I am ready to try my hand at cabnet smoking . . I received a Masterbuilt 30" Electric Smoker for Christmas and not sure where to begin . . I have several pounds of Deer meat (had a great harvest this year) . . . I kept a couple of back straps and loins whole, along with making some summer sausage and jerky . . . . I would also like to do a brisket or beef roast, pork roast, pheasent, quail, goose . . pretty much anything that is served on my table I would like to try in the smoker.
One of the things I have noticed that most of the recipes are for BBQ type smokers . . I could use any/all advice on using my cabnet smoker . .Rub or not to rub, marinade or not to marinade, what to put in water tray or when not to use water tray, cooking temps, cooking times, what wood chips and added when, can or shouldn't smoke different meats together . .
I'm a newbie so please give me some helpful advice