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Hey All!

post #1 of 8
Thread Starter 

Hey everyone. My name is Sam and I live in Ottawa, On, Canada.

I am so excited to say that last night I picked up the Master Forge vertical smoker from Lowes and have been glued to this site ever since. Straight from work this evening, i'm off to Lowes again for some supplies. I've been reading a lot about the different mods people on here have been doing and (with help from my boyfriend) I am so excited to transform my stock smoker into something decent. If anyone can share with me some good beginner smoker cuts of meat that would be greatly appreciated. I was thinking maybe a brisket or pork shoulder this weekend at the cottage. Thanks in advance guys. Looking forward to being apart of this wicked forum!

post #2 of 8
Welcome, glad ya joined us !
post #3 of 8

Hello and welcome from East Texas, congrats on the new smoker. After you make your mods and get it seasoned, try some chicken, sausage something cheep and easy. That way you can check out your new toy and make sure it is working correctly and let you get familiar with it, try some different flavors and wood for your smoke. Pork shoulder takes a long time but is real forgiving. Brisket on the other hand also takes a long time and is not forgiving. Pretty much have to get it just right. Practice a little and you will be fine.


Gary S

post #4 of 8

Hey Sam


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 #5 of 8
Thread Starter 

So I ended up trying brisket. I had placed the order before reading and hearing it was a hard piece of meat for a beginner. It turned out alright. It wasn't up to my standards but the rest of the family seemed to enjoy it. I can already tell im going to be hooked on this smoker all summer. Even though I thought the brisket could have been better, it was still a lot of fun. I just wanted to post an update. This weekend: sausages and chicken! :)





post #6 of 8

Welcome and good luck!  +1 on the chicken, that's a good way to learn your rig. It helps to brine the chx first, for a moister result. I got my start in smoking with split breasts over maple in a Weber kettle.


Also, consider smoking salmon over a light wood like apple or maple. It's easy to do, and addictive, and FAR cheaper than buying smoked salmon.


And post pics!

post #7 of 8

Now that you did a brisket, what do you think that you needed to do in order for it to be up to your standards, A good learning experience .


Good luck on the next smoke.


Gary S

post #8 of 8

welcome and congrats on the brisket

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