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Masterbuilt XL Wide Smoker Owners: Air Flow Issues? - Page 2

post #21 of 24


Great Smoker with a few Mods...MB008.jpgMB004.jpgMB003.jpgMB002.jpg 

 Needing to replace my old smoker for lack of being able to smoke a large turkey or hang sausage, I was ready to build one from a 55 gallon barrel. All the affordable units were just way too small for my desires. When I was at BPS last week and saw the size of the Masterbuilt Extra Wide Propane Smoker, I had to get one. This unit has (4) adjustable 22" wide x 15" deep racks. That's over 1300 sq inches ! The smoke cabinet itself measures 24w x 17d x 33h. 

Assembly went rather well, except only one of the front legs had 2 holes drilled for the front control panel. I lined up the other leg with clamps & drilled matching holes.

Regardless of which brand you buy, you may desire to make some personal modifications as I've done...just my personal preferences.

None of the electric or gas smokers have casters which makes them rather awkward to move around. On my workbench I built a grill frame from two 3/16" x 2" x 29" flat bar stock. One for the back and one for the front legs. Make sure alignment is perfectly square. Then connected them by welding (10) 3/8 rods 21" long to create a grill. Then I drilled 1/2" holes for the threaded 3" casters, the front two are locking.

The supplied chip pan is worthless, the holes in the pan allow the chips to ignite. I bent a small grill "U" shaped to position over the burner allowing for air space and I use a cast iron skillet for the chips.

I felt the water pan was rather small, so I got a 14" round Stainless Steel pan for 2 bucks from a used resturaunt equipment dealer for water, and cut the two rails on the water grid frame so I could bend the two larger rails to accomodate the larger pan.

None of the supplied temp guages are very accurate. I use two digitals and hang the probe into the backside top vent. One for the smoker temp, the other is the meat probe.

Just a few modifications and I now have a custom designed smoker, I feel is perfect  !!!!


Now Masterbuilt needs to make available a waterproof cover.



post #22 of 24

Welcome to SMF. Looks like some great mods I really like the wheels

post #23 of 24

I have one and just cooked the best pulled pork I have ever cooked. The only problem with mine is the thermometer was way off. It took over 24 hours to smoke two pork butts that weighed around 8 pounds each. I checked the thermometer with a Taylor candy thermometer on the inside and it was almost 50 degrees F off (which I already pretty much knew because of the long cooking time). My question is, should I get a replacement thermometer to put in the door or just go with an extra digital and run the wire out of the back.


Also, I will testify that the chip holder will catch the chips on fire if they are smaller sized and you are trying to smoke at higher temps. Overall I think it is an excellent smoker for a very good price $179 at BPS.

post #24 of 24

I had to forget everything I thought I knew about modding my XL. I tried flattening the stock chip pan and lining with foil but too much direct heat burned up my chips. I went to fist size or so chunks in the modded pan and still no smoke, lots of smoke, then all up in flames. I mentioned previously about using a #8 cast iron pan with chunks, but the temp wouldn't settle down and the wood chunks got too hot and started on fire... I finally went back to old school,  using a pie tin wrapped in foil, set half way over the flame with a grate from a gas range to support it, and although it smokes very lightly in the beginning, it really produces lots of smoke for a long time. I am not a fan of the light blue wisp of smoke, I want a cloud of billowing smoke almost the whole time, and am able to smoke this way and never have any acrid, or bitter flavors. I have always used the big cloud method for as long as I can remember, and one of these days when I am not pressed for time I will see how the "blue wisp" method turns out. Your mileage may vary.




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