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supper novice lol

post #1 of 4
Thread Starter 

How's it going people, so I'm from queens, New York USA. I recently received a master built sportsman elite 30" propane smoker. Its nice single door design with two racks. small guy really but will do for now. 


The other night I smoke a brisket for about 14 hrs came out really good but definitely wasn't done right.


 Under wrong instruction I had it between 250, and 300, I was burning threw wood chips like crazy pretty much every 30 minutes, I didn't use the wood tray that came with the kit cause I was told that a cast iron skillet works better. I filled the water tray about 4 times, I also used dry wood chips.


The brisket came out very good, the bark was deffinitly blacker then I wanted it to be lol, but for the most part it wasn't dry.


I noticed like 3 or 4 hours in that the door does not have a great seal, at all but with a little tape I sealed it lol. definitely need to fix this problem was thinking about high temp gasket shit u can use on engines. and I really don't like the thermometer that come on the front seen a lot of people say that they are off, by like 60 degrees, I think that's crazy but they might be off by a little.


so just incase anyone really reads this, ill try anything that is recommended to me to see if it works so definitely shoot some ideas my way. 

post #2 of 4

Welcome to the site and to the smoking hobby.


Sounds like you did OK with  a new smoker and a brisket.  The brisket is a "Big Boy" smoke for sure.


I did a quick search for your smoker and came up with a little info for you.


You could type "Masterbuilt elite 30" smoker mods"  into the search bar at the top of the page and probably come up with some more useful info.

post #3 of 4

texas.gif  Good morning and welcome to the forum, from a nice chilly, windy day in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.




post #4 of 4

Welcome to SMF!


Sounds to me like you did a really good job on your first smoke on a new smoker.


Brisket is not an easy piece of meat to smoke.


You may want to switch to wood chunks instead of chips. They will smoke much longer.


That black bark is what we all crave. You did good!!



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