Newbie Masterbuilt Smoker

[Robertwf]

nice thank you Preacher Man! So looking at your setup, you just have it hanging off the bottom rack, correct? is that directly above the elements or? here is a picture off the website of what mine looks like so i guess i would have to take the wood tray out and then just put one of the tube smokers over on the bottom rack just above the water pan. any suggestions?

 

[SmokinVOLfan]

Roll with the pellets for sure(I prefer the tray). Well worth the $30 investment. That chip tube is garbage. Good looking brisket btw!

 

[Robertwf]

Thank you! I'm going to order one i think this payday and get the 7"-12" adjustable tube that they have and when I smoke some more stuff after i get it, i think i'm just going to remove the wood chip tray and leave the water pan in just foil it and not add any water like it was suggested a few comments back. But until then i'll just leave the water out of the mix and use it like that.

 

[Robertwf]

Smoker at 225 and thin pork chops in without water in the pan and apple wood chips in as well. Have time set for 1 1/2 hrs so here we go on seeing how these turn out. I read internal temp should be at least 145 but I’ll probably let them reach 155-160. What’s everyone think?

 

[Preacher Man]

nice thank you Preacher Man! So looking at your setup, you just have it hanging off the bottom rack, correct? is that directly above the elements or? here is a picture off the website of what mine looks like so i guess i would have to take the wood tray out and then just put one of the tube smokers over on the bottom rack just above the water pan. any suggestions?View attachment 399828

I didn't remove anything. All I did was bend wire around the grates to make a cradle at the very front of the smoker. You'll want to cut an aluminum pan to fit over it so nothing drips on it.