Hi everyone! Been lurking on the site for years, finally joined. I've been grilling and smoking for a lifetime and am always learning something new. I have been using my homemade smoker/grill for close to 30 years. Made it from 1/2" casing and it has served me well. Getting older and lazier, I bought a 40" Masterbuilt Sportsman Elite, 2 door smoker from BassPro. Got to where I was not smoking because I didn't have the patience and time to spend the day tweaking my smoker. A friend has a Masterbuilt and it makes the process much easier, less time consuming, especially with the temperature monitor, so I made the change-over.
Thanks to everyones input on this site, I had my mods ready to go before I had the smoker, so as soon as I got it home and assembled, I changed out the propane line to a Bayou Classics regulator to regulate the fire better, added a stainless steel restaurant pan on the lowest shelve for the water pan, insulated the doors and purchased a Maverick Dual Probe 733 thermometer and went ahead and got the additional extra long probes (love my Amazon Prime). Today was the big day to season it and tomorrow the shake-down/test run with a pork butt, but now I'm sitting here watching it rain :(
Anyway....Thanks everyone, and Smoke-On!!
Thanks to everyones input on this site, I had my mods ready to go before I had the smoker, so as soon as I got it home and assembled, I changed out the propane line to a Bayou Classics regulator to regulate the fire better, added a stainless steel restaurant pan on the lowest shelve for the water pan, insulated the doors and purchased a Maverick Dual Probe 733 thermometer and went ahead and got the additional extra long probes (love my Amazon Prime). Today was the big day to season it and tomorrow the shake-down/test run with a pork butt, but now I'm sitting here watching it rain :(
Anyway....Thanks everyone, and Smoke-On!!
