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Thanks Mythmaster! I was looking for advice like yours when I joined this forum!!! My first pork butt did not turn out as expected. I had the temperature set too low (165 degrees). I had it in the Masterbuilt Smoker for 12 hours, but at such a low temp the meat never turned out as tender...
I am so glad to find that I am not the only one with this problem. I just bought my 30" Masterbuilt and have run it twice: once for salmon, another for a pork butt. In both cases, the wood chips just turned black. No ashes. I wrote to Customer Support who suggested heating the unit to 275...
Let me know how your Pork Butt comes out! Am just beginning to smoke stuff... How did you prepare the meat, what temperature did you set, and how long did you smoke the Butt? What were your results?
I don't know who to address this question to: How do you smoke the salmon so that it is not overcooked. I like the Nova Salmon that is sold at the supermarket; its kind of raw, smoked and goes great with cream cheese and red onions on a bagel. What kind of recipe is best for this kind of...