ok guys....I tried my new smoker this weekend. it's a master forge gas smoker. I smoked a small pork roast and meatloaf. it did ok but I ended up using
a whole 5 dollar bag of hickory chips. when the smoke would quit I would add. just seems like a lot of chips. not sure if mabey I should use some chunks
instead. I am really thinking about getting the electric Master Forge instead. if I don't do that then I will hold out for a month or so and buy a Green Mountain
pellet smoker. have read some good reviews on that one...gotta save some money for the 800 dollar purchase though. really don't want pellet smoker but I want
something that is built more like a real bbq pit. I tried to baste the meat this past weekend and you just about have to take the rack out to do that. i doubt that
the electric version would be any better on the basting though.
I read on the net that the pork needed to be 145 internal....NOT!! it was still tough at 140...I had already smoked it about 3 hrs at that time-wrapped in foil.,..out of chips so
I turn the heat up a little and left it about another 1.5 hrs...still not tender...brought in in the house in the foil and put it in my crockpot still in the foil for about 1.5 hrs.
then it was so tender that I could not even cut it...lol
does anybody out there have a pit that you think would fit the bill for me? I have looked and looked and that Green Mountain is about the only one that I think would
be a good fit. I would like to have a Yoder too but they are too expensive for my blood....
thanks everyone!
Lynn