- Joined Jan 2, 2017
Recently bought Masterbuilt Sportsman Elite 30" electric smoker. I promised my wife she would like the food coming out of it when justifying the purchase (she's never really had smoked meat before). So far, I've been less than successful. My first 2 attempts were spare ribs and then a pork loin. In both cases, the meat was WAY too smoky. It was like eating something cooked over an ashy campfire in both cases. I guess it is time to fine tune how often I add wood. Also trying to determine how the size of the wood affects amount of smoke, type of smoke, etc. Now that I've introduced myself, back to researchingredients the forums...