Hi all,
My name is Ken and I live on Cape Cod, MA. I enjoy good food.......any kind of food actually. I am new to the smoking food/meat. I was introduced to smoking my own food this past November when I was deer hunting in Western MA. My buddy from DC ordered a smoker and had it shipped to me asking if I could bring it up deer week since he couldn't fit all his supplies plus the smoker in his yuppiemobile. We dry rubbed some ribs and they came out great. I mentioned a smoker to my wife and she purchased me the Masterbuilt 30" digital electric smoker for Christmas. Last week I finally got the chance to try it and jumped right in with a brisket. Following the directions in the Dadgum cook book we were eating brisket. It came out moist and tender, but just a little more overdone than I would have liked. I'm sure I will get better with more reading and trial and error. Today I am trying a whole 7 lb. chicken. I injected it with a mix of butter, chicken broth, salt, pepper and lemon juice then made mixture for a rub. One misconception I had about smoking was that everything was cooked low temp for a long time but that doesn't always seem to be the case. Anyhow, glad to be a member of your forum and looking forward to learning a lot from guys/gals who have been around the block a few times.
My name is Ken and I live on Cape Cod, MA. I enjoy good food.......any kind of food actually. I am new to the smoking food/meat. I was introduced to smoking my own food this past November when I was deer hunting in Western MA. My buddy from DC ordered a smoker and had it shipped to me asking if I could bring it up deer week since he couldn't fit all his supplies plus the smoker in his yuppiemobile. We dry rubbed some ribs and they came out great. I mentioned a smoker to my wife and she purchased me the Masterbuilt 30" digital electric smoker for Christmas. Last week I finally got the chance to try it and jumped right in with a brisket. Following the directions in the Dadgum cook book we were eating brisket. It came out moist and tender, but just a little more overdone than I would have liked. I'm sure I will get better with more reading and trial and error. Today I am trying a whole 7 lb. chicken. I injected it with a mix of butter, chicken broth, salt, pepper and lemon juice then made mixture for a rub. One misconception I had about smoking was that everything was cooked low temp for a long time but that doesn't always seem to be the case. Anyhow, glad to be a member of your forum and looking forward to learning a lot from guys/gals who have been around the block a few times.
