I forgot to take pictures before cooking and during lol, but I did remember to take a few pictures after I brought the TT into the kitchen.
Just built and cured my Master Forge Dual Door Smoker last night after picking it up from the Lowes across the street.
Bought a 1.75 and 2.50 pound Tri Tips, trimmed off the fat before seasoning them with Applewood Rub
then got the Smoker up to around 225 - 250 with apple wood chips (think I might go with Chunks in the future)
Smoked them both (1.75 was one rack higher) for 2 hours.
The smaller one came out to be Medium Well (meant for Medium), and larger one came out as Medium/Medium Rare
Unfortunately I was so focused on doing the corn on the cob and potatoes, I forgot to check the water pan which dried out toward the end, and might have helped in the chips resulting in a smoldering ash rather than just black wood. lol,
Overall though, I did notice a suttle smoke ring around the slices, so that was a good sign. Not to mention my family loved the meat, said it had a delicious flavor and was falling apart in their mouth. So I was definitely happy for my 1st try at smoking meats.
Next will be chicken and ribs, start with breasts, but in a week or two I plan on doing a whole chicken, possibly a bacon wrapped, beer butt chicken :)
Suggestions, Comments, Advice, bring it on. Love to hear feedback