What's up. I recently received the Masterbuilt Electric Smokehouse 30" as a gift and smoking meat has turned out to be a fairly addictive hobby. I tried it out with some baby backs and dried 'em out pretty bad. Next day I smoked a boneless pork butt (all they had), corn and potatoes. I had to take the butt off early (at around 160 degrees) because people were hungry and tired of waiting. The corn was fantastic. On my third attempt, I smoked a rack of spare ribs and some sausage. The ribs looked beautiful but didn't taste too great and the sausages were awesome. In all, it's been fun and I'll be trying again on Saturday with a bone-in pork butt, some spare ribs, beef ribs and sausages.
On my first attempt I didn't put water in the pan and I was trying the 3-2-1 method with a 1lb rack. Second attempt, filled the water pan 3/4 way full with 2/3 apple juice and 1/3 water. I applied Billbo's rub an hour before and a bark didn't quite forum. Third attempt, filled water pan 1/2 full with 2/3 apple juice and 1/3 water; the bark was perfect. However,properly applying the rub 12 hours before caused the ribs to be very salty.
I wouldn't of had any success without the help of this forum. I spent a few evenings taking notes on the proper way to smoke the food, rubs, mop sauces or sprays, wood chips, etc. Thanks for all the good info. Matt