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New INDIANA Smoker, Masterbuilt Vertical Gas Smoker

post #1 of 2
Thread Starter 

Hi all, im excited to read a lot of tips and tricks on the forum here. I have been looking at buying a smoker for some time now, and Tuesday my girfriend got me one for my birthday. Its a 4 rack vertical gas smoker by Masterbuilt. She is good friends with our local BBQ hero and competition winning BBQ restaurant owner and he recommended this model as a really good starter.

 

So ive watched a few videos on youtube, and I think im ready to "season" the smoker Friday on my day off. I bought a big bag of hickort chips at Rural King, a bunch of aluminum foil, an oven thermometer for the inside, and a good meat thermometer so I think il be ready to go.

 

I think im want to try to smoke a pork shoulder and maybe some sausage on Saturday after I get the smoker seasoned. Can anyone recommend how long to season the smoker and at what temp? Also, if anyone has any recommendations on what kind of sausage to smoke that'd be great too!

 

Looking forward to starting my smoking career!

 

Thanks

Steve

post #2 of 2

 

welcome1.gif   Glad to have you with us!

 

 

I woulld season it at 250-275 for a couple of hours.

Spray the inside with Pam, & put some wood chips or chunks in the chip pan.

I assume you mean fresh sausage, so I would choose some 

Johnsonville hot or mild Italian sausage links.

Smoke them at 225-250 until the internal meat temp is 160.

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