Masterbuilt MB20051316 MPS 340G XL 40-inch ThermoTemp on Woot! for $239.99
So I was looking for a gasser, and since AmazingRibs.com reviewed this and Max gave it a Platinum rating, and the price was the best I could find, by far, I decided to pull the trigger. Also, found that if you order TODAY, (12/14), and only through the phone app, you get an additional 14% off on top of that, bringing the price to an unbeatable $205.00. This is a damn good deal, I think.
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
That's s great deal. I really love mine, although I've only got a couple of cooks in it and it's at my vacay house which is closed up until at least the Spring. I think people's experiences with it have been mixed. The assembly is a PITA, but there's a good assembly video on YouTube. Make sure you fully seat and tighten the flame sensor when assembling it. Use a wrench. If you don't, it won't stay lit and you'll be thinking it's defective. Also, use a remote thermometer with an ambient probe and use that to adjust your temperature setting knob. The scale on the knob can be considerably off. Good luck with it and let us know what you think!
Max mentioned the assembly in the review but thanks for the specifics on the sensor and need for knob calibration. You're right, I would have thought I got a lemon. I will indeed post my experiences with it. Glad yours have been positive; it gives me hope.
I just got one of these for my birthday. The "Amazing Ribs" review says "Close the sliding air damper at the upper-back of the cabinet to hold in smoke and moisture. Open it to release moisture for jerky and crisping poultry skin." But I find that I cannot completely close the sliding air damper. It has four vertical slots and the damper closes just two of them. If I want more smoke, should I block two of them, or should two of them always be open? (Also, Dewesque55 is absolutely right; if you don't take a wrench to that sucker, it won't work! Wish I'd read his post a little sooner. You hate to think something's defective after spending all afternoon assembling it!)
It is not possible to close the damper completely.
After getting it put together yesterday, and that took quite awhile My added comments are:
There is no gasket around the door, I imagine this will leak smoke like crazy, was this them being cheap, or intentional?
I found the materials to be rather "cheap", thus the cost...
Will do a burn-in later today....
Place a small strip of aluminum foil over the thermostat or it will get gunky very quickly. It is a bear to clean safely. Do not wrap around the thermostat, just over it. That way you do not block it. I have been thinking of placing the foil strip on the rack that goes just above the thermostat. The idea is just to keep drippings, etc. off the thermostat.
My added comments are:
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