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I recently purchased the same smoker, and I'll share what limited knowledge I can.
As far as the smoke amount, the chip tray almost maxed out with a combo of chips & chunks smoked very good for me between 200-250 degrees, longer than the recommended 1 cup full. Others have modified their wood...
Only in my limited testing the original set-up was better. When I tested the cake pan, it was sitting nearly on top of the ^ shaped fire shield. Others have removed the shield, this may work better. However, the most recent test i was getting acceptable smoke.
Overall, I'm very pleased with...
Update: I purchased a direct connect hose to tie-in with a gas stub-out from our home. This enabled me to get temps up to 320 degrees. Not as hot as I'd like to achieve, but hot enough for most of the cooking I will do.
The cake pan mod described in original post, didn't work to good for me...
I'm not sure about the cooler method half-way through the smoke. But, I would just begin my cook 4 hours before the guests arrive, you still have one hour of smoke after guests arrive.
Recently I purchased a 44in Masterbuilt smoker from Sam's Club, model #20051214, and early indications things were looking great. A door seal kit was added prior to the burn-in.
The initial burn-in the smoker performed very well, and the first cook, ribs with all the fixings turned out great. ...
I recently purchased the Masterbuilt 44" propane cooker. Can anyone share where to buy additional 44" cooking racks? I've Google searched but can't locate them.
Thanks in advance ! !
joe
I put the smoker together last night and haven't fired it up yet. Based on recommendations here, I ordered a gasket kit and probably won't season the smoker until it has been added. The consensus is the wood chip/chunk set-up from the factory is unsatisfactory, but I will give it a test just...
I realize this is an old thread, however, I wanted to share my opinion of the cover. Like tpalshadow mentioned, the cover I purchased would not fit either. I was able to get the cover about 2/3 of the way on but no further, it began to tear on one of the corners of the smoker. It may have fit...
I went to Sam's in Panama City last Saturday for a 40" MES. They only had the display remaining (they wouldn't sell), I called a couple days later and they had three. I bought one Wednesday.
joe
I just bought and received the unit your linking from Amazon, I am very pleased. I took a look at the one from Home Depot, analog temp control. In my opinion you will be more pleased with the digital temp control, much less effort(?) to control your cooking temps.
If you monitor that smoker...
Thank you to everyone that has replied to this thread. I'm still learning and am absorbing everything that has been said up to this point. It does appear that I had misunderstood the getting to 140 degree temp prior to 4 hours of cook time. That would be surface temp rather than internal...