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Masterbuilt Sportsman Elite 44" propane smoker - Page 4

post #61 of 86


Looks like a big difference in the flames but did you check and see what  temp you can hold at it's lowest, I didn't do mine yet but have the parts on order.

post #62 of 86
Not yet but I will. I came down with a bad allergy cold so I haven't messed with it much.

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post #63 of 86


Hope you don't catch that Zika virus that is going on there.

post #64 of 86
Quote:
Originally Posted by jimmy1957 View Post


Hope you don't catch that Zika virus that is going on there.


Thanks!

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post #65 of 86

Any body converted horizontal bbq with fire box to smoker

Steve Hicks

post #66 of 86

No, But if it has a fire box then I would think that you can already smoke with it, Can you post any pictures?

post #67 of 86

I put a gasket on mine, changed out the stock temp gauge and replaced the factory wood chip box. 

going to add a proper smoke stack this weekend hopefully. I run one burner and easily maintain 215-220.

post #68 of 86
What kind of temperature can you maintain with the mods? With one burner I can't get lower than 170 and top out at 220. With two, I can't get lower than 275. That leaves the magic area of 225-270 completely uncovered.
post #69 of 86
With one burner, I can maintain 210 on lowest and 250 on highest setting. I haven't tried both burners one yet. I haven't installed a pressure regulator ye either. I'm going to do that this weekend. I'll fire up both burners this weekend and report back. I think the seal gasket is a must. Prior to, my temp would fluctuate up and down 15 degrees. Now it doesn't.
post #70 of 86
Here is a pic of my new wood chip box. I just used two 9x12 cake pans i bought from wally world. I just reused the stock wood chip bracket by just spreading them out to fit the cake pan. Works like a charm. Half pan of chips will smoke for 3 hours, full pan 6 hours.
post #71 of 86

Great setup you got there, But I think you would get better heat to your pans if you did like some of us other members by making new brackets above your burners to set your pans on, Just a thought.

post #72 of 86
[IMG][IMG]

Thanks to your suggestions I made some modifications. Using a 9x13 cake pan with holes drilled into the lid for wood chunks on a cast iron grate.
post #73 of 86

Looks good, Let us know how it works.

post #74 of 86


So far so good
post #75 of 86

Good, Do you wet your wood chunks?

post #76 of 86
I soaked them overnight. But I should have soaked longer. I only got 3 hours of smoke out of the pan of chunks. They turned to coal too fast. I'll play around and get a balance.
post #77 of 86

Yea, that doesn't sound like a lot of smoke time for a cake pan full of wood chunks, Maybe you have the pan too close to your burner or you could leave the lid off and see if that helps.

post #78 of 86


My Friday night. Still can't regulate the temperature correctly
post #79 of 86
Quote:
Originally Posted by omegared View Post

Here is a pic of my new wood chip box. I just used two 9x12 cake pans i bought from wally world. I just reused the stock wood chip bracket by just spreading them out to fit the cake pan. Works like a charm. Half pan of chips will smoke for 3 hours, full pan 6 hours.

How is this set-up working for you? 

 

Thanks in advance ! !

post #80 of 86
Smokes like a freight train. Full pan will smoke for 5-7hours using large wood chunks. I don't soak them. Have you installed a gasket on your smoker?
I have on mine and it made a world of a difference!. Reduced temp swings. Next mod I'm going to do is seal up the crappy exhuast and install a 6inch smoke stack with a a damper.
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