Hello all, I've been getting advice from the threads on this forum for a bit, and thought I should join and introduce myself.
I received a Masterbuilt Sportsman Elite smoker from my In-Laws as a Christmas gift. It's electric, about 30 inches high or so, with digital temperature control, and built in meat thermometer.
My first attempt at smoking was pretty bad. A friend had suggested smoking burgers, so I tried it first, but had the temp too high, the wood chips dry, and smoked for too long. They were so bad that my family wouldn't eat them because the smoke flavor was overpowering, but I troopered through and ate them all over the following week.
Then I discovered this forum, and have been using it as a resource to get an idea of what temp the smoker should be at, what internal temp I should be aiming for with the meats, and soaking my wood chips. Every smoke since then has been a success. I've done a Christmas Ham, Pork Loin Roasts, Chicken Quarters, and Italian Sausages. I'm firing it up today to do some Brats and a few more Italian Sausages for friends coming over for lunch.
I just wanted to say thanks for all of the valuable information and experience you guys post on here, it has made a world of difference in my smoking!
Casey
I received a Masterbuilt Sportsman Elite smoker from my In-Laws as a Christmas gift. It's electric, about 30 inches high or so, with digital temperature control, and built in meat thermometer.
My first attempt at smoking was pretty bad. A friend had suggested smoking burgers, so I tried it first, but had the temp too high, the wood chips dry, and smoked for too long. They were so bad that my family wouldn't eat them because the smoke flavor was overpowering, but I troopered through and ate them all over the following week.
Then I discovered this forum, and have been using it as a resource to get an idea of what temp the smoker should be at, what internal temp I should be aiming for with the meats, and soaking my wood chips. Every smoke since then has been a success. I've done a Christmas Ham, Pork Loin Roasts, Chicken Quarters, and Italian Sausages. I'm firing it up today to do some Brats and a few more Italian Sausages for friends coming over for lunch.
I just wanted to say thanks for all of the valuable information and experience you guys post on here, it has made a world of difference in my smoking!
Casey
