Masterbuilt Smoker - Using Charcoal In A Propane Smoker
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- Опубликовано: 15 сен 2024
- Using Charcoal In A Masterbuilt Propane Smoker
Hello & Welcome Back!
Hope you’re enjoying your summer.
Recently a viewer asked whether or not charcoal can be used in a propane smoker. My first instinct was to reply in the negative. But upon second thought, I realized that I didn’t know for certain so, when in doubt, test it out!
Join me today as I give it a whirl and we’ll all know for sure. And if you have anymore questions about the smoker or would like to see me do more with it, just leave your request in the comments below.
Thanks for watching.
Until the next video, take care & God bless.
The Handy Outdoorsman 
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Its listed as a dual fuel and the vents on it are for charcoal as well as the special bowl it comes with is intended for charcoal.
Its sold as a dual fuel
I appreciate your video. Your explanation of it made sense. Start by smoking it with flavor, finish it by the heat. Thanks 👍
Happy to hear the video was helpful!
Now I'm hungry. Let's eat. Good demo 👍
thnks my friend , very education for me
Your welcome.
Thank you. This was helpful
Your welcome - thanks for watching!
I drilled a hole in the Center of the top panel of my Masterbuilt and hung a hook on the inside with a couple of nuts and a washer. I then bought two meat hangers and hung a 15 pound brisket and it smoked beautifully.
I use charcoal with mine all the time. I add more coals about every hour for long cooks. And wood chucks as well. Works out good for me
LB LB are you able to get the temp of the food above 160? The max I got was only 135.
@@thehandyoutdoorsman9014 yes sir
I've used hardwood lump coal instead of charcoal. Adding some soaked apple chunks. It's just a basic mode of operation for a vertical smoker. Temp maintained around 225 to 250.
That smoker can use charcoal if you bought it new. it’s called master built dual fuel smoker. I have the same one and rarely use propane… and sometimes nothing but smoke for cheese
I would think you would be able to achieve higher temperatures using lump charcoal. That being said, I very much appreciated the video. Thank you for the time and effort.
Thank you, glad you enjoyed the video!
Seems perfect for smoking sausage or jerky
this is what I discovered when performing this test. have done a couple batches of sausage and it works great 👍
I have the same smoker. When I use charcoal I can get it to 400 degrees. I don't wrap the charcoal tray with foil like you did. And my ashes don't build up like yours have. Looks like the charcoal are choking out. I use the round grate the smoker came with. You sit it on top of that pan and sit the coals on top. Keeps them out of the ashes. Keep on smoking! Cheers.
Thank you for the suggestion, will have to give that a try. 400 is pretty impressive with charcoal!!
I did the same thing but I cut slots in the bottom with my angle grinder and added a vent on each side from an old Grill that you can open and close. Works like a dream
I can see where that would help a lot. Thanks for sharing!
I would of liked to seen how you put the rope seal around the door. I’m thinking about getting one of these smokers and just wondering how hard it will be to install the rope seal. But enjoyed this video and learnt a lot from it and some of the comments also
The rope seal has a self adhesive tape on the back. Remove it and then press it around the door, pretty simple. After having the unit for a over a year now I have come to the conclusion you really do not need the rope. I was thinking I needed to trap as much smoke as I could inside, but then again...IT IS A SMOKER so if smoke releases through the cracks around the door no big deal it is still within the chamber where the meat is. Thanks for watching and commenting.
If the wood chip/chunk is soaked would it be a better idea to put em on top of the charcoal?
Put charcoal in a cast iron pan and above it pan of water or juice.... it will have better radiant heat with a cast iron pan.
I've smoked whole Turkeys, Prime Rib, Briskets, Ribs, chicken, and sausage in this just using wood chips & Charcol...no propane needed.
I have done fish, sausage and other low temp meats. Can’t seem to get it hotter for the briskets or Ribs, like to cook those around 220.
So glad you posted this! I have a Masterbuilt dual fuel and I have only used it with propane, although I have a hard time keeping a well-regulated low temp (anything below 250). I have been thinking of doing a charcoal smoke and was happy to see this vid. I have a couple of questions. 1) Was the smoke from that single session enough? 2) Was there any advantage in taste or texture by using charcoal instead of propane? Thank in advance and thanks again for making and posting the video.
The charcoal lasted for quit a while, I did have to had a few more briquettes when I add the wood chunks. Because I finished the cook in the oven it came out very tender so no change in taste. I have learned that I should lower the meat closer to the heat to get it to temp. Glad it was helpful
@@thehandyoutdoorsman9014 I was thinking to say “put lower the meet”
I have the Masterbuilt Pro dual fuel smoker, I have always used propane, now after finding and watching the video and reading the comments, I'm going to try charcoal, but concerned about the ashes falling through the wood chip / charcoal pan into the burner and possibly clogging it up.
I placed a cast iron skillet on top of the burner to retain all the ashes, works great.
@@thehandyoutdoorsman9014 thanks for the tip, I will be trying that next weekend!!
Looks tasty !
it WAS!
I use charcoal and wood chucks with this smoker to smoke brisket all the time.
MrRiggs5, may I ask how you were able to obtain the higher cooking temp to smoke the brisket. I was only able to obtain around 135 degrees using charcoal.
@@thehandyoutdoorsman9014 You had the charcoal laid inside of foil or something. No air is getting thru the coals hence no heat.
@@fredthomas1746 Now that you point it out, the light bulb went off. The foil would hinder the air flow. Now I am going to have to try this again. THANKS!
@@fredthomas1746 do you use only charcoal/wood and not any propane? Or both
@@daviddixon7613 both
Perfect temperature range for beef jerky!
Little trick is you can use the propane to light the charcoal faster than a chimney
Inhave since moved uo to a pellet smoker but i need to find a use for this thing. Lol
I’ve used Kingsford in mine
When using charcoal this is my preferred brand as well. Thanks for watching!
@thehandyoutdoorsman can’t you put the meat on a lower rack, closer to the charcoal?
Yes, was trying to see what the worse case scenario would be if you had a full smoker. What I learned was you would have to rotate the meat in the smoker so it cooks evenly and thoroughly
I used the use a big chief smoker. Thing would only do 165 f. So I used the fin foil hot water heater wrap to keep the heat in I would roate the food around a few times to ensure everything got cooked. Just got the dual fuel master built need to fire it up again on the weekend to do s9me jerky. Did some chicken brests on Sunday and they turned out good
This is listed as a dual fuel charcoal or gas
Just won one at work.
I just bought this...just wondering if you figured out a way to get the temp up when just using charcoal?
Actually, when I need a higher temp (Ribs/Brisket) I use propane. I only use charcoal when I am making sausage. Find it much easier to control (charcoal) then trying to dial down the propane
Damn me my problem is i have hard time keeping it to 250 300... always wants to go 300 400 500.... i used wood charcoal
When I need temps lower then 200 degrees I use charcoal anything over that I use propane. To get my temp under control when using propane I adjust the controls on the propane tank, not the smoker control. I have found that using this method allows me to dial in the exact temp I need. Hopefully this helps. Thanks for watching!!
Using hard wood lump coal gives me a reliable temperature of around 220 to 250. Hardwood lump coal like Royal Oak is very reliable and has a constant temp if you regulate the air vents right
Do you ever use the side vents on the smoker or do you just leave them closed?
I normally just leave them closed, have been able t control the heat via the back vent and adjusting the propane tank
Wouldn't opening the side vents make it hotter? Isn't that how it works? Lol