- Jan 1, 2017
- 4
- 10
Hi everyone. My name is Jay and I am starting my adventure in smoking meat from Linton, Indiana. I recently bought my first smoker (a 40 inch Master built vertical propane smoker). I have seasoned it and used it once to smoke a small pork butt. It turned out ok, but I had trouble maintaining a steady temperature and the result was faurly dry. I stumbled across this forum today and I'm glad I did! I've found several valuable tips I plan to implement moving on, such as using a cast iron skillet for my wood chips and getting a bigger water pan. I'll be a frequent visitor here I am sure.
