Recent content by wildemc

Hi - Relatively new to this.  Been smoking on my Masterbuilt Gas Smoker for about a year.  I've got baby backs down pretty well (2.5, 1 - .5) and am having some people over this weekend to do that. Was wondering if there's any concerns on doing a butt at the same time?  My thought is that if I...

Got too busy to keep posting. For my first time time, I give it a B-/C+. So I need some help. I have the Masterbuilt Propane 30. The only modification is I used a square cast iron pan to put the wood chunks in, which seemed to work really well. They smoldered and produced good TBS. I...

I'm off and running.  Had the 8# Shoulder in at 8:15 and have been running at about 240 all morning and I'm up to 124.   I expected to have problems keeping the temperature low on my smoker due to all the posts about needing to modify it, but it's worked really well.  The only snafu was when I...

Thanks for the responses.  1 more question.  I really don't like mustard and I know that's the general approach as a "base layer" to help adhere the rub to both ribs and shoulder.  What can I use as a substitute?  Squeeze butter?  Olive Oil? Tomorrow's the day...

Supposed to be nice here in MN this weekend so I'm planning my first smoke with my Mastebuilt 30" Propane Smoker.  It's seasoned and I've purchased a cast iron pan instead of the disk as I witnessed flare ups right away during my season.   My plan is to buy 3 racks of spare ribs and a pork...

New to smoking meat and just seasoned my Masterbuilt 30" Propane Smoker.  I bought a 10" cast iron pan as I saw the flare up problems during seasoning with a few chunks of wood.  Got the thermometer set that everyone recommends here so I'm ready to go! I am completely new to this but want to...