Hello newbie from Michigan

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mad dog

Original poster
Mar 16, 2014
Hello my name is Scott I have a 30" master built smoker that I got for Christmas I was doing most of my smoking on my gas weber grill but want to get more smoke flavor still try new thing every time I've done jerky to a boston in butt roast and just did a corn beef to day still have not hit that great smoke flavor yet need help
Hello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.   
[/h3][h3]  [/h3][h3]Gary[/h3]

Welcome to the Smoking  forum.   You’ll find great , friendly people here, all more than willing to answer any question you may have.  Just ask and you’ll get about 10 different answers—all right.  LOL.   Don’t forget to post qviews.

Welcome from Canada, Scott.


I didn't have much luck smoking until I found this forum. There is a lot of information in the posts, great ideas and nice people who are willing to help. 

I look forward to your posts.

Hello Scott.
Welcome to the group. This is a great place to learn the art of smoking just about any food you care to mention. Lots of nice , helpful folks on this forum. You will enjoy the time you spend here.
Thank you every body I have a question to ask I did some jerky the other day it came out good and dry but had this odd flavor I left most of the fat on the meat and it was a corn beef brisket I have the master electric smoke and I did not wipe it out from the last could that be it and also have a cold smoker that I used
Welcome to the forum from Lansing Mad dog.  And what a great forum it is to learn the art of smoking everything.

I have never done jerky from corned beef.  I would think too much fat and fat turns rancid.  I use (my favorite) pork loin or beef eye of round and with either one I cut out as much fat as I can.

I think fish can transfer from one smoke to another.  If there was rancid fat in the bottom of the smoker then that can give your dinner a funky taste.  You should not have to wash the walls but foil in the bottom for easy clean up is a must.

For the best smoke an amazing tube pellet smoker is my choice.  For cheese the dust is my choice.

We have a Michigan group here.  http://www.smokingmeatforums.com/groups/show/27/michigan-members-group          The largest state group on the site and growing.

If you get a chance check it out and join if you have not done so yet.

We also have a Michigan map you can put yourself on if you would like.  http://www.mapservices.org/myguestmap/map/smfmichgroup?selected=658368

It’s always nice to see another Michigander here.

Thank for the help I love smoking food im going to do some beef sticks so what is a good meat to use and how much seasoning should I put per pound for a good flavor
Thank this is all new to me were do I go to read about the jerky
Think for the help I one more thing to ask should you cut most of the fat of must of the meats you smoke even pork because in going to smoke a pork lion tomorrow and got any good tips
Leave thr fat cap on the pork loin. Brine it overnight in a mixture on one gallon water with 1 cup kocher salt and two cups of brown sugar. Maje dure it is completely covered.
Wrap the whole loin in bacon before going in the smoker.
do a quick search of the pork section and you will get some great tips!
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