I am having a hard time getting a nice smoke, without the wood chunks catching on fire. Hey thanks for the write up. To get a medium heat range of 350 to 450 °F (177 to 232 °C), leave the intake damper open halfway. Once you know where your smoker wants to run. This Masterbuilt propane smoker features a tank fuel level gauge. Thanks. I use a small cast iron skillet for the chunks. And if need be get some weather stripping rope and seal the door. Masterbuilt 40" Smoker getting to hot. Archived. Master it. Wood chunks were placed in the cooker when I first fired it up. Well, the chip tray that came with it has vents in it(do not open and close) which, at least what i think, makes the chunks catch on fire early...I just lined the bottom of the chip tray with foil to close the vents, opened the valve on top of the smoker all the way, to let the smoke flow, and it has been holding at a very steady temp for around 30 minutes or so with no wood catching fire and a decent steady flow of smoke...not white smoke...I'll keep updating...thanks for all the replies. I turn the knob to the lowest setting and it shoots straight to about 350. Add Hook_Line_and_Sinker to Your Ignore List. Close your vents. I do have the pan filled with water. To get a low heat range of 250 to 350 °F (121 to 177 °C) leave the intake damper open a quarter of the way. Your outdoor activities may turn out fail if you can see the electric smoker get stuck in between a rock and a hard place. I bought a 40" Masterbuilt propane smoker a couple months ago and have been having trouble keeping my temps under control. That was with the cooker temperature at ~ 300 degrees. Is there a way to adjust it? I think I found found the problem which is that they have a known intake hose/regulator issue. First off i have no idea what I'm doing, this is my third bbq attempt. That helped as the smoker box that came with mine was a POS. It sounds like the knob is not set right. Even when I do that it's like one of those showers that you barely turn and you go from cold to scolding hot. Just curious, about how much chunks will you go through when you are smoking a pork shoulder? The weird thing is that it was kind of fun to fight the temps but now that's going to get fixed. I've found I can cheat by turning the knob past the highest heat setting as if I'm going to turn it off and I just stop right before it goes out and then I can hold 225 - 250 but I have to play with it. What am I doing wrong here? Close your vents. Press question mark to learn the rest of the keyboard shortcuts. Masterbuilt 40" Smoker getting to hot. I am using a digital thermometer to monitor the internal temp of the smoker...I am trying to find a way to keep the internal temp consistent but i am losing the battle...I have heard somewhere that someone replace the steel chip tray with a cast iron skillet...I wonder it that would keep a good consistency? Normally, the machine is reliable and doesn’t occur any trouble. Masterbuilt MB20051316 Propane smoker comes with a temperature control burner to have the desired temperature. Best thing to do is play with it until you have a handle on temp. - YouTube I have a GOSM which is similar. They were done cooking (meaning, internal temperature of 200 degrees) at ~ 6:30PM. Either will provide great results. You be smoking. I have switched to using "chunks" of wood. If its below 275 many would consider it low and slow, over 300 well start thinking hot and fast. Get a Boston butt and follow either the HnF or low and slow method as per your smoker. Masterbuilt® smokers deliver for those ready to master the art of smoking. I get a good amount of smoke from the larger chunks. And if need be get some weather stripping rope and seal the door. Buy a separate digital themometer, the stock one is NEVER accurate. Drop the flame as low as it will go and stay lit that will be the low temp for your rig. With a full line of propane, electric and charcoal smokers, you can expect a worthwhile BBQ experience with a Masterbuilt smoker. Got the meat on at ~ 8:30AM. Masterbuilt makes professional-grade smokers, fryers, cookers, grills and more. Discuss any and everything BBQ. *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . Which is awesome. Again I'm doing this in the almost off setting. There's not a lot of clearance between the charcoal/wood tray and the water pan, so I have to slide the wood tray out to add chunks of wood each time. Perfectly cook chicken, ribs, poultry and veggies. Didn't add any more wood. The more you close the intake damper, the cooler the smoker will become. On the lowest setting the smoker jumps up well over 300 degrees. Masterbuilt Propane Vertical Smoker Getting Too Hot! Is anyone else on here using one? I've a similar smoker (the Lowes version). For all of that cook, I only used 3 chunks of apple wood. I am not sure that mine has a bottom valve...I will check it out in a few...messing around with it right bow to see what works. Close. I almost want to try these ideas to work around it though. Temp is sort of a questionable way to smoke, more of a guideline against time. But I'm a little sad. Also, if you haven't already get rid of that stupid wood chip pan and replace it with an iron skillet propped up by 2 cement bricks, it will stabilize the temp, make it more indirect heat, allow you to pit bigger chunks of wood in their for longer times between refueling, and prevent flair ups. The vent can easily swing the temp 75°F. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. Each chunk was the size of a small potato. Maybe my interpretation of thick may be a little misleading...I usually put around 3 chunks in at a time...I am trying to stay between 220 and 230ish if i can. What works for me is to open the top all the way, open the bottom vents about half way, and use chunks instead of chips. Either will provide great results. Pop in a fatty ( heck anything) and have a beer! Posted by 5 years ago. This propane smoker has a safety valve for shutting off the burners during flame extinguished. Drop the flame as low as it will go and stay lit that will be the low temp for your rig. Once you know where your smoker wants to run. Get a Boston butt and follow either the HnF or low and slow method as per your smoker. Also, if you are getting these temp readings from the gauge on the smoker stop it. Masterbuilt electric smoker is one of the advance grilling and smoking appliances that are commonly used in outdoor feast festival. For the backyard griller or on-the-go meat master. Press J to jump to the feed. Have questions? You want to keep air out of the smoker to keep the fire from getting too hot. Waited for the thick white smoke to dissipate, THEN put the meat in the cooker. ** Other cooking techniques are welcomed for when your cookin' in the kitchen. I have a similar model and was using wood "chips" at first. Ask fellow pitmasters! If its below 275 many would consider it low and slow, over 300 well start thinking hot and fast. Remember both of these rely on its done when a probe goes in without resistance. I'm actually pretty good at it now to the point where if I give it a super slight flick it's going to change about 20 degrees. 9.