Hello, from Island Smoke

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island smoke

Fire Starter
Original poster
Jan 13, 2014
Hi, I am currently in New Mexico...great Southwest and the Land of Enchantment. I am a transported native of Hawaii and love both places. I got the Masterbuilt Duel Fuel Pro (gas/charcoal) with the 2 doors for Christmas 2014. I am a new smoker and am just learning. I have recipes that I want to try out. I am a baker so it will be fun to see how I do in this area of cooking.

So far, have smoked a whole chicken and it turned out nicely. Thank you all for that since I searched this website before I even started to see where I could go wrong and got some real great tips. I also viewed a few YouTube videos from a lady that seems to smoke everything. Cool! I also have altered the smoker and got some of that high-temperature strips to seal the edges of the doors. That seems to work great. I altered the chip pan by closing the vents so that my wood chunks won't burst into flames when I use them. And, I use foil packets when I do use the chip tray.

I love this smoker and am preparing to smoke a pork butt this week. I am currently concocting some rub recipes and plan to use some old family mop and sauce recipes.

I am so excited about the whole art of smoking. Like the wood chunks but last week bought the AMAZEN Smoker, 12-inch to try for my gas smoker. Todd is great, by the way. Great customer service with this company!

I am interested in the actual smoking art and the rubs/sauces than spending all the time getting the smoker to work so I wanted to jump right into "how" folks are doing things.
Hello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.   Sounds like a temp gauge problem to me, Pull your gauge off and check it by putting the probe in boiling water, this will tell you where it is reading.
[/h1][h1]  [/h1][h1]Gary[/h1]
Sorry about Temp gauge I copied and pasted forgot to take out that part. Sorry

No problem, Gary.  I am familiar with the problems of cutting and pasting.

So, what kind of smoker(s) do you have?  Getting ready to smoke a pork butt today....brining some pork using Jeff's recipe.
Welcome aboard, Island Smoke!  Glad you've joined the family.  Congrats on that new Masterbuilt!  There are lots of members here who use gas rigs, so there's always someone to provide you with tips or advice when you need it.  You'll love that tube smoker for you gas rig...its a lot easier to use than futzing with the chip tray all the time.

Looking forward to your input around here, and just ask whenever you may need anything...someone will surely have the answer.

I am using a RF  reverse flow that my son and built   That is it in my avatar    Love pulled pork ---- good luck

Hi, everyone:  Just a little update.  I smoked a pork butt on Wednesday morning or should say, I started smoking it on Wednesday morning. Turns out that it took about 13 hours..but I think because it was windy also.  Made a cardboard skirt out of some boxes and that did the trick to keep the pilot light lit.  Turns out you can underestimate just how long it takes to get the nice texture that everyone likes.  Well, the experience was completely positive and learned alot.  Turns out that it was windy early Wednesday morning around 5am.  So...didn't get the importance of that until my gas rig started jumping around with trying to stabilize the temperature.  Used the 12" AMAZE pellet smoker, and that worked out great but had to raise it up off where the chip pan that sits below.  Did some rearranging of my racks....all was well.

I also used the remote Maverick E732 that I bought from Amazon.  It works well and is easy to use than I thought.  Just having it on top of the smoker to see what the actual temperature was inside meat & cabinet ...was pretty cool.  I also used a small Brinkman thermometer in another part of the meat just to see if they match.

I was finally able to achieve some blue smoke for about 2 hours and I think that was more than enough..with how the meat tasted.  

I used Jeff's Rub and BBQ sauce and I have to say that it is the BIGGETY, Bomb Bomb.  I added just about 1 Big Tablespoon of Yellow Mustard to the BBQ Sauce since I like a little sweet and tangy.  . I also used Jeff's recipe for the brine for the pork roast that is on his website. It was so tasty...and my friend said "So delicious" and she doesn't eat meat, really.  Yum! 

See my pictures as to how it came out.  We split it up and gave some to friends since it was alot of meat from that 9-lb butt.
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Thanks, for the support.  I really appreciate it.
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Hi, everyone:  I smoked a 2.5 lb Tri-Tip roast that I got from the local base grocery store.  Really nice and fun to smoke.  I used cherry chunks and just one mesquite chunk..believe me that turned out to be enough.  The total cooking time was 3 hours at 225 degrees.  I cut off adding chunks after 1 1/2 hours.  I had heard that this cut really sucks up the smoke flavor...Turns out with the mesquite chunk in there that was more than enough smoke time. Just a dry rub of sea salt, garlic powder, just a little black pepper (1 tsp) and smoked paprika.  Used olive oil to grease down the meat before applying the rub.  Refrigerated overnight before the smoke.

I found that this cut really soaks up the spices so go light at hand with the strong ones, like black pepper and garlic powder.  

Really nice cut with good flavor...and really tender.  Glad that I tried this one.

Hi, all:  I got a few requests for the pictures of my rig with the Masterbuilt Pro 2-door.  You all know that I put the Masterbuilt shelf on that

Walmart sells online.  I also bought the GrillGuard metal surround that goes around the bottom of the smoker to keep the wind from blowing out

the pilot light.  The smoker sits on the GrillGuard so it doesn't blow away.  It works really great!

I also got a XL garden cart and put everything including a wood organizer on it so I have everything together.   This way, I can place it where I need

to.  Don't have a permanent "house" for the smoker...but maybe will look at that option next year.  

But for now, this works GRRREAT!    Of course, I smoked some root beer chicken (see below) this week...so good....Mug root beer, salt, and water for the brine.

Man that looks great    Nice Job

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