Hey what up meat smokers!
I have been smoking for years with my old Brinkman Electric Smoker with a couple thermometers drilled into it. I think the cool kids call it a BES. I have done meats in that thing that have blown people's minds. I have stuck with it because a) it was cheap and easy and b) it producted surprisingly good 'Q. I did a 14 pound turkey and two hams at the same time, tons of briskets, ribs, and a million butts, and everything has come out great. My latest conquest was about 25 pounds of pork belly that we cured and smoked to turn into bacon (you can see a pic of it in my profile pic). It came out great.
I decided to make the leap to a Masterbuilt XL, which I ordered from Bass Pro Shops yesterday. I have been reading through the forums to get more info about using this thing. I have a few questions I will soon be addressing with everyone- specifically about keeping the smoker clean so the propane burner lasts as long as possible. I have been following everyone's mods and am looking forward to trying a couple out to get a nice clean even smoke.
I know, I know, everyone's going to tell me about the 5 day e-course. Done and done.
I think the hardest part about this is going to figure out what all the acronyms are. I saw CCB in a post. Is that a corned beef brisket?
I am also looking for a great pastrami recipe and a great jerky recipe I can use in the new smoker. Any tips would be great.
Anyway, I'm glad to be here and I look forward to chatting with all of you.