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How close is the bottom of your skillet/chip pan to the black metal cylinder that the burner is mounted in ?  If it is too close it can hamper draft and affect temps.

You could do that. IMO it might be a little hott at that level. I left the slots in mine, added an 8" skillet and put 1/4" bolts with nuts in the three legs of the flame pan to be able to adjust the height above the burner.  I have mine set about a half inch up off the smoker floor and get nice...

Thanks to all, I learned something else beneficial today. Appreciate the sharing to help all of us out!!      ATK

Please elaborate on the heat shrinking the probes. I Got my ET732 last week. The probes read 210 and 212 in boiling water at 525 feet elevation. So I feel good with the accuracy. But I would like to do all I can to make the probes last as long as possible. Thanks, ATK

Thanks for all the advice. I didn't know that microwaving leftovers was a bad idea. I guess we will boil in the bag instead. There was a little fat as we pulled and the wife and I tried to remove most of it. The pork turned out well. Nineteen and a half hours, I pulled it out of the smoker  at 5...

Crunchy pieces are back in with bbq sauce. I have silicone gloves thanks to a gift from a co-worker who cultivated my desire to join the smoking fraternity (no disrespect to the ladies). I will buy some bear claws before dark. The IT is up to 169. Thanks for your suggestions and encouragement. AZT

Because they might finish up well after midnight I was hoping to avoid having to pull it when I would rather be sleeping, lol. About how long does it take to pull a roast that weighs  nine pounds before cooking. And are the "bear claw" looking tools I see at Lowes helpful to do this job? Thanks...

This is my second smoke with my MB XL gasser. Two nine pound "pork shoulder blade roasts," CSR's and spare ribs. Kept the temp at about 250 per my two dial thermometers. I now believe they may be off by 25-30 degrees. Fedex showed up with my new ET732 and I prepared it (but did not calibrate) to...

Looks beautiful. Very well done !!

Looks ugly enough to melt in my mouth, rare, just the way I like em !

Thank you very much    !!!

Ok, I need some help please. I have searched without success to find  "Mr T's Crisp Potato Recipe." If anyone has a link to it could you please share it. I tried googling it as well. Thanks in advance

I have a MB XL gasser myself. I used it for the first time last weekend. I used chips to get the smoke started and then switched to chunks. Others on SMF had posted that they had used chunks with no problems. Mine did fine with some CSR's and two beer can chickens. I am using the cast iron...

It's a good thing I just ate after finishing my very first smoke, because otherwise this would make me very hungry, It looks awesome !! I hope to do a butt next weekend so I may try to see how closely i can recreate it. Thanks for the pics and the idea for the near future.

My first ever smoke today. Masterbuilt XL gasser with mesquite chunks. About ninety minutes in. Trying to hold about 275F. Texas BBQ Original Rub and apple juice in the chicken cans. About three hours in. Had to tweak temps a little now and then but stayed pretty steady. I don't have an...

Start here, I just bought an XL gasser myself last week. Have fun, my first smoke is going on outside right now. http://www.smokingmeatforums.com/t/99373/masterbuild-xl-mods-post-your-mods-here

I am NOT planning to do them all.  Want to keep it simple and fun. These suggestions are the kind of ideas I am looking for. Corn and potatoes don't cost much, so little to lose there if things go poorly. I'm thinking ribs and a little chicken and veggies. Maybe just ribs or chicken with the...

My new MB XL gasser has RTV door seal, added thermometer, and cast iron skillet in porcelin chip pan with adjustable leg mods finished. It has been seasoned.  I am wondering which foods I can/should mix on my first smoke?  Candidates are ribs (beef and/or pork), a pork butt/shoulder, chicken...

Thanks to all of you for the warm greetings and offers to help. I will try to update my location directly. And I did sign up for the 5 day course this afternoon. Thanks again, ATK

Another noob here. I have been working with four “smokeheads” for the last couple of years. Last part of the week they are talking about what they are going to smoke, and the first part of the week they are eating stuff they smoked last weekend. It always smells awesome and occasionally they...