Howdy rom Denver, Colorado

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swo1115

Newbie
Original poster
Mar 1, 2014
1
10
Howdy from the Rocky Mountains. New to this forum but I've been smoking for a little over a year. The wife bought me a Masterbuilt XL propane smoker last year for christmas. Since then I've been almost obsesed with trying new things. I'm getting ALMOST decent and consistant results with baby back ribs, chicken, and seafood (lobster, salmon & trout). I'm hoping to try new things this summer.

Probably not the appropriate place to ask this but has anyone tried dribbling honey onto the wood for a honey-smoked flavor?

Anyway looking forward to learning lots from everyone here
 
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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][h1]Gary[/h1]
 
Welcome to the group!  You've found a good place to share ideas on all things smoked, grilled, cured, etc.  We enjoy helping and encouraging each other, so just ask if you need anything...someone here will surely have the answer.

Red
 
Better to brine the meat with a honey brine and smoke. I doubt you would get any flavor from pouring it on the wood. Welcome to the forum! I'm in Colorado Springs.
 
Hey

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.

Gary
 
Seem like I tried honey in brine one time. Found I prefer Brer Rabbit Mild mollases but thats just me. Honey goes to sweeten up the glaze..lol.
 
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