Hi wanted to see if I can get some advice from ya I’m going to be using my smoker for the first time and plan on smoking 16 pieces 8 drumsticks and 8 thighs a slab of pork ribs corn and some bacon wrapped stuff what would you suggest I should keep my temperature at and for how long.
@@juangalindo5752 I'm no pro but I'll sure do my best! 1. Chicken needs to be cooked at a higher temp to get crispy skin. At least 375 degrees f. now you can cook low and slow if you want (~225) but you'll need to keep the skin moist with a spray or baste of some sort. I prefer 50/50 Apple Cider Vinegar/Apple Juice. Spray every 30-45 minutes. At low temps, it'll take ~2 hours. At high temp 45-60 minutes (I use a temp probe to check and pull @ 155-160 internal temp). 2. Pork ribs you can cook low and slow @ around 225 - approximately 5 hours time this way, but the hot and fast method actually works well with pork and would allow you to cook it along with the chicken at around 375. There are great google results for this method as well. You can finish the ribs this way in as little as 2.5 hours depending on the size. Also the 50/50 Apple Cider Vinegar/Apple Juice combo works great on the ribs as well. Spray once an hour. So you'll want to start the ribs, first, then after about 1 1/2 hours, throw on the chicken. If using a vertical type smoker like this one, make sure you place the chicken UNDER the ribs so not to let raw chicken drip on your partially cooked ribs. 3. Wood - I really enjoy the flavor of apple wood on both pork and chicken. If you have it I'd highly recommend you try it! Hope this is helpful my friend! -Steve
Interesting comment about charcoal. I have a vertical charcoal smoke for camping. I light up the coals, fill up the water pan, and 15 mins later throw in the meats. It can cook as fast as 45min-1.5h depending on the meat. I set it and forget it. I can set the bottom & top vents to low & slow and check on it 4 hours later, the food is done to perfection (ribs, steak, pork, fish, chicken... etc, all together even). Throw in some veggies on top (brussels, carrots, potatoes, zuccini). 15 mins later I add garlic bread. 15 mins later everything is ready to eat! The only thing is if smoking longer than 4 hours, check on the water pan to make sure the water didnt fully evaporate yet, otherwise the meat can start drying out
I bought a dyno-glo model DGW1904BDP-D it has 6 shelf with it and 1904 square inches of cooking space. It has a door gasket already installed and doesn't leak smoke from the seams.The wood chip box is heavy and you can access the wood chip box and the water pan from the bottom door.
Thank you for sharing some great information and modifications to improve the performance of the smoker. Great presentation packed with easy to apply ideas for improvement.
Thanks really appreciate the video just got my master built 40" and man I love it but do agree leaks smoke out around the top door my bottom door already has a nice Gasket. Will follow for more videos Thanks
@@SixthDayRanch I like the fact that I can use the charcoal and do a good smoke and then finish it with propane if I need a higher temp/get it done mode (although, I got pretty good heat from the charcoal side on my last cook)
You need to reach out to Masterbuilt and show them this video! They need to include a number of these items to make their units better. Personally I want to service the water tray in the lower door but I like how you moved it up to access the chip tray better.
I did the gasket but I did it on the door. The gasket material is high temp but I've read that the adhesive isn't as resistant to heat. So the door being less hot I put it there. I got the same grommets as you but put mine on the side. One between top and 2nd rack. Other between 3rd and 4th. Luckily my water pan is about as high as yours is now Another good mod for propane is a 10psi regulator with needle valve. And use a 10" cast iron skillet as fire bowl. The ones they come with suck. I have the master built pro home Depot version. Not as wide but did all these. The regulator for my unit was a game changer. Before even at minimum I couldn't get it below 250. Now I can dial it down to 180 if I want.
Thanks for all the tips! The regulator is a GREAT idea and does indeed make a huge difference. It'll also allow you to make your smoker a lot hotter when needed as well. ie on a really cold say and you want to do a hot smoke.
Smokeshack makes some amazing electric smokers. Not sure if that's your thing, but I had one, a few years ago, that I bought from someone. It was 15 years old and still worked perfectly.
Appreciate it. The primary reason I like to steer away from electric is so i can cook in a power outage(happens frequently enough around here) without a generator. I have friends with electric and they love them.
@@SixthDayRanch I completely understand that. I'm actually looking for a propane smoker as well, but funds are really tight right now. How's the Pit working for you so far?
Had a Traeger for $1000 and saw this Smoke Hollow at sams club 10 years ago for $249. Thought I would try it and return it within 30 days if I wasn't happy with it. People loved the flavor more on this so I sold the trager and have been very happy. Its barely holding together and I don't see that they make this one any more. Thinking about building one on my own.
I agree I wish they made a better quality smoker. For the price I think it's reasonable quality but I'd rather pay more and get one that lasts longer if that option existed.
Love it from fellow Texan! FAITH - FAMILY - FARM - FOOD esp the start with faith. I have a smoker vault looking for mods. This helped leverage what you showed but use on my smoker. Thanks for the links and suggestions.
Cool info my man...just getting into this type of smoking and your tips are perfect....Using the silicone sealant around the sides I presume is a high temp grade...a easy way to make it professional looking is a bit of saliva on ya finger and she smooths out real smooth.....subbed my friend,looking forward to all your hidden tips and tricks on eating tasty tucker....bring it on...
@@SixthDayRanch I put aluminum foil inside the bottom of the smoker with a few holes and I also put an aluminum tray under the holes in the bottom of the smoker. I do like the high temperature caulk to manage any other things getting out of the smoker. I have had it for several years and I cook a lot of pulled pork. I am usually cooking 6 to 8 butts at a time.
The wheels this one comes with are actually not bad and it's fairly easy to move. I agree though, larger casters all the way around would be great! Thanks for the idea!
That was a great video. I'm in the market for a cabinet smoker for my wife, I like this one but not a fan of the glass front. What do you clean the glass with? She likes it I don't...happy wife happy life. Thank you again.
Thank you! So with the glass, we just use a razor and some running alcohol and it makes it look brand new again! Let us know if you have any more questions! We would be happy to help
@@SixthDayRanch the closest model doesn't have a chimney. Is that important? I'm new to smoking. Been grilling on propane my whole life. Want to get into smoke and feel like this is better than electric grills like Traeger. Especially in cold Virginia weather. Gas seems king for temp regulation. Also, what bluetooth temp probes do you use? Any recommendations on those?
The model before this one did not have the chimney and didn't' make a difference for me. I think some folks prefer the chimney though. I've had this type of propane smoker for years and I really enjoy them. It makes smoking easy, takes up a lot less space and doesn't' feel like you are completely cheating with electricity! lol
I use Inkbird WiFi Grill Thermometer IBBQ-4T:amzn.to/3a3dLJR BUT it's not a Bluetooth model, WIFI only. That being said if you have good wifi coverage where your grill is, it's WAY better! You can view your temps from anywhere you have an internet connection. ie you have to run to the store real quick you can check it from your phone.
Using RTV high temp caulking gives me a concern because I doubt that it is food grade safe and will probably release toxic chemicals into the food. You would have done better to hire an arc welder to seal it up. It would be permanent, and have no toxic chemicals.
I bought a masterbuilt 40" smoker. It worked great for a couple of weeks. Then it would not stay lit. Amazon replaced it at no charge. The new one out of the box will not stay lit. Has anyone had this issue before? I have a church event coming up and I need to get this thing going.
Man sorry to hear about that. No we've never had an issue but I'd bet it has something to do with the regulator. Is go buy a replacement one from a local store and try that out. They sell them with those hose and regulator together. All you'd have to do is swap the hose out. Good luck and hope it goes well!
at timeline 9:01 you can see the label of the smoker on the door as Smoke Hollow smoker, however you have links as a Masterbuilt smoker, so now I'm confused. Which is it?
Products Used in this Video: Masterbuilt 44241GW 2-Door Propane Gas Smoker with Window, 44-Inch, Black:amzn.to/39oBzFX IMPRESA 2 Pack Thermometer and Probe Grommet for Grills:amzn.to/2WVcTzA EZARC Carbide Hole Cutter Heavy Duty for Stainless Steel, 1-1/4'' 32mm:amzn.to/30Hz5ON Rutland 500°RTV High Heat Silicone (Black):amzn.to/3jFb3ws LavaLock 1/2" x 1/8" High Temp Nomex BBQ HT Gasket Smoker Seal:amzn.to/3f08TEh Bayou Classic 7471, 12 x 14-in Cast Iron Shallow Baking Pan:amzn.to/3hqwK1A Some links may be affiliate links, but that's okay because it won't cost you any more cash and I might make a few pennies if you buy the products!
Questions as I am about to pickup an older model of what looks to be the same grill (no glass door). Do you have to season or protect the baking pan you are using to hold the wood? Also, do you cover it to temper the amount of smoke? I noticed that the model I am interested in getting has a lid for the pan that holds the wood.
I season it just like my other cast iron pans, but probably not a huge deal if you don't since it's cheap to replace . No cover I just use the vents in the smoker.
Great video and instructional. You sold me on FAITH, FAMILY, FOOD; I'm a suburbanite so FARM is a distant thing for me. I have a couple questions if you have the time: 1) how well does this hold heat in cold weather? 2) What kind of "gas mileage" do you get with this model. 3) What size turkey will fit in there? I did charcoal/hardwood smokers for decades, followed by a similarly but very poorly built electric (shoulda kept the charcoal smoker), and now venturing in to LP smoker. I like the features of this one, and really like the mods you made to it - all very well thought out and common sense. You might not know the part about the cold weather since you just got it in Jul 20, and it is now New Years Day 2021 (pray for a better year, though ours really wasn't that bad compared to what others felt)(I see you are in Texas; I'm in NE FL but it does get chilly here and does extend smoking time when it gets into 30s and 40s). Sorry for the lengthy diatribe, but I hope you can shed a little light on those questions. Y'all have a great and safe New Year, and hang on to that faith. Regards, deh
Appreciate that! I'll do my best to help brother: 1) when temps are ~40 here for me I cannot get this thing about 325-250, which isn't a bad deal if you are smoking, but is painful if you are cooking hot and fast. This can be resolved by replacing the regulator with an aftermarket one to allow for more BTUs. Warning though if you do that and get the temps too high it'll wreck the factory paint. That's what I did to my last model of this. Temps above about 450 seem to cause the pain to fail. Makes sense I guess since it's supposed to be for smoking and not grilling. 2) I cook most things on higher heat ~350-400F (I'm impatient! lol) and one standard sized tank lasts me for at least 7-10 smokes. At lower temps these sip the propane and it last for a long time. Of course it'll be less if you increase the regulator size. 3) I've cooked a 24lbs turkey in there, spatchcocked, with great results, fits nicely on one rack. Hope you and your family have a great New Year!
Cool mods! I've got one that is at least a decade old! no glass in the door and the wood chip pans are rusting out so I really like your cast iron pan idea - I'm going to do that to mine! I just subscribed and also subscribed from my The Lone Moose channel and left you the link to take a look at some of my smoking videos. I'm contemplating putting wheels on mine. I have also ordered a Dyna-Glo version of this same smoker. It's also made my Masterbuilt. That one stays in the box until I ship it to Alaska when I retire either later this summer or next summer. I live in the Hill Country so it's a real pain moving that thing around for an old man.. lol! Another idea I've given some thought to on mine is putting a rotisserie in the middle of the side panel slots to do whole chickens or a turkey. Have you given that any thoughts???
Awesome! I used to live in New Braunfels years back. Beautiful area. Thanks for watching brother. I've got a ton of miles out of this smoker already and it's still going strong. For the price of these things I'm honestly happy if I can get 2 years out of them. I suppose if I babied it and took better care it might last longer, but I count it an investment! lol I like the idea of a rotisserie! Seems like it would be really simple to do as well. I probably wouldn't do it, but only because I am sold on the spatchcocked method now!
@@SixthDayRanch I've never tried doing a spatchcock chicken, but have put rotisseries on several grills over the years and really like that flavor! Stay safe folks! Looking forward to seeing more videos from y'all. I'm about 17 miles from New Braunfels straight west on TX 46, if you get to Bulverde, you went too far.. lol
Absolutely we love this smoker! We cooked 2 turkeys in this last year too! It's got a ton of space and a small footprint. That's why I love vertical smokers. That's really nice of you to get him something so nice. Sounds like you are a great daughter!
@@SixthDayRanch I try! And where do I find the link for the mods? I don’t know if I’m blind and can’t see it or just can’t find it. He’s been talking about getting one for a while but keeps putting his family first. Figured I would repay him for all the hard work!
According to the manufacturer its designed and safe for use around food ie ovens fireplaces and smokers. It is not recommended for direct food contact because the product as not been tested for such.
Can you tell me how to get a little more temperature from it. I know the caulk will help, but I had one of these 9 years ago and without caulk it would really get up to a high heat which was good for cold days. Is there something I can do to the unit to get more heat??
Add a little less water to the pan, that helps sometimes. Also if you add more wood chunks, at least initially it will increase the temp. But the easiest way would be to go down to the local propane store and have them make a new hose for you with a needle valve and a better regulator. It's the built in regulator that restricts the flow of fuel. I haven't done this yet but a friend of mine did and it can rock an easy 500+ degrees if you aren't careful. I'm sure you could probably find one on amazon also.
I had one and made an insulation jacket out of reflectix. Along with caulk and gasket. I ditched the water pan completely and replaced the water pan with sand. Then it got HOT AH
Electric is definitely easier but I've had really good luck with the propane. Plus to me it just feels like you're bbqing. It's an odd feeling with no real fire! Lol propane heats up faster and also with the electric you have to rely on the thermostat to be accurate because they control the heat like an oven. Course that being said plenty of folks love the electric ones.
@@SixthDayRanch I started with an electric smoke. I tripped the circuit breaker numerous times and I also went through several heating elements because they would break.
Did you use one or 2 packs of the high temp gasket tape ? And great videos man love your stuff got my first smoker similar to this one can’t wait to start smoking everything lol
Sure! The link to the amazon product page is in the description below the video. Sorry I don't know it off hand. If that link doesn't work for you let me know and I'll dig it up for you. Thanks for watching!
Really well or at least what you'd expect at this price point. Lately I've had issues with either the regulator or the burners. They just aren't putting out the heat they used to. It also wouldn't surprise me if it's because I've done a terrible job of keeping the inside bottom clean. I still use it at least once a week. We cook pretty much all meat and some veggies on it. It's just too easy to use. We rarely put anything in the oven unless we are in a bind or it's late at night.
I have an outside NG line under patio I need to put to use. Looking for a decent size I can convert. Low temps is all I want anyways. Even Louisiana winters aren’t cold enough to hamper a cheap smoker.
I'd say you'd be good to go with this type of smoker. Man I wish I had natural gas hookups that would make it so much easier than refills. Also note that it still gets up to 300 + degrees easily. But I used to be able to crank it up and sear or finish off chicken and now I can't. I need to clean it and see what's going on.
I'm a big fan of the inkbird wifi series. I currently use this one : amzn.to/3AOKQTO. Get a wifi version not just Bluetooth if you can. Way Better range. Since it connects through the internet you can even read temps away from the house. I can run to the store during a long smoke and still keep en eye on it. Love it.
I definitely don't recommend eating the silicone! Lol seriously though that is a valid concern. Many agree it's safe for this kind of use but it definitely isn't food safe. But the same could be said for the black paint on the smoker itself.
@@SixthDayRanch Ok, but the paint is on the OUTSIDE so not as much of a concern. I really liked the "jute" (that's what we call the felt like material you used for the door gaskets in the auto industry. Really good for high temp insulation) door seals, that's brilliant! Might cut thin strips of the jute to stuff in the cracks, same way they seal fireplaces and stove pipes. Enjoyed the video! Thanks.
Not real sure why you need more than a couple of hours of good smoke to produce flavor. Many hours of heavy smoke might produce an acrid creosote flavor on the meat. I guess you just have to experiment to get the smoke flavor right.
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Thanks for watching everyone!
Hi wanted to see if I can get some advice from ya I’m going to be using my smoker for the first time and plan on smoking 16 pieces 8 drumsticks and 8 thighs a slab of pork ribs corn and some bacon wrapped stuff what would you suggest I should keep my temperature at and for how long.
@@juangalindo5752 I'm no pro but I'll sure do my best!
1. Chicken needs to be cooked at a higher temp to get crispy skin. At least 375 degrees f. now you can cook low and slow if you want (~225) but you'll need to keep the skin moist with a spray or baste of some sort. I prefer 50/50 Apple Cider Vinegar/Apple Juice. Spray every 30-45 minutes. At low temps, it'll take ~2 hours. At high temp 45-60 minutes (I use a temp probe to check and pull @ 155-160 internal temp).
2. Pork ribs you can cook low and slow @ around 225 - approximately 5 hours time this way, but the hot and fast method actually works well with pork and would allow you to cook it along with the chicken at around 375. There are great google results for this method as well. You can finish the ribs this way in as little as 2.5 hours depending on the size. Also the 50/50 Apple Cider Vinegar/Apple Juice combo works great on the ribs as well. Spray once an hour. So you'll want to start the ribs, first, then after about 1 1/2 hours, throw on the chicken. If using a vertical type smoker like this one, make sure you place the chicken UNDER the ribs so not to let raw chicken drip on your partially cooked ribs.
3. Wood - I really enjoy the flavor of apple wood on both pork and chicken. If you have it I'd highly recommend you try it!
Hope this is helpful my friend! -Steve
@@SixthDayRanch thank you for the advice I am preparing my meats now I’ll let ya know how it goes thanks again.
Have exact same smoker for about 4 years. It's still holding up fine. I really like it.
Same! We use this a ton!
I just purchased this and all Mods! Amazon owes you some $$$!!! Nice job Brother!
Ha awesome! Smoke on my friend!
Thanks!
Somethins smokin all right ✌😊
Thanks for watching!
Interesting comment about charcoal. I have a vertical charcoal smoke for camping. I light up the coals, fill up the water pan, and 15 mins later throw in the meats. It can cook as fast as 45min-1.5h depending on the meat. I set it and forget it. I can set the bottom & top vents to low & slow and check on it 4 hours later, the food is done to perfection (ribs, steak, pork, fish, chicken... etc, all together even). Throw in some veggies on top (brussels, carrots, potatoes, zuccini). 15 mins later I add garlic bread. 15 mins later everything is ready to eat! The only thing is if smoking longer than 4 hours, check on the water pan to make sure the water didnt fully evaporate yet, otherwise the meat can start drying out
I bought a dyno-glo model DGW1904BDP-D it has 6 shelf with it and 1904 square inches of cooking space. It has a door gasket already installed and doesn't leak smoke from the seams.The wood chip box is heavy and you can access the wood chip box and the water pan from the bottom door.
Looks like a great smoker!
Great mods, love that you added a link to a hole cutter for the grommets. I'll be applying most of these to my MB Propane 30" Thermotemp.
Thanks! Yes it took me a while to find the right size. Happy to help! Smoke on my friend!
Thank you for sharing some great information and modifications to improve the performance of the smoker. Great presentation packed with easy to apply ideas for improvement.
Appreciate that! Thanks for the support! Smoke on!
Thanks really appreciate the video just got my master built 40" and man I love it but do agree leaks smoke out around the top door my bottom door already has a nice Gasket. Will follow for more videos Thanks
Awesome thanks! Once I added the gasket to the top door no more smoke leaks for me. It's been a great smoker!
Thank you for the links ... they will be useful for putting mods on my Masterbuilt Dual Fuel one
You're welcome! Glad they were helpful. How do you like your dual fuel model?
@@SixthDayRanch I like the fact that I can use the charcoal and do a good smoke and then finish it with propane if I need a higher temp/get it done mode (although, I got pretty good heat from the charcoal side on my last cook)
@@deborahcrow2045 Makes sense! I'm a big fan of charcoal too. Sometimes I use it rather than wood in the wood tray on mine.
I never thought about the hi temp grommets. Thanks buddy! That was a very good video! Great job! 👍👍🤙🤙
Thanks! I never cared for having the probe wires hanging all around the door hinges. It's a cheap and easy fix!
You need to reach out to Masterbuilt and show them this video! They need to include a number of these items to make their units better. Personally I want to service the water tray in the lower door but I like how you moved it up to access the chip tray better.
Appreciate it!
I've known the owner of masterbuilt and his warehouse is right here in Columbus Ga, John is an awesome man
Very cool! Tell him we wish he still made this smoker! lol
I did the gasket but I did it on the door. The gasket material is high temp but I've read that the adhesive isn't as resistant to heat. So the door being less hot I put it there.
I got the same grommets as you but put mine on the side. One between top and 2nd rack. Other between 3rd and 4th.
Luckily my water pan is about as high as yours is now
Another good mod for propane is a 10psi regulator with needle valve. And use a 10" cast iron skillet as fire bowl. The ones they come with suck.
I have the master built pro home Depot version. Not as wide but did all these. The regulator for my unit was a game changer. Before even at minimum I couldn't get it below 250. Now I can dial it down to 180 if I want.
Thanks for all the tips! The regulator is a GREAT idea and does indeed make a huge difference. It'll also allow you to make your smoker a lot hotter when needed as well. ie on a really cold say and you want to do a hot smoke.
Some great ideas. Thanks
Thanks!
I have the same smoker and will be making these mods to it.
It's worked out great for us!
Legend. Thank you this is a massive help brother
Happy to help! You're welcome!
Nice mods good info nice job
Appreciate it! Thanks!
awesome mods. thanks for the tips, and keep on smokin
You're welcome! You too!
Very informative video. Thank you!
Happy to help!
Smokeshack makes some amazing electric smokers. Not sure if that's your thing, but I had one, a few years ago, that I bought from someone. It was 15 years old and still worked perfectly.
Appreciate it. The primary reason I like to steer away from electric is so i can cook in a power outage(happens frequently enough around here) without a generator. I have friends with electric and they love them.
@@SixthDayRanch I completely understand that. I'm actually looking for a propane smoker as well, but funds are really tight right now. How's the Pit working for you so far?
Works great so far no issues. I've holds temp pretty well.
Awesome video loved it , made my mind up now thankyou 👍👍
Always happy to help! Thanks for the support!
@@SixthDayRanch very welcome 👍👍
Love it. I have that exact same smoker and it built my empire into what I have now. Great content brother. Just subbed.
Wow appreciate that brother! I love this smoker! Congrats on your success!
Great video, I definitely like the female model you have showing off your smoker, LOL!
Thanks! I think I'll keep her! Lol
Need to finish up the reverse smoker I am adding propane to it going to try the propane in my offset smoker tomorrow on cornbeef and cabbage
Man that sounds good! Hope it turns out well!
Had a Traeger for $1000 and saw this Smoke Hollow at sams club 10 years ago for $249. Thought I would try it and return it within 30 days if I wasn't happy with it. People loved the flavor more on this so I sold the trager and have been very happy. Its barely holding together and I don't see that they make this one any more. Thinking about building one on my own.
I agree I wish they made a better quality smoker. For the price I think it's reasonable quality but I'd rather pay more and get one that lasts longer if that option existed.
Love it from fellow Texan! FAITH - FAMILY - FARM - FOOD esp the start with faith. I have a smoker vault looking for mods. This helped leverage what you showed but use on my smoker. Thanks for the links and suggestions.
Appreciate the kind words! Happy to help wherever I can! Good luck with your mods!
Dude.
Ya fk'n rock..and the Mrs.of course..You just showed me what I had to do..make it tight..Yeah,it's not the best smoker
..a lil work..Yes it is!!
Thanks man! Happy to help. It's been a a great smoker for us.
Mate you wife is " SMOKEN" lol
All jokes aside thats an awesome smoker.
i just got a Hark one for (early) fathers day present ..
Appreciate it my friend! Congrats on your new smoker!
Cool info my man...just getting into this type of smoking and your tips are perfect....Using the silicone sealant around the sides I presume is a high temp grade...a easy way to make it professional looking is a bit of saliva on ya finger and she smooths out real smooth.....subbed my friend,looking forward to all your hidden tips and tricks on eating tasty tucker....bring it on...
Awesome, Thanks!
I had a stainless sheet metal tray with casters made for my Smoke Hollow. It allows me to move it in and outside when using it.
That's a great idea idea! And it would catch any drippings underneath the smoker.
@@SixthDayRanch I put aluminum foil inside the bottom of the smoker with a few holes and I also put an aluminum tray under the holes in the bottom of the smoker. I do like the high temperature caulk to manage any other things getting out of the smoker. I have had it for several years and I cook a lot of pulled pork. I am usually cooking 6 to 8 butts at a time.
Foil on the inside is a great idea not sure why I didn't think to do that. Thanks brother!
Do you post pictures of what you are smoking?
Not often unfortunately! We may start though!
nice
Thanks!
Smokin Hot!!!
Thanks for watching!
QUESTION have you ever smoked snack sticks in this smoker
No we have not, only traditional jerky.
@@SixthDayRanch ok thank you for your fast reply, keep on smoking ( In the smoker that it)
😂
I like it
Thanks, didn't really go in depth on the smoker function but the mods are working great!
I braced up the sides of my wood pans and welded stainless piano hinge from the box to the lids of my smoke boxes and it was OK
Great idea! Is it working out OK for you?
Love the mods but you forgot 1 big one, what about installing caster wheels on it. Can it be done???
The wheels this one comes with are actually not bad and it's fairly easy to move. I agree though, larger casters all the way around would be great! Thanks for the idea!
Boy she is sure smoking !!!!
Thanks man!
That was a great video. I'm in the market for a cabinet smoker for my wife, I like this one but not a fan of the glass front. What do you clean the glass with? She likes it I don't...happy wife happy life. Thank you again.
Thank you! So with the glass, we just use a razor and some running alcohol and it makes it look brand new again! Let us know if you have any more questions! We would be happy to help
Looks like the smoker isn't for sale anymore. Bummer. I like the size of this one and these mods are great.
I see that. I sure hope they bring them back. As for now the closest model I can find is the Masterbuilt MB20051316: amzn.to/37UEs0N
@@SixthDayRanch cool thanks, I'll check it out!
@@SixthDayRanch the closest model doesn't have a chimney. Is that important? I'm new to smoking. Been grilling on propane my whole life. Want to get into smoke and feel like this is better than electric grills like Traeger. Especially in cold Virginia weather. Gas seems king for temp regulation. Also, what bluetooth temp probes do you use? Any recommendations on those?
The model before this one did not have the chimney and didn't' make a difference for me. I think some folks prefer the chimney though. I've had this type of propane smoker for years and I really enjoy them. It makes smoking easy, takes up a lot less space and doesn't' feel like you are completely cheating with electricity! lol
I use Inkbird WiFi Grill Thermometer IBBQ-4T:amzn.to/3a3dLJR BUT it's not a Bluetooth model, WIFI only. That being said if you have good wifi coverage where your grill is, it's WAY better! You can view your temps from anywhere you have an internet connection. ie you have to run to the store real quick you can check it from your phone.
Using RTV high temp caulking gives me a concern because I doubt that it is food grade safe and will probably release toxic chemicals into the food. You would have done better to hire an arc welder to seal it up. It would be permanent, and have no toxic chemicals.
Great idea!
I can't find the Amazon links :(
I just fixed the description to include the links. Looks like we removed them by accident. Thanks for letting us know!
So I bought one of these but I'm having trouble finding a cover for it.
This is the only one I could find:amzn.to/3geTvum
nice
Thanks
I bought a masterbuilt 40" smoker. It worked great for a couple of weeks. Then it would not stay lit. Amazon replaced it at no charge. The new one out of the box will not stay lit. Has anyone had this issue before? I have a church event coming up and I need to get this thing going.
Man sorry to hear about that. No we've never had an issue but I'd bet it has something to do with the regulator. Is go buy a replacement one from a local store and try that out. They sell them with those hose and regulator together. All you'd have to do is swap the hose out. Good luck and hope it goes well!
at timeline 9:01 you can see the label of the smoker on the door as Smoke Hollow smoker, however you have links as a Masterbuilt smoker, so now I'm confused. Which is it?
Materbuilt bought out Smoke Hollow several years back. So it's a Masterbuilt Smoke Hollow Smoker.
nice suggestions... I may be looking in the wrong spot, but I cannot find the links
It's at the bottom of the description, below the video 😊
Products Used in this Video:
Masterbuilt 44241GW 2-Door Propane Gas Smoker with Window, 44-Inch, Black:amzn.to/39oBzFX
IMPRESA 2 Pack Thermometer and Probe Grommet for Grills:amzn.to/2WVcTzA
EZARC Carbide Hole Cutter Heavy Duty for Stainless Steel, 1-1/4'' 32mm:amzn.to/30Hz5ON
Rutland 500°RTV High Heat Silicone (Black):amzn.to/3jFb3ws
LavaLock 1/2" x 1/8" High Temp Nomex BBQ HT Gasket Smoker Seal:amzn.to/3f08TEh
Bayou Classic 7471, 12 x 14-in Cast Iron Shallow Baking Pan:amzn.to/3hqwK1A
Some links may be affiliate links, but that's okay because it won't cost you any more cash and I might make a few pennies if you buy the products!
Questions as I am about to pickup an older model of what looks to be the same grill (no glass door).
Do you have to season or protect the baking pan you are using to hold the wood? Also, do you cover it to temper the amount of smoke? I noticed that the model I am interested in getting has a lid for the pan that holds the wood.
I season it just like my other cast iron pans, but probably not a huge deal if you don't since it's cheap to replace . No cover I just use the vents in the smoker.
Great video and instructional. You sold me on FAITH, FAMILY, FOOD; I'm a suburbanite so FARM is a distant thing for me. I have a couple questions if you have the time: 1) how well does this hold heat in cold weather? 2) What kind of "gas mileage" do you get with this model. 3) What size turkey will fit in there? I did charcoal/hardwood smokers for decades, followed by a similarly but very poorly built electric (shoulda kept the charcoal smoker), and now venturing in to LP smoker. I like the features of this one, and really like the mods you made to it - all very well thought out and common sense. You might not know the part about the cold weather since you just got it in Jul 20, and it is now New Years Day 2021 (pray for a better year, though ours really wasn't that bad compared to what others felt)(I see you are in Texas; I'm in NE FL but it does get chilly here and does extend smoking time when it gets into 30s and 40s). Sorry for the lengthy diatribe, but I hope you can shed a little light on those questions. Y'all have a great and safe New Year, and hang on to that faith. Regards, deh
Appreciate that! I'll do my best to help brother: 1) when temps are ~40 here for me I cannot get this thing about 325-250, which isn't a bad deal if you are smoking, but is painful if you are cooking hot and fast. This can be resolved by replacing the regulator with an aftermarket one to allow for more BTUs. Warning though if you do that and get the temps too high it'll wreck the factory paint. That's what I did to my last model of this. Temps above about 450 seem to cause the pain to fail. Makes sense I guess since it's supposed to be for smoking and not grilling. 2) I cook most things on higher heat ~350-400F (I'm impatient! lol) and one standard sized tank lasts me for at least 7-10 smokes. At lower temps these sip the propane and it last for a long time. Of course it'll be less if you increase the regulator size. 3) I've cooked a 24lbs turkey in there, spatchcocked, with great results, fits nicely on one rack. Hope you and your family have a great New Year!
@@SixthDayRanch You answered my questions perfectly! Many thanks!
Great! You're welcome!
Cool mods! I've got one that is at least a decade old! no glass in the door and the wood chip pans are rusting out so I really like your cast iron pan idea - I'm going to do that to mine! I just subscribed and also subscribed from my The Lone Moose channel and left you the link to take a look at some of my smoking videos. I'm contemplating putting wheels on mine. I have also ordered a Dyna-Glo version of this same smoker. It's also made my Masterbuilt. That one stays in the box until I ship it to Alaska when I retire either later this summer or next summer. I live in the Hill Country so it's a real pain moving that thing around for an old man.. lol! Another idea I've given some thought to on mine is putting a rotisserie in the middle of the side panel slots to do whole chickens or a turkey. Have you given that any thoughts???
Awesome! I used to live in New Braunfels years back. Beautiful area. Thanks for watching brother. I've got a ton of miles out of this smoker already and it's still going strong. For the price of these things I'm honestly happy if I can get 2 years out of them. I suppose if I babied it and took better care it might last longer, but I count it an investment! lol I like the idea of a rotisserie! Seems like it would be really simple to do as well. I probably wouldn't do it, but only because I am sold on the spatchcocked method now!
@@SixthDayRanch I've never tried doing a spatchcock chicken, but have put rotisseries on several grills over the years and really like that flavor! Stay safe folks! Looking forward to seeing more videos from y'all. I'm about 17 miles from New Braunfels straight west on TX 46, if you get to Bulverde, you went too far.. lol
I’m looking for a smoker for my dad for his birthday would you recommend this? Are the mods easy to do? Will it fit a thanksgiving turkey?? Lol
Absolutely we love this smoker! We cooked 2 turkeys in this last year too! It's got a ton of space and a small footprint. That's why I love vertical smokers. That's really nice of you to get him something so nice. Sounds like you are a great daughter!
@@SixthDayRanch I try! And where do I find the link for the mods? I don’t know if I’m blind and can’t see it or just can’t find it. He’s been talking about getting one for a while but keeps putting his family first. Figured I would repay him for all the hard work!
Ha no worries! It's towards the bottom in the description. There's a product list of everything we used.
Is the high temp silicon safe for use around food?
According to the manufacturer its designed and safe for use around food ie ovens fireplaces and smokers. It is not recommended for direct food contact because the product as not been tested for such.
Could you do a cook video and post it
I'll try to make the time to do one. Thanks for watching!
Can you tell me how to get a little more temperature from it. I know the caulk will help, but I had one of these 9 years ago and without caulk it would really get up to a high heat which was good for cold days. Is there something I can do to the unit to get more heat??
Add a little less water to the pan, that helps sometimes. Also if you add more wood chunks, at least initially it will increase the temp. But the easiest way would be to go down to the local propane store and have them make a new hose for you with a needle valve and a better regulator. It's the built in regulator that restricts the flow of fuel. I haven't done this yet but a friend of mine did and it can rock an easy 500+ degrees if you aren't careful. I'm sure you could probably find one on amazon also.
I had one and made an insulation jacket out of reflectix. Along with caulk and gasket. I ditched the water pan completely and replaced the water pan with sand. Then it got HOT AH
How did you like the sand vs the water? Did it make the meat drier?
That's cool.
What's your opinion on the electric rather than the propane?
Electric is definitely easier but I've had really good luck with the propane. Plus to me it just feels like you're bbqing. It's an odd feeling with no real fire! Lol propane heats up faster and also with the electric you have to rely on the thermostat to be accurate because they control the heat like an oven. Course that being said plenty of folks love the electric ones.
@@SixthDayRanch
Makes sense
Plus if lights go out you can still use it.
@@SixthDayRanch I started with an electric smoke. I tripped the circuit breaker numerous times and I also went through several heating elements because they would break.
That's an excellent point!
Good to know. I've never felt right about going all electric. Jimmie made a great point too. If you lose power you can still cook!
Did you use one or 2 packs of the high temp gasket tape ? And great videos man love your stuff got my first smoker similar to this one can’t wait to start smoking everything lol
Appreciate it! One pack was plenty!
Happy smoking brother!
Thanks for the quick reply 😁👍🏻
Always happy to help!
Does she come with smoker. that would be the best mode
lol she only came with my specific model of smoker! I think they discontinued that offer!
I built a reverse smoker have not tried it yet
I'd love to try a reverse smoker one day! Hope it works well for you!
What is the exact model of the smoker and where did you purchase it?
Sure! The link to the amazon product page is in the description below the video. Sorry I don't know it off hand. If that link doesn't work for you let me know and I'll dig it up for you. Thanks for watching!
How's it holding up?
Really well or at least what you'd expect at this price point. Lately I've had issues with either the regulator or the burners. They just aren't putting out the heat they used to. It also wouldn't surprise me if it's because I've done a terrible job of keeping the inside bottom clean. I still use it at least once a week. We cook pretty much all meat and some veggies on it. It's just too easy to use. We rarely put anything in the oven unless we are in a bind or it's late at night.
I have an outside NG line under patio I need to put to use. Looking for a decent size I can convert. Low temps is all I want anyways. Even Louisiana winters aren’t cold enough to hamper a cheap smoker.
I'd say you'd be good to go with this type of smoker. Man I wish I had natural gas hookups that would make it so much easier than refills. Also note that it still gets up to 300 + degrees easily. But I used to be able to crank it up and sear or finish off chicken and now I can't. I need to clean it and see what's going on.
i see this smoker it has alot of vents! can we add a bed of coals in it?
Yes! I've smoked with coal and a bit of wood before it works great.
@@SixthDayRanch ahhh!! thanks!
@@SixthDayRanch wish they would make a propane smoker like this with a pellet hopper on it lol
Awesome idea!
Where you get the calk from
Amazon. Should be in the description below the video.
What wifi thermometer do you use?
Here's the one we use: Inkbird WiFi Grill Thermometer IBBQ-4T: amzn.to/3lE5mjN
What thermometers do you have?
I'm a big fan of the inkbird wifi series. I currently use this one : amzn.to/3AOKQTO. Get a wifi version not just Bluetooth if you can. Way Better range. Since it connects through the internet you can even read temps away from the house. I can run to the store during a long smoke and still keep en eye on it. Love it.
For probing I use these amzn.to/2Z4A5Qb. They are cheap and work great.
What is the exact model of this Masterbuilt Smoker ?
44241GW. Unfortunately I'm not sure they still sell it. The closest I can find is this one: amzn.to/3fbcmpq
Do u soak ur wood chip
I've tried both ways and I like to just throw em in dry. They last a bit longer if you soak them but I usually forgot to do it!
Pit boss vertical are similar profile units but better built imo...
You're probably right, but the size/price point on these is hard to beat.
Not bad! I liked it, but I do have concerns about the atv, chemicals in it aren't good for human consumption.
I definitely don't recommend eating the silicone! Lol seriously though that is a valid concern. Many agree it's safe for this kind of use but it definitely isn't food safe. But the same could be said for the black paint on the smoker itself.
Thanks for watching and thanks for commenting!
@@SixthDayRanch Ok, but the paint is on the OUTSIDE so not as much of a concern. I really liked the "jute" (that's what we call the felt like material you used for the door gaskets in the auto industry. Really good for high temp insulation) door seals, that's brilliant! Might cut thin strips of the jute to stuff in the cracks, same way they seal fireplaces and stove pipes. Enjoyed the video! Thanks.
Excellent points! Really appreciate the advice!
@@SixthDayRanch You kind feed back has gained you a sub sir. Good day.
Im sorry did he say something...?
🍒 👀
thanks for watching!
Not real sure why you need more than a couple of hours of good smoke to produce flavor. Many hours of heavy smoke might produce an acrid creosote flavor on the meat. I guess you just have to experiment to get the smoke flavor right.
I agree! The right way to do it is a light, clean smoke. If you have it rolling too much it will ruin the meat.
Only 1 year. Looks like it is discontinued
That's frustrating! Hopefully they'll make it again or a similar model.
mice
Thanks for watching!
Paid “0” attention to the smoker since your dime piece was standing next to it
Lol I'll take that into consideration for future videos!
Nerd
home chick is hot
Thanks for watching!