Hello all, I am Dave. I live in south Florida and have just purchased my first smoker ever. I got myself an electric smoker from Cabella's. Some masterbuilt model.
So far, I have attempted (not all turned out well) to smoke the following.
Kosher Salt with Hickory: First batch was weak, almost no color or flavor. Patience is a virtue. Second batch came out much better. I still have some learning to do.
Pork tenderloin with Hickory: Amazing. I'm gonna chalk this one up to beginner's luck, though. That and my wife's marinade.
Beef brisket with Mesquite: Ok. I've had better at cheap restaurants, though. Again, I think this might be a patience issue. I'll have to do more research.
Turkey breast with hickory: Fail. I over brined it and then over smoked it. Came out salty and stringy.
Currently on the smoker: Salt with Mesquite. I will be adding peppers to the smoker later to mix with the salt.
So far, I have attempted (not all turned out well) to smoke the following.
Kosher Salt with Hickory: First batch was weak, almost no color or flavor. Patience is a virtue. Second batch came out much better. I still have some learning to do.
Pork tenderloin with Hickory: Amazing. I'm gonna chalk this one up to beginner's luck, though. That and my wife's marinade.
Beef brisket with Mesquite: Ok. I've had better at cheap restaurants, though. Again, I think this might be a patience issue. I'll have to do more research.
Turkey breast with hickory: Fail. I over brined it and then over smoked it. Came out salty and stringy.
Currently on the smoker: Salt with Mesquite. I will be adding peppers to the smoker later to mix with the salt.
