Long time lurker who got many answers here and finally decided to join!
I live in central FL and have honed some fine skills grilling food and after much desire, finally got smoker 9 months ago. I have an electric Masterbuilt. After much trial and error (a lot of error, lol) I have manged to keep a log of nice results.
A lot of error came from not understanding things like how brine works or what "the stall" is. Smoking by meat temp instead of time was my first lesson!
I am kicking today off with a spatchcocked chicken, brined 3 hours and rubbed with Bad Byron's Butt Rub. I am experimenting with creating my own rub.
I look forward to contributing as much as i can to this forum. Thanks!