Recent content by Smiller15

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  1. Smiller15

    Masterbuilt ThermoTemp XL thermometer mod

    Valid points to both of you. Thanks fellas
  2. Smiller15

    Masterbuilt ThermoTemp XL thermometer mod

    Just curious if anyone here has added a thermometer to their Masterbuilt Thermotemp smokers. I do like that it does self regulate but I also am skeptical at times that the temp is within 15-20 degrees of where I set and unfortunately they probably purposefully nixed a therm so no one calls them...
  3. Smiller15

    Recommendations on new smoker

    Doesn’t look bad at all. How much does having a single door vs a lower door impact temp fluctuations though?
  4. Smiller15

    Recommendations on new smoker

    Awesome I appreciate it and I’ll check it out. Eventually I’ll make the switch to wood but with young ones in the house it’s hard to learn/manage that.
  5. Smiller15

    Recommendations on new smoker

    Thanks Jim, The bigger issue though isn’t just the igniter but the entire fuel system. Fire goes out randomly on clear calm days. Other times the burner will fluctuate and give me ranges +- 50 degrees without touching it or changing anything inside. I got 7 good years out of this one.
  6. Smiller15

    Recommendations on new smoker

    Hi all, In the market for a new propane smoker after the igniter on my 36 inch Smoke Hollow busted. Can’t find replacement parts since MB bought them out unfortunately which is a shame bc I loved the thing. I’m leaning towards the Masterbuilt 40” XL Thermapro but open for any other suggestions.
  7. Smiller15

    Brisket Injection

    A part that sometimes gets overlooked that has worked with me in the past is doing an injection to the meat about an hour before putting in the smoker. I found that using this method doesn't create any new flavors in the brisket but really enhances the flavors already in the meat. To start I...
  8. Smiller15

    Dumb Question: Brisket

    Yea and flat I did the flavor was all there, just a bit tough. Still good though.
  9. Smiller15

    Dumb Question: Brisket

    That's perfect. Thank you. I'm safely assuming then that the point would take longer to cook than the flat since the diameter is a bit larger and overall weight is only semi-relevant.
  10. Smiller15

    Dumb Question: Brisket

    So last year I bought a 12 pound brisket, full packer, that I smoked for ~16 hours until it was done. I didn't separate the point from the flat and as result the flat was a bit drier than the point. This is a really dumb question but I ordered a 14 pounder that I'll pick up next week and...
  11. Smiller15

    Noob here. How close should chip bowl be to the element?

    But to answer your question, for electric I'd still get it close but probably not in direct contact with the coil.
  12. Smiller15

    Noob here. How close should chip bowl be to the element?

    What I've found is that anything under 200 i won't get much smoke if any at all. I did Pork Belly burnt ends on Monday and had issues with my smoker flame blowing out (mine's Propane fueled) due to the wind. When the smoker blew out and the temp inside hovered around 175 there was no smoke...
  13. Smiller15

    Noob here. How close should chip bowl be to the element?

    I have a smoke hollow and the wood chip box sits maybe a few inches from the direct flame. You want it close so the wood burns otherwise it'll just sit there and you won't be smoking anything.
  14. Smiller15

    Stupidity

    I'd still say I'm a novice but even as so I know offhand I leave my brisket on until about 195 internal temp and pork butt around 200. Haven't really tried a lot of other things on that list yet.
  15. Smiller15

    First smoked pulled pork -tips please

    Would that make a difference if the grates were oiled prior to smoking?
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