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I bought a new smoker. It's a Masterbuilt 2-door Propane Smoker.

I have been learning how to use it. First I had to season it.

http://vid258.photobucket.com/albums/hh ... oker-1.mp4

Next I smoked some chicken.

The next experiment was Disney Style Turkey Legs. They turned out great!

So when are you having us over for dinner?

Had bacon, sausage and eggs for breakfast and for some reason I'm already hungry again...

rbwhatever1 wrote:Had bacon, sausage and eggs for breakfast and for some reason I'm already hungry again...

I wasn't hungry until I read this.

I seriously considered this same model, but went for the MES (Masterbuilt Electric Smoker) instead. Easy to add more smoking wood as needed, Glass door to see what is going on, electronic controls to set cooking temp and time. Comes with a wireless remote so you don't have to keep a very close eye on it.

Like you, I am trying out all types of BBQ, and am going to split and smoke some sweet potatoes later today.

If you haven't done so already, check out Smokingmeatsforums.com. Great resource. Like they say about all pork butts, smoke em if you got em.

StewNTexas wrote:I seriously considered this same model, but went for the MES (Masterbuilt Electric Smoker) instead. Easy to add more smoking wood as needed, Glass door to see what is going on, electronic controls to set cooking temp and time. Comes with a wireless remote so you don't have to keep a very close eye on it.

Like you, I am trying out all types of BBQ, and am going to split and smoke some sweet potatoes later today.

If you haven't done so already, check out Smokingmeatsforums.com. Great resource. Like they say about all pork butts, smoke em if you got em.

I didn't like the idea of electricity outside, during wet weather, but most people are satisfied with the MES. It probably has a lot more control over the temperature that the propane model. I like the idea of the wireless remote too.

I have already discovered smokingmeatsforum as well as amazingribs.com

Please check out the Disney Style Turkey Legs on amazingribs. They have a video link on youtube for the recipe. I have made them twice. They are amazing!

Smoked sweet potatoes ... I may have to try that with the pork tenderloins I am cooking today.

I am on my way to Randall's now

I have smoked meats for years. I switched exclusively to gas-fired; much easier to control the heat and it's all about the wood/smoke anyway. I bought my in-laws that exact model you have a couple of years ago and it works great.

Smoking is all about preparation and timing. Rubs, glazes and type of wood are the critical things. Then, don't rush it or let the meat dry out.

Your stuff looks fantastic!!

Here is a pork butt I smoked and then pulled 4th of July.

Keith B wrote:I have smoked meats for years. I switched exclusively to gas-fired; much easier to control the heat and it's all about the wood/smoke anyway. I bought my in-laws that exact model you have a couple of years ago and it works great.

Smoking is all about preparation and timing. Rubs, glazes and type of wood are the critical things. Then, don't rush it or let the meat dry out.

Your stuff looks fantastic!!

Here is a pork butt I smoked and then pulled 4th of July.

Nice! I haven't tried anything that big yet on the smoker.

As we speak, I have two pork tenderloins, one bacon-wrapped and the other with my normal rub, in the smoker. I cured-brined them both for 24 hours. When they are nearly done, I will baste them with a simple mixture of Heinz 57 and Cider Vinegar.

I have some sweet potatoes that I just bought on deck. Later one I will finish them off with some butter, brown sugar, ground pepper and freshly ground cumin seed.

WildBill wrote:

Keith B wrote:I have smoked meats for years. I switched exclusively to gas-fired; much easier to control the heat and it's all about the wood/smoke anyway. I bought my in-laws that exact model you have a couple of years ago and it works great.

Smoking is all about preparation and timing. Rubs, glazes and type of wood are the critical things. Then, don't rush it or let the meat dry out.

Your stuff looks fantastic!!

Here is a pork butt I smoked and then pulled 4th of July.

Nice! I haven't tried anything that big yet on the smoker.

As we speak, I have two pork tenderloins, one bacon-wrapped and the other with my normal rub, in the smoker. I cured-brined them both for 24 hours. When they are nearly done, I will baste them with a simple mixture of Heinz 57 and Cider Vinegar.

I have some sweet potatoes that I just bought on deck. Later one I will finish them off with some butter, brown sugar, ground pepper and freshly ground cumin seed.

When doing tenderloins, they have a tendency to dry out. I use a spray bottle with apple juice or other liquid of choice, depending on the meat, to keep them 'mopped'. I usually spray the tenderloin, butt or shoulder down hourly. Temperature and time is critical as well to cook them right. I have found this chart to be a good reference http://www.deejayssmokepit.net/Download ... rature.pdf" onclick="window.open(this.href);return false;

Thanks Keith. That is one reason I brined the tenderloins. They don't have much fat so they do dry out.
Also I read that pork can be safety cooked to 145F, rather than the higher temperatures that we used to use so I won't cook it as long as I used to.

http://www.porkbeinspired.com/Pork_prom ... ement.aspx" onclick="window.open(this.href);return false;

WB, I see in your picture you also have a gas grill and a classic Weber and now the smoker. You are serious about outdoor cooking. I used to have an electric smoker that was made here in Houston called a Redi-Smok. A guy I worked with quit and took over managing them back in the 70's. He made many improvements including a temperature control for the element. I think they've been out of business for a while, but not for sure. Years ago I made a charcoal smoker out of an old aluminum beer keg that worked great. It made the best country style ribs. Lost it in the moves somewhere along the way. From the looks of it your does a splendid job! Everything looks delicious. Yum!

I've eschewed electric and gas fired smokers so far. I have a Big Green Egg, and it is a great smoker AND grill. I find that controlling temperature in it is pretty easy, and it doesn't need much watching either.

By the title, I thought you were talking about a black powder pistol or rifle ...