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With a long lasting, stainless steel burner and a heat saving two door design, the Masterbuilt™ Sportsman Elite® 2 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. Net Weight: 56.24 lbs. Gross Weight: 66.69 lbs.
Manufacturer model #: 20051311.
Heat saving, two door propane smoker design
717 square inches of cooking space
Four movable chrome-plated cooking racks
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
master built smoker
used the smoker twice so far the first time i used it i made smoked pork ribs and they came out perfect the next time i used it i made smoked duck and smoked rabbit wrapped in bacon it was great i cant wait till hunting season to get a deer i already make my own homemade sausages but it is going to be good to smoke them going to be a good summer lots of food and beer
June 10, 2012
This smoker keeps the temp in cold weather and wind. I can set it and walk away, and the temp does not fluctuate like it did in previous smokers.
This is a great product and very easy to use.
April 26, 2012
Great affordable smoker!
I stepped up to this smoker after using a $38 charcoal model for a few months. The difference is night and day!
This smoker has a decent capacity, seems well built so far(after 3 months of use), and holds rock solid temps. The last feature was the one most lacking on my charcoal model.
I've done a bunch of ribs, a few pork shoulders, chicken, and sausage.
The pork shoulders(around 12lbs.) require an overnight smoke. I could never have done that on the little charcoal one. With the propane it's literally "set and forget". I start the shoulder around 8-9pm at night, smoke it heavy til I go to sleep, and when I wake up the temp is always spot on at 220-225.
All I need to do is add some wood occasionally and keep the water pan full.
As other have mentioned you'll want to line the wood pan with heavy duty aluminum foil, otherwise the wood burns instead of slowly smoldering. Also line the water pan with foil for easy clean-up.
I absolutely recommend this smoker!
I have a load of ribs on as I type this!
April 15, 2012
Awesome smoker just dont rely on the door thermometer, get a digital one for meet and smoker temp. Line the wood pan with aluminum foil. Check the water pan often; its a little small. My biggest gripe is the smokers heat range is way too high. I have the thing turned all the way down even in winter with the vent closed and it maintains 200deg. So in the summer or hot climates use it in the shade. Also dose not have good wind protection on low, flame will blow out. I keep a piece of ply wood handy. Best bang for the buck, I love it.
February 6, 2012
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.
2 months, 3 weeks 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
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.
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