Hello! I have been researching making central texas style menu for my son's high school graduation party. He is a new Longhorn at Univ. of Texas, and requested texas BBQ for his party. After watching many youtubes, and clicking on many links, I realized that many brought me to this forum.
I have commandeered the Masterbuilt 30" smoker I gifted to my father for Xmas a couple of years ago. It has been sitting still in the box in his garage. I have taken the smoker back, purchased a cold smoke kit, and a couple of wireless thermometer probes.
In the past week, I have experimented w/ smoking some "fresh" andouille sausages at the grocery store for my gumbo, and make some cold smoked salmon. My son just smoked his first brisket (started last night, and finished this afternoon).
Looking forward to learning what else I can do with the smoker!
I have commandeered the Masterbuilt 30" smoker I gifted to my father for Xmas a couple of years ago. It has been sitting still in the box in his garage. I have taken the smoker back, purchased a cold smoke kit, and a couple of wireless thermometer probes.
In the past week, I have experimented w/ smoking some "fresh" andouille sausages at the grocery store for my gumbo, and make some cold smoked salmon. My son just smoked his first brisket (started last night, and finished this afternoon).
Looking forward to learning what else I can do with the smoker!
