Mornin' everyone....My name is John...and I am a smoker....Well.. I wouldnt call myself a smoker I have not touched a cigarette in over 2 years, How about a meat smoker...no that doesnt sound right. How about this, I love to place food items into my Master Built Pro Dual Fuel smoker and take them out a few hours later and enjoy the tasty goodness that i created!
I live in what some consider the Amish mecca of the East Coast. Very new to smoking. Purchased my machine end of February and have used it for preparing dinner probably 2-3 times a week since I purchased it. I have utilized this very site more than any other as it seems to be the most friendly and the members have given me some great ideas for smoking of which I have used. One that I have used and tweaked here and there is the SoFlaQuer finishing sauce.. yeah.. I agree... it is BANGIN'!!! I am having a gathering in April and THAT stuff will be on the menu!!!
As I smoke I get more familiar with my machine and its temperment.. each time I find it gets a little better. I do think Smoking is an art form that is learned over time.. after all... ALMOST anyone (my EX-Wife could barely make boxed mac&cheese) can throw a hunk of meat on a grill fry it for a few minutes and dinner is served. I have found It takes a bit more patience and time to properly "cook" something in a smoker I think. lots of trial and error... I am about half trial and half error right now...but so far nothing has been so bad that it couldn't be eaten....OK.. i have wasted enough of your time for now...plus.. I have to go get more Apple wood chunks so I can start smoking my pork tenderloin I have been marinating in a Vac-bag since yesterday morning and have it done when the wife gets home... After all.. I have to make it look like i did something today...
I live in what some consider the Amish mecca of the East Coast. Very new to smoking. Purchased my machine end of February and have used it for preparing dinner probably 2-3 times a week since I purchased it. I have utilized this very site more than any other as it seems to be the most friendly and the members have given me some great ideas for smoking of which I have used. One that I have used and tweaked here and there is the SoFlaQuer finishing sauce.. yeah.. I agree... it is BANGIN'!!! I am having a gathering in April and THAT stuff will be on the menu!!!
As I smoke I get more familiar with my machine and its temperment.. each time I find it gets a little better. I do think Smoking is an art form that is learned over time.. after all... ALMOST anyone (my EX-Wife could barely make boxed mac&cheese) can throw a hunk of meat on a grill fry it for a few minutes and dinner is served. I have found It takes a bit more patience and time to properly "cook" something in a smoker I think. lots of trial and error... I am about half trial and half error right now...but so far nothing has been so bad that it couldn't be eaten....OK.. i have wasted enough of your time for now...plus.. I have to go get more Apple wood chunks so I can start smoking my pork tenderloin I have been marinating in a Vac-bag since yesterday morning and have it done when the wife gets home... After all.. I have to make it look like i did something today...