Greetings from Lake Tahoe, CA! I've smoked my fair share of meat, cheese, nuts, and salt, and I've been creeping on your forum so long I thought it was time to actually join, because I'm still so new to all this compared to many of you!
I attached a pic from my pulled pork from today. The 5 pounder was on my Masterbuilt for over 13 hours powering through a particularly tough 150 degree stall. But the bark was worth the effort!
Happy smoking everyone!
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