Discussion in 'Roll Call' started by chestnutbloom, Feb 4, 2014.

  1. chestnutbloom

    chestnutbloom Smoking Fanatic

    Hello, my name is Rich and I've been a lurker for about two weeks now. I live in Sarasota FL and bought my first smoker last Thursday. It's a Masterbuilt electric which I seasoned a couple days ago and then fired up today. I used what I had in the fridge which was chicken breast wrapped in bacon and some steaks. I overdid the steaks but the breast was great. I have some beef marinating for jerky on Thursday and I'm wondering how long to leave them on smoke. 1/4" eye of round with no cure. I'm thinking one hour of smoke at 145 then stay at 145 till done. Oh and thanks to your forum I know to leave the water pan dry!
  2. [​IMG]Hello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.   




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