Replenish wood and water without opening the cooking chamber
Great temperature control—adjustable air damper, temperature gauge, and precise burner control knob
Long lasting 15,400 BTU stainless steel burner
Heavy-duty, cold rolled, powder coated steel construction
With a long lasting, stainless steel burner and a heat saving two door design, the Masterbuilt® Two Door Propane Smoker makes it easy to cover a table with delicious smoked foods. With 717 square inches of cooking space over four movable chrome cooking racks, this smoker gives you the ability to cook large food and lots of it. By placing a seperate space for wood and water beneath the smoking chamber, this smoker allows you to maintain a more constant cooking temperature by adding wood and water without opening the cooking chamber. Trustworthy control over the temperature comes in the smoking chamber from the smoker's long lasting 15,400 BTU stainless steel burner, precision burner control, rear mounted adjustable damper, and temperature gauge. Porcelain coated water pan and wood chip holder. Heavy-duty, powder coated, cold rolled steel construction. Wire wrapped steel wire handles on the two doors. Heavy duty side carrying handles. Wide stance legs for stability. Push button ignition. 2.23 cubic feet of smoking area in 33.55''H x 15.75''W x 13.75''D smoking chamber. Overall dimensions (assembled): 21''W x 19.3''D x 43.5''H.
Rated 4 out of 5 by scooterboo Good product for the $'s
This is my first smoker and it performed well during first use. It arrived quickly, without damage and was easy to assemble. I did use switch to an 8 " cast iron pan for the wood chips after the chips in the smoker pan seemed to burn rather quickly. Also, I used an oven thermometer inside the unit to compare with the thermometer that came with the unit and they were about 25 degress apart. I tend to believe the Masterbuilt one is not accurate. The food turned out great. I think this smoker is a very good product for the money. I rate it 4 stars rather than 5 because of the poor design of the chip pan and inaccurate thermometer.
January 11, 2013
Rated 5 out of 5 by Pnelson29 I love it
I have used this many times since receiving it before Christmas and the results have been fantastic
January 10, 2013
Rated 5 out of 5 by SliderintheCopa Make it Better
This is my first smoker and for what I paid for it. I can't complain at all, But I have figured out a couple ways to improve it.
1. Get a tube of high temp silicon and make a door seal.
2. Get a needle valve for your gas line, It's makes tuning the temp so much easier
3. Get rid of the chip tray it comes with and use 3 cast iron pieces of pipe 2" high and a cast iron skilit cover wood chunks with heavy duty aluminum foil and poke holes in it and drop it in, chunks smoke better and keepin them covered keeps from flamin.
January 2, 2013
Rated 5 out of 5 by JawjaPeach Great Buy for the Price
2 Door Model purchased appx 3 weeks ago.
Have cook thick meaty Ribs, 3 Pork Butts and a Prime Rib over the past few weeks. ~ Some of the best pork and beef that I have eaten in a long time.
Smoked, Tender, and full of Flavor!!
Relatively easy to put together.
Def easy to use. Easy to Clean.
I hv so far thoroughly enjoyed this purchase and def would recommend this model to a Friend.
I have used Apple and Cherry Chips to smoke with.
Can't wait to use it again!!!
December 25, 2012
Per Masterbuilt: On a low setting, the smoker should heat at about 100-200 degrees. Although, the electric smokers are easier to regulate, fish has to be smoked at a lower temperature and it is easier to produce higher amounts of smoke at a low temperature in a propane unit. Thanks
I've read that most smokers take 1.5-2 hours for pork and beef cuts. I've smoked 2 beef briskets and 10 pork shoulders and each take 3+ hours per pound.
11 months ago
Per the Owner’s Manual for Pork at 225°F (107°C) will take about 3+ hours in a preheated smoker. See Chart for Brisket 3-4 lbs 200°F takes about 3-4.5 hours cooking time. http://masterbuilt.com/pdf/manuals/... Thanks
Yes, the orifice will have to be drilled out for natural gas up to the 15,400 BTU level. Natural gas is lower pressure so drilling it will allow more gas. Any licensed gas contractor should be able to help you with this easily.
The difference of liquid propane (LP) versus natural gas basically comes down to two things, the size of the jet orifice, and the pressure regulation. While I don’t know for sure, I doubt that the jet can be changed, and the regulator would probably not be correct either. Bottom line, can it be changed? Almost anything can if you are willing to spare the time, effort and cost. Is it worth it? Probably not, you can buy a 100 lb. LP cylinder that will last you lifetime.