Hello smoker world
I am a total newbie when it comes to smoking and hope to pick a few brains on the forum!
We just bought the master-built 4 tray digital electric smoker, I think my first attempt at smoking will be some pheasants from last weeks opener! Any suggestions on how to prepare these birds? I have been doing some reading on the forum and the term brine keeps coming up what is it's purpose and is it a must for smoking!
My main purpose for the smoker was ribs, but other things I have in mind are jerky and sticks from my wild game! I have a ton of questions but will ask as I move forward, thanks and hope to be a contributor to the forum!