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Semi New to this

post #1 of 3
Thread Starter 

Hi fellow Carnivores! I am from south of Tucson.  I smoked a few things using a charcoal grill but I recently picked up a used vertical Masterbuilt electric smoker. Got some relatives coming over for Father's Day and was going to do a Bone-in Pork Shoulder, brisket and some hot links. Should I do all three together? Going to mop the shoulder and try the mustard before the rub.  Going to use apple or cherry wood. How often should i add wood chips and does using beer in the pan help or should i go with either broth or plain water? 


Looking forward to all the suggestions


post #2 of 3

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.

post #3 of 3


texas.gif  Good morning and welcome to the forum, from a wet and humid day here in East Texas. Lots of great people with tons of information on just about  everything.



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