Hello everyone,
Just recently became the new owner of a Masterbuilt electric smoker 30" but I have been reading a lot of threads in this forum for the past couple of months. I can't wait to try out what I've read from all of you guys expert advice. I live the Dallas area but originally from South Louisiana where BBQ is not the main food of choice just mostly sauces and gravys, I.e. gumbo's and etouffees.
So far I can see how addicting this is going to be. Between all the different food items to smoke along with which woods are perfect for them. I plan on using. My new MES often to figure it out as far as temperature and timing. Can't wait to be involved with my new smoke buddies.
Just recently became the new owner of a Masterbuilt electric smoker 30" but I have been reading a lot of threads in this forum for the past couple of months. I can't wait to try out what I've read from all of you guys expert advice. I live the Dallas area but originally from South Louisiana where BBQ is not the main food of choice just mostly sauces and gravys, I.e. gumbo's and etouffees.
So far I can see how addicting this is going to be. Between all the different food items to smoke along with which woods are perfect for them. I plan on using. My new MES often to figure it out as far as temperature and timing. Can't wait to be involved with my new smoke buddies.
