Craig From Macedon, NY

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ZuBrew

Newbie
Original poster
May 1, 2024
5
7
Macedon, NY
Hi everyone, I'm Craig and live in Macedon, NY. I've wanted to get into smoking meat and today I purchased a used Masterbuilt Pro propane smoker. It needed some clean up but the price was right. I lit it today and let it run for an hour to see how it would do. The control on the front put through too much flame and heat. So I used the control on the regulator. That was much better. This is my first time using a smoker so I'm learning as I go.
 
Welcome from Mississippi. Ask any questions you may have. I run a MB gasser also. Look forward to your posts and pics.

Jim
 
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Howdy neighbor! Just down the street in Newark here. I haven't used mine in years. I really should drag it out and fire it up.
 
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An Update; I’ve smoked meat 3 times now; baby back ribs twice and a pork butt today. I followed the 3-2-1 recipe for the ribs and I found a good recipe for the pork butt. Everything has tasted fantastic. I’m taking the 2nd batch of ribs and the pulled pork camping in a few days. Sorry I forgot to take pictures until today.

I struggled the first time using the smoker. The temperature kept swinging up and down. Plus I was adding wood chips every 20 – 30 minutes. I read a few articles about changing the chip tray to a cast iron fry pan so I tried that for the 2nd run. That helped some with the temperature swings and it slowed down the wood chip replacement. For the 3rd run I worked in some wood chucks and moved the smoker so the breeze wasn’t impacting the smoker as much. This 3rd run was better but it was a long day none the less. Another thing that helped a lot was using the Inkbird Bluetooth BBQ Thermometer IBT-4XS (https://inkbird.com/products/bluetooth-grill-thermometer-ibt-4xs). Using this helped me keep an eye on the temps. It has 4 channels that I can see on my phone. I’m a homebrewer and this popped up on one of the deal websites for a great price ($29) so I bought it before I had my smoker. I’m glad I did.

I’m not sure what’s next for me, I’d like to try chicken wings and then a turkey. But I’ll be doing more ribs, that’s for sure.
 

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Hello Craig from a neighbor in Canandaigua, NY. I too run a MB smoker and have made some awesome creations. My favorite is double-smoked ham. A family favorite for sure. The 'bark' on it is awesome.
 
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An Update; I’ve smoked meat 3 times now; baby back ribs twice and a pork butt today. I followed the 3-2-1 recipe for the ribs and I found a good recipe for the pork butt. Everything has tasted fantastic. I’m taking the 2nd batch of ribs and the pulled pork camping in a few days. Sorry I forgot to take pictures until today.

I struggled the first time using the smoker. The temperature kept swinging up and down. Plus I was adding wood chips every 20 – 30 minutes. I read a few articles about changing the chip tray to a cast iron fry pan so I tried that for the 2nd run. That helped some with the temperature swings and it slowed down the wood chip replacement. For the 3rd run I worked in some wood chucks and moved the smoker so the breeze wasn’t impacting the smoker as much. This 3rd run was better but it was a long day none the less. Another thing that helped a lot was using the Inkbird Bluetooth BBQ Thermometer IBT-4XS (https://inkbird.com/products/bluetooth-grill-thermometer-ibt-4xs). Using this helped me keep an eye on the temps. It has 4 channels that I can see on my phone. I’m a homebrewer and this popped up on one of the deal websites for a great price ($29) so I bought it before I had my smoker. I’m glad I did.

I’m not sure what’s next for me, I’d like to try chicken wings and then a turkey. But I’ll be doing more ribs, that’s for sure.
An Update; I’ve smoked meat 3 times now; baby back ribs twice and a pork butt today. I followed the 3-2-1 recipe for the ribs and I found a good recipe for the pork butt. Everything has tasted fantastic. I’m taking the 2nd batch of ribs and the pulled pork camping in a few days. Sorry I forgot to take pictures until today.

I struggled the first time using the smoker. The temperature kept swinging up and down. Plus I was adding wood chips every 20 – 30 minutes. I read a few articles about changing the chip tray to a cast iron fry pan so I tried that for the 2nd run. That helped some with the temperature swings and it slowed down the wood chip replacement. For the 3rd run I worked in some wood chucks and moved the smoker so the breeze wasn’t impacting the smoker as much. This 3rd run was better but it was a long day none the less. Another thing that helped a lot was using the Inkbird Bluetooth BBQ Thermometer IBT-4XS (https://inkbird.com/products/bluetooth-grill-thermometer-ibt-4xs). Using this helped me keep an eye on the temps. It has 4 channels that I can see on my phone. I’m a homebrewer and this popped up on one of the deal websites for a great price ($29) so I bought it before I had my smoker. I’m glad I did.

I’m not sure what’s next for me, I’d like to try chicken wings and then a turkey. But I’ll be doing more ribs, that’s for sure.
Craig, be aware that poultry skin can come out rubbery and not crispy in my experience. Also you will want to brine that bird before you smoke it.
 
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Hello Craig from a neighbor in Canandaigua, NY. I too run a MB smoker and have made some awesome creations. My favorite is double-smoked ham. A family favorite for sure. The 'bark' on it is awesome.
I would love to try the double smoked ham. Can you share your recipe?
 
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I would love to try the double smoked ham. Can you share your recipe?

INGREDIENTS​

  • ▢6-8 lb spiral sliced smoked cured ham
  • ▢Yellow mustard
  • ▢Your Favorite BBQ Rub
  • ▢1 stick unsalted butter
  • ▢1 cup light brown sugar
  • ▢1 cup cherry preserves
  • ▢Zest from one orange
  • ▢Juice from one orange
  • ▢¾ cup bourbon

INSTRUCTIONS
This is the recipe I generally use.​

I use a spiral sliced ham so every slice gets that great smoky flavor. And since the ham is precooked you don't have to spend half a day cooking it and do not have to worry if it is done.​

The outer edges form a bark that is like eating sweet/smoky candy. Enjoy!​

  • Preheat to 275 degrees. Remove ham from packaging and pat dry with paper towels.
  • Rub a thin coating of yellow mustard all over the ham.
  • Apply a heavy coating of your bbq rub and coat all surfaces.
  • Place your ham on the smoker and smoke for about 3-4 hours.
  • After the ham has been on the smoker for about 2 hours, place remaining ingredients in a cast iron pan and place inside your smoker. Let this cook down until the internal temp on the ham hits 130 degrees.
  • Once the ham hits 130 degress remove the glaze and ham from the smoker.
  • Place the ham in a deep roasting pan and cover the meat with about half of the glaze mixture. Return the glaze and the ham to the smoker for approximately another 30 minutes, or until the internal temp of the ham hits 140 degrees.
  • Once the ham hits 140 degrees, remove from the smoker and pour over the remaining glaze.
  • Let the ham rest for about 30 minutes before slicing.
  • Reserve all the juice and glaze at the bottom of the pan and pour over all of the slices before serving.
 
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