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Regulating temp

post #1 of 8
Thread Starter 
We used our smoker for the first time yesterday, but had a hard time keeping the temperature down. We have a Masterbuilt propane smoker. We'd add chips for smoke & close up the vents to keep smoke in & temp would go up to about 300, even opening vents after smoke was gone only dropped it to about 280. Had it on its lowest setting & even tried to turn the valve on the gas cylinder way down. Everything was cooked very quickly...chicken & sausage didn't even really pick up a smoke flavor due to the fast cooking. Any advise?
post #2 of 8

If you use the above search bar and enter "needle valve"  you'll find a vast amount of threads regarding installing a needle valve between your propane tank and the smoker's regulator that helps choke the amount of gas going to your smoker.  It helps a lot.   Also  most stock temp gauges are found to read way off.  Do you have another separate temp gauge?  If not get a Maverick -732 or similar.

post #3 of 8
Your whole technique seems off. You don't want to "trap" smoke in you want it to flow over the meat. High temps could be too much gas did you have it turned down to low? If it was still to hot you can turn the knob past high and in between high and off to produce an even smaller flame. Go slowly or you will cut the gas supply off.
post #4 of 8
I have a masterbuilt two door propane smoker, and like you I there was no way to keep the temps down.
As mentioned above, I installed a needle valve between the regulator and smoker. I can dial the pit temps down to under 200 if I want to.

I also ordered a maverick dual probe thermometer. My stock temp gage is 55* off, on the low side,
added a door seal to help hold the smoke in, and I'm using a 8" cast iron pan for my chip pan.

I've used my smoker several times since doing these mods, it's easy to use and everything has come out great...
post #5 of 8

mowin,

You've done everything I did to my gasser including the cast iron skillet but now the skillet is used sole to help distribute the indirect heat. No more chips.  Instead I built a cage underneath the gasser right below the big hole at the bottom to support my  AMNPS or AMNTS.  Light it up and walk away.

 

I also agree with Brian85 about having a nice flow through the smoker.  Do not try to contain it.  Oh and another mod I did was to install a chimney with an adjustable flap on top though I never close the flap.  The chimney help draw the heat and smoke up and through.

post #6 of 8
Quote:
Originally Posted by cmayna View Post

mowin,
You've done everything I did to my gasser including the cast iron skillet but now the skillet is used sole to help distribute the indirect heat. No more chips.  Instead I built a cage underneath the gasser right below the big hole at the bottom to support my  AMNPS or AMNTS.  Light it up and walk away.

I also agree with Brian85 about having a nice flow through the smoker.  Do not try to contain it.  Oh and another mod I did was to install a chimney with an adjustable flap on top though I never close the flap.  The chimney help draw the heat and smoke up and through.

That AMNPS mod sounds like a great idea. Any pics????
post #7 of 8
Let me find my original post on that mod. Stay tuned.
post #8 of 8

Here's my original post with pics showing the different mods I have done.

 

 

 

http://www.smokingmeatforums.com/t/129949/my-masterbuilt-gasser-mods#post_1424212

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