Question about Masterbuilt 20050106 Propane Smoker

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7- 1 smoker trouble burning wood, and getting flavor

Being used too a electric smoker never had trouble with burning the wood chunks and getting full flavor. How do you set the wood burning bowl up. Does not burn the wood chunks, what do you suggest to get more flavor from the wood chunks or chips, place the water bowl on the lower grate to give the wood more room, and oxygen. Placed the water bowl right on top of the wood chunks, that does not work very well.

Thank You
Mihael

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Posted on Sep 05, 2010

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1 Answer

Meco 5022


Any ideas? yes, don't do it. electric smokers are for incredibly lazy people and for people who lack the minute intelligence necessary to cook properly. Moreover electricity does not add flavor and if you're not interested in flavor you should be cooking in the electric oven in the house. smoking takes time and learning and the payoff is the most incredible flavors know to man. an electric smoker in anathema to the entire idea of smoking food -- we use wood and we use charcoal because we affect the chemical composition and the flavor of food that way.

Mar 10, 2014 | Grills & Smokers

1 Answer

Can I use the wood chip pan directly (not the side chute)?


It is a big process it has 7 steps they are as follows
  • 1

    Soak hardwood chips in water for at least 30 minutes and up to 2 hours for larger chunks. Drain them completely before adding to the smoker unit. Use 1 1/2 cups of wood chips when smoking for less than 3 hours. For longer cooking times use 3 cups of wood.

  • 2

    Place the bottom unit that contains the heating element on a sturdy surface, away from flammable materials. Make a foil pouch containing the wood chips and punch a few holes in the top. Place this pouch onto the pan containing the heating element. The chips can be added directly to the pan, but the foil pouch makes cleanup easier.

  • Place the large water pan onto the unit and fill it 2/3 full of water or apple juice. The water or juice will moderate the temperature and provide moisture for the cooking food.

  • 4

    Add the cooking grates to the top of the unit and close the lid to allow the unit to preheat.

  • 5

    Place the food on the preheated grates and cook until done. Keep the lid closed as much as possible to maintain the heat. Open the vent on the top of the lid to allow the smoke to escape.

  • 6

    Check the water level occasionally by opening the door on the side of the Charbroil Electric Smoker unit. Add more water as needed.

  • 7

    Add more soaked wood chips after a few hours if the smoke begins to die away. This is optional; the chips provide flavor but are not necessary for cooking the meat.


  • Performance Chip

    May 22, 2012 | Old Smokey Electric 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

    2 Answers

    Bought little chief model 20 smoker don't know how to use it...


    The Little Chief smoker, manufactured by Smokehouse, is available in front-loading and top-loading styles. Both models are electric, depending on a 250 W electric heating element to supply the heat. The smokers can accommodate a maximum of 25 lb. of meat or fish. These smokers are for outdoor use only, and plug into a 120 V AC electrical outlet.

    1. Brining
      • For extra flavor, treat your meat, poultry or fish to a brine bath before smoking. Use 1 cup of kosher salt for each gallon of water. Consider adding molasses, spices or even a pureed jalapeno pepper or two into the brine solution. Leave thicker pieces of meat in the brine solution overnight. Fish only need to be soaked in brine for around four hours.

      Wood Chips
      • Mesquite and hickory are probably the two most widely used woods for smoking, but apple and pecan wood can give your smoked foods another tasty dimension. As with anything else, experiment to create your own favorites.

        Smoker wood is sold either as chips or chunks. Use large chunks to smoke thicker pieces of meat; the chips will be spent before they have thoroughly smoked the meat. You can continually replenish the chips, perhaps every half hour, for as long as you wish to smoke the food, but the job can be tedious with a large roast that takes hours to smoke.

        Smoke the wood well before it is introduced to the heat. Chips will be completely soaked in a half hour, but chunks of wood will require an overnight soaking before use.

      Smoking
      • When your meat is thoroughly brined, and the wood soaked, carefully lay out the meat on the smoking racks. Make sure that there is some space between each piece. Place fish on the rack with the skin-side down. Drain your wood and place it into the smoker on top of the heating element. Use the small pot that is provided to keep moisture or collect juices. Place the racks into the smoker and close up the box. Plug in the electrical cord and within about 10 minutes, you should see smoke gently trickling out from the smoker's vents. The thicker the food inside the smoker, the longer the process will take.

      Mar 18, 2011 | Luhr Jensen Little Chief 9800

      1 Answer

      Need a owners manual for the 34" propane smoker great outdoors smokey mountain smoker


      Hello,

      The truth is that the user manual/instruction for your propane smoker is not available anywhere online. The manufacturers of this unit did not make it available. I went further searching and couldn't find any.

      I would suggest you contact the manufacturer of this unit via phone or e-mail and request for the instruction/user manual from them. They might give it to you or direct you to a dealer where you can get the instruction/user manual.

      This is the best you can do to get the instruction/user manual you are requesting for. Go to the propane smoker's website, check "Contact Us" and you would see their e-mail and phone number.

      Below are some instructions that may help you with your propane smoker;

      Set Up the Tank

      The first thing to do in using your propane smoker is to connect the propane tank to the smoker. Open its valve by turning it in a clockwise direction. Next, you need to locate the wood chip box. Fill the box with any wood that you prefer, like hickory, mesquite or oak.

      The wood chips when lit produce a smoky flavor that is absorbed by the food in the propane smoker. Each type of wood produces its own distinct flavor. Remember to soak the wood chips for at least an hour before using them so that they do not burn quickly. Soaking the wood chips also helps to create more smoke inside the propane smoker.

      Fill the Water Box

      After filling the wood chip box, you need to fill up the water box of the propane smoker. It is usually located right above the wood chip box. You can fill the water box with water or with sand. You can leave it empty, but it is best filled with water because the evaporation during the cooking process keeps the food from getting dry and tough.

      When cooking with a propane smoker, moisture is important. Keep adding water when the level in the box is low. To add more flavor to your food, you can also add spices and seasonings to the water.

      Cooking Time

      The propane smoker is almost ready. All that is left to do is turn on the smoker and adjust the temperature. Most models have a rotary dial that controls the level of temperature in the smoker. The temperature depends on the type of food that will be cooked.

      You should use a higher temperature for thick slices of meat and a lower temperature for thin slices of meat or for vegetables. Once you see smoke coming out of the smoker, it is time to put in your meat or vegetables. Cooking time depends on the kind of food being cooked and the thickness of the meat being smoked.

      I hope this helps.

      Good luck.

      Mar 10, 2011 | Grills & Smokers

      1 Answer

      Does this require charcoal? Can you use charcoal if not required


      Normally,it's not recommended, as it can get to hot and burn out the bottom of the pan. Use chunks of wood designed for smoking instead. They'll burn longer and temp is easier to control.

      Feb 20, 2011 | Masterbuilt 20050106 Propane Smoker

      1 Answer

      My smoker stopped smoking; the temperature is IDEAL


      You will need to replenish the charcoal as it burns down. You can also add some soaked wood chips or wood chunks at the same time for additional smoke flavor. It you are using the water pan it would be a good time make sure it has plenty of water also.

      Watch your temperatures and when you see it start to drop, add more fuel to keep the temps up.

      I hope this helps.

      Jun 06, 2010 | Brinkmann Smoke 'n Grill Double-Grill...

      1 Answer

      I have a water smoke and don't know how to use it


      The quick and short story is, fill the charcoal pan about 1/2 to 2/3 full of charcoal. Fill the water pan about 2/3 full of water and I add beer or whatever marinate I have left over. Spray PAM of similar item on your grills. Get the charcoal going, you need to try to regulate the temperature for 225 and maintain it for 4-6 hours depending on what you are cooking. You will need to reload the charcoal as needed to maintain the cook through out the period needed. I would start of with a couple whole chickens and put a digital thermometer in the breast. Cook till the breast reaches 170-175 and remove. Place soaked wood chips or chunks on top of the charcoal during the cook. The first hour it is important to keep some wood in there to get that smokey flavor. I use oak and Hickory.

      If you really want to learn to cook good smoked foods, Google "smokering" and you will find a bunch of forums dedicated to the smoking foods and bunch of good people willing to help you learn.

      May 09, 2010 | Meco 5025 Smoker

      2 Answers

      IN WHAT DO YOU SOAK WOOD CHIPS BOFORE USING SMOKER


      Please for the love of god do not soak your wood in water. Soaked wood smolders and released tar and other chemicals that you do not need in your food! Buy chunks not chips as they burn slower.

      Mar 20, 2009 | Grills & Smokers

      1 Answer

      Don't know where to put wood chunks in a Char-broil electric h20 smoker!!


      Dip wood chips/chunks in boiling hot water for a few minutes if you're in a hurry or allow to to soak in tap water for about an hour if you have plenty of time. Either way, place the soaked chips around and under the heating element at the bottom. Don't throw out the water; heat it up and pour it in the water pan. Heating it up to boil will give your smoker a good head start. I've been doing that on my char-broil smoker for years.

      Jul 02, 2008 | Char-Broil Electric H2O Smoker

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