Question about Masterbuilt 20050106 Propane Smoker

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I'm also having a problem with black soot covering everything in my smoker. There was soot built up on the bottom of the chip pan blocking the vents. Even the racks are covered with this soot. If I turn up the gas enough to get the temperature above 200, the flame becomes yellow. Any suggestions?

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  • Masterbuilt Master
  • 3,083 Answers

Yes the burner needs cleaning . Yellow is lack of air causing soot and co2 . turn off do not use . needs a service and to find out why its sooting

Posted on Jan 17, 2018

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Posted on Jan 02, 2017

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min went haywire after 3-4 months. These gauges aleays sem to be off. I have a variance of 20-30 degrees. I would order a new if I were you

Posted on Dec 24, 2007

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SOURCE: smoky mountain series propane smoker

Solution #1 is the answer -- replace the regulator. The problem is that the regulator is stuck closed. You can either replace it, or pop the little metal cap on the top off and adjust it. (Use a large philips screwdriver). Do a full turn counter-clockwise, and then 3/4 of a turn clockwise.

Posted on Apr 06, 2008

  • 32 Answers

SOURCE: Have a brinkman all in one smoker but no instructions on how to use it

the coals go in the bottom one, once you get the temp. where you want it the chips go on top of the coals. i'm pretty sure the top pan is to catch drippings from the items cooked and/or to add a liquid to provide flavor to the smoke, such as cider, or water to moisten the smoke.

Posted on Apr 06, 2008

  • 1 Answer

SOURCE: brinkmann upright smoker not hot enough!

i am having the same problem. can get it above 200 degrees. i have read that you can drill holes in the charcoal bowl to increase the airflow to the charcoal. should have done that myself before i started smoking these ribs..

Posted on Aug 02, 2008

  • 1 Answer

SOURCE: instructions on use o;f char broil electric h2o smoker vintage 2000

please send me instructions

Posted on Sep 21, 2008

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1 Answer

How tp clean black soot off bottom of turkey pot


If you are cooking with propane or natural gas, you may need a new regulator for your range, the black soot is most likely too much gas being used to make the flame. But, as for the soot on the bottom of your pans, try letting the pan soak in a mixture of baking soda and water, then attack it with a brillo pad. Hope this helps!

Apr 10, 2012 | Kitchen Ranges

1 Answer

I have a Char-Broil vertical propane smoker. The past 3 times I have used it, well, my food has black soot all over it! I have to wipe it all off the food before we can eat it. I have the top vent open and...


The propane burner has a slide opening somewhere before the burner so the gas/air mixture can be adjusted to burn better and hotter. you get alot of soot because the gas is too rich, it needs more air mixed in before the burner. the air vent on top and bottom of the chamber has nothing to do with the gas/air mixture to the burner.

Sep 21, 2011 | Grilling

1 Answer

I have never had a smoker before is the water pan the bottom one or is that the wood chip pan?


Hi
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 wait to put the meat on till the flames (if any) subside.
Use the water pan below the meat (if you use one) to catch the juices from the meat...it will be above the pan with the charcoal in it.
Use hardwood or charcoal for your fire/smoke,
Once the charcoal/wood 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, if you do not use a water pan.
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.
Monitor the tempreture
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 04, 2011 | Grilling

1 Answer

Where does the wood chips need to be placed in the smoker?? I don't see a chip pan.


If you don't have the wood chip tray, you're sitting dead in water, at this point. The wood chip tray goes above the burner, below the water pan. If this is a brand new, just purchased smoker. Go back to where you purchased it or call the number in Owner's Manual for "Parts missing". If it's not brand new, you can purchase a smoker tray from Masterbuilt Customer Service 1.800.489.1581

Hope this helped you.

Jun 27, 2011 | Masterbuilt 20050106 Propane Smoker

1 Answer

Where do I put the wood chips on this propane Masterbuilt smoker??


After soaking the chips in water, they should be placed on the wood chip tray, above the burner, but below the water pan.If you're using the water pan.

Jun 22, 2011 | Masterbuilt 20050106 Propane Smoker

1 Answer

I have smoker and do I add my wookd chips to the water and what purpose does the water pan do? jmann968 @Gmail.com


No, the pre-soaked wood chips go at the bottom of the smoker (usually on the wood chip tray) on top of the heat source.. The water adds moisture to what ever you're smoking. It doesn't need a lot of water though.

Mar 15, 2011 | Grilling

1 Answer

I have a new Masterbuilt electric smokehouse, ser. # 20070106 I have misplaced my manual. I need to know what the extra parts I got with it is for. There is a long near black pan, A metal square pan with...


Look on the back of the smoker and you will see 2 clips near the bottom under the drip tube. The long black pan has tabs that clide into the clips. This catches drippings from the xmoker. The metal square pan is the drip tray that goes in the bottom and the oval pan is the water pan that slides in the smoker right above the chip box.

Sep 01, 2010 | Masterbuilt ESQ30B Smoker

1 Answer

Brinkman electric smoker


The pan for the wood chips is a round shallow (1/2 or so high) pan, about 8 inches in diameter, that sits right on top of the heating element. The element doesn't get too terribly hot, so you could probably substitute a foil pie plate or even a double wrapped package of aluminum foil with some holes punched in the top. When you see the smoke - its time for the meat!

Good eats!

Pat

Jun 29, 2008 | Brinkmann Smoke' n Grill Electric Double...

2 Answers

Have a brinkman all in one smoker but no instructions on how to use it


Put the briquettes in the bottom pan and put the wood chips around the outside edge. Put water in the top pan. All this must be done before you light the charcoal. Using an electric lighter works best and won't change the flavor of your food like starter fluid will. After coals are lit, place meat on rack and seal everything up. Now you're Smokin'!

Apr 06, 2008 | Rocky Mountain Range Outfitter 12" - OFTR...

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