Hello from the PNW

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.


Original poster
Nov 7, 2016
My name is Ryan, I live in a small logging town north of Vancouver WA/Portland OR. We get a bit cooler weather and a few days of snow in the winter, pretty mild though. 

I am using a Masterbuilt 30-Inch electric digital smoker. This is my first smoker. I grill year round though, so I'm not a total newbee to cooking meat.

While I have read thousands of forums over the years (to figure out how to do stuff on my own, from auto repair, to cgi, to grilling meat) I have never joined forums, so please bear with me if I make a mistake in posting (yes, I read the rules and will do my best). 

When I took my Masterbuilt on it's maiden voyage I found your forum and followed the instructions for reverse searing some steaks. I chose two sirloin steaks, two inches thick, and a chuck roast, also 2 inches thick. We raise our own beef, and I know I won't make myself sick eating beef on the rare side ( prefer it that way). Here is a picture of that endeavor:
My main goal is to learn the ropes. Next up I want to do pork. Then I want to find a tutorial or recipe or whatever for making hamburger into pepperoni (as I said we raise our on beef here, and I have a few hundred pounds to turn into snack food and use up). My wife has a big Kitchenaide mixer that we are getting a sausage attachment for. 

Thanks for your help so far, and in the future.

SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.