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New Masterbuilt 30"


Joined Oct 19, 2013
New here and tryin to get into smokin. There so much info here! 
So I picked up a new MB 30" and during my per-seasoning I noticed a few things. The front door must be warped and the latch pins are to short. I read on here about someone adding more latches, so I decided to try that. Well Lowes didnt have what I was looking for so instead I just grabbed some 1/8" aluminum flat stock. The bottom of the door did not seal at all and the latch side of the door had a bad seal 3/4 down. Drilled some holes and filed an angle on one piece of flat stock to keep everything nice and sealed. Now I have about a 98% seal all around the door. which is better than a 60% seal lol. The latch I can live with that until I go to work and grab some longer steel rivets.  

Tomorrow Im going to try smoking a Beer butt chicken. I have a marinade im going to try but should I also make a brine? Would a good starting point for heat be 200F with an internal temp of the chicken at 165F? I picked up the Maverick ET732 thermometer. Also read here that cook time is 4+ hrs and smoke time is 2hrs, is this correct? 

Thank you for any help!

Here are some pics on my resealing job

Last edited:


Epic Pitmaster
Joined Oct 7, 2012
Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions Post it
and you will probably get 10 replies with 11 different answers. That is because their
are so many different ways to make great Q We all have our own taste.

When you get a chance will you drop by roll call so everyone can give you a proper

SMF welcome.

Your going to like your MES 30. 200° is to low of a temp unless you are trying to get a

lot of smoke. Chicken doesn't need low and slow. Turn your MES up all the way to

275° you might want to put it on a hot grell or oven after the smoke to crisp up the skin

325° or higher.

Remember to post a Qview

Happy smoken.


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