Masterbuilt Duel Fuel Pro questions from a Rookie

[worktogthr]

Hi all,

Just a few questions about the masterbuilt dual fuel pro.

1. What do you think the best cover for this smoker is? Nothing online seems to fit the dimensions and I want to make sure the control dials at the bottom and legs are covered. Right now I am using a contractor garbage bag haha

2. Has anyone used this like an outdoor oven? When fiddling with the temps I was able to maintain all different temps between 350 and 500 with no water in the pan... I cook for a crowd often and would love to use this even when not smoking( For example I often roast spatchcocked chickens in a 400 degree oven...using this smoker as an oven I could do up to three or four chickens at a time)

3. Smoke does seem to escape through the door but it still seems to hold temps and the food has good smokey flavor... Is it necessary to seal the door?

4. At what position should the top vents be on during smoking? I have read that the top always has to be open when smoke is being applied because it allows the air to circulate and avoids the formation of creosote. (Not sure what that is yet) I originally thought more smoke flavor would come from the smoke being trapped in the cooking chamber but I have read otherwise on these forums. But how much should it be open? All the way? Half way? And if you are done or not applying smoke during a cook is it safe to close it all the way?

Thanks everyone for your input!

Chris

 

[sprky]

Hi all,

Just a few questions about the masterbuilt dual fuel pro.                                                                                                            Hello Chris I will do my best to help you out. While I don't have a  masterbuilt dual fuel pro  smoker, I have a Master forge 2 door which is very close to what you have.

1. What do you think the best cover for this smoker is? Nothing online seems to fit the dimensions and I want to make sure the control dials at the bottom and legs are covered. Right now I am using a contractor garbage bag haha                                            As far as a cover find one online that has dimensions that will fit your smoker. I myself don't have a cover, but I am going to steal your idea of using contractor garbage bag.....I'm cheap....LOL

2. Has anyone used this like an outdoor oven? When fiddling with the temps I was able to maintain all different temps between 350 and 500 with no water in the pan... I cook for a crowd often and would love to use this even when not smoking( For example I often roast spatchcocked chickens in a 400 degree oven...using this smoker as an oven I could do up to three or four chickens at a time)      While                                                                                                                                                                                        I have never tried using a smoker this way but see no reason it wouldn't work.

3. Smoke does seem to escape through the door but it still seems to hold temps and the food has good smokey flavor... Is it necessary to seal the door?        This in my opinion is a must do, for several reasons. It helps maintain temps, and you can get higher temps. It also keeps the smoke where ya want it on the meat. You can do this several ways.  Rope gasket glued to door  http://www.lowes.com/pd_67624-85334-GA0187_4294765284__?productId=1192627&Ns=p_product_qty_sales_dollar|1&pl=1&currentURL=%3FNs%3Dp_product_qty_sales_dollar%7C1&facetInfo=     ( I have not had any luck keeping it attached to the door, using the glue that comes with it.) Some have used High temp silicone and made door gasket which is what I am going to try out next. 

4. At what position should the top vents be on during smoking? I have read that the top always has to be open when smoke is being applied because it allows the air to circulate and avoids the formation of creosote. (Not sure what that is yet) I originally thought more smoke flavor would come from the smoke being trapped in the cooking chamber but I have read otherwise on these forums. But how much should it be open? All the way? Half way? And if you are done or not applying smoke during a cook is it safe to close it all the way?                                                                                                                                                                                 OPEN 100% never fully closed while applying smoke.  With that said I do at times run mine partly closed never over 50% but MOST of the time it is 100% open. As far as creosote it is a black bitter tasting yucky thing. if you have ever had smoked meat that left a weird off taste in your mouth it was most likely creosote. With TBS (thin blue smoke) and top vent 100% open you will not get it. It is the billowing thick white smoke that causes it.

Thanks everyone for your input!

Chris

 

[worktogthr]

Thanks so much for your help!  I will definitely look into sealing the door and make sure to always have that top vent opened.  Since you were able to answer all my questions I'll ask another if you don't mind.

Ive read that for chicken, smoking at higher temps (300-350) gives you a better chance for crispy skin. I have done beer can chicken at this temp on my weber gas grill and was wondering if I did a beer can chicken in my smoker, would I even have to put anything in the water pan since the beer provides a moist cooking environment?

Thanks!

 

[sprky]

 
Thanks so much for your help!  I will definitely look into sealing the door and make sure to always have that top vent opened.  Since you were able to answer all my questions I'll ask another if you don't mind.

Ive read that for chicken, smoking at higher temps (300-350) gives you a better chance for crispy skin.  Yep sure does. 

I have done beer can chicken at this temp on my weber gas grill and was wondering if I did a beer can chicken in my smoker, would I even have to put anything in the water pan since the beer provides a moist cooking environment? First off I have never done beer can chicken in the smoker, so this is just a SWAG (scientific wild azz guess). I see no need for added water in the pan. In fact I think it would hinder getting crispy skin. I base this on the fact that before I switched to sand in my water pan I would only get slightly crisp skin.

Thanks!