Masterbuilt Extra Wide Propane Smoker
- Big capacity propane smoker
- 1333 square inches of cooking space over four oversized cooking racks
- Heavy-duty powder coated construction with wide stance leg pattern for stability
- 15,400 BTU stainless steel burner
- Adjustable gas control and full range thermometer in door for great cooking control
- Patented flame disk bowl
- Specially designed porcelain water bowl
- Locking, full size door
- 5.14 cubic feet of smoking space
- Push button ignition
Manufacturer model #: 20050211
Rated 4.5 out of 5 by 124 reviewers.
Rated 1 out of 5 by rickb145 Would not recommend Purchased this smoker just about a year ago. It is kept under a porch protected from weather. I use the smoker quite a bit, but I have to replace it now as the metal ring around the burner and the floor is rusting out. I am very surprised that this would happen as it is not exposed to the weather. I will not be purchasing another Masterbuilt product. May 13, 2013
Rated 4 out of 5 by BroncoStu Masterbuilt smoker review This smoker was my 1st order with Bass Pro in a few years. Ordering on the site was seamless, and easy. My smoker arrived in less than a week to Pennsylvania. I built it in a little less than 1 hour. It could have been a quicker build if there was no help from my 3 year old. I followed the manufacturer's instructions for seasoning, and she was all ready to go. I had an oven thermometer in my old smoker, so I put it in the new 1 to check the accuracy of the thermometer installed on the door. The temps were nowhere near on the supplied thermometer. If you want to maintain accurate temps, get a 2nd opinion! My 1st cook was a 7lb bone in picnic butt. The smoker maintained a 250° temp like a champ! I use a wireless temperature probe in the meat, and cooked it to an internal temp of 195° in about 9 hours. The meat had a great smoke ring, and maintained great moisture. My 2nd cook was 2 racks of spare ribs, chicken thighs and wings. The ribs cooked at 250° for about 6 hours using the 3-2-1 method. The thighs cooked for about 3 hours and the wings for 2 hours, in 1/2 size foil pans. Cooking in the pans helps minimize cleanup! The ribs had a nice pink smoke ring, and the chicken finished moist and falling off of the bone! Over all, this is an excellent well built smoker, with plenty of room to feed the family or a good sized party. I look forward to putting it to work all year long! May 7, 2013
Rated 5 out of 5 by Okiesmokie Great Unit I've had many smokers over the years, mostly electric. All were just WAY to small and couldn't bring the temperature up the way I sometimes like to. This one works like a champ. Excellent for smoking at low temperatures as well as smoke-cooking at higher oven type temps. However, it's very bulky and needs wheels. I made a dolly-type setup for it with 21/2" wheels which makes it much easier to move around. The water/drippings pan is ridiculously small. I replaced mine with a 14x18 baking pan. 2 10 or 11x15 or 16s would work well also. You'll lose a little shelf height, but you can use the bottom shelf for a few slabs of baby backs and still have the 3 upper shelves available for bigger items. The biggest problem I had was finding a cover for it. Bass Pro & Masterbuilt have nothing available, so I looked around and found one at a major home improvement store. Bass Pro wouldn't print my first review, I'm assuming, because I gave the manufacturer's name and part number. Sad, because the one I found fits like a glove! So, measure your unit carefully and check the cover's measurements on the packages. This unit is one excellent value and is of good quality, too. Something hard to find in this day and age. May 6, 2013
Rated 3 out of 5 by thing1 missing some features / quality The best things about the smoker is its its volume and temperature control. However after 2 uses the door is sagging a quarter inch and I can tell the wood chip container and burner area is already starting to corode. The unit should come with wheels - I added them. It does not come with a means to hang sausage. Watch Bass Pro on shipping charges as they charged more than initially indicated. April 21, 2013
23 Questions | 144 Answers
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A:Probably, but I'd be VERY careful. While the unit is completely enclosed, one always runs the risk of fire hazard operating things like this in enclosed spaces. Under constant vigilance, you could probably use it on a screened in patio, but, again, I'd be extremely careful. Juices/drippings catching fire from wood chips are always a danger. I prefer to use mine outside OFF the patio!
A:NO NO NO!!!
It smokes ALOT! Your entire house and all it's contents would smell pretty good though, for a VERY long time. You need full outdoor ventilation for this
A:I don't see why not, if you have plenty of ventilation. It does produce lots of smoke though.
A:I wouldn't. Charcoal is a source of heat for cooking. This is gas operated. The wood chips are purely a source of added flavor. The chips need to be soaked in water prior to use in this. Preferably overnight.
Adding charcoal would not be of any use.
A:The manual says "Wood Chips Only." I however use small slices of wood that I cut with my saw. I only add a few at a time. I would think you could use charcoal, but don't put more than a few, maybe four.. It does not take much to make smoke and it is smoke you want, not heat.
A:I put dry wood chips straight into the wood chip pan. I have never soaked my wood chips.
A:Soak them for 30 mins....
Place big 4 spoonfuls into the pan, every 1 hour when you spray the meat with water and fill the water tray with more water. Less chips is better....not the whole bag :)
It is easier to place aluminum foil in the water bowl, and place a claen sheet of foil on the bottome of the grill for easy clean up...
A:there is a pan included for the wood chips, i replaced it with a cast iron skillet. it goes on top of the fire box. I soak my chips for several hours before using. no foil for chips.
A:Soak for 1/2 hour and dump into the pan at bottom of smoker. Yes, there are holes in the pan. No, it isn't cool. I tried placing a cast iron skillet over the chip pan but it didn't get hot enough to ignite the pellets.
A:There is a bowl directly above the burner for wood chips.
Details:What is the best way to clean this smoker after a long day of smoking? Can I add a drip pan and where should it be placed?
A:I clean my grills with soap and water. They cleaned up fine.
Mine came with a water pan that goes on a rack at the bottom, just over the wood chip pan. I suppose you could line the bottom with heavy duty aluminum foil. But, I just let mine drip and burn.
A:lots of hot water, and I use my pressure washer on low pressure. just use ivory dish soap and a large nylon scrub brush.
A:The water bowl served well as a drip pan while I was smoking a 14 lb turkey and the rack and water bowl were the only things that required cleaning when I was done. They are both removable and relatively easy to clean.
A:I never clean the inside of the smoke...I only clean the racks.
A:It will solve 2 problems @ once if you will replace the current water pan with one,(or two), that is larger. Even if it is two cake pans.
A:I really don't know about that. You would need to check with the builder of the smoker.
A:Their parts list for this item does not show an available Natural Gas orifice.
A:It comes with a water bowl. It is rather small, in my opinion. But, does a good job. However, if you fill the rack with meat the bowl does not catch all the drippings. I think you could put heavy duty aluminum foil in the bottom to catch this. I am going to try this the next time I use it because I am already getting a buildup in the bottom off the smoker after only 3 uses.
A:The whole bottom of the smoker is the drip pan.
Best to cover the bottom with foil, and take it out after a smoke....
Don't cover the flame :)
A:There is a tiny cup than dangles underneath the smoker, fills up with condensation rapidly, and must be watched closely. Recommend you ditch the cup and put an empty can under the drip hole.
A:No the water pan collects some drippings but not all,
A:YES, AND IF YOU PUT FRESH HERBS, LIKE ROSEMARY, IN THE DRIP PAN WHILE SMOKING YOU WILL STEAM THE ESSENTIAL OILS AND FLAVOR THE MEAT.
Details:I hope that someone might be able to tell me the max tempof this unit.
A:I got mine up to about 400° when i first cured it.
A:I know It will get to 400 degrees. I have not tried the max temp.
A:Not sure of the man but, I've had this smoker up to 350 degrees; really no need to go any higher.
A:mine was able to easily reach 350+ degrees
A:335 degress is the max I have gotten it to in 75 degrees temps.
A:Yes it can stay outside. I bought a cover for it and I also installed 2 wheels on it so I can wheel it around. I drilled 2 holes on the side and put a long shaft through it and 2 tires. I put a 2x4 at the other end to make it level it.
Got to get back to my chicken I'm smoking now
A:It can be left outside, but probably best if covered. I can pick up by myself, but prefer assistance if moving it a great distance.. It probably weighs about 70 pounds.
A:Hard to move, I don't leave mine outside at all.....
Yeah, I treat it better than my car....it's your smoker man....don't leave it outside for someone to take it...
A:i left it outside and bought a tarp and bungee cord took care of it.
A:Short answer, yes, but cover it and clean it after every use. It is a bit bulky but I was able to move it a short distance without too much difficulty.
A:We leave ours outside. It has handles on each side and can easily be moved by 2 people. It think it's 110lbs
A:Buy a cover and get a 2 wheel dolly to move the unit. Just make sure the smoker is cool before you put the cover on.
A:I do but I use an old grill cover to lay on top when not in use
Details:I live in ON, Canada and like to smoke when the temperature is in the 20's (F). Do you think I could hold 300 degrees (turkey) in that much cold?
I can deal with the mods to the chip pan, water pan, thermometer and door seal.
A:20's... with no wind, you could probably keep a constant temp of 250....which would be your lowest you would need to smoke in the winter....
A:I smoke all year around, live in Denver. I can hold 300 if the wind isn't too bad even colder than 20 out. It takes a while to reheat each time the door is opened.
A:Consider investing in a welder's blanket
A:if you add some cement board either inside it or to the outside, yes, that temp should be easy to reach
A:THis is solid, but at that low temp you would need to insulate with blankets or even rigid insulation. Again, any no insulated smoker would need to be insulated. Great product otherwise....
Top 250 Contributor
A:I live in quebec and I smoked a lot of things this winter even during very cold days. I can assure you it will be an easy job for this bad boy to heat at 300. At minus 20 celsius, a quarter turn of the heat control and I was able to cook at 225-250....a charm!
A:The only regulation in the owner manual is if the outside temperature is cooler than 65 F (18 C) and/or altitude is above 3,500 feet (1067m) additional cooking time may be required. You might encounter when smoking meat in the cold of winter is that you will need to add more heat to the smoker. Thanks
Details:I just bought this smoker for my husband for Christmas. No instructions for use and just a few recipes were included. I want to make beef jerky. I have cut up and soaked the meat. I have mesquite chips. I read about preventing flare ups with a skillet but I don't have one so will try foil. Do I lay the meat directly on the racks? What temp, how long? ANy other suggestions?
A:I don't do jerky, but low heat is the key. I would think 200 degrees or less... I would lay the meat right on the grill racks. Flare up should not be an issue if you keep the meat over the water pan.
You should be able to go online and find information about cooking jerky in a smoker..
A:I always put tin foil on the racks for jerky so it doesn't fall through. I like to keep it at about 200 degrees on the thermometer in the door. If all racks are full a couple of hours at least. It depends on how you like your jerky. I like mine a little moist and not so tough to chew. I also like to change racks so the top one moves to the bottom etc. about half way through. Try different jerky mixes for different flavors. I like to put a few chili peppers in with the meat, or jalapeno's. Remember to open a beer when you start, take a drink, take a drink of beer then start, and have fun.
A:Use a metal pie pan for your chips and make sure you soak the chips for a couple of hours or over night this will produce a ton of smoke for you and help them last just a bit longer. Yes, lay the meat on the racks but first spray the racks with some type of non stick spray this will make it easier to remove when the jerky is done. Also go to your neighborhood garage sales and buy yourelf a cast iron skillet they work great in these smokers.