My name is Butch...newbie here from Central Pennsylvania
Just bought a new 30" Electric Master Forge smoker...was originally going to go with charcoal , but lazy here, and i like that i can just set the temp and time and very litte clean up. Used to smoke Salmon and Steelhead from lake Ontario bout 15 years ago with a small electric smoker. Decided to get back into it.
Have had it two weekends now and have done chicken quarters, pork ribs, and a small brisket. So far they all turned out, very moist, juicy and tender. Smoking some cheese today, we'll see how that goes.
Have done alot of experimenting with rubs and marinades on grills, still looking for that perfect combination of sweet and salty.
Great site you guys have here, very informative and some great ideas..
Just bought a new 30" Electric Master Forge smoker...was originally going to go with charcoal , but lazy here, and i like that i can just set the temp and time and very litte clean up. Used to smoke Salmon and Steelhead from lake Ontario bout 15 years ago with a small electric smoker. Decided to get back into it.
Have had it two weekends now and have done chicken quarters, pork ribs, and a small brisket. So far they all turned out, very moist, juicy and tender. Smoking some cheese today, we'll see how that goes.
Have done alot of experimenting with rubs and marinades on grills, still looking for that perfect combination of sweet and salty.
Great site you guys have here, very informative and some great ideas..
