Omaha Newb, smoning pork / other meat in two days, new Masterbuilt Electric Smokehouse.

rockunlimited2

Newbie

Original poster

Jan 6, 2012

1

10

• Jan 6, 2012

• #1

Grilled flesh all of my life, never owned a smoker but just was given a new Masterbuilt Electric Smokehouse.  I will pre-season tomorrow per manual and then load it up sat night/sunday for a sunday dinner.  I have no idea what I am doing so any tips would be great.  I don't even know if I am supposed to add water to the water dish. HELP!

 

scarbelly

Gone but not forgotten. RIP

OTBS Member

Jul 26, 2009

14,315

73

• Jan 6, 2012

• #2

to SMF - glad to have you here.  Please let us know a little more about what you are smoking so we can help

Please update your profile to include your location 

 

daveomak

SMF Hall of Fame Pitmaster

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★ Lifetime Premier ★

Nov 12, 2010

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Omak,Washington,U.S.A.

• Jan 6, 2012

• #3

Rock, welcome.... Whatever you smoke, you want the outer covering of the meat to be dry and form a pellicle  .....   http://chefsblade.monster.com/training/articles/966-how-to-smoke-meat?page=2   .... this can be accomplished by putting the meat in front of a fan, or removing the chip chute and setting the smoker at 125 and having the vent wide open so air flows over the meat and dries the surface..... then you can start the smoke and adjust according to what you are making...

There is lots of stuff on MES smokers in the search engine on this site....  Glad you stopped by and enjoy the long smokey ride....   Dave

 

sprky

Master of the Pit

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Jun 26, 2007

2,932

41

Hutchinson Kansas

• Jan 7, 2012

• #4

 to SMF. You have come to the right place for smoking info. This site is loaded with great info just use the search bar at top of page to find what you are looking for. If you can't locate the answer just ask folks here are willing to share there knowledge. I suggest you take  the 5 day e-course on smoking its chuck full of great info.Smoking Basics 5-Day eCourse

 

SmokinAl

SMF Hall of Fame Pitmaster

Staff member

Moderator

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Jun 22, 2009

51,390

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Central Florida (Sebring)

• Jan 7, 2012

• #5

Welcome to SMF! Glad to have you with us. I would urge you to take the free e-course, it's a great place to start.

Also would you update your profile info to include your location. Thanks!

 

fpnmf

Gone but not forgotten. RIP

OTBS Member

Jul 19, 2010

7,283

82

Fl

• Jan 7, 2012

• #6

Welcome..

This site has tons of info.

I suggest you spend some time reading all the different forums and the WIKIs.

Ask questions and use the handy dandy search tool for specific interests!!

Take the awesome free E-Course!!!

Have a great day!!!

Craig

http://www.smokingmeatforums.com/wiki/about-jeffs-5-day-ecourse

      Make bacon the easy way!!

http://www.smokingmeatforums.com/forum/thread/109368/more-easy-made-bacon-with-q-view#post_666451

http://www.smokingmeatforums.com/forum/thread/82034/how-to-post-qview-to-smf

 

ecto1

Master of the Pit

OTBS Member

Feb 22, 2010

2,131

28

Spring, Tx

• Jan 7, 2012

• #7

Welcome to SMF glad you can join us.  We are big on Pics and love to help everyone out.  Remember the only question that is dumb is one not asked.  You will not find a friendlier place to talk Que on the web.

You are going to fit in just fine.

 

africanmeat

Master of the Pit

OTBS Member

Mar 28, 2011

4,730

38

Cape Town South Africa

• Jan 8, 2012

• #8