- Nov 12, 2016
- 4
- 10
Just joining the forum, but have been smoking meat and fish for years. Just moved down to NM from Alaska last year. Am adjusting my smoking from a smokehouse I built, to using a Masterbuilt gas smoker. Will have lots of questions about the Masterbuilt, and hope to get good tips and technique info from the other members. The more I smoke, the more I realize how little I know. Smoking experience includes brisket, pork butt, ribs, chicken and caribou jerky. Fish smoking has been mainly salmon,but also trout and halibut (don't recommend it). I am really looking forward to getting some tips and recipes for more cured meats, such as bacon and sausages.
