I purchased this Masterforge Propane about 1 1/2 years ago. After about 6 months I converted it to electric using two hot plates from a coffee pot setup at walgreens. I loved the idea of no babysitting with the electric. had it hooked up to an Auberins Dual Probe controller so I could just set the temp and go about my day. I recently completed a fridge build. you can view it here.http://www.smokingmeatforums.com/t/125788/first-run-on-new-fridge-need-help-with-heat. I was going to throw the masterforge away after the completed fridge but I decided to make it a charcoal cooker instead. After removing the heating elements and cutting a bigger hole in the bottom it was pretty easy. I bolted the original water pan in the bottom to hold the charcoal. Let me know what you guys think.
Here is the inside with the water pan bolted on underneath
I decided to do a BCC but instead of beer I mixed rootbeer and pineapple juice together. I brined it for 24 hours and then applied dried rub for another 24.
After cooling down for a few minutes I Pulled all the meat off the bones and mixed it with SOFLAQUERS finishing sauce. It was so good. definitely gonna make this again.
Sorry for the bad photos. My phone doesnt take very good pics. I found that using the charcoal was difficult. I used chicken because If I had temp spikes it wouldnt be too bad as it might be with ribs. I had a hard time keeping temps consistent. It varied between 225* - 270*. Kicked it up to 315* for the last 30 minutes to crisp up the skin. I definitely want to keep the cooker now. Always a good thing to have two cookers. Let me know if there are any things I can do to make it easier. Thanks in advance
Here is the inside with the water pan bolted on underneath
I decided to do a BCC but instead of beer I mixed rootbeer and pineapple juice together. I brined it for 24 hours and then applied dried rub for another 24.
After cooling down for a few minutes I Pulled all the meat off the bones and mixed it with SOFLAQUERS finishing sauce. It was so good. definitely gonna make this again.
Sorry for the bad photos. My phone doesnt take very good pics. I found that using the charcoal was difficult. I used chicken because If I had temp spikes it wouldnt be too bad as it might be with ribs. I had a hard time keeping temps consistent. It varied between 225* - 270*. Kicked it up to 315* for the last 30 minutes to crisp up the skin. I definitely want to keep the cooker now. Always a good thing to have two cookers. Let me know if there are any things I can do to make it easier. Thanks in advance
