Hi. I stumbled across this site while looking for a recipe to smoke a beef rump roast tomorrow. I currently use a gas smoker. I have used charcoal as well as electric smokers. I have smoked beef, chicken, pork, salmon, carp ( for my son and his buddies when they were about 14), turkey, eggs, salt, trout. I am sure I am forgetting something. I like to brine foul, pork and fish. When smoking beef I usually use a little olive oil and a purchased dry rub. My beef and fish smoking are my least successful. Hoping to help others and learn as well.
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- Thread starter toolsteel
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