Flavor and crisp

[EZDoesIt]

I have been using a weber kettle for 25 years doing ribs, chicken, duck, and brisket. Just moved to the mountains in California and I am concerned about wildfires and using charcoal , so been thinking about the Masterbuilt. I am hesitant because I want to have the same crispy skin and good crust I get on my kettle.

Has anyone gotten great crust and crispy poultry skin on the Masterbuilt propane smoker?

[mountainsmoker]

I would not worry about using your Webber kettle. I live in the mountains of the+ National Forests of NC where 100,000 acres burned 3 years ago. You need to take proper precautions of course. Keep a clear area around your house. Build a concrete patio for the grill area, mine is roughly 15x20. With a Webber kettle the coals are pretty well contained except some flair at the start up when transferring from a chimney to the bowl, what ever method you are using.

[Huskee]

An educated guess is that you won't get the same crispy skin on a propane smoker, since propane combustion produces water therefore a humid cooking environment...but alas, I haven't tried it myself since i don't have one. I hope someone who has one can chime in to let us know for sure.

[texastweeter]

I get it on my smoke vault. Tut hot, empty water pan.

[Steve R.]

I have only cooked a brisket on a propane smoker I borrowed once upon a time when I needed more capacity than my Weber kettle. It came out with about the same bark as always.

[SmokingSteve]

I get nice crispy skin on the Masterbuilt Thermotemp propane smoker. I do low and slow until about 20 degrees below my target temp, then I turn it up all the way and get over 400 degrees, which gets me crispy skin.

I have only done 1 pork butt so far, actually my very first attempt ever, I got good bark.

[EZDoesIt]

Thanks to you all. You helped get more of an understanding. Still not sure what I am going to do. I am used to the Weber!!!

really appreciate all the perspectives.