thanks! appreciate it!

thanks for the comment, sorry for the delay in the response. I haven't had any issues with maintaining a lower temp on my master built. the only suggestion I would have is to adjust the propane tank cylinder valve handwheel to lessen the amount of gas coming out.

Lori D yes, you can definitely do that. I just wanted to run through they side and have a cleaner look.

Rickey Lee yes, you can use wood and/or charcoal.

I assume it would be. But give it a shot and let me know what it goes.

It doesn't take very long for it to heat up --just have it in there when you start up the smoker and it should be ready when the smoker get to temp. Also, a major positive with the cast iron skillet is that I haven't had any flare ups of the wood like I did with the tray that was included with the smoker. I would highly recommend switching to it.

@@MatthewH2000 okay! I have the same problem. I will go buy one today

I also use wood chunks--they're definitely fine to use as well.

The grate measures 10" x 10" and it does have spaces in it. Any cooking grate would be fine just has to be made to roughly those dimensions.

I used rebar, cut in half (2-10in pieces, lay across the cook box, done). Cost about $1

Thanks! I believe I'm using an 8" skillet (Lodge).

I used a 10" Skillet that I purchased at Walmart for 10$ and it works well.

James Depatie (

Thank you for the questions, the temp prods easily pass through the conduit hole (and rubber insert) fairly easily. I think it is a high temp rubber so I haven't had a issues and I've run the smoker pretty high a few times.

I bought the shelf on Amazon. It's a Masterbuilt accessory--made for the digital smokers (20101613 Smoker Side Shelf). You do have to modify it a bit to fit the dual fuel smoker. Here is the link: the www.amazon.com/gp/product/B00OGP3DQS/ref=oh_aui_detailpage_o05_s00?ie=UTF8&psc=1

Sorry to hear that. I haven't had that problem. Have you also adjusted the valve on the propane tank itself? Turning it just a little so that it is barely open? If so and you still have the problem I would recommend buying an adjsutable regulator like this one or something similar, which should definitely help. KING KOOKER Model# 00502- High Pressure Adjustable Regulator www.walmart.com/ip/15913968?wmlspartner=wlpa&selectedSellerId=0&adid=22222222227025370985&wmlspartner=wmtlabs&wl0=&wl1=g&wl2=c&wl3=56166657369&wl4=pla-88836567129&wl5=1014895&wl6=&wl7=&wl8=&wl9=pla&wl10=8175035&wl11=online&wl12=15913968&wl13=&veh=sem In any case, you definitely want to keep the top vent completely open so the smoke can pass through and exit the chamber--if you keep it closed you could allow creosote to build up on your protein, which is not good. Keeping it open also prevents moisture from buildiong up in the chamber.

+Kyle Kral +mvol5973 Sure, I'll try to make a quick video on the mods soon. Thanks for your interest!

Sorry for the delay I have a video of the mods and will post it this weekend.

Did you ever post a video on this shelf mod?