Bought this thing cheap from Lowe's as "damaged" because it was missing the knob. Bought a new knob after not hearing from Masterbuilt for a few days, but they shipped me one about 2 weeks later for free. So I've got a large chrome knob on it for now.
I followed the season procedure in the manual and believe I used Hickory chips to season it. Jumped in and tried to do ribs for my first cook in about 4 hours from some recipe I found online... Obviously, that did not work out well. The temp was high enough the fat never fully rendered and it didn't get tender. They had the consistency of beef jerky.
Fast forward a couple months to last weekend. Smoked a brisket (bought the smallest I could find from HEB and then cut it in half so if it came out bad it wasn't TOO expensive) for about 12.5 hours at 250 with a mixture of Mesquite and Apple chips. I'll be switching to either an AMNPS or wood chunks once these are gone, although wrapping them in foil with some holes worked pretty well to keep them from just burning away with the propane fire. Brisket came out pretty good, especially for my first real smoke. Had a nice ring, decent bark, and was very moist. Smoked unwrapped for about 11 hours, then wrapped in pink butcher paper for about an hour and a half until it got to 200* IT.
I've got a gasket kit on the way from BBQ Smoker Supply which will be here on Friday, and a 6-Probe InkBird thermometer that will be here on Thursday. Excited to learn what other mods could help me get a better smoke, and experiment with different things. I was impressed with how well this unit holds heat and can adjust heat (according to door thermometer) in stock form. Biggest thing I'm trying to discern at this time is why use the AMNPS instead of wood chunks, and how I would effectively implement the AMNPS in my smoker.
I followed the season procedure in the manual and believe I used Hickory chips to season it. Jumped in and tried to do ribs for my first cook in about 4 hours from some recipe I found online... Obviously, that did not work out well. The temp was high enough the fat never fully rendered and it didn't get tender. They had the consistency of beef jerky.
Fast forward a couple months to last weekend. Smoked a brisket (bought the smallest I could find from HEB and then cut it in half so if it came out bad it wasn't TOO expensive) for about 12.5 hours at 250 with a mixture of Mesquite and Apple chips. I'll be switching to either an AMNPS or wood chunks once these are gone, although wrapping them in foil with some holes worked pretty well to keep them from just burning away with the propane fire. Brisket came out pretty good, especially for my first real smoke. Had a nice ring, decent bark, and was very moist. Smoked unwrapped for about 11 hours, then wrapped in pink butcher paper for about an hour and a half until it got to 200* IT.
I've got a gasket kit on the way from BBQ Smoker Supply which will be here on Friday, and a 6-Probe InkBird thermometer that will be here on Thursday. Excited to learn what other mods could help me get a better smoke, and experiment with different things. I was impressed with how well this unit holds heat and can adjust heat (according to door thermometer) in stock form. Biggest thing I'm trying to discern at this time is why use the AMNPS instead of wood chunks, and how I would effectively implement the AMNPS in my smoker.