Initial Setup and Using the Masterbuilt Vertical Propane Smoker

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ok i just purchased this smoker and i live in florida...i have a remote digital thermometer and have the smoker set at it's very lowest with all the vents wide open. there was no wind at all today and it was 90 plus outside. the coolest i could get the smoker was 275 ish .......if i used a fan to blow into the side vent i could get the temp much lower in the 200 deg range and i could than play with the vents to get a proper 225 steady.  is this kinda normal and do i need a needle valve to really dial in my lowere temps say 225? thank you for such a great site! bill
 
ok i just purchased this smoker and i live in florida...i have a remote digital thermometer and have the smoker set at it's very lowest with all the vents wide open. there was no wind at all today and it was 90 plus outside. the coolest i could get the smoker was 275 ish .......if i used a fan to blow into the side vent i could get the temp much lower in the 200 deg range and i could than play with the vents to get a proper 225 steady.  is this kinda normal and do i need a needle valve to really dial in my lowere temps say 225? thank you for such a great site! bill

A needle valve is your best option. Best mod I did to mine.
 
I have used the cast iron fry pan for about 5 years with my master built and I use it in the original chip pan have had no problems.  I also cut out the 2 short bars that hold the water pan and now use a shallow full size chafing pan with a throw away aluminum insert pan for easy clean up.
 
I tried covering the slots in the wood chip pan, but when I did, the burner kept going out as if it wasn't getting enough oxygen. Any suggestions? I used it for the first time today (after removing the aluminum foil), and it sure did burn up the wood quickly and kept the temp above 250 even with the burner turned all the way down.
 
By the way, I used my 12" cast iron fry pan last week to make a pot roast in my propane grill.  Really good.  I seared the meat over the flame first and then put in pan with veggies and broth.  Just another use for a cast iron fry pan.  
 
I tried covering the slots in the wood chip pan, but when I did, the burner kept going out as if it wasn't getting enough oxygen. Any suggestions? I used it for the first time today (after removing the aluminum foil), and it sure did burn up the wood quickly and kept the temp above 250 even with the burner turned all the way down.
Mine is doing the same thing. I'm lucky if i can get it under 300F.  I ordered a needle valve hose/regulator kit off of Amazon for less than $30, supposedly it should correct the problem.
 
This has been the best thread that I've seen throughout my internet search of the wood chip and water pan for Masterbuilt Propane Smoker. From the foil on the chip pan to the storage of wood chips and the bricks around the base is awesome. I did try the cast iron skillet a few months ago but it was a well seasoned one that I used for frying chicken. Cast iron holds oil to a certain extent and it dictated that with my many big flare ups. Nearly had an inferno going. However, since then I have been moving my wood chips away from the open slits with long tongs (lots of work) and getting a great smoke. I do plan to try the foil coverage thing though.

As for the water pan, I'm coming in on the latter end because my pan is rectangular but still a headache. I burned up the first one with the first two smokes and Masterbuilt graciously mailed me another one. I now cover my water pan inside for all smokes with heavy duty aluminum foil. I also found that apple juice seems to last longer than water. We don't mind the apple juice taste at all lol! This smoking thing is awesome. Being a griller year round including during below zero wind chills, I think this is the way to go. My gas grill and two charcoal grills are kinda lonely since July 2015:th_crybaby2: but, that's life! Thanks again for all the great info!
 
Nice job on gettn into slow & low cookin, Do your self a favor and try the cast iron pan trick again, go to Wally world or Kmart and get a new one that is not season, (raw iron), and set it right on top of the chip pan with the slots in it, It gives the pan enough space from the flame so the (Chunks) remember "CHUNKS" not chips, so they just "Smolder" and I have Never..!! had a wood flare up and catch fire..Just get the smoker up to temp and hold steady at 225-240* and I toss in (2) Chunks each the size of a metal Ground Pepper can from your pantry, that i have had soaking for about an hr, that i keep 4-5 still in a water pan next to the smoker and if i use 3, i put 3 more back in the water, so i can rotate them, and after about 4-5 chunks all burnt up to dust , get a oven glove dump the ashes out in the dirt and put the pan back in "FAST" toss 2 chunks back in and close the door ASAP, and just let the smoker come back up by its self , don't jack with the Temp knob if the smoker has kept a consistent temp trough the cooking spand, sometimes if you Fiddle with the knob to crank up the temp to get it back to the 225* or so temp, faster sometimes just screws up the settings and then you have to go through to whole  temp adjusting P.I.N.A.$$ ritual all over again...AND PLEASE if you haven't yet get the ET-732 Maverick Digital monitor...that lit Gem saved my A$$ so many times with Briskets and Butts...Now I have (2) just for a back up....LOVE them...
 
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Has anybody done anything to build a wind break?  I remember seeing a pic of stacked bricks..but I really don't wan to stack bricks around it on my deck.  I'm considering doing something with sheet metal around the sides and back by the legs.

Thoughts?
 
I use heavy duty aluminum foils to wind break my smoker and it works great. I have loaded pictures on here of my XL mods if you get the time take a look.

As far as temp control goes with the standard requlator/ controller, close the vents down to about 1/3 open position. NO, it will not make your food taste funky or anything else. You adjust the amount of smoke you generate based on the amount of airflow through the smoker. I does not taste acrid or anything else and I have been running my smoker this way for years. Just my $0.02.
 
Hey folks ! new to the site. Just bought a Masterbuilt propane smoker. I have an electric smoker ( Bradley) Can I use the Bradley pucks or do I have to use chips? Also should I soak them in water first?
 
I don't see any reason you can't use the bradley pucks, I don't soak my wood but there is people that do.
 
I have a mail box on the side of the smoker and run a tube through the side of the smoker. Inside the mail box, I use the "A-Maze-N Smoker" and burn flavored pellets. I don't use wood chip's or chunks.  I only have to check the water level every two hours or so. It works great.
 
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