Recent content by jerryb52

My first try last week with fish did not turn out well. Fillets too small, cooked too long at too high a temperature and didn't dry of from brine which made them very salty. Had to throw them out. Now I would like to try chicken on my 30" Masterbuilt Smoker. Any simple suggestions? Please...

It was a solution of about a quart or so of water mixed with the salt, sugar and a little lemon juice. Then put in the frdge  Oh, I put a couple cups of water in the container in the smoker too.

It was a solution of about a quart or so of water mixed with the salt, sugar and a little lemon juice. Then put in the fridge for about 3 hours. I'm going to try a chicken Sunday. I hope it turns out better... :)

Took out the fillets after 1 1/2 hours. Very Salty tasting and somewhat dried out. What did I do wrong??? I put a couple cups of water in. Had fillets in brine mixture, (1/2 cup salt, 1/2 cup brown sugar a dash of lemon juice) for about 3 hours. These were small fillets from freezer I caught...

Thank you !!

I've put some pompano and whiting fillets in my new MES. Not that many fillets so set temp at 215 degrees and 2 1/2 hours. How often do I add chips? I'm using half apple and half hickory.. Thanks,  Jerry

Just bought a Masterbuilt electric smoker and yesterday, I seasoned it for 3 hours, (put in 1 cup of mesquite chips the last 45 minutes). I had bought a smoker years ago when I was first married and owned a home down in West Palm Beach, Florida. I remember using it the first time and that was...