Tips on MasterBuilt smoker

[Gardendogs]

Just got my first smoker and was wondering if anyone with the same smoker could throw me some tips or tricks. MasterBuilt gas smokehouse xl. So far I have cooked ribs a few times (20 pounds of ribs one of the times) (seemed like a lot for me maybe not so much now thinking of who i may be typing to lol) and I cooked my first Thanksgiving turkey. Everything has turned out amazing so far.
One of the things i have wondered it how accurate the thermo is on the door.
any advice is welcome thanks for the great thankgiving bird

 

[bbq lover]

get a remote thermo and see if your door is off test all of the grates if your thermos off on door witch im sure it is get to know your smoker

 

[JiveTurkey]

I've never had a masterbuilt, see them all the time at Lowes or HD whereever they sell them. The thermo is probably not real accurate so you may want to buy a better one. When using gas make sure you have a reserve tank. Other than that enjoy it and que it up!

 

[Marwendholt]

I wouldn't trust the factory thermometer. I have a duel fuel Masterbuilt, and my factory thermo is off almost 50 degrees. I'd go with the Maverick ET-732. It works great for me.

 

[Marwendholt]

Also, if yours has the same "chip pan" as mine you will need to use something else such as a small cat iron skillet or a chip box to put your chips in. Otherwise they catch fire very easily.

 

[JPS11]

My door thermo is close enough to the ET-732 for me to not worry about it.

I use a cast iron skillet on top of the original pan with chunks of wood.

There is another forum about smoking meat that has a whole section on gas smokers and there are some threads in it about modding the XL.

Overall, I like it. Almost set and forget once it is dialed in. I do wish it had a separate door for adding wood though.

 

[Gardendogs]

Right on thank you all.
I thought about pulling the old thermo out and replacing with a better one and then maybe also add one or two more at different heights under the factory location seeing as the factory one is at the very top.
I put aluminum foil over the chip pan but it still goes through the chips really fast so a cast iron pan sounds like a great idea, would putting it on the old pan be better or should i just set it on the burner?

 

[JPS11]

I would use chunks instead of chips. Put some sort of cast iron pan on top of the original pan.