Hello to all:
Just a short intro. Just picked up a Master Built (electric) Sportsman Elite smoker. It is about 1/2 way thru its break-in process as I write this intro. It is 40* and windy outside (but sunny) so hope it comes up to temp OK and breaks in properly. Me thinks the break-in process is mostly for getting rid of the protective oils and such to preserve unit while in storage.
Rubbed down a pork shoulder last night with Jeff's rub recipe and just waiting for the smoker to be done so I can pop that bad boy in the smoker. Have some boneless chicken breasts in fridge that haven't done anything with yet so as an after thought I think I'll ad those to the smoker as well along with some store bought chicken rub I have on hand.
As for me this is my first foray into smoking meats. The guys at the deer camp I go to each season smoke meats all the time so that is how I was introduced to the process. Only have had wild game form a smoker so hope this pork but is as good as the elk, moose, bear, antelope and cougar I have had. The bear by the way was absolutely fabulous. I've eaten lots of bear roasts and was always very tallowy until it was smoked. Wont eat bear any other way now.