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So today I bought a 9.1lb brisket flat. One end seems to be thicker than the other, not sure if that's normal because I've never cooked one. I want to smoke it in my masterbuilt 30. I've been reading through the forum and there's so much info it's a little overwhelming. I want to eat it for...

Hey so I have a masterbuilt 30 and someone gave us a bunch of small rainbow trout. I'm not familiar with smoking fish, what's the best brine and what chips should I use. How long do I brine and then smoke? Basically I need all of the directions haha thanks

With everyone's help my first baby back ribs smoke came out AMAZING! Here's the low down: I picked up 4 racks, about 3 to 4lbs each. The day before I peeled the membrane and seasoned top and bottom with these seasonings: 1/8 cup salt 1/4 cup white sugar 3 TBSP packed dark brown sugar 1 TBSP...

I'm going to smoke 4 racks of baby back ribs for the first time in my masterbuilt 30, on Saturday. I'm doing a basic rub, apple juice in the pan, and apple chips. I keep seeing conflicting information about smoke times. I read some people do 8 hours, some do 5 to 6, and some only 1 to 3 hours...

So I'm currently smoking beef and pork ribs following the 3-2-1 method. The only thing I can't find is to put water in the pan or not. I put some apple juice, should I pull it out?

I'm a newbie smoker, and did my first chicken over the weekend with help from people on this forum. I would like to do beef ribs. I don't like pork ribs, yuck! Can anyone give me the rundown on beef? Good recipes? Tips, tricks?

We just devoured our first smoked chicken! We've never smoked before. I'm beyond impressed! It's probably the best chicken I've ever had! Here's what I did: I brined over night in 1 gallon of water, 1 cup kosher salt, 1/2 cup of brown sugar, 1TBS whole peppercorns and 1TBS minced garlic. When I...

Im smoking my first whole chicken tomorrow. Well, first time smoking anything. I just put it in a brine of 1 gallon water, 1 cup kosher salt, 1/2 cup brown sugar, 1 tbs peppercorn and 1 tablespoon of garlic. How long do I brine it? How long do I let it air dry? And how long will it take to smoke...

I've been reading through posts quite a bit, mainly about smoking whole chickens, and I have a few questions. Smoke the whole time up to 165. Is 165 the internal temp, or the temp of your smoke. I notice alot of people smoke chicken at 325, does that allow enough time to get the smoke into it...

Merry Christmas! My husband and I received a master built digital smoker 30” from a white elephant game we played. We have no idea how to use it! We’ve never smoked anything and well.... the manual is extremely vague and not much help. Does this machine need seasoned? Where do we even begin?