Question about Masterbuilt 20050106 Propane Smoker

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On masterbuilt propane smoker model 20050611 how do you use the vrnts on the back of the smoker

Should the vents be opened or closed during smoking

Posted by Anonymous on

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Posted on Jan 02, 2017

bigguy810
  • 448 Answers

SOURCE: Hello, Just purchased the Masterbuilt

you need a regulator for natural gas and the tip for natural gas
the site you you are looking for is www.nextag.com
they have all the fittings you need to convert your smoker

i hope this helps you
bob

Posted on Jun 17, 2011

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1 Answer

My Masterbuilt propane smoker is missing the water pan. Do I really need it?


if you just bought it I would contact the company and request they send you one . if you do not mind really dry smoked food then possibly not .

Jan 16, 2016 | Masterbuilt Grilling

1 Answer

What gas heat setting should I use to smoke a 13 pound turkey


Norman,
There are many factors that will dictate how your final product will turn out and how long it will take to cook. I personally smoke my turkeys at about 325°. A 13 pound bird will take 1.5 - 2 hours to finish at this temperature the way I prepare them. Make sure you use a thermometer to check the doneness of the meat.

I do not have your exact smoker model but I do have a Dyna-Glo dual burner propane smoker as well as a Traeger electric. The temperatures and times I get are consistent with both of these models.

Hope this helps.

Dec 04, 2015 | Masterbuilt 20050106 Propane Smoker

1 Answer

There are not directions on how to use the smoker. Do you have have any instructions on using the masterbuilt smoker model 20020611


Hi dan480volts...
Maybe this will help you
****************************
To use your Brinkman Smoker or Other Smokers
1... Marinate or place a rub on the meat you will be smoking, and let it sit for a few hours or overnight in the refrigerator.
2...Cover your wood chips with water(and if you wish you can add some Jim Beam Whisky or other flavorfull liquids in a bowl with the water, 1 inch above the wood chips and use a flat peice of metal (pie pan,etc.)to weigh the wood chips down underwater.
You will do the wood chips at least 24 hrs before you plan to start smoking this gives the wood time to soak in the flavorfull liquids.
3...Start a fire in the smoker having the fire below the meat, but do not put the meat on yet, wait till the flames die down first.
Once they are coated with gray ash, you can place the meat on the racks and add your soaked chips to the smoker.
I would place an aluminum drip pan under the center portion of the cooking area on your smoker, to catch the juices from the meat if you are not using a water pan in that position.
4...Place the meat in the smoker on the grilling surface, and place the wood chips over the charcoal and hardwood in the main grilling area Close the lid and do not open it unless you must add wood chips during the cooking process.
5...Continue adding wood chips to the tray as needed during the time you are cooking.
If you have a Brinkmann or other smoker with one chamber for placing the wood chips and the meat, add wood chips only once per hour.
6...Apply your sauce to the meat one hour before the meat should be done.
Test your meat with a thermometer for for an internal tempreture of 160 degrees for medium and 170-180 degrees for medium well to well
Note: Apply the sauce quickly to avoid loosing the heat in your smoker if you leave it open too long it will allow the heat and smoke to escape, increasing the cooking time.
Close the lid if it needs to continue cooking till you reach the right internal tempreture
7...Test your meat with a meat thermometer after a few hours of cooking time.
Make sure your meat is at least 160 degrees internal tempreture for medium and more than 170 degrees for medium to well.
Close the lid and maintain your heat if it needs to continue cooking.
Please take time to rate me.

Sep 16, 2011 | Masterbuilt 20050106 Propane Smoker

1 Answer

I have purchased model #20050611. Can I smoke with wood chunks only and not use charcoal? Do I put the pre-soaked wood in the flame disk bowl or the water bowl? I am used to a double barrel wood smoker...


Wood only. No Charcoal. If you're using wood chips - soak them first. No sure wood chunks will work, as they will have a tendency to flare up & burn rather than smoke.

The presoaked wood chips go in the flame disc bowl, below the water bowl. The water bowl goes on the first shelf bracket from the bottom up.

I was going to send you a copy of your Owners Manual, but the Model Number you listed does not match up with any Masterbuilt Smokers?

Enjoy your smoker,

Apr 21, 2011 | Masterbuilt 20050106 Propane Smoker

1 Answer

I have a masterbilt propane smoker with no decent instructions. Do I still have to use charcoal?


No, no charcoal is necessary. If you used charcoal, you'd go from low and slow smoking, to high and fast grilling. That's not something you want or can do with a propane smoker. For more information and recipes go to www.masterbuilt.com

Mar 20, 2011 | Masterbuilt 20050106 Propane Smoker

1 Answer

I NEED A MANUAL FOR MY MASTERBUILT ELECTRIC SMOKER


Here is a link to the Masterbuilt Smoke House 30" Electric Smoker, Model # 20070210. Which is what I think you have. You can download and print the manual.

http://www.masterbuilt.com/pdf/manuals/20070210%20ESQ3082%20Manual.pdf


Hope this is what you need. Please let me know.

Mar 07, 2011 | Masterbuilt Electric 30inch Smokehouse ...

1 Answer

I got the xtra wide propane smoker and when I seasoned it before using it my wood chips caught fire , i had soaked them for 1/2 hour . When i went to smoke some fish I soaked my wood chips for 5 hours and...


Hopefully, it's just a case of the burner turned to high. For most smoking applications is low and slow. By low, I mean no more than 200 to 250 degrees. And by slow (depending on what you're smoking primarily meats) 3 to 5 hours or more. Fish shouldn't take more than an hour and a half.

Check out the Masterbuilt website home page and you'll probably find the manual you need or you can contact them directly.

Feb 03, 2011 | Masterbuilt 20050106 Propane Smoker

1 Answer

I've got the 20050106 and simply can't stop my wood chunks from catching fire. I've soaked them from anywhere from a half hour to 6 hours...I've put them in aluminum foil. I've kept the temp at 200. Is...


You need to shut down the air intake, that is most likely your problem. Fire can't start without oxygen, but the wood will still smolder and make the delicious smoke you are looking for. Close all the vents, then adjust them as you smoke.

Hope this helps!

Jan 18, 2011 | Masterbuilt 20050106 Propane Smoker

1 Answer

Gas smoker


You'll do better by soaking them for 30 minutes to an hour.
For a unique flavor put a few drops of liquid smoke in the water.

Apr 21, 2010 | Masterbuilt 20050106 Propane Smoker

1 Answer

ADD CHARCOAL AND LIT PROPANE, BUT CAN'T GET TEMPERATURE UP ABOVE 225. OPEN TOP VENT TO GET TEMP TO RISE, BUT WOODCHIPS DON'T LAST AS LONG


This is a smoker and typically they you dont want it that hot unless it is stated otherwise in the manual. Smokng is an art, and requires patience. You should be smoking most thing for a whole day, if not days.

Jan 11, 2010 | Masterbuilt 20050106 Propane Smoker

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