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post #1 of 5
Thread Starter 

Hello all,


I just bought a new smoker (Masterbuilt Dual Fuel) and stumbled upon this site looking for smoking tips/suggestions.

Although I'm new to using a smoker, I have been using a standard Weber Grill for several years to smoke various types of meat.

I'm looking forward to reading/posting here...always looking to improve my outdoor cooking skills.





post #2 of 5

Welcome to the board! You've found the right place for smoking information. Use the Search to look up your smoker and see how people use them.


I was smoking on Webers for years before I got an offset. Being "direct" it can be tricky to smoke something without also grilling it.

post #3 of 5

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




post #4 of 5
Thread Starter 

Thanks guys.

I smoked 10 pounds of pork loin, and 15 pounds of brisket yesterday, for a fund raiser my wife and I were having (for my niece).


We did a dry rub on the meat the night before, and I smoked it for about 5 hours at 200-225. I then put the meat in Nescos for another 6 hours at 200.


The pork was very good, but the brisket was excellent.


I may have found a new hobby!



The manual that came with the smoker says to clean the trays after each use with soapy water. Which I did, but as I was cleaning them I wondered if maybe wire brushing the trays just to get the stuck-on meat scraps off would be better. You know, leave the trays kind of "seasoned" as you use them?





post #5 of 5
Gary s.
Do you just cut n paste or have you a litlle more in the tank?
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