I have been trolling this site for the last month or so. I have been smoking meat on and off for the last 10-12 years. Started with Brinkmann electric smoker, meat came out good most of the time but hated I couldn't control temperature.After a few of those over a couple of years migrated to a Master forge gas smoker, thinking it would be easier to control temperature, but found it really difficult to keep constant temperature. It kind of put me off smoking meat for the last few years.
My wife presented me a 40 inch Masterbuilt electric for Christmas. After some online research, used sticky and member posts on this site for my first awesome pulled pork and my wife complimented by saying we don't ever need to drive to Lexington again.
Now I am dangerous. Got 2 butts at 187 degrees internal as I type. Brisket, pork belly and jerky already in the plans. Already thinking about my rubs and sauces, possibilities are endless.
I figured this a good time to join the forum to say thank you. Got lots of questions and a lots of threads to read, experiences to share.
Thank you !