Question about Masterbuilt Master Barbecue 7 in 1 Smoker - M7P

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Water bowl for masterbuild 7 in 1 gas smoker - Masterbuilt Master Barbecue 7 in 1 Smoker - M7P

Posted by Anonymous on

6 Suggested Answers

6ya6ya
  • 2 Answers

SOURCE: I have freestanding Series 8 dishwasher. Lately during the filling cycle water hammer is occurring. How can this be resolved

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Posted on Jan 02, 2017

  • 72 Answers

SOURCE: masterbuilt 7 in 1 gas smoker

here is the pdf format link, hope this helps :)
http://www.masterbuilt.com/pdf/manuals/7%20in%201%20Smoker.pdf

Posted on Nov 09, 2008

blueextc3221
  • 15935 Answers

SOURCE: 7- 1 smoker trouble burning wood, and getting flavor

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Posted on Sep 05, 2010

TheMobilian
  • 8220 Answers

SOURCE: is it better to put

You want it to be as high up in the cooker as possible so that the smoke will flavor that meat. Low temps and slow smoking is the only way to go. Never have the meat directly over the heat source or it will dry out, have the meat over the pan full of water with beef stock and a little liquid smoke. Don't let that pan go dry. Place an old cast iron pan in the bottom over the flame and add hickory wood to it. Keep the fire real low so the the hickory wood will smolder in that pan. Keep the temp around 200f inside that smoker. Let it go all day. You can do a turkey or a ham or both. Let the ham drip over the turkey or vice-versay. Get a cajun injector and pump that meat full of spices. Just do not be in a hurry. Low and slow is why you bought this cajun microwave right? Use a meat thermometer to verify internal temps as described on meat package. Chill down some beer. When do we eat? I am getting hungry.

Posted on Nov 13, 2010

  • 4736 Answers

SOURCE: do you need lava rocks

No, none what so ever. If you used lava rocks, you'd go from smoking to grilling.

Posted on Mar 19, 2011

hunter19_46m
  • 7482 Answers

SOURCE: How long and at what

Hi todd649...

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, use hardwood or charcoal,
Once they are coated with gray ash, you can place the meat on the racks.
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.
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.

Posted on Sep 05, 2011

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1 Answer

Model 20070410 masterbuilt smoker has the chip tray touching the element. will this burn out the element


Have the same "smokehouse" and faced the same issue today. First, ensure the Wood Chip Grate is rotated so the highest part of the Grate is to the left. Next , place the Water Bowl on the left (that highest part) and the Wood Chip Bowl w/ Lid to the right (balanced on the Grate so it doesn't fall through the supports.

Dec 01, 2012 | Masterbuilt 20070106 Electric Smoker

1 Answer

How long and at what temp do i smoke rims with the masterbuild smoker


Hi todd649...

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, use hardwood or charcoal,
Once they are coated with gray ash, you can place the meat on the racks.
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.
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 05, 2011 | Masterbuilt 20070106 Electric Smoker

1 Answer

I put the charcoal in the bottom bowl in the smoker. what do u put in the top bowl right above that? i am making beef jerkey


Hi there....the top bowl which is smaller than the charcoal bowl is primarily for water to keep moisture in the roasting environment while cooking..I don't think you want to add miosture to make jerky...I have a Ronco food dehydrator for that...I only use my smoker for slow cooking and roasting/smoking large peices of meat..I hope this was helpful.....

Sep 05, 2011 | Brinkmann Smoke 'n Grill Double-Grill...

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

When do I need to put water in the water bowl? and how much?


You will not use water for everything you smoke. However, the water bowl must be in place whether you're using water as a moisturizer or not. The water bowl goes on the lowest rack holder. If you are using water for as a moisturizer for a specific meat or fowl, the bowl should initially be 3/4's full.

In case you have misplaced your Owners Manual, I have included a link to it. You can download and print it for future reference. I have to admit, as far as Owners Manuals or Guides go, it's not very thorough.

http://www.masterbuilt.com/pdf/manuals/07092010%2020070910%20Manual.pdf

Apr 13, 2011 | Masterbuilt 20070106 Electric Smoker

1 Answer

Do you need lava rocks for the masterbuild 7 in smoker


No, none what so ever. If you used lava rocks, you'd go from smoking to grilling.

Mar 19, 2011 | Masterbuilt Monarch 7-in-1 All-in-One...

2 Answers

Where to put the wood chips in my gas smoker


you soaked the wood chips in water for about 30 min. shake excess of water and place them on the flame disk bowl right under the water bowl.

Feb 25, 2010 | Masterbuilt 20050106 Propane Smoker

1 Answer

Have a 2003 Smokey Mountain Series 36'' gas smoker and looking for part AZ001163 Wood Chip box and AZ001111 Water Bowl. Any idea how I can purchase these. I live in Wasilla, Alaska phone number...


For questions regarding replacement parts or service inquiries, please contact weber customer service at 1-800-446-1071 or email Support@WeberStephen.com

Apr 20, 2017 | Sport & Outdoor - Others

1 Answer

The difference between the flame bowl and water bowl


You want the wood chips above the heat source and then the liquid above that. The heat source smolders the wood whilst the liquid keeps the meat moist. Remember you want a very low heat.

Dec 31, 2009 | Masterbuilt 20050106 Propane Smoker

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