Masterbuilt makes professional-grade smokers, fryers, cookers, grills and more. That helped as the smoker box that came with mine was a POS. - YouTube Archived. I am having a hard time getting a nice smoke, without the wood chunks catching on fire. What works for me is to open the top all the way, open the bottom vents about half way, and use chunks instead of chips. Masterbuilt MB20051316 Propane smoker comes with a temperature control burner to have the desired temperature. I use a small cast iron skillet for the chunks. Temp is sort of a questionable way to smoke, more of a guideline against time. Each chunk was the size of a small potato. Press question mark to learn the rest of the keyboard shortcuts. I am using a digital thermometer to monitor the internal temp of the smoker...I am trying to find a way to keep the internal temp consistent but i am losing the battle...I have heard somewhere that someone replace the steel chip tray with a cast iron skillet...I wonder it that would keep a good consistency? ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Even when I do that it's like one of those showers that you barely turn and you go from cold to scolding hot. I have a GOSM which is similar. They were done cooking (meaning, internal temperature of 200 degrees) at ~ 6:30PM. Thanks. The more you close the intake damper, the cooler the smoker will become. There's not a lot of clearance between the charcoal/wood tray and the water pan, so I have to slide the wood tray out to add chunks of wood each time. The weird thing is that it was kind of fun to fight the temps but now that's going to get fixed. Masterbuilt Propane Vertical Smoker Getting Too Hot! If its below 275 many would consider it low and slow, over 300 well start thinking hot and fast. It sounds like the knob is not set right. And if need be get some weather stripping rope and seal the door. For the backyard griller or on-the-go meat master. I have switched to using "chunks" of wood. Have questions? On the lowest setting the smoker jumps up well over 300 degrees. Buy a separate digital themometer, the stock one is NEVER accurate. You be smoking. Either will provide great results. I have a similar model and was using wood "chips" at first. Also, if you haven't already get rid of that stupid wood chip pan and replace it with an iron skillet propped up by 2 cement bricks, it will stabilize the temp, make it more indirect heat, allow you to pit bigger chunks of wood in their for longer times between refueling, and prevent flair ups. Didn't add any more wood. I think I found found the problem which is that they have a known intake hose/regulator issue. Best thing to do is play with it until you have a handle on temp. Perfectly cook chicken, ribs, poultry and veggies. Just curious, about how much chunks will you go through when you are smoking a pork shoulder? Again I'm doing this in the almost off setting. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. And if need be get some weather stripping rope and seal the door. This propane smoker has a safety valve for shutting off the burners during flame extinguished. The vent can easily swing the temp 75°F. Well, the chip tray that came with it has vents in it(do not open and close) which, at least what i think, makes the chunks catch on fire early...I just lined the bottom of the chip tray with foil to close the vents, opened the valve on top of the smoker all the way, to let the smoke flow, and it has been holding at a very steady temp for around 30 minutes or so with no wood catching fire and a decent steady flow of smoke...not white smoke...I'll keep updating...thanks for all the replies. Which is awesome. For all of that cook, I only used 3 chunks of apple wood. Wood chunks were placed in the cooker when I first fired it up. What am I doing wrong here? Waited for the thick white smoke to dissipate, THEN put the meat in the cooker. Once you know where your smoker wants to run. I can't turn it any lower. If its below 275 many would consider it low and slow, over 300 well start thinking hot and fast. An 8" skillet will work. Your outdoor activities may turn out fail if you can see the electric smoker get stuck in between a rock and a hard place. To get a low heat range of 250 to 350 °F (121 to 177 °C) leave the intake damper open a quarter of the way. I bought a 40" Masterbuilt propane smoker a couple months ago and have been having trouble keeping my temps under control. I've a similar smoker (the Lowes version). Hey thanks for the write up. Add Hook_Line_and_Sinker to Your Ignore List. This Masterbuilt propane smoker features a tank fuel level gauge. Either will provide great results. The vent can easily swing the temp 75°F. I'm going to miss the battle, New comments cannot be posted and votes cannot be cast. Get a Boston butt and follow either the HnF or low and slow method as per your smoker. Normally, the machine is reliable and doesn’t occur any trouble. I am not sure that mine has a bottom valve...I will check it out in a few...messing around with it right bow to see what works. I turn the knob to the lowest setting and it shoots straight to about 350. That was with the cooker temperature at ~ 300 degrees. Masterbuilt electric smoker is one of the advance grilling and smoking appliances that are commonly used in outdoor feast festival. 9. Press J to jump to the feed. Masterbuilt® smokers deliver for those ready to master the art of smoking. Drop the flame as low as it will go and stay lit that will be the low temp for your rig. Got the meat on at ~ 8:30AM. Is anyone else on here using one? Masterbuilt 40" Smoker getting to hot. Discuss any and everything BBQ. Close your vents. *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . Okay, just went out and looked and i do not see a vent on the bottom part of the smoker. I'm actually pretty good at it now to the point where if I give it a super slight flick it's going to change about 20 degrees. 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