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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
I had never used a smoker before but decided to purchase one for this coming deer season. I purhased this one because of the size and I also caught it on sale this past spring...So far so good! I've smoked a pork shoulder, chicken legs and thighs, burgers, pork chops, and baby back ribs.
The tempature gage on the front is not that accurate and I would not put my full trust in it. I bought a digital thermometer, which is great and very accurate. It leaks a little smoke, which is fine, as I was told if you want no leakage expect to spend thousands.
It holds a tempature really well and can run on the lowest setting. The only timbe it will lose its temp is when you have to open the door to either add water or wood chips. It would be nice as one review stated if, it had a separate door for the wood chips.
Directions for putting it together were simple and easy.
Only giving this unit 4 stars due to the temp guage and the fuel line, which should be about another 12 inches longer. However, the line is long enough to get the tank far enough away from the smoker.
Overall a great buy and very satisfied.
September 29, 2012
I purchased the Masterbuilt smoker 3 weeks ago. Used it 3 times - totally satisfied on each use. Love the size of the smoker, because i generally feed a lot of people when my family is around. Plenty of room for lots of food. you could easily cook 12 racks of ribs on the oven racks or if you used stand up racks probably as many as 18 racks. Good choice!
September 5, 2012
Great Gift Idea
Purchased this for my son's birthday. He was extremely pleased with the overall performance of the smoker, and coming from him, that is quite a compliment!
August 31, 2012
I have never smoked anything up until recently. Had I known it was so easy I would have started long ago. This MASTERBUILT smoker was easy to assemble and does a fabulous job. I did have to foil the wood chip holder because the burner flames kept igniting the wood chips. Other than that the smoker works beautifully. It is easy to control the temperature and easy to clean. I love my "Smoky Joe".
August 29, 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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