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Newbie from Western North Carolina

post #1 of 5
Thread Starter 

Hi all,

 

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.

 

 
I think I got lucky with my Masterbuilt - the door only leaks a little even without a gasket and the door thermometer read very close to the altitude (2700 feet) adjusted boiling water point when tested.  It hold temps well in both the 200-225 and 325 range when using propane.  I haven't tried it except during seasoning, but it seems that it will go to 400 or above with no trouble.  I've used the foil lined chip pan from the first and been very happy with the level of smoke I can produce and the control I have using chips or chunks.

 

Again, thanks for all the great info on SMF!  

 

Dana

post #2 of 5

Dana :welcome1:

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions
Post it and you will probably get 10 replies with 11 different answers. That is
because their are so many different ways to make great Q...

I would say you are well on your way.
Happy smoken.
David

post #3 of 5

texas.gif  Good afternoonand welcome to the forum, from a sunny and cool day in East Texas. Lots of great people with tons of information on just about  everything 

 

         NICE !!!

 

        Gary

post #4 of 5
Thread Starter 
Quote:
Originally Posted by gary s View Post
 

texas.gif  Good afternoonand welcome to the forum, from a sunny and cool day in East Texas. Lots of great people with tons of information on just about  everything 

 

         NICE !!!

 

        Gary

Thanks Gary.  I've been reading your posts on brisket VERY closely.  Lots of great info you've provided!

post #5 of 5

Thank's  I really like helping people

 

Gary

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