44"
Propane Smoker
MSRP:
399.99


The Sportsman Elite 44" Propane Smoker is a workhorse, with plenty of room to smoke all of your favorite foods. Designed with the Sportsman in mind...six racks allow for smoking large amounts of game, fish, jerky, and more. Whether you’re smoking at home, or tailgating at the big game, this smoker brings the heat! There’s a removable water pan for added moisture and an easy-to-read thermostat in the door. This extra-large capacity smoker has a viewing window, so you can watch your food smoke without opening the door. With easy push–button ignition and gas controls, Masterbuilt has made smoking simple.

Features
  • Six chrome-coated smoking racks — smoke over 100 lbs. of food!
  • Dual-door design with viewing window and temperature guage
  • Two 8,250 BTU stainless steel burners
  • Push-button ignition
  • Porcelain-coated wood chip tray and water pan
  • Type 1 regulator and hose
Specifications
Model Number20051314Depth22.57 inches
Weight98.3 pounds Width36.47 inches
Cooking Space2,000 sq. inchesHeight55.33 inches
ColorBlack
Support
Curing your smoker will rid the unit of manufacturing oils, allowing them to burn off. Pre-season your smoker prior to first use.
1. Perform soapy water test (link here).
2. Using a napkin or cloth, rub a light coat of cooking oil on smoker racks and inside smoker door. Make sure water pan is in place with NO WATER.
3. Fill wood chip tray with up to 1 cup of wood chips and light your smoker. Close door.
4. Let the smoker burn for about 1 hour. Make sure temperature reaches 350°F (177°C).
5. Allow unit to cool completely.
6. Reapply light coat of cooking oil on smoker racks and inside of smoker door.
7. Re-light smoker and burn for 20 minutes.
* Cure your smoker periodically to prevent excessive rust.
When cleaning your smoker, use 50/50 hot water and apple cider vinegar in a spray bottle and shake well. Use a soft sponge. It is very important not to use harsh chemicals to clean your smoker.
You may use dry or pre-soaked wood chips in your smoker. Dry chips will burn faster and produce more intense smoke. Chips pre-soaked in water (for approximately 30 minutes) will burn slower and produce a less intense smoke.
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