Masterbuilt Sportsman Elite Series Extra Wide Propane Smoker
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: 23.36''W x 15.75''D x 35.76''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
- Patented flame disk bowl
- Specially designed porcelain water bowl
- Locking, full size door
- 5.14 cubic feet of smoking space
- Push button ignition
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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
I do use wood chunks or chips but dont overload it. It will eventually set your wood on fire and raise your tempature and boil out all your water.
Adding charcoal would not be of any use.
Smoulder and produce a long smoke time.
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...
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.
Best to cover the bottom with foil, and take it out after a smoke....
Don't cover the flame :)
Got to get back to my chicken I'm smoking now
Yeah, I treat it better than my car....it's your smoker man....don't leave it outside for someone to take it...