Just got Masterbuilt Sportsman Elite 40" Vertical Gas Smoker

Discussion in 'Propane Smokers' started by idaho, Dec 27, 2013.

  1. idaho

    idaho Fire Starter

    Just got this yesterday at Cabela's. I have read all the upgrades that need to be made and will get started on them all right away. I will try to post pictures as we assemble it.
     
  2. idaho

    idaho Fire Starter

    Last edited: Dec 29, 2013
  3. jpuff

    jpuff Newbie

    Think I got the same one for Christmas. Can't wait to get it fired up
     
  4. mazdaparts

    mazdaparts Newbie

    I have the same smoker but from BPS.  Looks like you got a different handle than me, but otherwise the same.  I think cabelas gives you a cover though.  I have a thread in propane smokers with some qview.  It really works great.  Its my first smoker and I could get used to this real quick.  I would suggest getting a Maverick et-732 asap.  The temp gauge in the door is sketchy at best.  It was dead on for the first seasoning cycle.  The second it was about 100* off.  When I cooked porksteaks on it it was about 150* off, then 2 days later I did 3 rack of ribs and it was about 25* off.  Christmas eve it was dead on again.  I'm not sure why people complain about the water tray being too small.  At 225-230* it doesn't run out for 2-2.5 hours about as long as 3 chunks of hickory last.  I figure If I have to add wood I might as well add water.
     
  5. idaho

    idaho Fire Starter

     Yes the Mavrick was ordered yesterday as were 11 feet of Q matz have the cast iron pan and something for the water so now just need to do vent change. Yes it has a cover which was great. May season it tomorrow so can burn something next week lol
     
  6. tg pythons

    tg pythons Fire Starter

    Very cool. When you copy the links from Photobucket, copy the IMG links. That will display the image right in the tread.
     
  7. idaho

    idaho Fire Starter

    Tried that would not work :(
     
  8. tg pythons

    tg pythons Fire Starter

    See if this works.





    Should give you this. Try it and let me know if that works.

     
  9. idaho

    idaho Fire Starter

    I think I need another app on phone I only have twitter an facebook as option
     
  10. idaho

    idaho Fire Starter

    Well the postman just brought me 11 foot of Qmats and a Mavrick 732
     
  11. tg pythons

    tg pythons Fire Starter

    That's a good way to start the new year!
     
  12. idaho

    idaho Fire Starter

    Ok seasoning it today.

    Got 3 chickens I split in half, a big pack of legs all in my brine. I went with Salt, Dark brown sugar, Fresh Targon, Onion, Garlic, and fresh oregano, with apple cider and some powdered onion an garlic. This is my first attempt at brining or ever eating something that's been brined. Will pull them tomorrow rinse and pat dry. Will let air dry a while out side since its low 30's. my 732 is working great I can watch temps from my couch :)
     
  13. mazdaparts

    mazdaparts Newbie

    I've only brined pork, but I really want to brine a chicken next time I do one.  It really adds flavor and moisture to the pork, hopefully it does the same to chicken.
     
  14. idaho

    idaho Fire Starter

    Chicken is out drying, not sure if I am doing a rub or just some basic seasonings. should get it I smoker by 2 I am hoping it will be done about 530
     
  15. mazdaparts

    mazdaparts Newbie

    I've only brined pork, but I really want to brine a chicken next time I do one.  It really adds flavor and moisture to the pork, hopefully it does the same to chicken.
     
  16. fertpro

    fertpro Newbie

    I just got this same smoker from Cabelas. It seems ok I guess. I really don't know what I'm looking for but the only thing that stands put is that the wood chips bun so fast. 2 cups are about gone in an hour or less. What could I do so I don't go broke buying wood chips for this new hobby. I already buy ammunition so :icon_rolleyes:
     
  17. idaho

    idaho Fire Starter

    I use the cast iron skillet in my burner pan. Seems I get a pretty good smoke time on mine at lower temps.
     
  18. mazdaparts

    mazdaparts Newbie

    Like most others I use a number 8 cast iron skillet, but I use wood chunks instead of chips.  Chunks smoke for a long time, last smoke I did was a boneless pork butt roast.  Didn't know such a cut existed, but I figured it was a boneless pork butt.  I smoked it for about 7 hours for pulled pork sandwiches, I started with 4 fist sized chunks, after 2 hours I put supper in the smoker (western style ribs) and added some smaller chunks.  After I pulled the boneless pork butt roast out I was cleaning up the smoker and still had several small coals still going.  The skillet makes a huge difference.
     
  19. Brine whole or pieces of chicken 2 gal. water, 1 cup kosher salt 1 cup onion powder. 1 cup garlic powder1 coarse black pepper 1 cup sugar1/4 cup pickling spice and 1/4 cup old bay. For less chicken cut down by 1/2 ot 1/4
     
  20. zozr

    zozr Newbie

    I just got a propane smoker and I have a few questions.

    Do you also use charcoal in the bottom pan and then you add a little wood after the charcoal is going from the burner?

    I'm a little confused on this process. Thank you
     

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