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Bullfrog101

post #1 of 14
Thread Starter 
New to the group, just wanted to say hello! I live in Blackfoot Idaho. Looking forward to get recipes for my new master built electric smoker, I'm a big hunter and have loads of wild game in the freezer also beef and whatever else sounds good.
post #2 of 14

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...
Happy smoken.
David

post #3 of 14

texas.gif  Good evening and welcome to the forum, from an overcast and cool day here in East Texas. Lots of great people with tons of information on just about  everything .

 

Gary

post #4 of 14
bullfrog101,
Welcome, from southern Ohio, to the best forum on the internet if you are looking to learn how to BBQ/smoke/brine/cure/inject. Well you get the picture if you can do it to something you put on a plate to eat then someone here has probably done it then smoked it. Use the search bar at the top of the page and you will be led to the answer to most every question you can think of. If you don't find the answer there then just post it and someone will chime in with their opinion on the subject.

Here is a link to the electric smoker section of th forum:
http://www.smokingmeatforums.com/f/110/electric-smokers
lots of good info there for your new Masterbuilt.

Here is a link to the Masterbuilt owners group:
http://www.smokingmeatforums.com/groups/show/8/masterbuilt-electric-smoker-mes-owners
They know everything under the sun about your new box.

Always remember the only dumb question is the one you don’t ask!!
Keep Smokin!!!
Wolf
post #5 of 14
Thread Starter 
Do u soak the wood chips before u put them in the smoker?
post #6 of 14
Welcome from Louisiana. You will find a wealth of knowledge here from members who are happy to share it. Don't hesitate to ask questions and take advantage of the search bar.
As far as soaking wood chips, a lot of people here invest in an AMNPS which can provide up to 12 hrs of smoke. But as far as chips, do not soak.
post #7 of 14
Thread Starter 
Thank you, I'm trying a beef roast in the smoke house today. I'm a little nervous about it but you can't learn unless you try it!! I guess.
post #8 of 14
Thread Starter 
Any do or don't tips on smoking a beef roast. I'm seeing a lot of posts about wrapping it in foil and or letting it stand, any tips?
post #9 of 14
Quote:
Originally Posted by bullfrog101 View Post

Any do or don't tips on smoking a beef roast. I'm seeing a lot of posts about wrapping it in foil and or letting it stand, any tips?
Go to the beef section of the forum. We like to keep all questions in the appropriate section. Or use the search bar and type in "tips for beef roast". I have not done one so no tips for you.
post #10 of 14
Thread Starter 
New to the group, sorry for the infraction!!
post #11 of 14
What kind of beef roast? A brisket is a completely different smoke than a rib eye roast...
post #12 of 14
Quote:
Originally Posted by bullfrog101 View Post

New to the group, sorry for the infraction!!

 



No harm no foul!! LOL. How did your roast turn out?
Keep Smokin!!!
Wolf
post #13 of 14
Thread Starter 
Mouth watering, best I've ever had!!
post #14 of 14
Quote:
Originally Posted by bullfrog101 View Post

Mouth watering, best I've ever had!!

Great glad it came out good.

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