Hi everyone.. My name is Bob, and a somewhat experienced smoker, but Im sure compared to you guys a rookie. Ive had a home built wood/charcoal smoker that worked great but being non insulated it was tough to regulate the temperature. Moved on to a propane kind which did much better, but again, being uninsulated, once it got cold out my smoking was done for the season. I recently picked up masterbuilt 40" electric with window and temp probe.. that thing is sweet! First use was the other night with a small rack of ribs. I wasnt expecting miracles since it was fresh out of the box and not seasoned (although I did do its seasoning process in the book to at least burn off any toxic stuff).. but it was quite good.
I found that the time/temp I used on my other smokers didnt yield quite as good results on this but not bad, it will just be a matter of figuring out what this smoker likes and it will be fine. (wasnt quite as tender as I wanted but could have been meat quality too).
This weekend Im going to try a full bird. Still undecided whether Ill butterfly it or beer can it though.
I look forward to learning from all you guys, its nice to 'hang out' with non vegetarians for a change!
Bob
I found that the time/temp I used on my other smokers didnt yield quite as good results on this but not bad, it will just be a matter of figuring out what this smoker likes and it will be fine. (wasnt quite as tender as I wanted but could have been meat quality too).
This weekend Im going to try a full bird. Still undecided whether Ill butterfly it or beer can it though.
I look forward to learning from all you guys, its nice to 'hang out' with non vegetarians for a change!
Bob
