So Fla checking in. Semi retired marine engineer.
Started dabbling in the smoking arts 6-8 mos ago with a smoker box on a small Weber gas grill. Kinda liked the results so a couple of weeks ago picked up a MasterBuilt 330G vertical. Living in a So Fla rental, I have to be able to roll it in/out of garage for use, so that had large factor in my smoker choice. So far have modified the unit by shortening the legs by 5" and hard mounting the entire unit and bottle on a Harbor Freight roller dolly with large wheels, adding a side table with hanging tool rack, and gasket-ed the doors. One of the things I disliked was the factory temp sensor probe stuck out directly into the middle of the chamber, very much limiting the size of items to be cooked, could not even do a stand up beer can chicken. Made an aluminum bracket and remounted the probe across the back and also mounted the probe for a new ThermoPro remote temp reader. I think I'll be doing the welding blanked insulation soon, and finding a way to incorporate my original Weber to the rolling "War Wagon" soon too.
Initial smokes had some mixed results. Some 2 1/2" prime rib steaks were awesome, (1 1/2-2 hrs smoke with reverse sear on grill) marinated Chix drumsticks were real good, and an 8lb pork shoulder was great, but I overcooked my first shot at spare ribs using the 3-2-1 method (and they were to sweet to boot). Because of the small shelf space on a vertical, I cut each rack in half and was moving them around to try and balance the cook, didn't work. Try something different next time.
Still trying to get good consistent smoke. Factory pan not vary good, and smoke varies with flame height, smoker box on burner diffuser gave lots of smoke but burned out in 15-20 min and needed constant reloading.
Enough intro for now.
Started dabbling in the smoking arts 6-8 mos ago with a smoker box on a small Weber gas grill. Kinda liked the results so a couple of weeks ago picked up a MasterBuilt 330G vertical. Living in a So Fla rental, I have to be able to roll it in/out of garage for use, so that had large factor in my smoker choice. So far have modified the unit by shortening the legs by 5" and hard mounting the entire unit and bottle on a Harbor Freight roller dolly with large wheels, adding a side table with hanging tool rack, and gasket-ed the doors. One of the things I disliked was the factory temp sensor probe stuck out directly into the middle of the chamber, very much limiting the size of items to be cooked, could not even do a stand up beer can chicken. Made an aluminum bracket and remounted the probe across the back and also mounted the probe for a new ThermoPro remote temp reader. I think I'll be doing the welding blanked insulation soon, and finding a way to incorporate my original Weber to the rolling "War Wagon" soon too.
Initial smokes had some mixed results. Some 2 1/2" prime rib steaks were awesome, (1 1/2-2 hrs smoke with reverse sear on grill) marinated Chix drumsticks were real good, and an 8lb pork shoulder was great, but I overcooked my first shot at spare ribs using the 3-2-1 method (and they were to sweet to boot). Because of the small shelf space on a vertical, I cut each rack in half and was moving them around to try and balance the cook, didn't work. Try something different next time.
Still trying to get good consistent smoke. Factory pan not vary good, and smoke varies with flame height, smoker box on burner diffuser gave lots of smoke but burned out in 15-20 min and needed constant reloading.
Enough intro for now.
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