Masterbuilt Extra Wide Propane Smoker
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- 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 5Â by 131
reviewers.
Rated 4 out of 5Â by Markonium1994 Fantastic
This is a great smoker especially for the price. It's easy to assemble. It regulates temp really well. I use 2 wireless thermometers. One for inside temp & one for food temp. Don't use the thermometer on the outside of the grill. Otherwise a great product!
June 10, 2013
Rated 4 out of 5Â by Buster269 Masterbuilt Extra Wide Smoker
This a good unit and very large. It is a good buy as I got it at sale price at BassPro Shops. I looked at a few gas smokers and for the money this is best buy. I have smoked two chickens, two pork loins, and big aluminum pan of baked beans along with extra aluminum pan underneath with extra water also to catch drippings. You can cook alot of meat in this unit and with extra pan of water also for drippings clean up was non issue. Holds heat well. It would get 5 star but door does not align well and I have seen it all units of this kind. Manufacture defect but I used hi temp silicone as seal and worked well. I would recommend unit as it is easy to put together and easy to use. Food was juicy and great as well!!
June 9, 2013
Rated 5 out of 5Â by toddtine great smoker
I've had this unit in use for 2 years now and the food just keeps getting better each time. I use this smoker at least three times a month, even in winter! This was my first gas smoker (had used charcoal in past) and I find it to be very simple to use. I had ruined many a brisket and ribs in the Brinkman Smoker but none in this one, It maintains temperature, produces a great amount of smoke, and uses very little gas. With a standard 3.4 gallon propane tank I can get about 45-50 hours worth of smoke time. Now that its seasoned well, chicken, salmon, pork chops, ribs, brisket, sausage all taste better. I keep it outdoors with a cover when not in use and I've had no issues with rust, smoke leaks, burners or grates. Its a very well made product if you keep the fire bowl and water/grease pan clean after use. Since I keep it on a back porch 2nd story deck, I use an indoor washing machine overflow basin (PVC) for any dripping of sauce, grease etc and this keeps cleanup time to a minimum. I highly recommend this smoker.
May 29, 2013
Rated 4 out of 5Â by NorthernIN Masterbuilt Extra Wide Propane Smoker
This product is exactly what it said it was. Delivery time was exceptional, 3 days. Very easy to assemble, allow a half hour unless you are somewhat inept. Excellent advice from prior reviews regarding the 10" iron skillet to hold wood chunks/chips. I purchased that before it was delivered. Also to place foil on the inside bottom of unit. And finally; wrap the water tray with foil or simply place a throwaway foil tray inside it. I covered the interior side walls, racks, and all pieces with a light coating of regular spray cooking oil prior to seasoning the unit. Quality of materials prevents a 5 star rating, but you expect the gauge of metal and overall quality to be commiserate with the price. If covered in winter, and properly cared for this unit should last many seasons. It has worked well for me smoking ribs, and (split) turkey. Pork shoulder this weekend expected to go smoothly. Held temp solid at 240 in humid, 85 degree day and the same in a cold, rainy 52 degree day.
*Be advised; the thermometer included is not accurate. It would be wise to utilize a cook thermometer that you can place the probe inside the unit, rather than opening the door over and over. I stuck mine in the smoke vent.
May 28, 2013
23 Questions | 155 Answers
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Answers
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I have used mine on a second story wood deck that is screened in with a vaulted roof. No issues other than dirty screens, just wash them gently with Dawn and they will clean right up. FYI, I built screen rooms for a living in Florida for ten years. I also have a ceiling fan on the porch which helps disperse the smoke if no breeze.
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as long as you have good ventilation as it is a smoker.A:Â
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:Â
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
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I don't see why not, if you have plenty of ventilation. It does produce lots of smoke though.Answers
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Since its propane, I wouldn't recommend the charcoal unless you want to get the charcoal flavor. I suppose a few pieces of charcoal with the wood chips wouldn't hurt but would not use as the primary heat source. The wood chip tray is not very big and not designed as the primary heat source. I typically smoke at @225-240 degrees and use a combination of wood chunks and chips that have been immersed in water for at least 30 minutes. I will get 2-3 hours of smoke with four - 5" chunks and a handful of chips.A:Â
probably but I suggest the gas as its much cleanerA:Â
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.
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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.Q:Â
7 answers
Where do you put the wood chips? Soak them? Put them in foil? Manual is silent on this.
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soak chips them place in pan just above burner. watch your gas as I smoke fish on lowest settingA:Â
I put dry wood chips straight into the wood chip pan. I have never soaked my wood chips.A:Â
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...
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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:Â
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:Â
There is a bowl directly above the burner for wood chips.Details:Â
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?Answers
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should have received small cup size drip panwith unit. I put tinfoil on bottom of unit for easy clean up. empty water pan , clean out chip pan, wipe any peces of meat off grills, leave the rest alone it will add flavor as it ages.A:Â
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.
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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:Â
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:Â
I never clean the inside of the smoke...I only clean the racks.A:Â
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.Answers
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You have to change the orface port if you want to do this. I would recomend that you have someone that is lisenced in your area to do the tie in.A:Â
you probably can but might have to change something in the gas feed, check with your local natural gas dealer they will know.A:Â
I really don't know about that. You would need to check with the builder of the smoker.A:Â
Their parts list for this item does not show an available Natural Gas orifice.
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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.Answers
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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:Â
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 :)
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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:Â
Yes.A:Â
No the water pan collects some drippings but not all,A:Â
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.
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This unit comes with a grease cup to collect grease run-off.Details:Â
I hope that someone might be able to tell me the max tempof this unit.Thanks
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I got mine up to about 400° when i first cured it.A:Â
I know It will get to 400 degrees. I have not tried the max temp.A:Â
Not sure of the man but, I've had this smoker up to 350 degrees; really no need to go any higher.A:Â
mine was able to easily reach 350+ degreesA:Â
335 degress is the max I have gotten it to in 75 degrees temps.
Answers
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anything left outside will rust eventually. a cover will help but rust is a given. I installed a couple lawn mower wheels to facilitate movement and store in garage or shed.. wheels can be purchased at sears or tractor supply. requires drilling two holes and bolts as axles.A:Â
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
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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:Â
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...
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i left it outside and bought a tarp and bungee cord took care of it.A:Â
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:Â
We leave ours outside. It has handles on each side and can easily be moved by 2 people. It think it's 110lbsA:Â
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:Â
I do but I use an old grill cover to lay on top when not in use
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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. ThanksDetails:Â
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.
Answers
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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:Â
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:Â
Consider investing in a welder's blanketA:Â
if you add some cement board either inside it or to the outside, yes, that temp should be easy to reachA:Â
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
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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!
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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. ThanksDetails:Â
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?Answers
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have not used this unit for jerky yet but plan to. smoked fish as I have done on others and they came out great. suggest spraying racks with Pam or something like it, low heat, lots of smoke. no water in pan just soak chips before using. watch closely as the meat is thin and smokes quick if not attentive.A:Â
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..
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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:Â
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.A:Â
YES LAY IT ON THE RACKS AND SMOKE 2 TO 3 HOURS AND AT THE FIRE YOU CAN USE A OLD SKILLET JUST CUREIT BE FOR USE
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23 Questions | 155 Answers
