Question about Masterbuilt Triple Crown - GMDCS All-in-One Grill / Smoker
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
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
Posted on Jul 03, 2010
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
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