Welcome aboard, Dave!
Good luck and good smoking.
Ok...I'm still trying to find my way around this place so bare with me! lol! I posted (I thought posted in the smoking section) about how much chips should I use in my new smoker.
It's a masterbuilt electric 30" .
I Got alot of info when I went to the search part,as suggested, but still don't understand! Sorry so stupid but I'm a newbee!
I can't get a clear answer on "how much chips should I use" while smoking in this smoker.
If I wanna try a brisket...how much chips and how often do i check it or replace them?
If I do a chicken...same question and so on??
What is the difference between hot smoke and cold smoke?
I see that most are cooking at around 220 to 235.for most meats.
What is the difference between white smoke and blue smoke?
I signed up for the class but I am not allowed to access my work e-mail here at home.
Can it be sent to a different email?
I am really excited about this new site and my new smoker and want to learn from ya'll!
I made a fattie 3 times but NOTHING like what I have seen on here!
(the guy that made the fatty then finished it with the pie crust was absolutly incredible! ) I'll be that good some day! lol!
If someone would help me out navigating this site by giving me a quick email me and baby step me thru
the how to do and where to go stuff I'd really appreciate it!