Master Forge smoker at Lowes

[m5allen]

My buddy just got this smoker, I like it a lot. The build quality seems to be pretty good. And I really like the smaller door at the bottom that allows replacing the wood without opening the main door and loosing heat.

 

[alyxx]

This is my first smoker, I have the dual door model and I am pretty satisfied with it after a few mods.

After my first attempt cooking with it I noticed that alot of smoke was being lost from the doors and the very top, which is like a lid tac/spot welded at a few points; allowing smoke to escape between the top and the main body of the smoker. I also relized that the thermometer was off by like 25*f. Also the smoker box and water pan were to small.

This is what I have done so far:

To address the smoke lost I got some oven door gaskets and used the original push clips to mount them, so all I had to do is drill some holes and cut one of the gaskets to length for the bottom door.

For the top I just got some high-temp silicon gasket maker to seal the gaps.

I replaced the thermometer with a tel-tru thermometer due to their history with such products.

As for the chip and water pan I modified two half hotel/steam pans, one for a water pan and one for the chip pan; by cutting up some square tubing and mounting extension on the pans so that I can use the existing racking. I also got a hotel pan lid a drilled some holes in it for the new chip pan.

So I install the water pan first. Then second, is the old chip pan which I put char-daimond briquettes in it to maintain the heat bellow the water pan when I open the lower door to add chunks to the lower pan, which is installed last.

After a second attempt, I noticed that it was hotter in the lower portion of the smoker then the top.

So I just got a steam baffle from an old temale pot and drilled some holes in it and mounted it on some existing bolts from the smoke stack. The baffle has preexisting slits in it and slows down the smoke a little to help maintain a more even temp in the upper portion. There is about a 1/4 inch gap between the baffle and smoke stack opening. The baffle is sandwiched between the existing nuts and some new ones.


I also didn't like the tempeture control knob it has to much wiggle in it when I adjust the temp a little it looked like I didn't. So I installed a needle valve on the gas line. I just put the factory knob on high and adjust my temp from the valve. it works great.

Post some pics in a few did want to make it any longer then I already have. Please tell me your thoughts.

 

[alyxx]

Here are the pics

 

[indyadmin1974]

Can one of the moderators move Alyxx's reply into a new post on the propane smoker forum?

Sweet mods Alyxx!

 

[south jersey bbq tim]

i have had bad luck with those kind of smokers ....good luck!

 

[rjdavis10]

i bought mine about 4 months ago and i love it. probably smoked about 300 lbs of meat since i purchased it . also smoked several chickens for my neighbors and now every time i fire it up i have to sneak around and doit or they load me up with extra stuff to smoke for them.it does use alot of smoking chips though. about one bag every time i smoke because you have to keep adding more depending on the length of smoking time. but the food always turns out great!

 

[unarmedone]

I have had this grill since February I love it it does take a little getting used to though. You realy need to let the grill season for a good smoke. One thing you do have to watch the flame on windy days it will go out.

 

[bpopovitz]

I've have the Masterforge for about a month now.  Had a nice big gathering for Memorial day.  Smoked 2 shoulders the day before and then the day of had 3 racks of baby backs and 3 fatties with some room to spare.  So far it's been a great little smoker, very nice for my first one.  So far the experimenting goes well.  The only issue is keeping the temp low enough if i'm sitting in the sun, which is pretty much always since our neighborhood is only about 10 years old.

 

[bratrules]

i have this smoker a little over a month now it works really well. i use it at least twice a week for everything. i just think food tastes better smoked!! i just want to install a needle valve on so i can smoke sausage with it.

 

[richc]

Does anyone have the dimensions of the box of this smoker? Lowes' web site doesn't list any dimensions. 

Thanks

Rich

 

[nwdave]

Does anyone have the dimensions of the box of this smoker? Lowes' web site doesn't list any dimensions. 

Thanks

Rich

Upper box  is (door opening) 21 1/4 x 14 wide.  Trays are 14 wide by 13 1/2 deep.  Just purchased the Master Forge to compliment my heavily modified but MUCH larger GOSM.  I'll take the Master Forge with me when I go camping with my Travel Trailer.  It's compact size lends itself favorably.  It definitely is a smoke leaker, but you shouldn't be making so much smoke, except for initial seasoning.  A little tweaking here and there, it's all good.  BIG burner plate, comparable to my BB GOSM, so heat in this small box is going to really swing when the door is opened.  Answer:  modification of the door with glass.  Works great (already done with my BB GOSM).   Door Temp gauge?  I ignore it because I use the Maverick ET-73 to monitor smoker temp.  And yes, the factory temp gauge is about 30-40 degrees high.  Totally unsatisfactory for smoking cheese or sausages or any other temp critical smoke.

I get the perception that several members think of the Master Forge as an all encompassing smoker, (did someone mention 4 briskets?.  This unit is not for big family gatherings.  Once you get a handle on how it smokes and what it takes to get your smokes, just so, it fills that niche for road trips.  Can you say Fatties at your favorite CG,  surrounded by a few friends wondering what the heck?

 

[richc]

Thanks for the info. I think I'm going to go with the GOSM Big Block. I'll order it when we get back from vacation in a couple weeks. 

 

[hottoddy9]

Hi all,

I just bought the Master Forge at Lowes in Ontario. It's a great smoker and a decent price.

I have used it 4 or 5 times. I have smoke briskett, pork butts, mackeral and trout - it does a really great job.

I do see a bit of smoke loss at the top of my bottom door but it's very minor. The one contributor made a good comment that you could seal it more if you want the door perfectly tight. Initially, I did find it difficult to keep it at 225 degrees too but it seems that after I only have to adjust it once or twice now over a 6 hour period now that I've used it a few times.

I'm finding that the finest, shredded hickory works the best for the smoker. I used some small-to-average shredded mesquite and it didn't do as good of a job.

I added some kentucky whisky-bourbon to the water and it also really gave the meat a rich flavour. Thank-you to those folks in Kentucky for their great job in making whisky!!!

 

[wildflower]

Thank-you to those folks in Kentucky for their great job in making whisky!!!

your welcome  

 

[meche]

Just got the masterforge.  Did the initial burn in, with a ton of smoke, but then went to do some brats (cheap special at costco, figured why not), and got next to no smoke the entire time.  Did a brisket next, and same result.  The wood chunks (hickory for brats, mesquite for brisket) combusted and turned to ash, but there wasn't much smoke coming out of it.  Any suggestions?

Also, alyxx, did you drill holes in your hotel pans for the wood?

 

[alyxx]

I drilled some holes in the lid and I use a load of 3 chunks.

 

[micklouie]

I have a question. I purchased my Master Forge smoker this spring. Got a deal for a ding and dent special from Lowes. Seasoned it well. Did my first attempt with a chicken from our organic food store. Turned out really juicy and flavorful. Then went for the Boston butt pork roast. It tanked bad. It did not fall apart at all when I tried to pull it. Did some pork chops but they were too thin my fault. Did 4 chickens and they tuned out good again. Went back to the Boston butt, failed again. Just tried a rack of baby back ribs. Not too bad but not fall off the bone quality. Used a digital thermometer to keep check of temperature. Thought I was cooking too low but then too high. Why does the meat come out tough? I did not brine the Boston butt. Baby back I seasoned with a good rub. I feel like I need to smoke these things for hours past the normal time. Boston Butt about 8 hours. Baby back 3-1/2 hours.

I'm a great grille cook but this smoker is killing me. What am I doing wrong with this grille?

Also where did you purchase the door seal material? Mine seems to smoke quite a bit out of the door.

Thanks for you help,

Mike

 

[shadowwalker]

Mike this is a decent smoker I use it as well, but you will have to play with it to get the settings you need, shoot for 220 to 230 or as close as you can get. Don't trust the door thermometer it can be off up to 50 degrees. Allow 1.5 hrs for each pound your butt weighs, I usually pull mine about 175 or so foil it then put it back until it hits around 200 or so, then wrap it more in foil and an old towel and put it in a cooler for 30 min to an hr, and for ribs do the 3-2-1 method posted....3 hrs unfoiled...2 hrs foiled with a little apple juice sprayed on them...last hr unfoiled. Hope this helps you some......keep us posted.

 

[micklouie]

I have 2 digital thermometers that read pretty close to what the door reads. I know not to trust that though. Maybe I will try to cook at lower temperature? I'm concerned about the meat being cooked properly. Most of time I'm checking it reads meat temperature low.

Isn't wrapping it in foil defeating the purpose of smoker cooking?

I'm might have go for a marathon cook at low temperature and see what happens.

Thanks for the tip,

Mike

 

[alyxx]

Well if you haven't yet you should take the 5 day e-course, then compare that to what you are doing, you should always be trying to reach an internal temp of 160 F on your butts and they should be easy to pull. As for my gaskets I found them in a salvage yard off some old ovens. You can buy them on line but they are pricey. If you do buy them make sure you get the push pins so they are easier to install, I covered that earlier.