Question about Masterbuilt Triple Crown - GMDCS All-in-One Grill / Smoker

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I need to replace the fire rack and bowl for my gmdcs master built smoker

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I bought a replacement charcoal bowl for a charbroil h20 smoker for $12 on their website. It fits the same but lacks the air holes (I made my own). For the rack, I got some wire cutters and cut my own out of an old steel refrigerator rack. It works.

Posted on Sep 11, 2012

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Posted on Jan 02, 2017

  • 7 Answers

SOURCE: used the masterbuilt smoker only 5 times???

I just bought a new Masterbuilt Smoker by default two weeks ago I borrowed a friend’s to smoke about 30lb. of Salmon to then can. Ran the smoker every day for three day. ON my last batch the heating element would not work. Talk about Frustrated! The Smoker was only 2 yrs. old.

Knowing I borrowed I felt I had to replace. So online to Cabelas and I ordered my buddy a new smoker and had it shipped. I then found this website... GOT TO LOVE the internet. I saw many other people had the same problem. Found an Answer...

The Problem was one of the connector to the heating element was poor quality and if you don't clean your smoker on a regular basis. The heat and moister caused the small copper connector to corrode and the wire to come loose. I took a wood chisel and cut off all the rivets on the back. I was then able to pull the back off with no damage and access the small box in the lower back. I found the connector. Went to the hardware store and bought a replacement for .75 cents. A pair of wire crimpers and the problem was fixed. I also bought ½ inch Sheet metal screws to secure the back it was good as new. So I returned the smoker to my buddy and kept the new one. When it arrived I saw Masterbuilt has since fixed the problem and provided an access panel to the element and connectors.

Mike in Alaska

PSU313@yahoo.com

Posted on Jul 03, 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

heatman101
  • 43501 Answers

SOURCE: I have an electric master

Hi,
Everything you want to know is right here...

http://dadgumthatsgood.com/blog

heatman101

Posted on May 18, 2011

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2 Answers

How do I smoke in this Smoker/Grill? Like where do I put the Smoker chips there is no smoker chip box, just the pan for the charcoal and a pan I think for water.


Hi karin 1967...

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 24, 2011 | Brinkmann Smoke 'n Grill Double-Grill...

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 do not have manual for using brinkman gourmet charcoal smoker


Hi tsanelli...
I could not find your user manual on the net, but I have this..
--------------------------------------------------------------------------------------------------------------------------------------------
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 over night 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.
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.

Aug 27, 2011 | Brinkmann Smoke 'n Grill Double-Grill...

1 Answer

I need instructions on using my big chief smoker as I haven't used it in a couple of years and lost the original instructions - basicly I am set to start smoking Salmon and need the preparation...


Hi jmcomber..

To use your Brinkman,Luhr Jensen 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 over night 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.
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.

Aug 05, 2011 | Luhr Jensen Big Chief 9890

1 Answer

I need to replace the fire bowl in my 4 bunner grill. Assemby drawings do not show how to remove just the fire bowl from the surrounding structures( i.e. side frames) with the grill fully assembled. I hate...


Removing the Rear Upper Panel ( the one with the slot vents in it) may give you the access you need. If not, take everything that is loose out of the Grill Bowl and remove the grill head from the top of the cart base (4-screws hold it on the base). Also, removing the hood (lid) first, will not only lighten the load, it will allow you to turn the grill head upside down, if necessary, without damaging the lid or the hinges.

Hope this helps you to get r' done.

Apr 17, 2011 | Char-Broil Commercial Stainless Steel...

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 put wood in the flame disk bowl?


Sorry to read about your problem, I hope this helps you out.

yes the bowl just above the fire

I tried to help you. Please help me and Rate/Vote on my response. We take the time to answer your question. take the time to rate us.Thanks and good luck

Dec 25, 2010 | Masterbuilt 20050106 Propane Smoker

2 Answers

Is it better to put your meat on the top rack of smoker or closer to the water bowl?


The top rack of the smoker will give you more smoke flavor since the smoke is allowed to rotate 360 degrees around the meat.

Nov 13, 2010 | Masterbuilt 20050106 Propane Smoker

2 Answers

Triple Crown Replacement Parts


Were you able to find a location for replacement parts....?

I am looking for the same thing.

smu.hype@verizon.net

Jun 27, 2009 | Masterbuilt Triple Crown - GMDCS...

1 Answer

Need an instruction manual


It sounds like you have an "offset smoker". The fire goes in in the firebox (the small offset box). If you have a rack that fits in the firebox, you can put that in there too and use it to grill.

Go to www.charbroil.com and click on "instruction manuals" and find the manual for the one that looks the most like yours. Char-Broil took over New Braunfels a few years ago.

Once you have it assembled, there are huge resources on the web on how to use it.

Personally I rarely use charcoal, I prefer the taste of cooking with Pecan wood - if you live in Texas you can buy a 50lb bag at Academy for about 10 bucks.

I grill over the firebox part directly (although I often close all the dampers and let the meat smoke a little while cooking). A few times a year I'll smoke a turkey or other meat in the main chamber, keeping the fire in teh firebox.

Apr 09, 2009 | New Braunfels Black Diamond Smoker...

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