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  1. dustcovered

    Flat Iron Steak & nuts

    SPG and hickory smoke to 138°. 2 lbs of almonds and 1 pound of cashews.
  2. dustcovered

    Teriyaki garlic venison

    Today's smoker fare is a 2ish pound loin in teriyaki/soy 50/50 with a heaping teaspoon of minced garlic. MEC 30 at 175 deg. F until an internal temp of 138F, with apple in the A-Maze-N 6" tube. It took about 2 1/2 hours to reach heaven.
  3. dustcovered

    Semi-new Smoker

    Jerry here in Central Ohio. New to electric smoking, previous charcoal. Didn't like feeding the fire. I now have a Masterbuilt Sportsman Elite 30" that currently has sweet garlic cashews smoking over Hickory. Looking forward to expanding my knowledge from the more experienced members here. 
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