Masterbuild XL Mods - Post your mods here!

Discussion in 'Propane Smokers' started by darthtrader, Oct 10, 2010.

  1. 1bigken

    1bigken Newbie

    I keep it simple. I used the stock water pan as my chip holder and place right on top of one it comes with. I use a full length tin for my water pan. Yes, I too have smoke coming from the door but oh well.
     
  2. I was wondering what kind of aftermarket temp gauge yall were putting in the front to replace the stock piece? also if theres any modifications I would have to do to put a aftermarket gauge in?
     
  3. I use the Maverick E-732. It has two probes, one for the smoker temp and one for the meat temp. I left the stock gauge in and don't pay any attention to it. The Maverick has a remote that you can carry around with you.
     
    mangledremainz likes this.
  4. I just ordered that 2" gauge that with the red white and blue face. I plan on getting the maverick but I was just trying to find a reliable gauge I could put In the door for the time being
     
  5. ps0303

    ps0303 Meat Mopper

    Try the bluetooth one.  Then you can use your phone instead.
     
  6. dslunceford

    dslunceford Newbie

    Do you cover the original chip pan or vents at all when using this? I prefer chunks of wood vs chips. During seasoning, the chunks burned fast (understanding that the XL heat was cranked to 400+). During my first smoke, I covered the chip pan with foil, putting rolled foil "cigars" over the chip pan vents to block, and the chunks really didn't get a lot of smoke going at all.

    Also, for those using the Maverick thermometers...are you just routing the probe wires out the door frame (it doesn't seem to pinch)?
     
  7. IMHO..Toss the original pan, seems a pain to keep foiling it. Just pop the wok over the burner hole and put a skillet on it. Works fine for me and no headaches to worry about. I use chunks and get good smoke.

    I route my maverick wires out the door frame. Of course, I see some run them out the back and some take off the handle of one side and run through those holes, and some drill holes specifically for them.
     
  8. dewetha

    dewetha Smoking Fanatic

    the stock chip pan and water pan are worthless and a big waste of time. do yourself a favor and follow the path others have tread.  there are three, at least, successful mods in this thread. i use a rectangular skillet vs the round but i'm sure they all work great

    as for the wires, i plan on doing a typical mod i saw in the WSM mod threads next weekend

    http://www.smokingmeatforums.com/t/94076/wsm-mods
     
  9. jd2220

    jd2220 Newbie

    I have used this smoker for over 2 years with wood chunks in a cast iron pan and now want to buy a tube pellet smoker from A Mazen products. 

    My question is where to place the tube  pellet smoker. 

    Do I put it to either side of the burner at the bottom of the smoker and if so does the tube pellet smoker need to be raised?

    Look forward to any and all input.
     
  10. ps0303

    ps0303 Meat Mopper

    I don't have the same smoker as you but mine is propane.  I placed mine on the bottom of the smoker to the left of the burner. It is sort of propped up off of the bottom a bit to allow for air flow all the way around.  I do use a water pan which the folks at A-Mazen- say to put it somewhere below the water pan.  If no water pan I would put the tube on the bottom most rack if available.
     
  11. Hi All

    i had my chip pan welded it 


     
  12. dslunceford

    dslunceford Newbie

    So I put a bead of high heat silicone  around the door frame (had to get from Amazon because it was considered a seasonal item at HD/Lowes and other local hardware stores). Like that it's black and figured withstanding to 500 degrees is fine.

    Leaning toward the wok/cast iron pan method for smoker, but going to try one thing first. Found an old 5" x 10" cast iron smoke box for my gas grill that I hadn't been using. Little rusty, so knocked off the loose rust a bit and have propped it up on the stock chip pan prongs, using foil cigars to block the vents on the pan. Will see how that runs before buying the wok.
     
  13. no peek n

    no peek n Smoke Blower

    IT is real easy, why does every body over engineer the MB XL, (1) keep the wood chip pan where it is ,over the flame,(2) get a 8-10" cast iron pan at Wally World, set it on top of the wood chip pan, with a Chunk of wood,(3) leave the door Therm alone, and get the Mav ET-732, (4) feed the probes through the back of the smoke vent, put the BBQ probe off to the side on the very top rack, (heat rises) and the FOOD probe in the Meat and shut the door and STARE at the Remote MAV unit ,open a BEER and go watch TV.......KISS.



     
  14. when running the wires through the back, is it ok to sit the deal the wires plug into on top of the smoker or will the heat mess it up?
     
  15. hey jd2220,raise tube if u can for better oxygen flow around tube so it burns more efficient, which size tube did u get ?
     
  16. no peek n

    no peek n Smoke Blower

    Sorry but your ??'s are unclear, If you are saying to set the Transmitter on top of the MB, the answer is yes, Mine hangs on the fence in the back. away from the heat and smoke..
     
  17. That's what I meant, the transmitter. I wasn't sure how long the wires where and didn't know how far way u could get it from the smoker. I didn't know if u could just put the transmitter on top of the smoker itself or would the heat mess it up?
     
  18. I wouldn't place it on the smoker itself, too hot IMO.
     
  19. dewetha

    dewetha Smoking Fanatic

    i hang my transmitter off the handle and it been fine.
     
  20. no peek n

    no peek n Smoke Blower

    Yes way to hot, the probes are about 3' long maybe less, I even put my Transmitter & receiver in a quart ziploc so My greasy fingers and bbq smoke don't Muck them up, 


     

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