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Recent content by darthtrader
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I'm glad you've had such problem free experience with yours. I'm thinking mine must've been made on a Monday. Understandably, this is only a $200 unit, but it would be nice not to expect to have to know a little welding/fab or have to buy a few extras to get to your point of satisfaction...
I've had this smoker for nearly a year now. My biggest problem with it is inadequate airflow causing some cooks to turn bitter from stale smoke. I imagine that this could possibly be due to the exhaust positioning on the back side rather than top and lack of control of the intake. The poorly...
Very cool cart, GChild. Do you have any pictures of the build to share with us or maybe some pictures of how you attached the smoker to the cart itself? I want to build a cart for mine too. It's getting to be a real pain moving this thing around.
I have the opposite problem, CBD1. I'm...
As fellow Masterbuilt XL owners might notice, the legs are screwed into the cabinet with some brass fittings welded (not so well) into the cabinet body. When moving my smoker, I set it down unevenly and the brass fittings snapped. One of the legs broke loose. Since the brass fittings were...
Hey Jake, sorry it's taken so long for an answer. It's been a busy season. I've had my big hotel pans for as long as I can remember. I think they were "accidentally" brought home from a company BBQ by a clepto family member, so I didn't buy them. I think you can get them at restaurant supply...
I've been hot smoking mackerel at 170ºF for two hours on a Masterbuilt Vertical Gas Smoker, replenishing the wood halfway through. I get a nice smoke flavor, but sometimes I don't get any smoke coloring at all like I would when smoking on a WSM. What could I possibly be doing wrong?
Thanks...
The water pan is seriously useless rubbish if you're going to cook at a temp over 200ºF for more than two hours. The dinky grease bowl wasn't cutting it either, so I killed two birds with one stone. I'm not too thrilled about using an aluminum disposable pan... Seems like a waste. Here's what...
I've read very brief comments about how some members add charcoal briquettes to their propane smoker wood pans. I assume this is to get some of that charcoal flavor into the smoke. Any other reasons besides that? For those of you who do this, do you stack a specific way or just mix it in with...
bikr4jc, this is what I ended up doing: I took a $10 replacement gas stove top cooking grate and set that on top of the raised lip where the burner is. I set a cast iron pan on top of that and wood chunks on top of the pan. Problem solved. I had perfect thin blue smoke piping out. :)
Thanks for the pics, bourbonman. I'm starting to have a feeling that I may have made the wrong purchase here... Seems like all we are doing is trying to jerry rig these things to work as good as the GOSM. Oh well... Worst case scenario, there's always Craigslist.
Here's what I'm thinking...