Hello to all SMF members! So glad to be here! I have visited this site on many occasions looking for answers & found them! Yesterday, I was looking for ways to smoke orange roughy, salmon & mahi mahi. Thank you for those who already posted to that thread!
I just put the orange roughy and the mahi mahi is separate brines and the smoker is heating up. I'll let you know how it turns out! [fingers crossed]
I am a beginner and the hardest thing I've tried is bacon. Was definitely flying by the seat of my pants! I hope to "straighten out" my learning curve by picking ya'lls smokers!
Wondering if someone could guide me to a good probe thermometer. My Masterbuilt smoker has a gauge on the front and I would like to see if it is accurate. I have an instant temp probe but I lose too much heat checking the meat temp. Any suggestions? Thank you for the invitation to SMF.
Echo
I just put the orange roughy and the mahi mahi is separate brines and the smoker is heating up. I'll let you know how it turns out! [fingers crossed]
I am a beginner and the hardest thing I've tried is bacon. Was definitely flying by the seat of my pants! I hope to "straighten out" my learning curve by picking ya'lls smokers!
Wondering if someone could guide me to a good probe thermometer. My Masterbuilt smoker has a gauge on the front and I would like to see if it is accurate. I have an instant temp probe but I lose too much heat checking the meat temp. Any suggestions? Thank you for the invitation to SMF.
Echo
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