- May 27, 2019
- 133
- 99
being new not sure if this is the right forum but I have a masterbuilt propane two door think it’s 36” smoker, has three racks on it and I’ve had trouble regulating the temp during my last two smokes of pork and other was a while chicken. Seems to get way high and I use soaked chips and I did see on you tube a guy recommended not using the chip bowl as provided because the chips can catch fire which I did have an issue with and maybe that’s what raised the temp so he suggested a cast iron bowl or small skillet to put over the burner instead and I plan on getting the igrill2 with the extra grill temp probe Incase my door thermometer is off. Anything else anyone with this smoker could recommend modifying to make it more consistent with the temp control.