Masterbuild XL Mods - Post your mods here!

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Easy Peasy. Remove the propane hose from the valve assembly and hook it up to a flexible 3/8 flare gas line IIRC(I used a NG grill kit from Home Depot). Hook it all up safe like. Then fire up the smoker and enjoy! You can go through the hassle of removing the gas jet and drilling it out to 1/16 like most would suggest based on the LP to NG gas charts. But unless you need 500 degrees, don't bother. I speak from experience there.
 
Good ideas everyone, I am going to mod mine tomorrow. I seasoned it today and had the same issue... flare ups. Any way, I will get the parts and get a 12 in cast iron pan.

I was wanting to know what peoples thoughts are on the thermometer. I got it up to 400 or so in the seasoning process( no water pan) and When i put the temp knob back down to low to try and find 250 it stayed much hotter. I am thinking that the temp never went down because I essentially had a fire above the burner that did not go out  due to the wood chips being on fire. I am hoping that after I mod it the flames will dissapear and the temp will be much easier to regulate.

Also, with a 12 inch iron skillet for the wood chips, what is the accurate amount of chips,  and is foil with a few holes necessary?

Any tips on thermometer mods or temp control would be great!

Looking to do some ribs tomorrow for the first time and was going to shoot for 225 or 250 for  3-4 hours with some water or apple juice in a disposable foil pan on the lowest meat rack, ( I have heard the water pan sucks so I was just going to take it out...

Once again I am very greatful for all the info and I can not wait to become a better smoker!
 
Get the bigger water pan for water and just use the 12" cast iron with no foil. With the bigger water pan the grease will not hit the flame but will fall in the pan. Also when you add the water it will keep the temps lower as well. I would recommend the 3-2-1 method for the ribs as well. Works great! Good luck and happy smoking!
 
Thx Mangled!

I will definitely try the 3-2-1 method on the spare ribs next time.

Today I did 2 racks of spar ribs, one rack of Baby backs  (all three racks smoked for 4 hours at 225-250) 

smoked two potatoes  for last two hours

for my first  attempt with the MBXL.

SET UP:

1. 12 " cast iron over chip pan, 

2. substituted a very large foil pan for the small water pan but I put it on the bottom smoking rack do to its size so I only had three racks to work with, but I could have used four if i put the pan on the black rack. I put quite a bit of water in it and am not sure how much is good...

3. 4-5 chunks of wood chips (60% hickory 40% cherry)  for first 2-3 hours and then replaced two of them at 3rd hour ( I  had just added the two in, but noticed that the heat increased so I took the two that were the most burned out at this time and heat went down.

4. I put the two spare rib racks on the top rack , the Baby backs on the second from the top rack 

5. I added two Large potatoes after two hours (on the third rack form the top, hoping some meat juice and flavor would fall on them ), covered in olive oil, sea salt, and pepper.

Results:

Good

1. Maintaining temp of 225-250 was not a problem tonight at all ( well at least the thermometer said so)

2. smoke looked to be TBS the whole time. chunks of wood did well, no flare ups

3. Baby backs were great in texture and doneness, but I will go back to my Rub that I used before( tried a new rub I got for Christmas)

Needs Work

1. The two spare rib racks that were on the top rack seemed to be  tougher than I wanted.. I think I am going to try the 3-2-1 method I saw above this post.

2. The potatoes were NOT done after two hours on the third rack...  I read around and it seemed that two hours would be plenty 

Over all it was not a bad attempt for my first time. I would give it a c+ and just be happy nothing was ruined and I learned lol

Here are some questions if you all can help..

1.  What racks are best , I was thinking after I cooked that since heat rises, maybe I should have put the potatoes in the top rack and the spare ribs on the lowest rack since they were so thin.. 

2. How much water do u put in a large pan for a once and done method

3. Are there any good thermometers that screw in to where the factory one goes?

4, any good rib rubs tips, ( Mine is basically brown sugar, kosher salt garlic powder paprika and pepper)

5. what did I do wrong with the potatoes, should I bake them first and then just smoke them for an hour or so at the end?

Any tips are greatly appreciated!!!

Lastly what are some good ideas for left over ribs or is just wrapping them in foil with a little sauce in the oven or 200 the best thing to do.
 
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1. I always fill my racks from top down. As you stated heat rises so I put the meat near the top. I haven't tried Potatoes yet.

2. I put water to about 3-4" deep.

3. Since I seeing all the responses about the door thermometer being off I ended up getting one of these Wireless BBQ thermometers and couldn't be happier.
4. Since my iPod touch likes to log me out when I back out I'll post the recipes I use. Ones a spicy Carolina rub and one is a sweeter rub.

5. I haven't done potatoes yet but think cooking them first then smoking them is a great idea.
 
Perfect man! Thx for the tips.. I have too much cooked meat right now to Try again today but I will go for that 3-2-1 method in the next week or so! My rub is alot like yous and I should have done it by I had to try the one I got for Christmas... At least now I know home made run is always the way to go!
 
Thanks to everyone on posting their mods, I have done a lot of them and added some of my own.  They are:

1) Put the gasket around the door

2) Bought a 12" cast iron skillet and filled it with ceramic briquettes

3) Filled the water pan with Ceramic briquettes also 

4) replaced the chip pan with the basket (I still put the cast iron skillet on top)

5) Added the masterforge chimney

6) Add a air damper on the bottom

7) Use 18" amps tube  for smoke ( I use pecan)

8) Bought a 4' x 6' welders blanket and draped it over the smoker

After making mods 1, 2, 3, and 8 the temperatures really stabilized.  It can go for hours without having to tweak the temperature knob. When I used the water pan and the water started to evaporate, the temp would spike

So here is my question to you guys, the reason why I did mods 5 -7 was because after I would smoke ribs or boston butt for 3 hours or or longer the bark would taste bitter (not a good smoke taste).  Of course I did a Google search and it told me it was the air flow, etc.  I first changed to the AMPS and was looking for thin blue smoke (my smoke from the chunks in the skillet was thick white).  The AMPS did produce less smoke and it looked lighter maybe blue, but I still had the bitter taste.

I then added the chimney and still had bitter taste.  I did notice better looking smoke after I added the damper on the bottom but I am still getting bitter bark.  I changed rubs and even made my own.  Do you guys have any suggestions? 
 
Very Possible. I had an old offset that i converted to propane. Going from stick burner to propane reduced cooking times by a 1/4th or a 1/3rd!

Converted that one back to stick burner & gave to my Brother.

Got one of these, see how it goes.
 
Just bought this about 2 months ago. Just assembled yesterday.

I was running a New Braunfels offset that i had converted to propane with a turkey fryer burner due to my city burn ban restrictions, No wood, charcoal for fuel. My Brother needed a stick burner, so I broke out the welder and converted it back, gave it a new paint job and he's HAPPY HAPPY HAPPY!

I got this new Smoker! HAPPY HAPPY HAPPY>

I've read all through here several times over the last couple months and thought WOW, I got some work to do on this thing.

Threw it together yesterday, had a BUNCH of extras in the box; thermometer x2, side handles x2, door spring handle x2, screw kit x2, an extra cooking rack!! The handles already went on another project! Never have too many screws & the extra cooking rack well, White bass season is upon us, so that'll come in handy smoking 50 fillets!!

Put it together-easy. Carried it upstairs from the garage-glad my brother was here or I'd have removed the legs and used my dolly. Had taken my 100lb propane tank to be refilled=$56 (still had 10lbs of propane in it and I've been smoking off of it for 2 or 3 years)!!! Paid $95 originally for the tank!! WELL WORTH THE MONEY, not to fight with those little grill tanks!! Also got a 4' hose extension for my 0-40 psi adjustable regulator with needle valve, that was on the old stick burner to run on this!

Hooked it up, fired it up and couldn't get steady adjustments??? HMM??? Soapy water test revealed a line leak, did a little R&R, more soapy water, NO LEAKS!!

Threw my big cast iron skillet (12") on top of the original chip pan, threw in a fist size chunk of mesquite that I get from the local firewood guy on the cheap (He's another Brother that does logging, free oak, pecan and mesquite)!

Turned the valve on the smoker to high, played with the adjustable regulator and needle vale and my maverick 732 read a consistent 500*! Never need to smoke something that hot, but I could put a sear on something!!!

Turned the valve on the smoker to low, played with the regulator and needle valve again and got down to 175* on the Maverick! I can definitely slow smoke with that!

Found I'm going to use the needle valve which is up on the tank for adjustment instead of bending over to reach the one on the smoker. Played with the valve and had any consistent temp that I can desire, between the 175*-500*! Even had some wind going on, didn't seem to matter. Maybe it's because I can dial the pressure up a little.

For all the naysayers, I took the front panel and burner when I went to the propane store. The tech said, "Nope not a problem with the adjustable regulator just don't crank it up to high". Well, what's too high? I asked. He told me "Ever heard a turkey fryer or mudbug boil going on by a cajun?" Yuup sure have. "Well, that's about as high as you want to go with the pressure!!"

The door was leaking a lot on the hinge side, took a look and there was a little too much gap, so I used a handheld sledge and a block of wood to massage it into alignment where it should be, also tapped on the hinges a little to get the gap down!! No dents and solved the problem!

Thermometer seems to be close, plenty of draft, no need for an exhaust stack or additional intake.

Yeah the door still leaks a little, SO WHAT!! It's a smoker, it's supposed to smoke!! I'm in Texas I see and know all kinds of folks with small to huge smokers! Been to Rudy's, Ruby's, Smitty's, Kreuz, Salt Lick, Aaron Franklin's, Mueller's, etc.... Know what? ALL THEIR SMOKERS LEAK SMOKE!!! No gaskets, no silicone, no wedging the door, etc..... Let the crust build up a little, it'll leak less.

The thing works great, holds consistent heat and if it gets a little cold in the winter, I'll throw my old wool army blanket over it!!!

Here's a picture of my setup!


Yes, it's smoking right there out the original back exhaust! No you can't see it.

We here in Texas love good barbque!

Don't over power your meat!!!  With Coverup sauce, spices or smoke!!

Olive oil or mustard with S&P is the ticket!!! Maybe a little sauce on the side to compliment the meat, but I don't want to have to go down to the boat to get my Personal Floatation Device, for my meat, because it's swimming or drowning!

A lot of sauce around here, means you're just bad barbque'r and covering up a lack of skills! Kind of like My Cherokee Brother says a Vegetarian is just a sad Hunter or Fisherman!
 
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Maiden smoke on the MB XL propane going in another thread

Here's my thought and findings from that;

*As for everyone saying the top shelf runs hotter than the bottom one, NOPE! I just moved the temp probe=20-25* hotter at the bottom shelf than the top!

I really didn't think that made any sense, it's farther away from the flame, the 12" cast iron skillet (which is a heat sink) and the water pan (also a heat sink).

So I moved the probe back to the middle rack and moved the ribs to the middle and top shelf. After I removed the Tri-tip when it was done.


*Sure do like those pull out shelves, except for the drips on the balcony.

*I use a LOT less wood chunks in this than I did in my New Braunfels, which I had modified with a turkey fryer burner. Less than half as much wood!!! Which is fine by me, less wood to get from my logging Brother and less chopping it up on my miter saw!! I originally put in 6-7 chunks, had to pull 3 out! They went back in after the 1st ones burnt down.


*I just run the Maverick probe wires through the hinge side of the door and hang the transmitter on a right side handle! WORKS GREAT! No need for holes. You can see that in one of the above pictures

*Yeah the door leaks at the top some, so what! It's a smoker, that's what it does smoke!! As long as it doesn't affect draft, it doesn't matter!!

*I'll have to reposition my grill pad under my smoker for the future. Run it front to back, extra in the front, instead of side to side! To deal with those drips on my old balcony. I may also add a piece of sheet metal just over the front panel on the bottom, so it doesn't drip on that also. Be no Problem with my riveter. You can see that in the picture below.


*I moved my footlocker which is my BBQ supply holder; wood chunks, wood chips, welding converted BBQ gloves, lighter, extra racks, grill brushes, etc... to the left side instead of on the right.

*I'll fab a door stop for the smoker so it doesn't swing so far open, just enough to allow the racks to slide out. I've a welder and a full fab shop so that'll be easy peasy!

Biggest thing which I already knew since I'm from Texas! It's a smoker, let it smoke! Not that I'm a door opener, peeking kind of guy. If you're looking, you ain't cooking!! Been to many a BBQ joint in Texas, KC, Memphis, SC, NC, Germany, etc.... And there's one thing that always happens, the door or lid leaks! So what, as long as it drafts correctly from intake to exhaust, pulls the heat and smoke across the meat so you don't end up with the creosote taste or your draft going from exhaust to intake!

**It works fine, of course there's no wind today! With the design of the bottom I could see a need for a wind break, due to flame blowout. I'll see how it goes when that happens.
 
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I have been looking for a used stove grate to no avail when I saw my stock wood chunk pan and had a simple revelation. Wouldn't the cast iron frying pan just sit fine on top of the wood chip pan? Sometimes solutions are to simple to see clearly...LOL.
That's how I've been doing it, but I've changed it up. The reason is... when I 1st started smoking with mine (coming from smoking on propane grill), I started out smoking chicken breasts and burgers to "get to know" my 1st real smoker. I smoked these around 325 (chicken breasts approx, 1 hour, burgers approx 30 minutes. I had to replace the chips frequently because they'd smoke like crazy at 1st and burn out quickly. This led me to believe I should switch to chunks, which worked great the 1st time smoking the chicken breasts, but I dried them out (never had to open the door with the chunks giving a nice light smoke for the duration.)

Finally I decided I knew the smoker well enough to take a stab at a couple of racks of loin back ribs (all the store had). This introduced a new problem... with the heat all the way down at 225 I couldn't keep the chunks smoking. I recently followed another "modder's" advice on this forum, and made 3 adjustable legs on my skillet by drilling holes at the outer edge and using bolts and nuts for the legs, and taking the stock chip pan out of the picture in order to get the skillet closer to the flame. I haven't tried it out yet because I just made it the other day, and didn;t have time to smoke anything over this last weekend. 

I also saw some pictures of another person's smoker on here that modified the stock chip pan by flatting out, and from what it looked like, spot welding the 3 "stands" to cover the 3 slots in the chip pan. I'm thinking about trying this out as well if the skillet with the legs I added doesn't turn out to be satisfactory. 
 
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I also saw some pictures of another person's smoker on here that modified the stock chip pan by flatting out, and from what it looked like, spot welding the 3 "stands" to cover the 3 slots in the chip pan. I'm thinking about trying this out as well if the skillet with the legs I added doesn't turn out to be satisfactory. 
Hammering the flats down, then welding them, closing the opening would make more heat shield. Probably better for higher temps. It's adding another layer between the heat and the chunks, which should cause them NOT to receive as much heat at a lower temp.

For lower temps and you can't get the skillet to smoke, just remove the original chip pan and try sitting it right on top of the ring in the bottom of the smoker. Direct flame to the skillet......
 
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For lower temps and you can't get the skillet to smoke, just remove the original chip pan and try sitting it right on top of the ring in the bottom of the smoker. Direct flame to the skillet......
That's basically what I have done, except I have it sitting about 1/2" above the ring at the bottom of the smoker, I don't know if it's necessary, but I thought It might be better to allow airflow below it. 
Hammering the flats down, then welding them, closing the opening would make more heat shield. Probably better for higher temps. It's adding another layer between the heat and the chunks, which should cause them NOT to receive as much heat at a lower temp.
It seems to me this would be about the same thing as using a skillet, but I thought the thinner metal would get hotter than the cast iron skillet at lower temps. Plus I believe part of the problem with sitting the skillet on the chip pan is that regardless of height above the flame, the chip pan is blocking the majority of the flame. 

*Edit* 

In case I didn't explain it clearly, when I mentioned modifying the stock chip pan, I meant to use it instead of the skillet, not flatten out the "stands" over the slots and still use the skillet. 
 
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Don't ask me!!

As long as the door leak isn't affecting fresh air intake and exhaust it doesn't matter. So the smoke escapes out the top of the door or the vent in the back or a stack someone puts on top. It's all coming out the top!!!

Over engineering of a simple device, is my assertion.

I also smoked for 6 hours and 50 minutes with the provided water pan. I placed the meat directly over it so yeah I got a little drippage in the pan. I started with it full and never filled it. It DIDN'T run dry & I didn't fill it. There wasn't much left when I was done, but it wasn't empty. So I'm thingking i may have wasted money ordering a big ole stainless steel pan. Other than it'll contain some drips when I have more meat in the smoker!

How people are running out of water is beyond me. The very nature of propane burning condenses moisture anyway!

Maybe it's due to them sealing the door!!
 
 
I have been looking for a used stove grate to no avail when I saw my stock wood chunk pan and had a simple revelation. Wouldn't the cast iron frying pan just sit fine on top of the wood chip pan? Sometimes solutions are to simple to see clearly...LOL.
That is what i have been using for a few years now with much success. i do like the old stove burner idea as well
 
Hi everyone. Great forum! I just wanted to share my experience trying to order the smoker stack listed earlier by several who have used this to mod the Masterbuild XL. I called Master Forge support line listed near the beginning of this thread with that part# in had. First, it takes about 30 minutes of patience on hold to get through to someone. Then I about lost it when the only thing she would use to look this up was the LOWES item # for that smoker. The Smoker Stack  part# 302-02009-00 did nothing for them. Said she could not look it up that way. So while still on the phone, I scrambled to the Lowes website and found they still sell a Master Forge 50.15-in 20-lb Cylinder Piezo Ignition Gas Vertical Smoker and the picture looks to have this same nice smoke stack I wanted. So I read her that Item # from Lowes website: it is # 411913. Then with the description of smoke stack she found what I needed. $15 later it's on the way. Hope this helps anyone else who might want to add one to their XL. 
 
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