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Built big and built to last, the Masterbuilt™ Sportsman Elite® Extra Wide Propane Smoker gives serious outdoor chefs the performance and space they want to deliver juicy, tender meat time after time. This heavy duty propane smoker features a potent, 15,400 BTU stainless steel burner and heavy duty powder coated construction to deliver juicy and tender smoked food for years. With 1333 square inches of cooking space over the smoker's four oversized chrome-plated steel cooking racks, this smoker makes it easy to handle extra large crowds! The adjustable gas control and full range thermometer built into the smoker's door lets you monitor and maintain even temperatures for perfect slow smoking. Patented flame disk bowl and specially designed porcelain water bowl help ensure juicy and tender meat time after time. The full-size door provides easy access to add wood or water or checking meat while cooking and locks for an improved seal, keeping smoke and heat in around the food. Cool touch wire door handle. Cooker features a wide stance leg pattern for stability. Dimensions: 29.3''L x 22.4''W x 43.4''H. Smoking chamber dimensions: 23.63"W x 15.93”D x 33.41”H. 5.14 cubic feet of smoking space. Quick and easy push button ignition. Weight: 79.8 lbs.
Manufacturer model #: 20051313.
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
Excellent smoker for the money also large enough to smoke many items at once. Just smoked a pork loin and turned out perfect. Could use a separate door for water and wood pan.
August 6, 2012
So far so good! this thing is big! I've smoked a 19lb pork shoulder, 20 chicken legs and a big pan of baked beans all at the same time. It easily fits that with a rack to spare. I'm going to be doing 3 racks of baby backs tomorrow along with more baked beans. If I use my vertical rib rack and removed two of the smokers racks I could smoked up to 12 racks of ribs. Did I mention it's big?
The tempature gage on the front was mostly accurate up to 300, beyond that I wouldn't trust it. I ended up getting a maverick digital thermometer and that thing is great.
It holds a tempature really well and can pretty much run on the lowest fuel setting.. Until you have to open it to add more chips. But it does seem to bounce back up to temp pretty quick after you shut it back up. I wish it had a separate door for chips, but it make up for it with the massive amount of room it has. I'm going to help cater a wedding in October and will have to smoke 8 Boston butts which it should handle with no problems.
Directions for putting it together were simple and easy.
I am using the cast iron pan like other reviewers suggested and it seems to be working out, however I think if you used wood chunks you could probably get away with using the pan it came with. Going to try that this weekend.
Giving it 5 stars for now as I haven't had any issues. One Con I can say is that the fuel line for the propane tank isn't as long as the pictures on the box? Weird, but still long enoug to get the tank far enough away.
August 3, 2012
Great product, easy to assemble,first use we smoked ribs and chicken, which came out excellent ,2nd use was a pork shoulder,which took longer than expceted but well worth it,
my next attempe will be smokeing chourico 60lbs of it wish they had some rods in order to hang the links,im working on making some out of stainless steel rods. can't wait
the only disadvantage is that the wood tray i solve this issue by useing a pie pan for the chips
July 29, 2012
my second masterbuilt
this smoker is almost twice the size of my first. now i can do a whole batch of deer sausage at once. they both hold a steady temoerature. and do a great job.
July 7, 2012
Not recommended, Page 3 of the user manual says: 'Smoker is designed to work with propane gas only. Only use gas cylinders marked propane with this unit. This product will NOT operate with natural gas". per previous answer.
Yes, this is an Outdoor Grill and can be left out when not in use. In addition, you might cover the smoker with a tarp or cover when not in. The shipping weight is 84 pounds so it might not be too easy to move. Thanks
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.
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!
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
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?
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.
Try cleaning out the inside of the burner with a brush or compressed air. Bugs can get inside and die there, also spiders can get inside and build webs restricting flow of both gas and air and giving a poor flame.
Sounds like it may not be getting the right combination of fuel and air. Try loosening the burner assembly (4 screws on the bottom of the smoker) and sliding it toward the front of the smoker as far as it will go. This should provide the least amount of air into the supply tube and make the flame more fuel rich, and hence blue. You have a small amount of adjustment on the position of the burner that I think is designed to provide this type of change.
I'm not totally sure but I can tell you it will last a long time. I did 2 smoking for a total of 7-8 hours with an almost empty tank. The kind of tank that makes you doubt there still gas in it when you lift it up. And I can still use it because it didn't run empty.
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