First smoke with Masterbuilt Pro Dual Fuel. Observations and some questions

[dap9]

New here. What a great site. I posted this in the Propane section, but it seems like this is a better place...

This might get wordy, lol:

Ok, since it was my first attempt, and I'm trying to figure out this "smoker thing",  I decided I'd go with some boneless/skinless chicken breasts because they're cheap and won't require the time ribs etc would. I mainly wanted to see if my smoker would hold 250deg well. When I did the initial cure, I got 400deg going so that was good. During my smoke, I seemed to be able to stay at 230 or 270, but could not nail 250.

After looking over the site, I got an 8" CI skillet and used wood chunks. That seemed to work well - I only noticed flames after I took the chicken out so I'm thinking all the air stoked the chunks b/c each time I looked at them prior, they were just smoking. I soaked them for about 30min.

The chicken came out decent. I brined them for about 2 hours and seasoned them lightly w/ various seasonings I had. The bigger pieces were better, but all had a little leathery skin on the outside. So in the future I'll flatten them out so they're all more uniform. You could definitely taste the smoke (I used Hickory) which was awesome!  

I used a ThermoPro dual probe thermometer which I'm glad I got b/c I'm pretty sure the MB's thermometer broke (it never went above 200deg). I had one probe in a piece of chicken and the other probe mounted to a center rack. Overall, I think it was a good smoking experience, but I would really like to be able to lock in that 250deg. No matter how little the adjustment w/ the vents, it would just go between 230 and 270. Weird. Would one of those adjustable regulators help? Because I was able to get such low temps, maybe I don't need that 

Thanks in advance for any tips!

 

[Rings Я Us]

That's the 30" black cabinet. No glass door? It was running on propane as you used it? I think that you are going to be ok with those kinds of swings for now.. put your pieces of chicken under the broiler for a couple minutes without burning them, after you smoke. Crispy [emoji]128526[/emoji] You could use chips too. You really don't need to soak the wood. It was a fad. Well, two camps on that aspect. Lol
How was the leaks? You see much leaking smoke? You might see later that you can use one of those wood chip tubes or the pellets in some fashion. Your not limited to wood chunks. They last longer though than chips in a pan hey,? Chips in foil won't flare up.

 

[dap9]

That's the 30" black cabinet. No glass door? It was running on propane as you used it? I think that you are going to be ok with those kinds of swings for now.. put your pieces of chicken under the broiler for a couple minutes without burning them, after you smoke. Crispy [emoji]128526[/emoji] You could use chips too. You really don't need to soak the wood. It was a fad. Well, two camps on that aspect. Lol
How was the leaks? You see much leaking smoke? You might see later that you can use one of those wood chip tubes or the pellets in some fashion. Your not limited to wood chunks. They last longer though than chips in a pan hey,? Chips in foil won't flare up.

Thanks for the reply!  Yes, 30", no glass door.  Running propane.  I'd read that I don't need to soak the wood, so next time I'll not soak them, and wrap them.  I had a lot of smoke coming out of the main door, but I had great smoke flavor in the chicken.  I'm thinking of adding some Nomex tape just because I can, lol.  

I actually have a 12" Amazen Smoker Tube that I got for my grill (before I decided to do it right).  So I can use that either instead of wood chunks/chips, or in conjunction with...  Is there such a thing as too much smoke?  Seriously, not being a smartass here 

  But, yeah, the chunks were still going strong at 4 hours.  The tube goes about that long.

 

[Rings Я Us]

Thanks for the reply!  Yes, 30", no glass door.  Running propane.  I'd read that I don't need to soak the wood, so next time I'll not soak them, and wrap them.  I had a lot of smoke coming out of the main door, but I had great smoke flavor in the chicken.  I'm thinking of adding some Nomex tape just because I can, lol.  

I actually have a 12" Amazen Smoker Tube that I got for my grill (before I decided to do it right).  So I can use that either instead of wood chunks/chips, or in conjunction with...  Is there such a thing as too much smoke?  Seriously, not being a smartass here :icon_biggrin:   But, yeah, the chunks were still going strong at 4 hours.  The tube goes about that long.

you will get it all good to go.. some people experience trouble when they seal the door and it cuts down air to the flame and the wood chips to smolder. Hopefully you will just get better even temps doing that.

 

[dap9]

you will get it all good to go.. some people experience trouble when they seal the door and it cuts down air to the flame and the wood chips to smolder. Hopefully you will just get better even temps doing that.

Hmm, I don't want to make trouble for myself...  That said, during my first run, I found that the smallest change in the top vent (at the back and top of the smoker) was really all I needed to do w/ the dial at the lowest setting.  So if the Nomex cuts the air flow, I should be able to just accomodate w/ the side vents in addition to the top vent, no?  Also, by adding an LP regulator that allows me to fine tune things, I should have all my bases covered, right?  I'm probably totally overthinking things, but now that I'm going down the rabbit hole... 

 

[mowin]

Loved my dual fuel MB. I got rid of the stock pan all together and did the mailbox mod.
Use the tube exclusively for smoke and the propane for the heat. I did add a needle valve to the gas line so I can regulate my temps better.

Cooked a lot of great Q with it. It's now strictly used for a cold smoke cabinet with the mailbox mod for cheese, bacon, ECT.