Smoking meat in Texas!

Discussion in 'Roll Call' started by dallasblues, Aug 11, 2014.

  1. Hello y'all!

    My name is Todd and I'm from Dallas, TX. I'm very new to smoking meats. In fact, I just got a Masterbuilt Pro, dual fuel, two door, smoker for my 40th birthday. I haven't even preseasoned it yet! m very excited to get busy though. I'm a big fan of just about any smoked meat, especially brisket and pork ribs. However, I'm anxious try anything!

    I'm hoping to get things started this weekend. Can anyone give me some ideas or tips? What's good to start with? I'd be very interested to hear some rubs as well as woods to use. For instance, soaked or dry chips? Also, when to put them in and when to put meat in would be helpful. Thanks!

    Todd B.
  2. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Welcome to the board! Use the Search function to see what others have been doing with your model of smoker, and you'll get a lot of ideas.
  3. kimper

    kimper Newbie

    Hi there from Ohio. ( GO BUCKS) I do my smoking on a recently purchased large green egg. Always ready to hear new recipes. Sounds like I came to the right place.
  4. Hello and welcome to the forum, Great place to learn and share and a bunch of good people.  Something easy and cheap is chicken, you can also throw on some sausage too. Since sausage is already cooed not a big challenge. Chicken on the other hand will get you some experience on your smoker. I like chunks over chips, chips burn up to quickly. As far as rubs, What do you like ?  A little sweet, not sweet, spicy ? there are a lot of rubs recipes on here in (recipes only) if you click on forums. I usually brine my chicken for at least 5 - 6 hours sometimes overnight, rinse, pat dry, coat with olive oil then rub and on the smoker.

    Gary S

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