from 325 to 250 to 300 to 225 and all around as I play with the dial. I'm trying to get between 275 and 300. I love that I can play with the dial. So much easier than charcoal. I am assuming that once I get it all dialed in, in the future I would be better able to set the temp and leave it alone for hours. Am I correct? Also, I'm having a trouble finding how much wood chips/chunks to add to this. I'm using hickory since that is what I have. I'm figuring that I'll add a couple chunks every hour. they are about the size of a small can of corn. ?????? I opened the door for a temp check and my wood chunks started flaming, I had a spray bottle and put that down real fast and closed the door.