Got a new smoker for Christmas

[IHateUT]

I received a Master Forge propane smoker from my fiance (I also got engaged this Christmas).

I was curious if anyone else owns or has owned this smoker and what advice, if any, you may have in using it. I have smoked several times in the past but on other people's smoker. Mainly b-butts and sometimes ribs. In reading through reviews of this, there seems to be a very high opinion on it.

Thanks!

 

[ROLLTRIBE]

I have one very similar made by Smoky Hollow. It does it's job just fine and it's easy to set up and use. The only gripe I had (note I said "had") was I couldn't get the temperature under 290 degrees. So, I purchased a needle valve and installed it inline between the propane tank and regulator.....problem solved.

 

[Honden]

smoked chickens are cheap, quick, and do not tend to stay around long enough to become leftovers.

 

[bayoutider]

Smoke some link sausage with the chickens. Wrap them around the birds or hang them above the birds so the juices run down on them. Chicken and sausage go so good together.

 

[Bama323]

I don't know anything about the Master Forge smoker, but I'm sure it works well. The good thing about using propane is that you'll be able to easily control the temperature. You'll have to add some hickory or other wood chunks in for flavor, but that is common.

I got a new smoker for Christmas also in a way. I built my own smoker using a 55 gallon metal drum. They are commonly referred to as a UDS, or an Ugly Drum Smoker. I painted the barrell crimson, and the lid white, and plan to use it for tailgating this coming year. I smoked two slabs of baby backs on it this past weekend, and they were the best I've ever cooked.

 

[IHateUT]

I actually smoked a boston butt on it over the New Year holiday and it came out great. Didn't use alot of propane and the temp was easy to control. Per some other feedback, I did install 3/4" rope insulation (the actual name escapes me) on both doors. That really helped.

Will definitely try the chicken and sausage next. Thanks all for the comments.

 

[Bama323]

I smoked my first Boston Butt this past weekend. I used the Drum Smoker (charcoal fuel) that I built recently. The smoke took 10 hours, and I never had to refuel. After I took it off the smoker, I let it sit wrapped in foil for about an hour and a half to let the juices settle. Before I started pulling the meat, I reached in to pull the bone out, and it just slid right out without hardly a tug. It turned out terrific! There is nothing better than slow smoked pork.