Nick from Lansing, MI here. I've had a smoker about three weeks, a Masterbuilt electric vertical smoker. Looking for advice and help on best way to prepare the finest meats (and cheeses) in the land, as well as the best rubs to use. Not sure what else to say as I'll probably be perusing these forums in search of my holy grail.
post #1 of 4
4/25/16 at 12:11pm