- Jul 15, 2015
- 3
- 10
Hi, I'm a mom of a 10 year old and was once a culinary student and professional cook. I live in eastern California and just purchased a Masterbuilt electric smoker about a month ago. I thought this would be easy-peasy. Hahh, not so much. So far I've done a couple of whole chickens which I cut in half, a tri tip, and some lobster and rib eye steaks.
The first chicken was very good but it didn't come off the bone as I expected, the second was just dry. The tri tip was dry as well. The steak and lobster were good, however, I seasoned my steaks like I would for the grill and it was too much, I could scrape it off. I also did some spencers and still quite dry.
Is it the fat content, or lack there of in our Cali meat that is to blame or me.
Love your comments
The first chicken was very good but it didn't come off the bone as I expected, the second was just dry. The tri tip was dry as well. The steak and lobster were good, however, I seasoned my steaks like I would for the grill and it was too much, I could scrape it off. I also did some spencers and still quite dry.
Is it the fat content, or lack there of in our Cali meat that is to blame or me.
Love your comments