- Jul 13, 2014
- 10
- 10
My name is Kevin and I'm from Kansas City, MO.
I smoke on an electric Masterbuilt smoker that I've had for about 7 years, when I first started smoking.
I'm not an expert, but enjoy the art of trying to create good food to eat.
I'm partial to my electric as to control my temp easier.
I use dry rubs and brines almost exclusively. I've never used a pre-packaged rub, always make my own based off of what I've seen in a book or online or I make it up. Haven't been disappointed yet. Again, something about creating it myself.
Only thing I haven't attempted to smoke is fish. Chicken, turkey, various beef and pork cuts, veggies, nuts, etc. Attempted my first cheese today based off of some searches that lead me to this site. I learned some things today, letting it rest before I vacuum seal it.
I will be slaughtering a cow and pig next month so I will have plenty of cuts to play with.
I'm always open to suggestions. Looking forward to the site.
Kevin
I smoke on an electric Masterbuilt smoker that I've had for about 7 years, when I first started smoking.
I'm not an expert, but enjoy the art of trying to create good food to eat.
I'm partial to my electric as to control my temp easier.
I use dry rubs and brines almost exclusively. I've never used a pre-packaged rub, always make my own based off of what I've seen in a book or online or I make it up. Haven't been disappointed yet. Again, something about creating it myself.
Only thing I haven't attempted to smoke is fish. Chicken, turkey, various beef and pork cuts, veggies, nuts, etc. Attempted my first cheese today based off of some searches that lead me to this site. I learned some things today, letting it rest before I vacuum seal it.
I will be slaughtering a cow and pig next month so I will have plenty of cuts to play with.
I'm always open to suggestions. Looking forward to the site.
Kevin
