Masterbuilt Sportsman Elite 2 Door Propane Smoker
30 years of smokin!
Just purchased the 2 door propane smoker and it is a good value for the dollar. Simple to assemble and easy to use. I have used another brand charcoal smoker since the mid 80's and this is an awesome step up. Great flavor, 2 doors to eliminate heat loss and ease of temperature modulation. If you are a novice or a long time practitioner this is an excellent choice.
August 29, 2014
Bought this smoker shortly after hunting season and have used it to make five batches of Deer Jerky. No complaints with the quality of the smoke or how the meat comes out.
Only complaint is the difficulty in holding a lower temp and size of water pan.
Would recommend this to anyone, especially first timers like myself! Very easy to use!
January 29, 2014
Easy Assembly Easy Use
This is my first smoker and assembly was a breeze. I followed the directions and then seasoned the smoker a few days later. I’ve smoked with it two times to this date and I have had no problems. I did take the advice of many and removed the inadequate water pan. I also use an 8” cast iron skillet for a wood chunk pan and this works like a charm. I have no flame issues, just nice smoldering smoking chunks. Both smokes my desired temperature was 235 and I had no problems achieving this on a day when it was 38 degrees outside. Just to see how high it would climb on a chilly day I turned the burner up and it achieved 300 in no time. It would have climbed more but I was ready to get down to business and start smoking.
I get good smoke and I know some have voiced concerns about this model leaking smoke from the doors. I see some smoke but the vast majority is contained inside the smoking chamber. What smoke that does leak is minimal and not a concern to me. My meat has wonderful smoke rings and fantastic flavor.
I gave this model 4 stars only because I couldn’t give it 4.5. My only complaint (mild at that) is the water pan is too small and the thermometer is really off. I use a Maverick et733 and this takes care of that problem. Overall, I’m enjoying this smoker and look forward to using it each time.
January 9, 2014
Assembly and Seasoning
Just got it today. Put it together, no (big) problems. I didn't pay attention while installing the legs and put a front leg on the rear. I didn't notice the extra holes to mount the control panel. Swapped the legs around, now it all fits the way it's supposed to. I opted to install casters on the legs. I have to move it around when I'm using it and store it in another location. That should help keep the legs and where they mount in good condition. Overall the unit looks fine. All of the welds looked good and all of the threaded inserts (or whatever they are called# were secure and straight. There was no damage to the unit from shipping. The only thing that I noticed was the top door was slightly bent. It looked like the door was latched and closed on something. Where the latch was mounted on the door, was flush #when latched# and there was a slight gap in the top of the door and on the bottom. The door was quite easy to "tweak" straight and now is flush all the way around. I should mention that the door latches are easily adjusted and don't need to be real tight. There will be some smoke from around the door and over tightening the latch is not the solution. Seasoning it went fairly well. The instructions say to heat it up to at least 400 deg f. I started off with the vent closed. Once I opened it all the way it heated up. I did have the wood chips flare up #I was using the larger chunks and not actual chips# I closed the vent and it did seem to help. In the end I used fireplace tongs and took out the burning chunks of wood. Once everything cooled down I oiled everything once more and did it again. However, I used Traeger wood pellets #they were on sale# instead of the wood chunks. I used them dry and they seemed to work well. Again I had the vent closed and when I fully opened it the chips #pellets# flared up, but not as bad as the wood did. I closed the vent and turned off the gas and it went quickly out. The temp was lower when the vent was closed and higher when it was open. I imagine that was due to the unit "drafting" more efficiently when the vent is open. After seasoning I noticed a problem with the temp gauge. The seal #on the inside# has sagged down a bit #about 3/16 of an inch# most likely due to the 400 deg f. seasoning. To sum it up. Quite content with it so far. I have a long weekend of smoking planned and will update my review afterwards. This is a good sized smoker and for me adding the wheels really makes it easy to move about as needed. I hope I can get another temp gauge to replace the one I have. Mine does still function so it's not a huge problem. I will experiment with a cast iron pan for the wood chips to see if it helps to reduce or eliminate flare ups no matter if the vent is open or closed.
September 27, 2013