Smoked unwrapped for about 11 hours, then wrapped in pink butcher paper for about an hour and a half until it got to 200* IT. Had a nice ring, decent bark, and was very moist. Brisket came out pretty good, especially for my first real smoke. I'll be switching to either an AMNPS or wood chunks once these are gone, although wrapping them in foil with some holes worked pretty well to keep them from just burning away with the propane fire. Smoked a brisket (bought the smallest I could find from HEB and then cut it in half so if it came out bad it wasn't TOO expensive) for about 12.5 hours at 250 with a mixture of Mesquite and Apple chips. They had the consistency of beef jerky.įast forward a couple months to last weekend. The temp was high enough the fat never fully rendered and it didn't get tender.
Jumped in and tried to do ribs for my first cook in about 4 hours from some recipe I found online. I followed the season procedure in the manual and believe I used Hickory chips to season it. So I've got a large chrome knob on it for now. Bought a new knob after not hearing from Masterbuilt for a few days, but they shipped me one about 2 weeks later for free. I've had to make a few mods to the 230s to make it work the way I want - still haven't tried charcoal yet.Bought this thing cheap from Lowe's as "damaged" because it was missing the knob. I have noticed that whenever the temperature starts to spike, I usually have to refill the water tray. I've read of a few people modifying a foil pan to cover more of the area above the chip tray, but I haven't tried that yet). Also, I haven't had to soak the chips/chunks with the cast iron pan as it protects it from the flare ups more than the included chip tray does.ģ) I have to replace the water about every 4 hours or so (still using the existing water pan). The 12 inch is better imo than the 10 inch as it will also help catch some of the drips that the water pan won't. Keeping the existing chip tray in place, I place the skillet right over that, and it can handle all but the largest chunks. When I move onto some property I'm hoping to move to an offset smoker, but until then propane will have to do.Ĭouple things I've noticed with my masterbuilt 230sġ) the paint will peel after a couple cooks - I'm dealing with this by scraping the peeling paint off with a plastic drywall knife and reseasoning every time I do this.Ģ) the included chip tray SUCKS (I can't stress this enough) - I went out and bought a 12 inch lodge cast iron skillet, used a dremel with a cut off blade to cut off the last inch of the handle, and use that - it fills all but the corners of the chip/burner area and works great (just make sure you have good heat resistant gloves!). I'm not a big fan of my Dyna-Glo grill, but so far so good.
I've only used the Dyna-Glo smoker a few times, but it seems to be doing alright. They took the unit back, gave me $100 off a new smoker, and replaced the fire extinguisher. It seems most chip trays are 6-8" off the burner where this one had direct flame contact. No, I don't want another poorly designed unit! I chop it up to them not wanting to include a $2 extra chip tray that does not have vents on the bottom for charcoal. After a few weeks they send me a one sentence reply of "We've forwarded this to management." Another week or so and I get a phone call of them being apathetic and offer me a replacement of the same unit. I contacted Masterbuilt who has already had one unit recalled, and submitted a CPSC complaint after being ignored by support. I make sure to clean my unit, not overfill the wood, check the unit for leaks, and take general care. I am a firefighter and respond to plenty of grill fires each year. Over 500! Shit! I open the door to cool it and I'm welcomed to 2-4 flames with the smoker paint and unit on fire! Not wanting to burn the house down, I grabbed the fire extinguisher and that was that. I go into the garage for 30 minutes and come back to check on the smoker temperature. I fill the water tray, spray down my pork shoulders, and refill the wood chips. Being new, I thought this was what you get for using propane and chips vs charcoal and wood.Ĭue a few months later I'm smoking two pork shoulders, babysitting it like usual and about 8h into the smoke. Immediately I started regretting propane smoking as it had to be watched nearly as much as charcoal in my mind with chips burning out in minutes, even when soaked and chips catching fire. Being new to smoking I thought to myself dual fuel, awesome! But right out of the box I noticed the same issues everyone else saw with temperature control issues and the chips catching fire. I bought the "Masterbuilt Pro MDS 230S Dual Fuel Smoker" from Home Depot when I saw a deal online making it $150. Fairly new to smoking and excited to find the forum, it's unfortunate this is my first post though!
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