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Flavor and crisp

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  • EZDoesIt
    Club Member
    • Nov 2016
    • 2

    Flavor and crisp

    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
    Club Member
    • Jun 2019
    • 1466
    • Bryson City, NC

    #2
    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.

    Comment

    • Huskee
      Pit Boss/Manager
      • May 2014
      • 14017
      • central MI, USA
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      #3
      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.

      Comment


      • texastweeter
        texastweeter commented
        Editing a comment
        I get it on my smoke vault. Tut hot, empty water pan.
    • Steve R.
      Club Member
      • Jul 2016
      • 1922
      • Elizabethtown, KY
      • Current line-up of cookers: Weber 22.5" Original Premium kettle w/ SnS and BBQ Guru adapter; Old Country Over and Under smoker; PBC; Weber Ranch Kettle w/ Guru adapter.

      #4
      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.

      Comment

      • SmokingSteve
        Club Member
        • Jun 2018
        • 265
        • Mesa Arizona
        • SmokingSteve

        #5
        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.
        Last edited by SmokingSteve; November 23rd, 2019, 01:12 AM. Reason: adding pork butt info

        Comment

        • EZDoesIt
          Club Member
          • Nov 2016
          • 2

          #6
          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.

          Comment

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