Recent content by rawbz36

Hey Bmudd, What part? I am originally from redding, but living in the bay area right now. Thanks for checkin in!

Thanks DS really appreciate the tips! Smoking with hickory. I will just need to do a lot of smoking to find out what works best for my taste which I am perfectly ok with haha. Thanks again

are you putting any water in the pan? Thanks Following your idea right now. 

Hey Guys, Smoking my first piece of meat on my brand new MES 30. Nervous but excited. Season with Paprika, Salt, Pepper, Garlic Salt. Gonna smoke it at 220* for about 2 hour. Wish me luck! Rob

Thanks for the info. Yeah For the most part im still chasing and shooting my meat. Venison, elk, etc. Gonna smoke some pheasant soon. Excited for that!

Hey BigAl, Do you use an MES? 

Thanks Bigbore, yeah I am still learning a lot, but definitely would not brine fish and meat together. Just worried that if I smoked some salmon in my smoker and later on smoked some brisket or ribs etc., there may be a left over fishy smell. In terms of cold smoke, I am not familiar with it...

Hey Guys, Rob here. Just received my Masterbuilt 30" electric smoker from our wedding registry. Excited to get to smoking! I have never smoked anything before, but one thing I do know is I love smoked meat! I do have a question. Can you smoke meat and fish in the same smoker? I have heard that...