Smoke from a Masterbuilt Propane Smoker

[Savannahsmoker]

Sure it is If it was me, I'd put a small cast iron skillet on the burner, then put your wood chunks in it. I don't think a wad of tin foil with wood chips would hold up over the lit burner, imo.
ymmv

That sounds like a good idea so I gave it a shot. I have to maintain at least 250 degrees to get any smoke and that is to high for me. I will look into removing the Masterbuilt pan and set the cast iron on supports over the burner.

What do you think of that Mikey?

[Fishawn]

If it was me, I'd put a small cast iron skillet on the burner, then put your wood chunks in it.

X2

I've used the tin foil "smoke bombs" on gas grills & they work OK, but they don't hold up & are useless after 1 use. I would use CI

[tadowdaddy]

X2

I've used the tin foil "smoke bombs" on gas grills & they work OK, but they don't hold up & are useless after 1 use. I would use CI

Everyone discounting me foil bomb method. Not that I've used it, but me buddy does with his propane smoker. Isn't that what is meant to be done with foil is to throw it away? Lol... I'm sure the CI is a much better method.

[Slanted88]

I have a GOSM Big Block...I do not use the cast iron pan it came with. Typically me & Louie just use a old round cake pan...It takes to long for the iron to get to temp & I can control the chip or chunk throw in when I see the smoke run toooo thin...I run around 275-300...Not a smoke smotherer just ez...not sure if this helps...just how I get me gig on...

[gmotoman]

Replace the wood pan with a small old cast iron skillet. and use big chunks of wood.
http://www.homedepot.com/buy/outdoor...unks-7566.html

Works for my friend Brian and me when we smoke on his.

[MichChef]

I have a propane masterbuilt and due to the openings in their so-called wood chunk pan, when I seasoned the smoker my wood caught fire also. So I went out and bought the cheapest 10" cast iron skillet I could find (just so happened to be a Lodge for 12 bux) and used it in the smoker for a rib cook last weekend. I don't have any after pics, but the chips and chunks mix seemed to smoke just fine. I just set it on top of their wood pan.

[minnbill]

The foil Bomb for me burns up to quick but what does work good for my smoke vault is a cast iron pan with just a couple charcoal chunks init with the wood chips

[chefrob]

i used a 1/2 2" hotel pan and drilled holes in it and toss a couple of lit lump chunks to keep large wood chunks smoldering. still working on getting the amnps to work with the gas burner.

[Savannahsmoker]

i used a 1/2 2" hotel pan and drilled holes in it and toss a couple of lit lump chunks to keep large wood chunks smoldering. still working on getting the amnps to work with the gas burner.

Thanks again all.
ChefrobThe hotel sounds like a good idea because the pan is thinner then a cast iron so it should heat up faster. What temperature can do you smoke at? With the cast iron I have to stay above 250 and I want to get down to about 215.

[Savannahsmoker]

Just kind of curious as to what you're smoking @ 215 degrees.

I know that is high but that is about as low as this propane model will go.

I smoke everything but fish between 160 and 225 depending on the outcome I am looking for or unless I am smoke/roasting.

[rbranstner]

I also use a cast iron pan with a lid in my propane smoke shack. I ended up drilling holes in the lid because when I didn't have a lid my mixture of chips and chunks kept catching fire. When I added the lid and drilled a few holes for oxygen/venting then it seemed to work just perfect.

[Savannahsmoker]

Personally, I think 215 degrees is a bit on the low side, but that's just me.
My only concern about the lower temps is getting things past 140 degrees in 4 hrs. especially larger cuts of pork & beef. Certainly not being the "food police" but it's a genuine concern, food safety wise. It appears that the tube smoker is doing the job for ya

I guess my question would be, do you think the thousands of pit masters that run their pits between 210 and 225 degrees are wrong or are you just concerned for their well being?

This topic is about how to get Smoke from a Masterbuilt Propane Smoker so thanks all for all the great ideas and if anyone has any more, please post them. I want to, if possible, be able to use chunks and chips in addition to the AMNST.

[JustSmoke2]

I have GOSM Big Block and to get lower temps. I turn my knob to the off position slowly watching the flame to get lower then my low setting. Play with your smoker and try different things. My cake pan I use is a 9 X 9 by using tooth pick size holes you can control the amount oxygen it gets. A lot of my small wood chunks look like minature lump coal which I add to my grill.

[Savannahsmoker]

Thanks for all the ideas and I tried all of them.

What seems to work best for my pit, other than the AMNTPS, is large chunks on a disposable pie pan.


Produces a nice smoke and the pit temp stays down.


Now I have to learn how many chunks and how often.

Thanks again.

[Slanted88]

Forgot...the reason I don't use the CI...is I get to temp & burn...the cheap cake pans transfer heat fast & I monitor smoke accordingly....