- Dec 8, 2012
- 5
- 10
Rookie smoker here but no stranger to using outdoor cooking techniques. After many years of wanting a smoker I bought my first one. Figured to get me started I'd pick up the Masterbuilt Dual fuel 2 door unit from Home Depot. Although it isnt the best of the best I think it is a great starting point to get me learning. Growing up my dad always had a charcoal smoker and although I always liked it I thought the simplicity of charcoal would be better for a newbie. Living in southern MN I wasnt too confident in an electric unit when its extremely cold out so I opted for the propane.
I assembled the smoker last weekend and this friday I seasoned it with cooking spray and some apple chunks. All looked good so tonight I started my first smoke. A friend of mine and owner of a meat locker put together a hanging bag of a few different nice pork cuts for me so I modified the box with a hanging ring and oversized drip/water pan. My dad suggested apple juice instead of just water so I went with that and am sticking with the apple wood chunks for smoke. The bag is fairly hefty, roughly 11lbs, so I'm looking forward to a good long smoke/cook session. Plenty of soaked wood on hand and LP just in case. Its a balmy 30 degrees out tonight and a 10mph wind forced me to relocate to a different spot but I'm getting it dialed as we speak. Smoke is a thin blue and although temps are slightly high as I'm tweaking the gas I think it will be set just right within the next half hour or hour.
Not sure if it will let me attach a pic as a new member but I'll try anyway.
This site has been very helpful so far and I look forward to learning a whole lot more.
Tim
I assembled the smoker last weekend and this friday I seasoned it with cooking spray and some apple chunks. All looked good so tonight I started my first smoke. A friend of mine and owner of a meat locker put together a hanging bag of a few different nice pork cuts for me so I modified the box with a hanging ring and oversized drip/water pan. My dad suggested apple juice instead of just water so I went with that and am sticking with the apple wood chunks for smoke. The bag is fairly hefty, roughly 11lbs, so I'm looking forward to a good long smoke/cook session. Plenty of soaked wood on hand and LP just in case. Its a balmy 30 degrees out tonight and a 10mph wind forced me to relocate to a different spot but I'm getting it dialed as we speak. Smoke is a thin blue and although temps are slightly high as I'm tweaking the gas I think it will be set just right within the next half hour or hour.
Not sure if it will let me attach a pic as a new member but I'll try anyway.
This site has been very helpful so far and I look forward to learning a whole lot more.
Tim
