A couple things I did with mine, same model: Got 10psi regulator with needle valve for better low flame adjustment. Got lavalock gasket (grey) and put on the door, not the body for perfect seal. Need to adjust the latches to not compress the gasket too much Got 2 silicone grommets that allow my probes to go into smoker and not be closed in the door. (1 1/4" hole and they attach there) I put one in between top and 2nd rack and one between 3rd and 4th rack. Bought a $10 Weber 10" grill grate to put on the burner. Use a 10" lodge cast iron skillet instead of their fire bowl. It's so thin you risk lighting the wood instead of it just smoking. This sits on the grate. And works great. I use charcoal/wood every time but you are correct after about 5 hours the meat is no longer taking in smoke so can just finish with propane. As you said in video, if using stock regulator the seals may hurt since you will find it almost impossible to get it down to 200-225F. Even without the gasket with the stock one you will have trouble getting it that low. Or at least I did.
@@ninja-vanish8086 I don't recommend the seals unless you plan on changing the regulator. The reason these didn't come with seals it it's difficulty to get down to lower temps and the gaps aid in releasing heat. That's my theory. But with the regulator you can safely seal it since you can dial flame much lower. I put seals on right away so all I needed to do was rub inner door area with alcohol. After you use it you will need to clean really well so nothing on surface. I put the seal on the door. My theory is that the felt from lavalock can withstand highest temp but not sure about the adhesive. Also do boiling water test on thermometer. Mine was way off (showed alot lower than it was. It's not adjustable. I did get this one that is able to be calibrated and as a bonus fits in the bezel ring for your stock one. www.amazon.com/dp/B01LZI4IA3/ref=cm_sw_r_apan_glt_i_PATDC02GP0ACZ1NW4CW2?_encoding=UTF8&psc=1
Good info. The cast iron pan is the key. I don’t have too much trouble keeping the temps low…as long as you really fine tune that temp dial you can get it down to 225-250 on it’s own. I agree it’s hard to get down to 225 or lower. If I need to go low I’d actually use charcoal solely cause you can just use less charcoal and the temp can stay lower. With gas I can routinely get 225 or so if I need to. Most things, Brisket, ribs etc I’ll cook at 250ish. So I’m not too bothered by it.
@@oldfashionedsmoke8653 I have now pit the stock regulator back on. The one with the pin valve was hard to use. With seals the lowest I can get it is 230 so I'm good. But it's touchy when I try and raise the flame. Really got to play with it. Also I'm not adding charcoal anymore. I was adding it for the taste but when they burn they throw off the heat and I'm constantly playing with the flame. Edit: I may try just using charcoal too. That's interesting and can use all the vents to regulate. Stock regulator is weird. With the pan on and a grate below it at max the flame can go out from too much flow. Odd
I had the regulator as well…but found it very hard to use and really didn’t work as well as just dialing down the temp dial as low as possible between 100% and “off”. The top vent I always keep open 100% of the time as a “chimney”. And the bottom events I tweak as needed. That seems to work real well. Using solely propane is so much easier…so I understand just reverting to propane + wood. Charcoal is a nice added touch but man does it throw the temps off sometimes. That’s fine if you can really watch it.
Ya I’ve been meaning to but I’ve been so busy with my day job I just haven’t had time to film or edit anything. Hopefully will put a new video out shortly. It’s a great Smoker, I have a lot of excellent tips for it as well. Will do one soon.
@@oldfashionedsmoke8653 I find myself in your position as of the recording of this video, but looking at getting one of these smokers. Thanks for the vid - would appreciate that video of the actual cook.
This video is 2 years old now, do still like it or did you find something better. I’m getting ready to purchase a new smoker, I’m wanting to go the dual route this time. I’m a big fan of Masterbuilt products. Thanks for the video.
Just got this smoker and tried to season it with the cooking spray and lit it using propane and lump coal in the pan. I turned off the propane and hoped the lump coal would stay burning but it did not. The instructions are a little vague in that you can operate with propane only but does not mention using propane and coal together.
I fill the chip tray with charcoal and light the charcoal with the propane for about 2-3 minutes then turn off the propane. Then let it sit for a few minutes and the temp will spike as the coal catches. Keep the bottom vents and top vent open to let airflow. If yours went out right away and didn’t stay lit then maybe you didnt keep the propane on long enough. To get a good light, or maybe you had all the vents closed and starved it of oxygen? Or you don’t have enough charcoal? I always use the propane to light the charcoal. Then cook the meat with charcoal for at least the first 2-3 hours depending on what you’re cooking then I switch to propane to finish the cook. I use a 10 inch cast iron pan on top of the chip tray to hold the wood. But I agree it doesn’t talk at all about using charcoal and propane together. My guess is they don’t want people using them together…safety hazard? But it works like a dream when you use both as one gives you the flavor and the other helps keep temps stable. Works very well in combination, just use the propane to bolster the temp when your charcoal starts running out. You shouldn’t have an issue getting high temps with charcoal or propane, the trick is keeping it low and slow. Using that dial between 100% and 0% is the key. Small tweaks lead to major temp changes so you really have to finesse that dial.
@@oldfashionedsmoke8653 Since I posted my message I have gone to a 10" cast iron skillet over their wood pan which has allowed me to add wood less often. I keep the propane knob at it's lowest setting to keep the temp stable. It still get up there on temp. There were other videos on this smoker where they have used both propane and Hardwood and even changing out the propane bottle regulator to a lower flow to reduce the flame. Thing is how is one to do a 13 lb brisket that takes 12 hours using propane and wood chips? You could never leave the smoker :-) Thanks for your reply!
I will soon. Just been so busy. Using charcoal is fairly easy but it does burn out faster than you think and you just need to be “on top of it” throughout the cook to maintain temps. Using a small amount of propane to balance out the temp swings is key. Charcoal briquettes are more constant temps, lump charcoal you have to monitor closely I find.
This one got me. Lol. I’ve been meaning to but my life’s just been busy. I will eventually. Lots of good info I can share. Just trying to find the time…
Ya I find it does fluctuate as it’s not thick metal or insulated. But I also find that lump charcoal helps get the temp to 250-300 easily while briquettes I can maintain 200-250 fairly easily. If you turn the gas control valve between “high” and “off” you will also get a lower flame than if you set the control valve to “low”. “Low” on this smoker is still too hot for most things. I also have found that a full water tray helps equalize the temps as well. Try those out and see if any helps.
A couple things I did with mine, same model:
Got 10psi regulator with needle valve for better low flame adjustment.
Got lavalock gasket (grey) and put on the door, not the body for perfect seal. Need to adjust the latches to not compress the gasket too much
Got 2 silicone grommets that allow my probes to go into smoker and not be closed in the door. (1 1/4" hole and they attach there) I put one in between top and 2nd rack and one between 3rd and 4th rack.
Bought a $10 Weber 10" grill grate to put on the burner.
Use a 10" lodge cast iron skillet instead of their fire bowl. It's so thin you risk lighting the wood instead of it just smoking. This sits on the grate. And works great.
I use charcoal/wood every time but you are correct after about 5 hours the meat is no longer taking in smoke so can just finish with propane.
As you said in video, if using stock regulator the seals may hurt since you will find it almost impossible to get it down to 200-225F. Even without the gasket with the stock one you will have trouble getting it that low. Or at least I did.
Thanks i just got one and will definitely make some adjustments
@@ninja-vanish8086 I don't recommend the seals unless you plan on changing the regulator. The reason these didn't come with seals it it's difficulty to get down to lower temps and the gaps aid in releasing heat. That's my theory.
But with the regulator you can safely seal it since you can dial flame much lower. I put seals on right away so all I needed to do was rub inner door area with alcohol.
After you use it you will need to clean really well so nothing on surface.
I put the seal on the door. My theory is that the felt from lavalock can withstand highest temp but not sure about the adhesive.
Also do boiling water test on thermometer. Mine was way off (showed alot lower than it was.
It's not adjustable.
I did get this one that is able to be calibrated and as a bonus fits in the bezel ring for your stock one.
www.amazon.com/dp/B01LZI4IA3/ref=cm_sw_r_apan_glt_i_PATDC02GP0ACZ1NW4CW2?_encoding=UTF8&psc=1
Good info. The cast iron pan is the key. I don’t have too much trouble keeping the temps low…as long as you really fine tune that temp dial you can get it down to 225-250 on it’s own. I agree it’s hard to get down to 225 or lower. If I need to go low I’d actually use charcoal solely cause you can just use less charcoal and the temp can stay lower. With gas I can routinely get 225 or so if I need to. Most things, Brisket, ribs etc I’ll cook at 250ish. So I’m not too bothered by it.
@@oldfashionedsmoke8653 I have now pit the stock regulator back on. The one with the pin valve was hard to use. With seals the lowest I can get it is 230 so I'm good.
But it's touchy when I try and raise the flame. Really got to play with it.
Also I'm not adding charcoal anymore. I was adding it for the taste but when they burn they throw off the heat and I'm constantly playing with the flame.
Edit: I may try just using charcoal too. That's interesting and can use all the vents to regulate.
Stock regulator is weird. With the pan on and a grate below it at max the flame can go out from too much flow. Odd
I had the regulator as well…but found it very hard to use and really didn’t work as well as just dialing down the temp dial as low as possible between 100% and “off”. The top vent I always keep open 100% of the time as a “chimney”. And the bottom events I tweak as needed. That seems to work real well. Using solely propane is so much easier…so I understand just reverting to propane + wood. Charcoal is a nice added touch but man does it throw the temps off sometimes. That’s fine if you can really watch it.
Man, glad i found this but would have loved an update with the cook setup.
Ya I’ve been meaning to but I’ve been so busy with my day job I just haven’t had time to film or edit anything. Hopefully will put a new video out shortly. It’s a great Smoker, I have a lot of excellent tips for it as well. Will do one soon.
@@oldfashionedsmoke8653 I find myself in your position as of the recording of this video, but looking at getting one of these smokers. Thanks for the vid - would appreciate that video of the actual cook.
This video is 2 years old now, do still like it or did you find something better.
I’m getting ready to purchase a new smoker, I’m wanting to go the dual route this time. I’m a big fan of Masterbuilt products.
Thanks for the video.
Very informative, would really love to see it in action !!! I love cooking with charcoal and would like to see how this smoker pans out 🙂
Hopefully your alive and well, but would love some follow up videos
Getting ready to get me one for my Christmas present. Hopefully you will have an update on how yours worked out. Enjoyed the video and thanks.
Hey man I know it’s been awhile but did you ever post any other videos with this??
Thanks for your Review. I found it easy to follow and I have learned a few things before I buy my own....
Awesome. Thanks
Great video! Very informative. Looking to get this as my first smoker
Also where's your first cook video 😊
It’s coming. Eventually. Thanks for watching, I’ve meant to upload a lot more but my normal life has delayed it ha
Just got this smoker and tried to season it with the cooking spray and lit it using propane and lump coal in the pan. I turned off the propane and hoped the lump coal would stay burning but it did not. The instructions are a little vague in that you can operate with propane only but does not mention using propane and coal together.
I fill the chip tray with charcoal and light the charcoal with the propane for about 2-3 minutes then turn off the propane. Then let it sit for a few minutes and the temp will spike as the coal catches. Keep the bottom vents and top vent open to let airflow. If yours went out right away and didn’t stay lit then maybe you didnt keep the propane on long enough. To get a good light, or maybe you had all the vents closed and starved it of oxygen? Or you don’t have enough charcoal? I always use the propane to light the charcoal. Then cook the meat with charcoal for at least the first 2-3 hours depending on what you’re cooking then I switch to propane to finish the cook. I use a 10 inch cast iron pan on top of the chip tray to hold the wood. But I agree it doesn’t talk at all about using charcoal and propane together. My guess is they don’t want people using them together…safety hazard? But it works like a dream when you use both as one gives you the flavor and the other helps keep temps stable. Works very well in combination, just use the propane to bolster the temp when your charcoal starts running out. You shouldn’t have an issue getting high temps with charcoal or propane, the trick is keeping it low and slow. Using that dial between 100% and 0% is the key. Small tweaks lead to major temp changes so you really have to finesse that dial.
@@oldfashionedsmoke8653 Since I posted my message I have gone to a 10" cast iron skillet over their wood pan which has allowed me to add wood less often. I keep the propane knob at it's lowest setting to keep the temp stable. It still get up there on temp. There were other videos on this smoker where they have used both propane and Hardwood and even changing out the propane bottle regulator to a lower flow to reduce the flame. Thing is how is one to do a 13 lb brisket that takes 12 hours using propane and wood chips? You could never leave the smoker :-) Thanks for your reply!
Can you upload the cooking process. I just need to see how to use this without propane
I will soon. Just been so busy. Using charcoal is fairly easy but it does burn out faster than you think and you just need to be “on top of it” throughout the cook to maintain temps. Using a small amount of propane to balance out the temp swings is key. Charcoal briquettes are more constant temps, lump charcoal you have to monitor closely I find.
Wheres the cooking video?
Don’t give up man
Post some vids
This one got me. Lol. I’ve been meaning to but my life’s just been busy. I will eventually. Lots of good info I can share. Just trying to find the time…
I have one now I had to find a way to regulate the temp
Ya I find it does fluctuate as it’s not thick metal or insulated. But I also find that lump charcoal helps get the temp to 250-300 easily while briquettes I can maintain 200-250 fairly easily. If you turn the gas control valve between “high” and “off” you will also get a lower flame than if you set the control valve to “low”. “Low” on this smoker is still too hot for most things. I also have found that a full water tray helps equalize the temps as well. Try those out and see if any helps.