[h2]I bought a new Masterbuilt Gas Smokehouse from Amazon a few weeks ago. I broke it in on chicken breast and ribs. Turned out pretty good for my first time with the smoker. I did a Cheese Burger fattie last night. [/h2]
[h3]Maybe a little too much ground beef but then again is there any such thing as too much meat?[/h3]
[h3]Cheese and onions, again never too much cheese.[/h3][h3]
[/h3][h3]Condiments of course[/h3]
[h3]Best picture of the smoke. Still learning how to keep it constant without a bunch of gray/white smoke. I broke down and followed the suggestions others posted and got a 8 inch cast iron skillet. Works much better.[/h3]
[h3]Took it off at 160 internal temp, cheese just starting to melt. Tasted good with just a little salt and pepper. Next time I am going to spice up the ground beef and see how that does.[/h3][h3] [/h3][h3]Thanks to all the smokers who have posted in this forums and others. I find every day that I am learning more and more.[/h3]
[h3]Maybe a little too much ground beef but then again is there any such thing as too much meat?[/h3]
[h3]Cheese and onions, again never too much cheese.[/h3][h3]
[h3]Best picture of the smoke. Still learning how to keep it constant without a bunch of gray/white smoke. I broke down and followed the suggestions others posted and got a 8 inch cast iron skillet. Works much better.[/h3]
[h3]Took it off at 160 internal temp, cheese just starting to melt. Tasted good with just a little salt and pepper. Next time I am going to spice up the ground beef and see how that does.[/h3][h3] [/h3][h3]Thanks to all the smokers who have posted in this forums and others. I find every day that I am learning more and more.[/h3]
