Recent content by fishingaddict

Hey everybody. I have about an 8 or 9 year old masterbuilt electric smoker, model 20071414. It's time to replace the control panel. I've fine this one before at about the 5 year mark. The problem is that the control panel is discontinued and I can't find one anywhere. Is there another control...

The local grocer had pork loin on sale, so I figured I'd make a delicious Saturday afternoon lunch. Nothing complicated and I don't measure ingredients, so all numbers are approximate. I brined for 2 hours in 5 cups water, 1/4 cup salt, half cup sugar. Dry rubbed with my mix of half cup sugar 2...

I went out and caught some rainbow trout this morning and wanted to smoke some up for dinner tonight. I know that most would recommend a brine and then drying to form a pellicle, but I didn't have the patience for that. I filleted the fish and left the skin on. I coated the meat with a healthy...

I just ate a big kraut/bacon/loin leftover sammich for dinner. Either I was really hungry, or this stuff is even better reheated!

OK. The mustard slathered pork is good... It's dang good. Nice smoke, moist, tender. Tasty. The sauerkraut pork though is unbelievable. It is supermoist, and the combination of smoke and kraut is outstanding. Not strong kraut-y, but you can taste it. And it improves the texture of the meat. If...

Pulled at 2.5 hours. Internal temp 140F. Resting now, while I make the sides.

So, I've had my smoker for about a year now and come here on occasion to find new ideas, tips, or find new information. This site is awesome. I'm smoking on a master built electric and like the convenience of digital temp control and timer. Earlier this week, my local grocery was selling whole...