Free Shipping on orders of $75 or more applies to economy shipping only to US and Canadian addresses on all internet or phone merchandise orders. (Canadian orders will be charged a $3.50 brokerage fee, duty and tax.) Excludes gift cards, orders shipped outside of the US and Canada, expedited or additional shipping and hazardous, special fees. Shipping charges on previous orders will not be reimbursed.
You may also order by calling 1-800-BASS-PRO (1-800-227-7776). Give the phone representative key code L5HS.
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
Great so far...
I had a Masterbuilt electric that stopped heating after 3 years (sounds familiar). I tried a Bradley but it wouldn't heat up over 200 degrees in the summer so I returned it and bought this propane smoker. The salesperson tried to get me to buy another electric. He said this one has no insulation and I would go through propanr like crazy (hasn't so far). I have used it 3 times and it is great so far. I am able to get the temp right where I need it be and the wide size is great. I did not give it 5 stars because I want to see how it does in colder temps. Make sure to read on line about the chip bowl. Many use an old cast iron skillet instead -- that is what I have done and it is working fine. Do not listen to the Bass Pro sales people on this item. I bought it for $159 great price!
June 24, 2012
I have had this smoker for over 1 year. I replaced the water pan w/ one that is far larger and replaced the thermostat for one of higher quality. I use fist size pieces of fresh cut oak and hickory. We use it for everything from turkey legs to deer sausage. It works very well.
June 22, 2012
mb extra wide propane smoker is an excelent smoker . only a few mods i need to make . needs weels to make moving easier . need to ad a larger dampner to let some heat out for doing sausage (lowest temp 225 need 100-110 you can crack the door open a bit ).get a 10 inch cast iron pan for chips n chuck the one that came with it .i used the grate from the side burner off an old grill to put space between burner n pan works great.would also like a longer gas hose to get the tank a bit further from work area. smoked lots of ribs a fresh ham all came out great wish i had more time other than sundays have alot of recipes i cant wait to try this thing works great
June 21, 2012
Top Notch Smoker
Having been using smokers for several years now, actually out grew my first smoker. This was the best one I found for the money. Like several other people have said, the smoke box with holes creates flare ups but instead of using the cast iron, I used a piece of 1/4" plate the attached legs so I got the desired height I was looking for. Also when I prep my meat I use tin foil pans. The used ones are kept and I put my wood in that. The small water pan is a draw back but it is being used more to create indirect cooking than anything so to eliminate the need refill the pan, simply put sand in the pan without liquid. I am actually going to purchase a second one soon so I have enough room. The only thing that would improve on it is installing two latches on the door to create s better seal.
June 16, 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.
We will not share your email address or the recipient's email
address. We make no use of the email address or information contained in
these greetings except to complete the service as you have requested.