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Made smoked chicken last weekend.....just purchased 3 thick pork chops and a pork tenderloin to do this weekend....looking for an injection recipe to try with apple juice. I scored a free Masterbuilt electric smoker!
Pork loin inject with apple juice down here in Texas we coat the outside with oil your choice then I use bad byrons butt rub on all my pork fixins. Plus willams rib tickler.
Been smoking for a few years myself, my dad learn from his old man who learn from his German neighbor..In our process we pretty much keep the temperature as high as 120 to 135 Celsius for 20 minutes for a salmon fillet.
We use the steel drum technique.
I've just learnt some other techniques using sawdust to smoked.
Got myself really interested in the cold smokers technique , they just enhance the flavor into the food beautifully.
Trying to build a equiptment similiar to bid daddy's.
Welcome to the forum and congrats on the new smoker If you click on" Forums " at the top and a drop down will appear then click Recipes only and yo can go from there.
Welcome to the Smoking forum. You’ll find great , friendly people here, all more than willing to answer any question you may have. Just ask and you’ll get about 10 different answers—all right. LOL. Don’t forget to post qviews.