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Masterbuilt Dual-fuel Pro

Average User Rating:
4.375/5,
Buy Now:
Amazon.com
Price:
$179.99
By:
Masterbuilt
  • Two door, propane or charcoal heat source. Well built, sturdy, but website and customer service are lacking.

Recent User Reviews

  1. High1
    4/5,
    "Works like a champ!"
    Overall:
    4/5,
    Value:
    4/5,
    Quality:
    4/5,
    Ease of Use:
    4/5,
    Heat Control:
    4/5,
    Durability:
    4/5,
    Purchase Date:
    Nov 30, 2017
    Purchase Price:
    140.00
    Pros - Dual Fuel, Easy temp control with gas, and not bad with charcoal/lump
    Cons - None yet, especially for the price.
    I have using a modified Brinkman upright smoker, and a Weber upright for years. The Masterbuilt upright is a bit larger than those units, well designed with 4 grates, dual doors for adding chips, charcoal, at the bottom, and a main door to check temps on your product. Slim and vertical, it fits well within most backyards, and is a very good value for the features it has. Easy to regulate temp both with charcoal or gas, and the thermometer is quite accurate, surprisingly. Surprised by the volume of meats this smoker can accommodate, given the relatively small form factor.
  2. stillaqua
    4/5,
    "Great family smoker to add to the patio."
    Value:
    5/5,
    Quality:
    4/5,
    Ease of Use:
    5/5,
    Heat Control:
    4/5,
    Purchase Date:
    Oct 9, 2016
    Purchase Price:
    189.00
    Pros - Easy to use once you have the temp and wood pan figured out. Low gas consumption.
    Cons - Wood chip pan needs to be replaced with a cast iron pan; door thermometer inaccurate.
    I've only had the Masterbuilt dual-fuel propane for a month now but have used it 10 times for everything from salmon to pulled pork. I had been thinking about getting a real smoker for a while now and there were a few I had in mind after reading a lot of reviews so when the Masterbuilt came on sale at Home Depot I snagged one.

    Assembly was easy. took about 30 minutes. Wheels are a nice feature for moving it around. I put it through 2 seasoning cycles and used my digital probe to check the temperature. As many have mentioned, the door thermometer was off by about 50 F so I rigged my digital probe inside to use instead (need to install a port on the side for the probe eventually).

    There was a fair amount of smoke leakage around the door on the first seasoning but I adjusted the adjustable door latches and pretty much eliminated door leakage so I didn't need to use the seals that others have used.

    The chip pan is an issue because the wood can catch fire. After playing around with various pans, foil pouches, etc. I finally settled on a 10-inch cast iron skillet that just barely fit in the smoke box. The separate box is a great feature by the way, easy to add wood without dropping the smoking chamber temperature much. With the skillet, I've never had any wood fires and by using both chips and chunks, I can get a very even smoke for an hour or two without refilling. Once pre-heated, the larger skillet seems to maintain just the right temperature for the wood.

    Gas consumption very good. I can get 5-8 smokes out a standard propane tank depending on what I'm cooking. It does take some fine adjustment of the gas knob to get it to hold at that perfect temperature but I seem to have figured it out so I won't be upgrading the gas needle valve.

    I also don't use the water pan and instead use the lowest of the four racks with a larger aluminum foil pan with water for moisture and to catch all the drips. Makes cleanup a breeze.

    Overall it's great smoker, easy to use with a few mods and requires little attention once it is up and running.
     
  3. redbird
    5/5,
    "Great Smoker !"
    Value:
    5/5,
    Quality:
    4/5,
    Ease of Use:
    5/5,
    Heat Control:
    5/5,
    Purchase Date:
    Dec 31, 2009
    Purchase Price:
    180.00
    Pros - Easy to set up, easy to use, low management, great price, GREAT FOOD off of this one. Don't spend more elsewhere.
    Cons - Very minor, seals coud be better on doors, handle attachment could be beter.
    I recommend this to anyone who smokes. I know that the die hards claim you need to have wood only, but this is so easy and food is so great, and the price is right.  Give it a try.  I can do a 13 pound turkey, 100 meat balls, 3 tri tips or 4 racks of ribs at a time.  I can get a great bark on my cooking deep smoke penetration, and its really easy to control. The downsides are the handles could be attached better, but they ay have changed in the past few years.  A friend bought one and added fireplace type seals to the doors, with is a good idea, but I have not really needed. 

User Comments

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  1. brentranome
    I am also having the same issue with my chips flaring and burning out quickly. I am going to try the cast iron skillet method next and see if I can avoid flare-ups. I have tried both chips and chunks, and the chunks seem to burn quicker. I am pretty sure that fire isn't supposed to lick the wood like it does, therefore I am going to try covering two vents in the chip pan with foil, putting a few chunks on the foil, and see where it gets me.
  2. kajun58
    Love mine. Place 10" cast iron skillet over chip pan and put chips in skillet. Added heat gasket around doors. Don't rely on door temp gauge, its no good. I use needle valve at propane bottle to regulate heat lots better. Wish it was bigger, ha
  3. john adair
    2 years with mine and I like it but it has already rusted out, the floor has holes so not happy with this. Looking for similar replacement.
  4. smokersouth
  5. duboissmokes
    Thanks for the great review. How did you achieve an overnight smoke with this? I find myself adding more chips every hour or so...so clearly I'm doing something wrong! (New smoker here, 3 smokes under belt). I add about 2 cups of chips each hour. Maybe I'm using too much smoke? Thanks!
  6. bryonlr
    totally agree great backyard smoker
  7. redbird
    I have owned owned one of these for 5 years.  I love it.  I have done some research on other types, but can't imagine my food could get any better with any other smoker.  I do Tri tips, meat balls, turkeys, ribs and wings on them.  I have friends with full wood smokers, green eggs, and pellet smokers, they can't beat my ... smoking.  Easy to use, easy to set up and works great. 
  8. ty1on73
  9. ameskimo1
    I too have the MB Dual Fuel, couldn't be happier with it. I did kick out the supplied water pan and go with the foil pan on the bottom rack and I use a cast iron skillet for the wood/coals when using gas. Even nicer? It gets cold where I live so in the winter all I do is crank on the gas to maintain minimum heat and feed in the wood for flavor - and spend most of my time indoors. 
  10. skootchnc