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  1. spoolinaz

    MAVERICK ET-732

    What smoker do you have? A lot of people run them through the vent.
  2. spoolinaz

    What thermometer to buy???

    The 732 comes with 6' long cables, more than enough. The 73 is stock with short ones. The extra $20 or so for the 732 over the 73 is well worth it. The 732 works so much better and is easier to operate!
  3. spoolinaz

    Just bought Masterbuilt extra wide propane smoker, have a few questions...

    Sit it in the stock pan. If you sit it on the burner, it won't allow the burner enough space to burn properly and will limit airflow through the smoker which is vital.
  4. spoolinaz

    What thermometer to buy???

    Don't be so cheap! It is well worth double the price! 732 is the way to go!
  5. spoolinaz

    Masterbuild XL Mods - Post your mods here!

    Easy Peasy. Remove the propane hose from the valve assembly and hook it up to a flexible 3/8 flare gas line IIRC(I used a NG grill kit from Home Depot). Hook it all up safe like. Then fire up the smoker and enjoy! You can go through the hassle of removing the gas jet and drilling it out to 1/16...
  6. spoolinaz

    Just bought Masterbuilt extra wide propane smoker, have a few questions...

    I would argue against that. Any cooking we do in our smokers, no matter the humidity of the smoker, will cause the meat to loose any 'moisture'. Offloading moisture is a part of the cooking process where dry heat is concerned. I have had braised beef (cooked in liquid) overcooked and dry. The...
  7. spoolinaz

    Just bought Masterbuilt extra wide propane smoker, have a few questions...

    Chef Willie has you going in the right direction for sure. The Cast iron is a must for that smoker. Only need to use chunks, chips will always catch fire. Soaking only delays the smoldering, not necessary at all. The amount to use depends on what you like. I usually use 2-3 chunks at a time. You...
  8. spoolinaz

    1st time smoking a small cured ham

    Another one to try is pulled ham. Cook it like pulled pork. Smoke till 165 IT, wrap in foil and take it to 195. Into the cooler and rest. Take it out after an hour or 2 and shred it. Good stuff!
  9. spoolinaz

    How to control propane heat..

    Check out my thread. If you want a cheap reliable way to do it, find a used gas stove and strip it! I would suggest you use a newer donor that has the electric gas valve and igniter, much safer setup than a pilot... http://www.smokingmeatforums.com/t/125771/masterbuilt-xl-thermostat-control-mod
  10. spoolinaz

    Smoking a cured ham and turkey breasts at the same time.

    3-4 hours would be my guess depending on the size. Just make sure that the turkey isn't dripping on or otherwise contaminating the ham as it cooks.
  11. spoolinaz

    Safe time for holding turkey

    The answer is, absolutely! If you insulate it well enough in a cooler, it will hold for quite awhile. The only downside is that the skin, no matter how good out of the smoker, will be tough and soggy. But it's ok, the hold will do wonders for that turkey! I always like to hold my smokes for at...
  12. spoolinaz

    New propane build quirks

    IMHO, that burner is WAY big for an insulated smoker. don't think you would need anything bigger than 20K for that size smoker. Most all gas smokers I have seen were not completely sealed. The rely on the outside air to feed the venturi , and have just the burner itself inside the smoker. That...
  13. spoolinaz

    Cook time for pork butts and shoulders for 160 people

    When I did my big cook for work, I used 70lbs of butt in my MBXL. The temps stayed way down for a long time. That much cold meat sucks the temps right out. If you don't rotate the meat, you will have them get done in stages, which was just fine with me. Check out my thread here...
  14. spoolinaz

    Shipping Brisket?

    I got my last packer at Walmart for low $2's IIRC. Sam's club in York should have them too.
  15. spoolinaz

    Already started smoking my butt but need help please.

    As for the Juices, if you end up wrapping, save the liquid leftover when it's done resting and pour that back into the pulled butt. Re-using the liquid truly does take the experience up another level!
  16. spoolinaz

    Already started smoking my butt but need help please.

    It's ok, you are good. The rule is more flexible for whole intact pieces. If you had injected, you would have good reason to worry.Just get your smoker temps up and let the butt go to 190+. Wrapping at 165 is a popular method, but by no means is it necessary. After the butt is done, let it rest...
  17. spoolinaz

    Masterbuilt GS40

    In case you weren't aware, many here refer to that smoker as an MBXL. There is plenty of info here on mods. There is even an XL mod thread. I see some doing stacks and adding casaters seems to be popular.  I love mine, but it is highly modified. I dont use a water pan at all anymore, and its...
  18. spoolinaz

    Price comparison is the gosm 3695gsd and master built xl. Is it worth it

    I think you will find that the GOSM is better out of the box than the XL. But the XL can be made into just as good of a performer with some mods. I would say the $200 trade off is the handyman value. Are you handy? If not, it will cost you $200, lol. I have less than $400 in my XL, and its...
  19. spoolinaz

    are these ribs safe to cook?

    I had an experience a couple weeks ago. Got some SL ribs at Wally world with yellow sticker. Still a couple days from use by. Took them home and into freezer right away. Took them out to thaw a couple weeks later and noticed they smelled pretty funky. Rinsed them and it wasn't as bad. Decided to...
  20. spoolinaz

    (edited) Is this really a pork sirloin roast & how to cook??? (5 lbs)

    Considering the chops that come from it are usually 2.50-3.50 per lb on sale, I'd say you did good!
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