Mastering Flavor: A Step-by-Step Guide to Seasoning Your Masterbuilt Propane Smoker 🔥🌶️🍖

#propanesmoker #masterbuilt #bbq
🔥 Unlock the secrets to perfectly seasoned barbecue with my step-by-step guide on seasoning a propane vertical smoker! Whether you're a grilling guru or just getting started with your very first propane smoker, this video is tailored just for you.
In this tutorial, I'll walk you through the essential steps to ensure your propane vertical smoker is prepped and ready to deliver mouthwatering results. From setup to seasoning, we've got it all covered!
👍 If you found this video helpful, don't forget to hit the like button, share it with your fellow BBQ enthusiasts, and subscribe for more smoking tips and delicious recipes! Your support means the world.
Thanks a bunch for tuning in! Now, let's fire up that smoker and savor the flavor together. Happy smoking! 🌶️🍖🔥
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[@Randystites66207]

My kids just bought me that exact smoker for Fathers day. They gave it to me today and I will be putting it together tomorrow and season it and smoking this week. I cant wait!!

[@cameronquinn5402]

How'd it turn out? Just bought this model as my first, thinking about doing a run of chicken wings this weekend. Any tips?

[@TheSmokingBeard]

If you want to smoke them, keep it at the lowest setting. Check out my other videos. I have a number of videos with tips and tricks.

[@Randystites66207]

@@cameronquinn5402 Turned out GREAT!

[@75Froggie]

1. This is not just a seasoning process; it is also a "burn-in" or "burn-off" of the oil and chemical residues left over from the manufacturing process. You must do the burn-off for a full hour at 350°, well above the normal smoking temperature range of 150°-250°. 2. COAT THE ENTIRE INSIDE SURFACE OF THE UPPER CABINET WITH COOKING OIL BEFORE IGNITING THE BURNER. You can use a new, unused paintbrush to apply it, spray it with PAM or a competing cooking oil spray, or, as I did, apply vegetable shortening on all surfaces by hand, just like greasing a baking or casserole pan in cooking. 2. Seasoning can be accomplished with an intense smoking wood like mesquite (like this presenter used), hickory, or oak. Fruit tree woods deliver a less intense and flavorful (apple, cherry, et al.) that is sometimes desired in actual cooking. This presenter said he was putting "a couple" of mesquite chunks into the fire plate, which would have been sufficient, but then put in a half dozen or so. (Somewhere along the way people began using "a couple" as an alternative to the indefinite "a few," which previously meant a small number of three or more.) 3. The "chip tray" aka "wood burner tray" in this propane Masterbuilt smoker has large gaps in which the wood is exposed directly to the heat of the propane flame coming through from below, which makes the wood burn up, with flames if the lower door is open, creating a higher oxygen environment inside the smoker. Instead of smoldering for a longer time, the wood, especially if chips are used instead of chunks, is quickly consumed. Any number of experienced users of this smoker have recommended setting a separate small cast iron pan or another thick-gauge container on top of the burner tray and putting the wood there. The heat from the burner through the gaps in the manufacturer-supplied wood burner tray and the wood is soon smoldering providing longer-lasting smoke. A few chips added to chinks in the separate pan can help get the chunks to smolder. Alternatively, turning the propane to high for a minute or two, maybe a little longer, will get the chunks going, but remember to cut the propane down after the chunks are smoldering. 3. Remove the water pan (and for that matter all of the cooking racks and holders when doing the burn-in. They don’t have any residues that need to be burned off, and the water pan, even if empty, will block heat that needs to get into the upper cabinet to accomplish the burn-off. 4. Think of the annoying smoke leakage around the top door edges as providing a minimum damper effect if the rear damper is fully closed. Seal the gap further and close the damper if you want to further restrict the escape of smoke, but remember that too much smoke can impart a bite into your smoked food. 5. Bonus tip: Throw a welding blanket over/around the upper cabinet of this thin-walled smoker on cold days to minimize the loss of heat in the cooking chamber.

[@TheSmokingBeard]

👍

[@danielnafzger848]

I have the same smoker and had the exact same experience. I have been watching your videos, thanks for all of the tips,

[@TheSmokingBeard]

Thanks

[@ladybrown1024]

Thanks for your illustration

[@TheSmokingBeard]

You are welcome!

[@charlesrocks]

I have the same smoker. It’s beautiful smoker.

[@TheSmokingBeard]

Yes it is

[@stangodbey4789]

Thanks for the review

[@TheUrbanOrganic]

I presoak my wood chips so they’ll burn slower

[@TheSmokingBeard]

Thanks

[@casamezcua8331]

You’re supposed to coat the racks and inside with cooking oil too.

[@TheSmokingBeard]

Thanks

[@ValePlace]

This guy doesn't know what he's doing. Move on to another video

[@stangodbey4789]

I just bought this smoker. Great video

[@TheSmokingBeard]

Thanks... check out my other videos... I have them on my channel

[@Randystites66207]

Yes when seasoning it you DO NOT use water. When smoking yes you can use water. I brush bacon grease and olive oil to season my wood smoker. Also when seasoning, it should have a temp at least 350. I have used smoking baguettes with smoking chunks in my wood smoker to maintain heat. My buddy uses the same for his propane smoker and its works pretty damn good, even though the propane will maintain heat easier. He smokes 12 pork shoulders in his ever year. He fed 400 people that way.

[@twoseriousdogs6762]

Only thing I would change is the oil. Since olive oil has a super low smoke point I think it's better to use a more durable oil such as canola or corn.

[@snipderdon]

Wouldn't bacon grease make it catch fire/make the fire too high? I'm new to smoking, so curious on all of this.

[@ikki7315]

@@snipderdon idk I’m just here to make fun of my friend cuz this is her dad

[@TheSmokingBeard]

Thanks

[@ittsholmes7241]

I seen some people hv a pan that comes with theirs. So wat if mine don't hv a pan like that.i hv the square pan.

[@stuartpoovey6463]

I have went back to the propane smoker the electric smokers are just not as good as you would think . Propane works much better also with any gas tank the valve should open all the way or closed all the way to stop leakage form around the valve stem . You will love this smoker have one like it with years of great service. Thank so much for your time great video.

[@TheSmokingBeard]

Thanks. Electric can be tricky. I'm on my 2nd one.

[@pathonnn]

do one on salmon when you have a chance please. best ones on this smoker! keep up the great work!

[@TheSmokingBeard]

Great suggestion!

[@Believer21777]

Mine heats up to hot for salmon once the fire starts its over and the gas flame keep it to hot.

[@rudyruiz8348]

Yes youer chip are on fire

[@TheSmokingBeard]

Fire 🔥

[@timothyhowes3082]

Great video!! Easy to follow steps!!

[@TheSmokingBeard]

Thanks

[@elmernovak2203]

Awesome thanks

[@TheSmokingBeard]

You're welcome

[@Ozzzy15]

Surprised you didn't take the paper label off the front 😆

[@TheSmokingBeard]

As you can tell it was fairly new... believe me, it didn't last long

[@brucemartin2559]

Other seasoning videos show spraying the inside with cooking spray before firing it up. Aren’t you supposed to use a cooking spray on the door, trays and inside walls? Thanks for the video!

[@TheSmokingBeard]

Not sure... but I'll look into it. Thanks for watching

[@Braves10]

@Smoking beard...Did you ever look into spraying down the inside of smoker with cooking spray. Getting ready to season mine soon

[@jefferymeasles4193]

What about the water tray?

[@TheSmokingBeard]

🤔

[@rolandrodriguez1381]

Thanks!

[@TheSmokingBeard]

👍

[@Jaytheman-yk5bw]

I soaked my apple chips in apple juice for a day threw them in the pan it came with no skillet lots of smoke at 225 on low setting no issues at all .

[@TheSmokingBeard]

Thanks

[@greenidave]

Excellent video

[@TheSmokingBeard]

Thanks

[@zoshomestead]

Great video Thanks for sharing New subscriber Quick question. I just purchased this exact smoker and wanted to know after I season it when I go to smoke some meat for the first time should I or should I not soak the wood chips/ chunks?

[@TheSmokingBeard]

Most do soak their chips to keep them form igniting. This also helps to keep your temp low if you plan to smoke under 250 degrees Fahrenheit.

[@ae4xo]

you didnt coat the inside so that smoke did nothing for you

[@TheSmokingBeard]

Ok

[@fredortega528]

You forgot to put water in the tray above the wood chip tray

[@ezsvns]

I was told you do it dry when seasoning..

[@kdshenderson]

Fred Ortega you don’t add water when you season the smoker only when cooking food in it

[@TheSmokingBeard]

👍

[@simeonsayscontracting9702]

Bro i just bought one yesterday take the label off the front door lol

[@TheSmokingBeard]

😆

[@douglasgrant8315]

Hi Beard Where do you put your air temp probe inside the smoker? I noticed that the temp inside the smoker is hotter at the bottom and then decreases at the top and somewhere in the middle at mid section. So where is the sweet spot inside the smoker for the air temp gauge?

[@TheSmokingBeard]

Try putting it towards the middle. The heavier your cut of meat, the closer to the bottom I would put it. The lighter, I would move it to the top.

[@douglasgrant8315]

@@TheSmokingBeard ok thanks what about salmon where would you put salmon at?

[@TheSmokingBeard]

Only done salmon once, but I'd say the middle just to be on the safe side.

[@douglasgrant8315]

@@TheSmokingBeard thanks again beard. Do you ever turn your flame completely off when you feel that the wood is smoking suffiently and the heat from chips and chunks are producing enough heat. Your smoking heavier red meats as I understand and I'm doing fish mostly so there maybe a big difference in this approach. Today I cleaned my 230s and the cleaner you recommended is great but it removed some paint off the inside left top side panel on mine. I need to get it repainted to keep from rusting.. what would you recommend? Thanks Doug.

[@TheSmokingBeard]

As far as Turing it off, you can just keep an eye on the temp that it doesn't dip too low. As far as the paint, that is a tough one. I'm not a painter so the closest thing I know of is BBQ pit paint. Not sure if it is safe for the inside. I guess since I have mine covered it hasn't gotten to that point.

[@normandivine1278]

The wood chips aren't supposed to burn, they're supposed to smolder to create smoke. When the wood burns its generating more heat and making it harder to control the temperature. Your heat source should only be coming from the propane burner.

[@TheSmokingBeard]

Yes. A design flaw with the chip tray allows for the chips to catch fire even at the lowest setting.

[@forces19]

Damn , do you have a pokemon in your backyard ? Lol whats that sound

[@TheSmokingBeard]

Gotta catch 'em all... lol 😆

[@forces19]

@@TheSmokingBeard lmao 😆

[@casamezcua8331]

Way too much wood. It specifically says in the instructions to NEVER use more than one cup of chips or chunks.

[@TheSmokingBeard]

If you do that, it will stop smoking really quick.

[@Whzkid]

@@TheSmokingBeard A little smoke goes a LONGGGGG way

[@michaelhofer9129]

soak the chips or turn the fire off when the chips are burning

[@TheSmokingBeard]

Thanks

[@lendotson5072]

How much propane did you use when you use the 3 2 1 method? Thanks in Advance Lenny D.

[@TheSmokingBeard]

Not much... I bought a small propane tank at costco for about 30 dollars. I can use one small tank for about 8 cooks without before having to refill it again.

[@johnthefisherman6586]

Mesquite .....Be carefule that is a strong wood that get's harsh fast .

[@TheSmokingBeard]

Yep

[@authenticnineteen8008]

Manufacturer suggests not to use more than one cup of wood chips....you have at least 6 cups

[@TheSmokingBeard]

Yes, but real world is different from manufacturer suggestions.

[@tonyminor5966]

What’s the little grease cup for I know it sounds dumb

[@TheSmokingBeard]

It's supposed to catch the grease that comes off the meat when you smoke it.

[@tonyminor5966]

Ok thank u I’m new to this so I was just curious I got one like in ur master built videos I’m gonna use it for the first time this weekend and i wanna do it right

[@TheSmokingBeard]

Make sure to season the smoker before putting any meat in it. Highly recommend buying a cast iron pan and replacing the stock chip tray it came with. The will help with flare ups. Good luck and happy smoking

[@tonyminor5966]

I’m gonna season it sat I did buy a cast iron skillet like in ur video yea I wanna smoke some pork ribs and some chicken ur videos are really helpful so thank u

[@snipderdon]

@@TheSmokingBeard What do you mean by flare ups? I've had this smoker for a couple years and will use it this weekend to season it. I've seen some comments here saying to use oil or bacon grease, but wouldn't that make it susceptible to fire?

[@TheSmokingBeard]

MPS 230S Propane Smoker

[@Sequel7]

To get the best flavor out of the wood. Soak it with water in a container and freeze it overnight. In the morning the next day take it out of the freezer leave it in the fridge. The water from the wood can go in the water tray inside the smoker when u are smoking leave it 225-250

[@puprilla]

Just bought the same one i cant wait to smoke some trout!! Fuck ya

[@TheSmokingBeard]

👍

[@jahviair]

What smoker did you purchase

[@TheSmokingBeard]

Propane 30 inch

[@Dankbeard91]

Soak your wood chips so they don't catch so easily

[@TheSmokingBeard]

Thanks

[@lamontwashington5286]

I used apple juice instead of water I didn't get good smoke should just use water

[@TheSmokingBeard]

I think the smoke comes from the wood and not the liquid you use.

[@davieboy1970]

Ain't you supposed to soak your chips in water for a while before you use them

[@TheSmokingBeard]

I tried both wet and dry... the result was the same.

[@madmatt113944]

No, before smoke is produced you have to vaporize all of the water. Your prolonging the ignition of the wood. How fast it burns depends on how much air you allow in.

[@hermzinn8740]

@@madmatt113944 You wood chips are not supposed to burn. They should smolder to make the smoke, if they are burning it will raise the temp in the smoker, make less smoke and waste the wood. I put a cast iron fry pan in my Master Built XL smoker so the wood doesn't catch on fire and it works great.

[@semiauto556]

@@hermzinn8740 do you soak the wood first?

[@hermzinn8740]

@@semiauto556 Yes, I soak them for about an hour or so.

[@ittsholmes7241]

I hv one

[@TheSmokingBeard]

👍

[@tannydalekos5447]

dude, take the label off the front door! lol

[@TheSmokingBeard]

Lol... I had just bought it.

[@jeffjohnson2792]

is it normal for the chips to catch fire?

[@TheSmokingBeard]

No... I think it is a design flaw. Too close to the heat source and the gaps on the chip pan being too open would be my guess. I've seen people replace the chip pan with a cast iron skillet of sorts and it seems to work better.

[@williamdorten7479]

@@TheSmokingBeard need to soak chips in water.

[@hermzinn8740]

@@TheSmokingBeard put a cast iron fry pan in there on top of the cheap pan they give you. I use a cast iron fry pan in mine and it works great!

[@johnburgess673]

Herm Zinn what size pan do you use

[@hermzinn8740]

@@johnburgess673 It is a 10" But you could get by with a 8".

[@billallen7716]

You should really take close-ups when you're loading your barbecue so people can see what's going on terrible editing

[@TheSmokingBeard]

Thanks

[@billallen7716]

You have no idea how to control a smoker you got a major forest fire going in the bottom the show makes me laugh

[@TheSmokingBeard]

🤔

[@geraldwilliams3898]

Should have soaked wood in water, filled tray with water, and coated inside smoker with a combination of grape seed oil and vegetable oil or lawd.

[@TheSmokingBeard]

Ok

[@beerspeaks]

you have no clue how to smoke or use a smoker.

[@TheSmokingBeard]

🤔

[@merc4hire308]

Press the slow down button on the speed talk bro. Next time, zoom in so we can see what you turning. Redo the video!!

[@TheSmokingBeard]

Thanks for the tips. Will do better next time.