Masterbuilt 40" questions

Discussion in 'Propane Smokers' started by patg, Oct 13, 2014.

  1. patg

    patg Meat Mopper

    Hey all,
    I have a Materbuilt 40" propane smoker, and I am having an issue with getting it to give me a tbs. I soak the chips for atleast half an hour or more. I have read about using a cast iron skillet which I have been and still no help. I am burning with the burner dial as low as it will go but I have yellow tipped flame closest to the chip tray. What am I doing wrong? Was there an installation error? Have I missed a mod from one of the other topics? Seems like within hald hour or hour my chips are burned up and smoked out. I run with the top back vent wide open. Any help would be appreciated.

    Pat
     
  2. chef willie

    chef willie Master of the Pit OTBS Member

    Well, you're running into the same prob many have had before you. The chip trays are totally inadequate for what we do here. You need a smoke generator type unit...like an AMNPS or such that will provide thin blue smoke for hours. I have the older AMNS that burns sawdust but many now have switched to the pellet burning tube. Also, soaking chips does nothing for you except cause steam as the water evaporates away and smoke will not adhere to wet meat although it is a minor amount. Not many here use the water pan either...except filled with sand as a heat sink. It's been a while since I've had my propane unit but I believe the flame should be blue....not yellow. Here's some info a quick search turned up and hopefully else will chime in shortly....HTH, Willie

    http://bbq.about.com/od/grillsfaq/f/f070604d.htm
     
  3. patg

    patg Meat Mopper

    Thank you Chef. I will have to try those out. And thank you for the tip on the water. Would chunks be better than chips?
     
  4. chef willie

    chef willie Master of the Pit OTBS Member

    Yes, IMO.....I'm a chunk guy, usually from Home Depot.....4-5 different flavors and priced ok
     

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