New Member here

Discussion in 'Roll Call' started by germanjp, Jun 20, 2014.

  1. Hello all, from hot Northern California - I just received a new Masterbuilt smoker for Father's Day, so I am very much looking forward to getting started with it. I'm pretty good on the grill, but have absolutely NO experience using a smoker. My Masterbuilt is one of the vertical, propane-use models; not sure of the model number, has two doors on the front. I've already cured it using the instruction manual, which actually went quite well - I was able to get mine up to the recommended 400F, although in looking at some of the MasterBuilt reviews here on the site, it seems like some folks have problems with temperatures on their units, so hopefully I will dodge having to do to much in the way of modifications.

    In any event, my hope is to start practicing this weekend, with a pork tenderloin as my initial test-run. My good friend wants me totally proficient by Fourth of July, so that I can do a full beef brisket (!), but not sure that is going to happen.

    In any event, I'm really excited to get started, and in just a few glances around the site, it seems like everyone is really knowledgable and friendly, so I know I won't go wrong here.
  2. bobank03

    bobank03 Smoking Fanatic

    Hey GermanJP

    Welcome to SMF! It's great to have you here. Have fun and enjoy yourself! Looking forward to reading about your future adventures with smoking! 
  3. geerock

    geerock Master of the Pit SMF Premier Member

    Hey, JP.
    welcome to the forum. Lots of good folks and info here. Try that search function or just ask and you'll be smoking like a pro in no time. Pork tenderloin is very lean. Brining works wonders for loin to keep it moist. If you're a bit shy about a brine a pork butt is almost foolproof and is a great choice for a first smoke. You can slice it or pull it. Don't need to tinker with it. If you are hooked on loin then go for it....just don't overcook. Best of luck.
    Last edited: Jun 21, 2014
  4. Hello and welcome from East Texas. Good advice from geerock, pork tenderloin is a very lean piece of meat that can dry out if your are not careful.

    Gary S

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