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Hello from TN!


Joined Jul 31, 2016
Greetings everyone. I relatively new to smoking. I have a Masterbuilt 30" Electric Smoker. I got a great deal on it right after Christmas 2015. So far I've smoked baby back and St Louis style ribs (I think I have a good process down for baby backs now), as well as several Boston butts and a couple of whole chickens. My family really enjoys the meat I've smoked so far.

My next meat to tackle is a brisket. I'm confident I can accomplish it, but a bit hesitant because it's an expensive piece of meat. I picked up a small 2 pound flat to get my get wet.

One once I get a brisket done I really want to smoke some salmon. Being naively from Washington state I would really love for this to be a signature smoked product of mine.

I'm a total rookie and welcome any advice. I so far have used the internet heavily for advice and techniques. I don't like sticking to one receive though. I like to pick and choose different flavors to make what tastes good to me and my family. We like sweet and savory as long as there isn't to much heat.


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