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  1. gosteelers

    2nd Real Smoke - 12lb Turkey

    Well I decided to brine beforehand because I was too hung over to sit with a smoker when the turkey was thawed out.... (I have the week off, wife off on trip)...I used the 2 gal water and 2 cups kosher salt, 3 tsp cure #1, 1 cup brown sugar, fresh herbs brine, boiled it - cooled it - injected...
  2. gosteelers

    MBP trials

    Well I finally had time to test out the propane smoker and I made my smoke sticks. I set the flame as low as I dare without it blowin out. After a time oh I dunno maybe 30 mins I checked the temps: Lowest flame setting?? At the flue damper shut I got this temp: Above the Bowl this temp...
  3. gosteelers

    Newb from the Nutmeg State

    Howdy all! The name is Mitch. I just yesterday picked up my new Masterbuilt vert propane smokehouse (MBP)?? Looking forward to complement my fresh and semi-dry sausage making and also to refine and add to my yankee Q-skills.
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