Brand new smoker here from Wisconsin. Have a Masterbullt Pro double door from Home Depot. did my seasoning yesterday and working on smoking some large boneless pork ribs today and a couple Italian sausages as a bonus. Seems to take about 20-30 minutes for the temp to stabilize and go from white to blue smoke. Did the foil mod to the chip basket but will be going to Wally World today for a cas iron pan, lasagne water pan and stove door rope gasket. I have a couple digital thermometers but want to get the wireless ones, either the ET-73 or ET-732 models.
I've got an Industrial Engineering degree so I'm always looking for improvements and striving for perfection (probably my German Mothers fault).
Can't wait to smoke some Lake Michigan Salmon and get a beef brisket or pork butt going.
Kevin
I've got an Industrial Engineering degree so I'm always looking for improvements and striving for perfection (probably my German Mothers fault).
Can't wait to smoke some Lake Michigan Salmon and get a beef brisket or pork butt going.
Kevin