Hi all,
I've been lurking here since just before I bought my Masterbuilt Dual Fuel in June. Thanks for all the great tips - they've helped me produce some pretty good eats so far... my first smoke was a small butt and a half-rack of ribs. The butt was good but the ribs were great - I haven't been able to duplicate them so far! I got a bit carried away seasoning the smoker:
but managed to do a bit better once I had meat in there. I've done chicken pieces a couple of times using the slaughterhouse brine:
and a whole chicken:
![20141010_174855[1].jpg](/media/20141010_174855-1-jpg.355035/full?d=1507232039)
I've also tried a couple more slabs of ribs. I got them from a local butcher and I think they're from young/small hogs. They were huge untrimmed slabs but a little on the thin side. The first ribs from the local butcher, I way overdid the rub and they were pretty bad. The next slab I got the amount of rub right, but they just weren't plump enough to suit me. I guess I'm going to have to try the Smithfield cryopak ribs from the grocery store or Sam's next.
UPS delivered my Maverick ET-733 today (I'd been using another brand single probe thermometer that recently died) so I'm all set to try a whole turkey Thursday (I'm going to deep fry one too so there's not too much pressure on the smoked one). I also picked up a 12 pound brisket at Sam's earlier in the week. I'm planning to smoke it Friday so my son can take a big hunk of it back to college with him:
![20141123_211857[1].jpg](/media/20141123_211857-1-jpg.355038/full?d=1507232039)
![20141123_211945[1].jpg](/media/20141123_211945-1-jpg.355040/full?d=1507232039)
Been reading up on how/whither to trim it and preparing for a longer smoke than I've done so far. I'm planning for ~12 hours but have noticed that some briskets go 20-ish!
The weather Thursday is going to be cooler than I'd first expected - high of 42 with snow and rain possible. I guess I'll see how the Masterbuilt handles the cooler temps.
I think I got lucky with my Masterbuilt - the door only leaks a little even without a gasket and the door thermometer read very close to the altitude (2700 feet) adjusted boiling water point when tested. It hold temps well in both the 200-225 and 325 range when using propane. I haven't tried it except during seasoning, but it seems that it will go to 400 or above with no trouble. I've used the foil lined chip pan from the first and been very happy with the level of smoke I can produce and the control I have using chips or chunks.
Again, thanks for all the great info on SMF!
Dana
I've been lurking here since just before I bought my Masterbuilt Dual Fuel in June. Thanks for all the great tips - they've helped me produce some pretty good eats so far... my first smoke was a small butt and a half-rack of ribs. The butt was good but the ribs were great - I haven't been able to duplicate them so far! I got a bit carried away seasoning the smoker:
but managed to do a bit better once I had meat in there. I've done chicken pieces a couple of times using the slaughterhouse brine:
and a whole chicken:
I've also tried a couple more slabs of ribs. I got them from a local butcher and I think they're from young/small hogs. They were huge untrimmed slabs but a little on the thin side. The first ribs from the local butcher, I way overdid the rub and they were pretty bad. The next slab I got the amount of rub right, but they just weren't plump enough to suit me. I guess I'm going to have to try the Smithfield cryopak ribs from the grocery store or Sam's next.
UPS delivered my Maverick ET-733 today (I'd been using another brand single probe thermometer that recently died) so I'm all set to try a whole turkey Thursday (I'm going to deep fry one too so there's not too much pressure on the smoked one). I also picked up a 12 pound brisket at Sam's earlier in the week. I'm planning to smoke it Friday so my son can take a big hunk of it back to college with him:
Been reading up on how/whither to trim it and preparing for a longer smoke than I've done so far. I'm planning for ~12 hours but have noticed that some briskets go 20-ish!
The weather Thursday is going to be cooler than I'd first expected - high of 42 with snow and rain possible. I guess I'll see how the Masterbuilt handles the cooler temps.
I think I got lucky with my Masterbuilt - the door only leaks a little even without a gasket and the door thermometer read very close to the altitude (2700 feet) adjusted boiling water point when tested. It hold temps well in both the 200-225 and 325 range when using propane. I haven't tried it except during seasoning, but it seems that it will go to 400 or above with no trouble. I've used the foil lined chip pan from the first and been very happy with the level of smoke I can produce and the control I have using chips or chunks.
Again, thanks for all the great info on SMF!
Dana
