Hello from TN!

Discussion in 'Roll Call' started by childsplaybbq, Jul 31, 2016.

  1. Greetings everyone. I relatively new to smoking. I have a Masterbuilt 30" Electric Smoker. I got a great deal on it right after Christmas 2015. So far I've smoked baby back and St Louis style ribs (I think I have a good process down for baby backs now), as well as several Boston butts and a couple of whole chickens. My family really enjoys the meat I've smoked so far.

    My next meat to tackle is a brisket. I'm confident I can accomplish it, but a bit hesitant because it's an expensive piece of meat. I picked up a small 2 pound flat to get my get wet.

    One once I get a brisket done I really want to smoke some salmon. Being naively from Washington state I would really love for this to be a signature smoked product of mine.

    I'm a total rookie and welcome any advice. I so far have used the internet heavily for advice and techniques. I don't like sticking to one receive though. I like to pick and choose different flavors to make what tastes good to me and my family. We like sweet and savory as long as there isn't to much heat.
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    [​IMG]   to SMF!

    Glad to have you with us!

    Al
     

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