I saw in another video on this smoker the easiest way to help this smoker was to replace the stock tank regulator with an adjustable regulator ( Amazon was where I found mine for $21 or so. The new regulator has a braided steel lineand allows me to set the temperature much lower and very adjustable at what ever burner setting is on the smoker. I set mine to the lowes setting on the smoker and lower the pressure to get the desired temperature. I use mine at 215*. The second adjustment That was suggested was to take the included stamped metal fire bowl out and replace it with two short pieces of rebar lying across the top of the burner housing surround. A cast iron frying pan on to use as a fire bowl. The cast iron pan spreads out heat and makes the cooking chamber temperature more consistent. The rebar was $2 each at HD and the frying pan was the large one 10" I think in a three pan set from Harbor freight for $20. The other pans can be used to smoke vegetables or cornbread. Just a thought.
So, I got the 10psi regulator but I bypass the knob completely. Knob goes to high. Then I use the needle valve to adjust the flame. I turn the needle valve until I hear can moving then light. Very touchy but able to dial in flame. But he careful as the 10psi regulator is 10x the pressure at max as the stock one. You said you open your adjustable regulator all the way? I don't understand your explanation.
@@TheSmokingBeard I was asking the poster of the comment since he said he did regulator mod. How I use mine is tank fully on, knob on unit full on and I use needltle valve for all control of flame. Can get waaaay lower flame than just using stock knob and regulator but if you do it, but careful because the regulator can put out way more than the stock one so just adjust easy on the needle valve in front of the regulator. So don't crank up the needle valve. The regulator assembly is intended for 80000 but burners at 10 psi. Your stick regulator is 1 psi. As long as you start with needle valve closed you'll be ok. But theoretically can get it really low temps. Another mod is you can put screws into half the burner holes and adjust flame even lower.
Fill your chip pan with lava rock. Soak your chips and hot water an hour before the smoke. Once you get up to temp, your chips right on top of the lava rock for your smoke you will have an even heat. Just a little pit. I have the same smoker and I love it and I get great results! Also, the water pan? You can discard that and buy a throwaway pan made by Weber which fits the same opening. Smoke on brother!
That’s actually bad advice. You never want to soak ur wood. It won’t burn correctly. Also it’s going to quickly just dry out and then burn. Soaking wood chips is a myth. But if you want to do it the correct way. Play a cast iron pan over the fire and put chunks of wood in the cast iron pan. They will smolder.
I live in eastern Canada. I just got this smoker and its perfect for smoking at low temps in the spring, i assume fall will be the same. ill have to see what summer brings. But this smoker for my climate is perfect. Something to keep in mind when buying electric or propane.
Have had mine for 5 weeks now and have done everything from brisket, ribs, salmon pork shoulder. I agree with the beard completely! This is a "heat beast". My mods were to put a cast iron skillet over their wood pan. I tried to not use their wood pan but the flame just would not stay lit. I was able to use a lot more hardwood in the big skillet. Thus it cut down my wood feeding to keep the smoker going. I did add gasketing strips around the doors which really helped to contain the smoke. Turning the smoker control valve on the smoker way down to the lowest setting did help but it still got over 300 a few times and I was not comfortable leaving it alone. I did have a remote thermostat to monitor it in the house. I still had to go out and spray water on the coals to cool them down. If you left the door open too long the coals would ignite into flames. My next option is to try a lower regulator. I will not ruin a high priced brisket because I can't control the heat!
I’ve done bunch of ribs on this and came out great. Chicken also came out good. Ribs I get 4 hours for rack of ribs. But definitely get hot fast and chips catch fire to fast and smoke is to much. But when I put the cast iron pan in works much better. Enough smoke for my liking
Robert, I'm new to this smoker, I plan to smoke an 8lbs brisket at Xmas. Can you tell me how to use said cast iron pan? Also, anymore tips would be great!
I have one of these smokers an ive cooked brisket several times an they have come out delicious, i did have to make a few modifications to get it to cook at a low temperature.
I have the same issue with this smoker. In the summer I can’t keep the temperatures low enough and in the colder months (40 degrees coldest I smoke) I can’t get the temperature high enough. Glad to see it’s not just me.
I never use the propane to smoke with,I bought one of these about two months ago and I only use charcoal and wood chunks in a cast iron pan. I light about 8-10 char coals with the gas once they get hot I throw in my wood chunks ontop of my cast iron pan. So far I'm about 90/10 char coals to propane I use this method and have had nice results.Today I smoked two full spare ribs for around 5.5 hours and had good results. It's definitely not a set and forget but if I wanted that I would have got an off set pellet grill.
Found this solution online: after ignition, you turn control knob back pass ‘high’ and in between ‘off’, you can turn down the heat lower than the preset lowest setting.
One point to mention Sir . Probe accuracy variations are often overlooked because folks assume they are technically perfect. Example , I have a temp recorder and 8 thermo-probes . 5 are consistently accurate and 3 are highly comprised. Now then , rotate your probes and repeat the test 3 times .This will show you if a probe is comprised and should be phased out . Thanks for sharing the video.
I have one that has a different type of Chip holder too small pan type what you say what I think you need is to take that big pan full of chips and find a covered that you can smother the Flames with that might help keep your temperature down that's the only way I can keep the temperature down and with the water pan very good video thank you
Thanks. Can you do one with food in it. Also, what were the vent settings. I am looking at buying one and getting info prior to my purchase. The one that I am looking at has 3 air vents to maintain control on smoke, heat and moisture at different levels. It also appears to be their entry model.
I will be honest I only have one probe its in the center of the smoker on the center shelf ,i ran it through the back in one of the vents ,witch I also open a little to help control the temp . I watched your video to learn how to trip my brisket, an to cook an then I just experimented until I got it right .
I was gifted a model 20051713, which is an even cheaper version than yours. I have a WSM and have come to not use the propane at all. Regulating the smoke/heat circulation with the top vent is just not the way to go.
I have not needed to fix mine, so I would not know where to start with your issues. Maybe reach out to Masterbuilt to see if they have videos that can help you with yours.
Good video, IF, ya lost the blaring music! Btw, temps are gonna flux if that's the thermostat control model, more so propane. If your looking cold smoke like for cheese, stick with electric for sure. Nice job! Thanks!
Yeah Bro That one is good for chickens & Turkeys but I think withthe fluctuations in the Different temp Probes You would definitely have to rotate what ever you put in it because she has Hot spots and possibly wrapped in Foil early on ,Great job well done ...Just Subscribed
Man I've been BBQing for 40 years. Used stick burners all my life. Bought this smoker one Christmas on sale at Cabelas and let me just say... this thing has me spoiled. Seems you have a bunch of temp gauges that are off. I've run mine from 170 - 390 and when I set it , it stays once I get it regulated. Sounds like something is not set right or you're missing something. But mine works perfect just like it is intended. There are only 2 drawbacks. One was the chip pan. I just got an 8" skillet and replaced the factory pan. I also line the bottom about 6-8 inches up with aluminum foil. The other drawback was Chicken. Chickens tend to be way greasy. I always trim mine now but after a few small fires in the very bottom I've gotten around it by putting a layer of dirt on the very bottom on top of the foil liner. This keep the grease from splashing into where the burner is. The water pan never caught it all so that was the problem when I had a lot of meat on there. This is a great smoker if you learn how to use it correctly. Changing the regulator and running it directly to the burner is one way to bypass the internal stuff it comes with. But be aware that other regulators are way hotter than what is on there. But it can be done. I use 3 different temp gauges. One is a meat gauge and the other two are just basic temp gauges that can be moved around inside. You have to remember that this is a small smoker and sometimes the heat gets pretty hot around the edges due to coming around the water pan. Just be careful about meat placement and you'll be fine. I've cooked some of my best BBQ on this thing and it is so simple. I can monitor my temps from inside while I'm watchin tv. But usually after I've got it where it needs to be it stays. Ambient temps are not a problem as once you have it adjusted to where you want it, it stays whether it's cold or hot. I live in Texas so I've had temps from 100+ to 35. And I've cooked in both. I know some of you guys live where it gets really cold. This box is sealed well enough that if you can get enough propane to the burner it will get hot enough to cook. I've also never had a problem with which rack I use. Although the top one seems to cook the fastest just because it's so far away from the water. But that's where your meat gauges come in. I have 4 probes on mine I use one for internal temps along with the other 2 I can move around and 3 probes for different meat if I have that much on. All in all this is a good smoker, it just takes getting used to just like any one you buy. Each one is different, but will yield good quality meat if you find out just how to use it. Happy smokin.
For anyone who is buying a master built beware because I received one in a box that was totally destroyed and re-taped and yet I did not get any type of open box or damage discount. Then to top it off there is no telephone number to call and they force you to contact them online. This mean they can take up to a week or more to get back to you or even if you need a replacement part. If I could do it again I would buy a different brand or one that I can get at a store that is easily returnable
Yes... I've heard alot of horror stories with their customer support at headquarters. I'd definitely purchase something like this at a local store in case of any issues.
I purchased a regulator with a separate control knob that allows you to turn the flame lower ,but if its breezy out side you have to close of the bottom to block the wind so it doesn't blow out the flame but I can run it for 240 with chips in it a cook a whole brisket 16 to 18 lbs for the same amount of hours an it just melts in your mouth. They do work you just have to experiment.
I saw in another video on this smoker the easiest way to help this smoker was to replace the stock tank regulator with an adjustable regulator ( Amazon was where I found mine for $21 or so. The new regulator has a braided steel lineand allows me to set the temperature much lower and very adjustable at what ever burner setting is on the smoker. I set mine to the lowes setting on the smoker and lower the pressure to get the desired temperature. I use mine at 215*.
The second adjustment That was suggested was to take the included stamped metal fire bowl out and replace it with two short pieces of rebar lying across the top of the burner housing surround. A cast iron frying pan on to use as a fire bowl. The cast iron pan spreads out heat and makes the cooking chamber temperature more consistent. The rebar was $2 each at HD and the frying pan was the large one 10" I think in a three pan set from Harbor freight for $20. The other pans can be used to smoke vegetables or cornbread. Just a thought.
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So, I got the 10psi regulator but I bypass the knob completely. Knob goes to high. Then I use the needle valve to adjust the flame.
I turn the needle valve until I hear can moving then light. Very touchy but able to dial in flame.
But he careful as the 10psi regulator is 10x the pressure at max as the stock one.
You said you open your adjustable regulator all the way?
I don't understand your explanation.
When I open the valve on the propane tank, I open it all the way
@@TheSmokingBeard I was asking the poster of the comment since he said he did regulator mod.
How I use mine is tank fully on, knob on unit full on and I use needltle valve for all control of flame. Can get waaaay lower flame than just using stock knob and regulator but if you do it, but careful because the regulator can put out way more than the stock one so just adjust easy on the needle valve in front of the regulator.
So don't crank up the needle valve. The regulator assembly is intended for 80000 but burners at 10 psi. Your stick regulator is 1 psi. As long as you start with needle valve closed you'll be ok. But theoretically can get it really low temps.
Another mod is you can put screws into half the burner holes and adjust flame even lower.
Sorry, my bad. I guess I'll let me take that one... thanks for watching my videos. Appreciate your support.
Fill your chip pan with lava rock. Soak your chips and hot water an hour before the smoke. Once you get up to temp, your chips right on top of the lava rock for your smoke you will have an even heat. Just a little pit. I have the same smoker and I love it and I get great results! Also, the water pan? You can discard that and buy a throwaway pan made by Weber which fits the same opening. Smoke on brother!
Thanks for the advice
That’s actually bad advice. You never want to soak ur wood. It won’t burn correctly. Also it’s going to quickly just dry out and then burn. Soaking wood chips is a myth. But if you want to do it the correct way. Play a cast iron pan over the fire and put chunks of wood in the cast iron pan. They will smolder.
Ok
Try soaking the chips in wine sometime
I live in eastern Canada. I just got this smoker and its perfect for smoking at low temps in the spring, i assume fall will be the same. ill have to see what summer brings. But this smoker for my climate is perfect. Something to keep in mind when buying electric or propane.
Yes. The climate has to do alot. Since it's not insulated, the elements will have a big effect on the temp.
Have had mine for 5 weeks now and have done everything from brisket, ribs, salmon pork shoulder. I agree with the beard completely! This is a "heat beast". My mods were to put a cast iron skillet over their wood pan. I tried to not use their wood pan but the flame just would not stay lit. I was able to use a lot more hardwood in the big skillet. Thus it cut down my wood feeding to keep the smoker going. I did add gasketing strips around the doors which really helped to contain the smoke. Turning the smoker control valve on the smoker way down to the lowest setting did help but it still got over 300 a few times and I was not comfortable leaving it alone. I did have a remote thermostat to monitor it in the house. I still had to go out and spray water on the coals to cool them down. If you left the door open too long the coals would ignite into flames. My next option is to try a lower regulator. I will not ruin a high priced brisket because I can't control the heat!
👍
I’ve done bunch of ribs on this and came out great. Chicken also came out good. Ribs I get 4 hours for rack of ribs. But definitely get hot fast and chips catch fire to fast and smoke is to much. But when I put the cast iron pan in works much better. Enough smoke for my liking
That's sounds great. I'm still trying to figure mine out with the hot spots...
Robert, I'm new to this smoker, I plan to smoke an 8lbs brisket at Xmas. Can you tell me how to use said cast iron pan? Also, anymore tips would be great!
I have one of these smokers an ive cooked brisket several times an they have come out delicious, i did have to make a few modifications to get it to cook at a low temperature.
What were those modifications?
I would like to know these mod's too.
Thank you, my father in law gave this to me and im just trying to learn how to use it.
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Good review. Exactly what I needed to know as I was debating this or an electric as backup to my offset smoker. This isn’t what I’m after. Thanks.
No problem.
I have the same issue with this smoker. In the summer I can’t keep the temperatures low enough and in the colder months (40 degrees coldest I smoke) I can’t get the temperature high enough. Glad to see it’s not just me.
Yep
Draft issue in the combustion air and/ or exhaust flue it seems.
I never use the propane to smoke with,I bought one of these about two months ago and I only use charcoal and wood chunks in a cast iron pan.
I light about 8-10 char coals with the gas once they get hot I throw in my wood chunks ontop of my cast iron pan. So far I'm about 90/10 char coals to propane I use this method and have had nice results.Today I smoked two full spare ribs for around 5.5 hours and had good results. It's definitely not a set and forget but if I wanted that I would have got an off set pellet grill.
Music way too LOUD
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Just got one for $47.50 at an online auction. Cant wait to pick it up tomorrow.
That's a good price
Found this solution online: after ignition, you turn control knob back pass ‘high’ and in between ‘off’, you can turn down the heat lower than the preset lowest setting.
Thanks
One point to mention Sir . Probe accuracy variations are often overlooked because folks assume they are technically perfect. Example , I have a temp recorder and 8 thermo-probes . 5 are consistently accurate and 3 are highly comprised. Now then , rotate your probes and repeat the test 3 times .This will show you if a probe is comprised and should be phased out . Thanks for sharing the video.
Thanks
I have one that has a different type of Chip holder too small pan type what you say what I think you need is to take that big pan full of chips and find a covered that you can smother the Flames with that might help keep your temperature down that's the only way I can keep the temperature down and with the water pan very good video thank you
Thanks for the advice
Thanks. Can you do one with food in it. Also, what were the vent settings.
I am looking at buying one and getting info prior to my purchase.
The one that I am looking at has 3 air vents to maintain control on smoke, heat and moisture at different levels. It also appears to be their entry model.
Check out my channel. I have different playlist. I have several that deal with propane Smokers.
I will be honest I only have one probe its in the center of the smoker on the center shelf ,i ran it through the back in one of the vents ,witch I also open a little to help control the temp . I watched your video to learn how to trip my brisket, an to cook an then I just experimented until I got it right .
👍
You need to keep the vent closed in the back to regulate the heat and if it gets too hot open the door.
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Nice review! You mentioned that adding chips would increase the temperature , can you explain how that works?
If the flame from the burner hits the chips and they ignite, it spikes the temp while they combust.
The bowl allows the flame to actually get to chips and can set them on fire instead of have them smoke
I was gifted a model 20051713, which is an even cheaper version than yours. I have a WSM and have come to not use the propane at all. Regulating the smoke/heat circulation with the top vent is just not the way to go.
Ok
I need info on fixing my replacement parts. I’m replacing the igniter switch, the hose, and I bought a new burner just in case
I have not needed to fix mine, so I would not know where to start with your issues. Maybe reach out to Masterbuilt to see if they have videos that can help you with yours.
Good video, IF, ya lost the blaring music! Btw, temps are gonna flux if that's the thermostat control model, more so propane. If your looking cold smoke like for cheese, stick with electric for sure.
Nice job! Thanks!
Great point!
I found that you let heat up before you start I can turn it down to low & ajust the vents I can get it down to 200
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Great review. I was gifted one of these smokers and am trying to figure it all out.
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Yeah Bro That one is good for chickens & Turkeys but I think withthe fluctuations in the Different temp Probes You would definitely have to rotate what ever you put in it because she has Hot spots and possibly wrapped in Foil early on ,Great job well done ...Just Subscribed
Yep
Man I've been BBQing for 40 years. Used stick burners all my life. Bought this smoker one Christmas on sale at Cabelas and let me just say... this thing has me spoiled. Seems you have a bunch of temp gauges that are off. I've run mine from 170 - 390 and when I set it , it stays once I get it regulated. Sounds like something is not set right or you're missing something. But mine works perfect just like it is intended. There are only 2 drawbacks. One was the chip pan. I just got an 8" skillet and replaced the factory pan. I also line the bottom about 6-8 inches up with aluminum foil. The other drawback was Chicken. Chickens tend to be way greasy. I always trim mine now but after a few small fires in the very bottom I've gotten around it by putting a layer of dirt on the very bottom on top of the foil liner. This keep the grease from splashing into where the burner is. The water pan never caught it all so that was the problem when I had a lot of meat on there. This is a great smoker if you learn how to use it correctly. Changing the regulator and running it directly to the burner is one way to bypass the internal stuff it comes with. But be aware that other regulators are way hotter than what is on there. But it can be done. I use 3 different temp gauges. One is a meat gauge and the other two are just basic temp gauges that can be moved around inside. You have to remember that this is a small smoker and sometimes the heat gets pretty hot around the edges due to coming around the water pan. Just be careful about meat placement and you'll be fine. I've cooked some of my best BBQ on this thing and it is so simple. I can monitor my temps from inside while I'm watchin tv. But usually after I've got it where it needs to be it stays. Ambient temps are not a problem as once you have it adjusted to where you want it, it stays whether it's cold or hot. I live in Texas so I've had temps from 100+ to 35. And I've cooked in both. I know some of you guys live where it gets really cold. This box is sealed well enough that if you can get enough propane to the burner it will get hot enough to cook. I've also never had a problem with which rack I use. Although the top one seems to cook the fastest just because it's so far away from the water. But that's where your meat gauges come in. I have 4 probes on mine I use one for internal temps along with the other 2 I can move around and 3 probes for different meat if I have that much on. All in all this is a good smoker, it just takes getting used to just like any one you buy. Each one is different, but will yield good quality meat if you find out just how to use it. Happy smokin.
Thanks
Did you adjust the vents
?
For anyone who is buying a master built beware because I received one in a box that was totally destroyed and re-taped and yet I did not get any type of open box or damage discount.
Then to top it off there is no telephone number to call and they force you to contact them online. This mean they can take up to a week or more to get back to you or even if you need a replacement part.
If I could do it again I would buy a different brand or one that I can get at a store that is easily returnable
Yes... I've heard alot of horror stories with their customer support at headquarters. I'd definitely purchase something like this at a local store in case of any issues.
212f is the highest heat for true smoking. boiling point of water. water turns to steam. steam toughens meat
Ok
You are entitled to your honest opinion.............NEXT .
I purchased a regulator with a separate control knob that allows you to turn the flame lower ,but if its breezy out side you have to close of the bottom to block the wind so it doesn't blow out the flame but I can run it for 240 with chips in it a cook a whole brisket 16 to 18 lbs for the same amount of hours an it just melts in your mouth. They do work you just have to experiment.
What about the difference in temps accross the smoker. Does the regulator help with that
My dad gave me his masterbuilt gas smoker. I really want to use it. But I live in a gated community and it's HOA.
They say it's better to ask for forgiveness than permission.
Orale I got it foo
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