Question about Masterbuilt ESBMPG Grill

Open Question

I have a Masterbuilt Grill, Model 20150309. It takes a very long time to get warm and never really reaches 400 degrees nor maintains heat. Extension Cord is not being used and lid is always in place.

Posted by 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

Hi,
a 6ya expert can help you resolve that issue over the phone in a minute or two.
best thing about this new service is that you are never placed on hold and get to talk to real repairmen in the US.
the service is completely free and covers almost anything you can think of (from cars to computers, handyman, and even drones).
click here to download the app (for users in the US for now) and get all the help you need.
goodluck!

Posted on Jan 02, 2017

  • 31 Answers

SOURCE: I bought a small used stainless steel Masterbuilt

http://www.masterbuilt.com/manuals.aspx

Posted on Apr 19, 2009

  • 1 Answer

SOURCE: the grill only reaches 200 degrees

PROBLEM
Barbecue temperature only
reaches 250° to 300° in the HIGH
position.

CHECK
The excess flow safety device,
which is part of the barbecue to
cylinder connection, may have
activated.

CURE
To reset the excess flow safety
device turn all burner control knobs
and the cylinder valve OFF.
Disconnect the regulator from the
cylinder. Turn burner control knobs to
HIGH. Wait at least 1 minute. Turn
burner control knobs OFF. Reconnect
the regulator to the cylinder. Turn
cylinder valve on slowly. Refer to
“Lighting Instructions”.

http://www.weber.com/manuals

Posted on Oct 17, 2009

  • 512 Answers

SOURCE: burners ignite, but temp of grill struggles to

First disconnect tank. Hook back up and open very slowly. These new valves on tanks have a shut down if you open valve to fast, causing tank valve to think it is leaking, it slows down flow of propane. Always open tank valve slow when turning on grill. If this does not solve problem then regulator is going bad and need to be replaced.

Posted on Feb 08, 2010

  • 54 Answers

SOURCE: low grade flame - unable to reach grilling

Ensure that your hose, regulator, and control assembly are all clear of debris and that the orifice is not plugged.

Posted on May 25, 2010

  • 1 Answer

SOURCE: I bought a Masterbuilt Digital

MIcamara no graba los videos con audio, sera la camara o es alguna configuracion adicional.

Posted on Oct 27, 2010

Add Your Answer

Uploading: 0%

my-video-file.mp4

Complete. Click "Add" to insert your video. Add

×

Loading...
Loading...

Related Questions:

1 Answer

First time using masterbuilt 30" electric smoker, trying to season. Has been on set to 275 for 45 minutes and temp finally hit 100. What's wrong? Why is it heating up so slowly?


Unless you are in a VERY cold climate, you should be at 100+ degrees within a few minutes- even with all vents open. I know it should go without saying, but make sure the door is closed and latched/ with a good seal around the frame. I would reach out to Masterbuilt for a replacement thermostat/controller module.

Aug 27, 2017 | Masterbuilt Grilling

2 Answers

When reaches heat, it slows heating and does not start heat up again


Just guessing, but sounds like the thermostat is bad or the sensor inside the smoker is cracked a little and when it gets hot it expands enough to break connection to the control unit.

May 26, 2014 | Masterbuilt 20070106 Electric Smoker

1 Answer

Masterbuilt Smokehouse model 20070712 won't smoke wood chips at 225 degrees


I had this exact same problem with my Masterbuilt Smokehouse even when brand new. I notice there is some variability in the space between the top surface of the heating element and the bottom surface of the wood chip box. I measured about 1/4 inch between the two surfaces when the heating element was seated bottomed out and touching the wire grill below it. What I did to fix the problem was to gently (make sure everything is completely cold before doing this) lift up the end of the heating element farthest away from where it enters the enclosure just a little bit so that when you put the woodchip box in where it is supposed to go, the top surface of the heating element will now be in contact with the bottom surface of the woodchip box. This arrangement allows much greater heat to heat the wood chips during the part of the heating cycle when the heating element is on (naturally the heating element cycles on and off to regulate whatever temperature your are targeting for your food being cooked). Now, because of this contact, every time the heating element comes on, enough heat will enter the woodchip box to keep the chips ignited. My next step is I am going to put a small 1/4 inch thick piece of metal beneath the heating element and the rack that is under it to force the heating element to stay sitting 1/4 inch higher so that it is always in contact with the lower surface of the woodchip box. Making these improvements allowed me to continuously get smoke when the big smoke box was at 225 degrees F.
Without making this fix, the unit would stop producing smoke at 225. Hope this makes sense and helps you.

Aug 25, 2012 | Masterbuilt 20070106 Electric Smoker

1 Answer

2need new heat plate and new brunner vranda gas grill


Unfortunately, your model was discontinued some time ago and parts are really hard to find. You can try Masterbuilt first 1.800.489.1581. I have checked several of my sources for gill parts and none have the the two parts (cooking grate & burner) that you're looking for. They listed them as "No longer available."

Hope this helps you and Masterbuilt has the parts. Thanks for choosing FixYa.

Sep 20, 2011 | Masterbuilt SBMPG3 Veranda Steel Grill

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

When using chips for smokers do you dump them as soon as they start burning


Let the grill heat up first and stop flaming if using wood..
After the grill is heated up to temp your going to smoke at then you add the wood.
I will include some info for you also to help.
---------------------------------------------------------------------------------------------------------------------------------------------

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 soak 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 06, 2011 | Masterbuilt 20070106 Electric Smoker

1 Answer

I have a natural gas hookup and my grill takes a long time to heaat up (15 minutes) and max degrees is 350 - 375. I found dust in the connection hose blew ut out. Also took grill apart and cleaned...


Unfortunately, that's the way it does on Natural Gas, in an outdoor environment. The reason being, Propane Gas burns cleaner and hotter than Natural Gas in an outdoor environment. Of course, on the plus side, you don't have to get tanks refilled. With that said, the thermometer on the grill may be faulty.

To test this theory, buy an inexpensive oven thermometer (the kind that can be placed on an oven rack) and place inside the grill, when you're preheating it with the lid closed. Once you grill thermometer reaches 350 degrees, open the grill hood and compare it the two temperature readings. If the oven thermometer is reading significantly higher, then you no the grill thermometer is faulty.

Hope this helps you get back up to temperature.

Mar 02, 2011 | Weber SPIRIT E-210 (NG)

1 Answer

Masterbuilt smoker model 20070910 with controller error code eaaf. email: pontoon5@windstream.net


Hi and welcome to FixYa, I am Kelly
It is telling you that the temp is below 40 degrees F. All you need to do is warm up the temp probe to 40F and it should work just fine. Use a hand held hair dryer or a warmed up shop vac on b.l.o.w to warm it up.

Happy New Year,
Kelly

Jan 01, 2011 | Masterbuilt 20070106 Electric Smoker

2 Answers

Grill jenn-air will not heat past 100 degrees


You need to pull the burners out and scrub open the side feedholes on the burner. These ususally clog up over time reducing the heat available for cooking. Also, sometimes the Gas regulator goes bad over time when left outside for a year or two. A bad regulator will put out less gas as it fails closed.

May 04, 2009 | Nexgrill 720-0234 (LP)

Not finding what you are looking for?
Masterbuilt ESBMPG Grill Logo

Related Topics:

118 people viewed this question

Ask a Question

Usually answered in minutes!

Top Masterbuilt Grilling Experts

Dan Webster
Dan Webster

Level 3 Expert

8220 Answers

Brad Brown

Level 3 Expert

15557 Answers

paulcarew

Level 3 Expert

2461 Answers

Are you a Masterbuilt Grilling Expert? Answer questions, earn points and help others

Answer questions

Manuals & User Guides

Loading...