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Another Newbie!

post #1 of 13
Thread Starter 

Made smoked chicken last weekend.....just purchased 3 thick pork chops and a pork tenderloin to do this weekend....looking for an injection recipe to try with apple juice. I scored a free Masterbuilt electric smoker!

post #2 of 13

Newb from Ohio welcoming a Newb from Ohio  :)

post #3 of 13

:welcome1: to the SMF!


Nice score! Try searching here

Have fun and enjoy your smoke this weekend!

post #4 of 13
Pork chops try Italian dressing for a marrinade we love it.
post #5 of 13
Pork loin inject with apple juice down here in Texas we coat the outside with oil your choice then I use bad byrons butt rub on all my pork fixins. Plus willams rib tickler.
post #6 of 13

I'm also a new newbie, but i'm from Brazil! Kkkk

Been smoking for a few years myself, my dad learn from his old man  who learn from his German neighbor..In our process we pretty much keep the temperature as high as 120 to 135 Celsius for 20 minutes for a salmon fillet.
We use the steel drum technique.

I've just learnt some other techniques using sawdust to  smoked. 

Got myself really interested in the cold smokers technique , they just enhance the flavor into the food beautifully.


Trying to build a equiptment similiar to bid daddy's.


What do you think is more efficient? Smoking Gun?

or Big Daddys?


Thanks guys



Marcelo Kliemann Fuchs



post #7 of 13

Welcome to the forum and congrats on the new smoker If you click on" Forums " at the top and a drop down will appear then click Recipes only and yo can go from there.


Gary S

post #8 of 13

Hey Tina


Welcome to the Smoking  forum.   You’ll find great , friendly people here, all more than willing to answer any question you may have.  Just ask and you’ll get about 10 different answers—all right.  LOL.   Don’t forget to post qviews.



post #9 of 13
Welcome, glad ya joined us !
post #10 of 13
Can anyone help me. How do you post pictures im new to this technology.
post #11 of 13
Thread Starter 

the bottled italian dressing or the good seasons dry?

post #12 of 13
Bottled Italian the longer you soak them the better then season used the rest at the end as a baste . Hope you enjoy.
post #13 of 13
Down here in Texas we have a spicy Italian at heb great product for this .
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