I am brand new to smoking meat, my first I just got a Masterbuilt electric cabinet for my birthday.
I lost an apple tree in a hurricane last fall and cut it into logs, which got me thinking about using it to smoke meat.
My first attempt was a ham yesterday which came out pretty nice.
I have some "Green" county sausage I bought from a little store down the road that I want to smoke for dinner tonight.
I'm searching the forum for threads on temp and cooking time, but so far its more advanced stuff like making sausage.
Any quick advice would be great.
I'm sure I'll be spending a lot of time here, maybe make some new friends.