I've been lurking here since just before I bought my Masterbuilt Dual Fuel in June. Thanks for all the great tips - they've helped me produce some pretty good eats so far... my first smoke was a small butt and a half-rack of ribs. The butt was good but the ribs were great - I haven't been able to duplicate them so far! I got a bit carried away seasoning the smoker:
but managed to do a bit better once I had meat in there. I've done chicken pieces a couple of times using the slaughterhouse brine:
and a whole chicken:
I've also tried a couple more slabs of ribs. I got them from a local butcher and I think they're from young/small hogs. They were huge untrimmed slabs but a little on the thin side. The first ribs from the local butcher, I way overdid the rub and they were pretty bad. The next slab I got the amount of rub right, but they just weren't plump enough to suit me. I guess I'm going to have to try the Smithfield cryopak ribs from the grocery store or Sam's next.
UPS delivered my Maverick ET-733 today (I'd been using another brand single probe thermometer that recently died) so I'm all set to try a whole turkey Thursday (I'm going to deep fry one too so there's not too much pressure on the smoked one). I also picked up a 12 pound brisket at Sam's earlier in the week. I'm planning to smoke it Friday so my son can take a big hunk of it back to college with him:
Been reading up on how/whither to trim it and preparing for a longer smoke than I've done so far. I'm planning for ~12 hours but have noticed that some briskets go 20-ish!
The weather Thursday is going to be cooler than I'd first expected - high of 42 with snow and rain possible. I guess I'll see how the Masterbuilt handles the cooler temps.
Again, thanks for all the great info on SMF!