Masterbuilt Pro Smoker | Masterbuilt Smoker Review

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Information Masterbuilt Pro Smoker | Masterbuilt Smoker Review

Title	:	Masterbuilt Pro Smoker \| Masterbuilt Smoker Review
Lasting	:	9.02
Date of publication	:
Views	:	92 rb

Very nicely done! That was an excellent tutorial! Thank you very much!
Comment from : Terry H

I have the 2006 model of this but it only has the one big door that is not good but I did ribs last weekend and maintained 275 thru the whole cook by just cracking the big door and propping with broom stick and pushing closed as temp dropped Worked great Ribs were perfect in 3 hours 15 minutes no wrap It’s the 40 inch so it’s nice height With legs but no wheels I’d like a 40 inch with the wheels for propane
Comment from : jerry predmore

I havent found any videos showing using this with just charcoal and how to do that Its dual fuel so should be able to
Comment from : 2010stoof

Hmm not bad tbh
Comment from : ROCKSTAR PROMO

Great review, I had an older masterbuilt electric for over 10 years before I had any failures Unfortunately about a month ago the heating element quit and I was getting prepared to replace it when the lower frame completely fell apart I count myself fortunate that I had many good years and great cooking experiences with everything from pork to salmon to turkey Now I'm seriously thinking about the 30" pro dual fuel since we're retired now and also living off grid
Comment from : Robin Svarrer

What a great review Thanks
Comment from : Frankie Salmon

Once I got the kinks out of it and learning curve was done I cranked out some pretty and decent good food out of it and of all sorts 👌make no mistake I love entry level smoker but now ready to move on to a MB wide body for space primarily but will keep my pro for sentimental reasons it did such a great job will keep it for smaller cooks
Comment from : Jody Lemieux

probably the best smoker review ever
Comment from : CalvinEastwood

HI, I own one and our son come over with a whole brisket By using very stiff wire, we were able to hang the brisket, centered in the smoker We used the longer smoke tube filled with pellets, standing vertically next to the brisket It resulted in the best brisket i have ever experienced The brisket was finished it the oven - low and slow Your description of the smoker is accurate The smoker developed a yellow flame when we started the smoking this time and with the help of youtube we were able to get the blue flame back by cleaning out the gas/air tube
Comment from : GagaPapa A

Thanks for the great review -- looking for an entry-level smoker and you helped seal the deal! Picking it up this afternoon as a gift to my hubby and I'll send your channel his way to aid him on this new journey! Happy Smokin'!
Comment from : Ms Girardin

It's best to get rid of the water pan and it's rack to allow for feeding wood chunks to the pan In my case I am using a 10" cast iron skillet to hold my chunk's over the propane burner I also turn on my propane gas to very low while feeding the skillet with hard wood lump coal NOTE: after 5 weeks of use I am finding it is difficult to control the heat from going too high It's can get hot and easily get up to 300 degrees using coal or lump hardwood You have to turn the propane control valve to its lowest setting It's a deal breaker if you want to do a $50 brisket that could get ruined from runaway High temp! Keeping this smoker between 250 and 275 can be a challenge!
Comment from : Jim Macrina

Not sure what I'm doing wrong Mine struggles to get over 200F Throttle is on high,full tank of propane I dunno
Comment from : Chris Leggett

Have a question The connection on the bottom isn't securely flush (meaning where the propane hose and burner grey pipe) are connected Is it supposed to be like that? Anyone knows?
Comment from : Joel Davila

I just won this smoker at work!! brHome Depot says comes with drip tray and a water pan I don't see a drip traybrAlso curious how well this one does in winter in Michigan and if I should wait for better tempsbrSad it doesn't have seals
Comment from : 2010stoof

What a great review, wish I would have seen this sooner! I just did a good amount of research before I arrived at the Masterbuilt dual fuel to step up to from using a charcoal weber kettle to smoke with for years I'm no pro, but I feel I will benefit from the propane and charcoal combo Definitely will use it how you suggest by starting out with charcoal since you cant beat the flavor and finishing off with the propane for that temperature consistency
Comment from : Dillon Oliverio

Great video, how do you control your temperature? I have that same smoker I set the smoker regulator dial on lowest setting and in about 2 hours smoker is up to 370 degrees how do you maintain a temperature of 250 degrees? Thank You
Comment from : Bills trading

I just unboxed mine What about the light coat of cooking oil I see in the instructions? How do you clean the inside walls? (Do you clean the inside walls?) First time smoker 😅
Comment from : Joel Lopez-Bou

I will like to buy one for backing?? Cakes can I used for this
Comment from : podcastConBrenda

This review has helped me decide to go with the Masterbuilt Pro Dual Fuel smoker This will be my first one and I am excited to use it Fortunately, I live in Southern California so I anticipate weather will not be an issue to cook I am super excited! Thanks for the honest review Plus, I clicked the subscribe so I can get your ideas for cooking on the grill and in the smoker
Comment from : Rich S

Just got mine yesterday! Can’t wait to use it!!
Comment from : Nelson Porter

I've just got one of these for my birthday - LOVE IT!
Comment from : John Heath

Just got it
Comment from : Anthony DeLeon

Do you not repaint the inside? I didn’t
Comment from : Matt Laina

Dude great review thanks so much
Comment from : Gerald Lee

awesome very informative video
Comment from : Ginette Barone Ceballos

Thanks for your very informative video Regards from Australia 🤓🇦🇺
Comment from : Roy Hurlstone

Thanks for the info All questions answered and you're not annoying to watch or listen to
Comment from : James Allen

To avoid flare up use a 8-10" Iron Skillet and set it in the Chip bowl I've had this unit for 2 years and it works like a charm Sealed up the doors, installed a Temp probe hole on the back center, cut and installed a 1/16 sheet to fit around the burner to catch debris However the chip bowl is starting to fall apart and the ceramic coating is flaking off, and a replacement chip bowl is difficult to find but runs around 4500 dollars for a replacement
Comment from : Roger Hernandez

i have this smoker second hand from my deceased father in law he aparently used it only a handfull of times the waterbowl is missing is it necessary for making good smoked foods?
Comment from : Doug19752533

Is there tips on how to smoke a 24 lb turkey?
Comment from : Joe P

Excellent videoThank you this was very informative
Comment from : Duane Brewer

I've been hearing a lot of chip flare ups with this model What's the best way to manage flare ups?
Comment from : Chocolate Thunder

I have this smoker, and so far I haven't had much luck with it My meat comes out tasting basically like burnt wood, without any of that smoky goodness I can't figure out what I'm doing wrong
Comment from : TheMiggitymark

Love the review I have had mine for 4 years now $89 black friday special😁 I've never used with charcoal, only propane and chips but now that I've watched this I'll have to give that a try
Comment from : Patrick Greenwood

Excellent review Thanks, you've really shed light on my decision making Looks like I'm going with this one
Comment from : Oswald the Lucky Rabbit

What is the best propane smoker? The Masterbuilt Pro or the Masterbuilt MPS 340G?
Comment from : Mark Letcher

👌
Comment from : AR R

Here on Guam we rarely use dry rub We marinade most of our meats I just bought the same smoker and can’t wait to try it out
Comment from : John Bagaforo

Thank you I just bought this exact smoker First time user/smoker andbr of the many vids in you tube land this one made an impression I subscribed Keep 'em coming👍
Comment from : deanda5150

I disagree with not soaking the chunks and chips, those ships and chunks will just ignite and burn up causing the temperature to rise, I also use a cast iron pan that sits in the wood bowl and prevents the flame igniting the chips
Comment from : John Hudson

I just borrowed my dad's smoker for a party, and this video provided me with great information I needed, since this is my first smoking by myselfbrbrI'll probably go with using propane with hickory wood chips in stove attachment
Comment from : Christopher Oates

Your unit looks like it's ready to rust out on the bottom? You mention "years" in your reviews, how many years? Looking on the HD website the major complaint is the unit rusting out at the bottom What say you?
Comment from : Doc

What does water pan do? Can I use cast iron pan to put my watered wood chunks instead of the metal bowl
Comment from : Mr X

answered ALL my questions
Comment from : Car Lexus

can this be converted over to natural gas I have natural gas outside for my grill and generator and would like to convert to NG if possible
Comment from : Ben h

Just used mine for the first, my first time smoking as well Three pounds of fantastic ribs, decided to go small for first smoke Can't wait to go again Got a brisket and pork shoulder as next victims
Comment from : Mike Natale

Thanks for the detailed review I just picked one up brand new on Ebay for $175 I have a Masterbuilt electric smoker which is great, but no smoke ring on the meat My pellet smoker is convenient but hard to switch to different flavor wood and there is just more grill space in a vertical smoker
Comment from : Bryan Young

What is the coating layer for the interior cooking chamber? And what is the coating layer for the exterior body? Thankyou
Comment from : Ahmad Zabel Fachreza

Did you season the smoker before use?
Comment from : Matt

Bought one today, Made the right choice! Ill need to build a protective brick capsule for it to fix that wind problem i guess lol
Comment from : John Camp

How long does one fill of the propane tank usually last? I have a weber smokey mountain currently which typically only runs consistently when using briquettes, so thinking about going to gas for the heat source to focus on getting smoke flavor from the smoke woods I find the charcoal smoke flavor, which is also tasty, can over power the more subtle fruit woods
Comment from : noControl

Great video I have the same smoker, it works great for low & slow ribs!
Comment from : Thomas Garrison

What a great video- I wish I would have come across this before I bought a $450 Pitboss pellet grill that stopped working after only a few cooks Pellets suck and you can’t taste the smoke
Comment from : Craig Bourdeaux

He bbq lab what smoker would you recommed for a restaurant ? electric is expensive where i am at So thats a no no Any advice ?
Comment from : Krijn van der Brug

I am trying to decide between Pellet Smokers, electric and propane I have read in different places that electric smokers have a hard time making the wood smoke I think propane sounds good but have read that when the wood catches on fire it makes your temperature really shoot up What is your opinion on which is easier to get smoke and hold consistent temps?
Comment from : RPTV

What does adding water do to the smoker? Sorry it’s my first time using a smoker and I just picked this one up
Comment from : Locojersey

About to pick one up off someone for $25 All that's wrong is a bad ignitor which I can fix easy Can't wait to smoke in it!
Comment from : StuntmanMike_28