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Non-Cattle Specific Topics
Recipes & Cooking
Got a smoker, now what?
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<blockquote data-quote="hillbilly beef man" data-source="post: 1018237" data-attributes="member: 4786"><p>I have finally got a smoker, now I just have to learn how to use it. Does anyone have any tips or tricks to keep in mind? Any wood suggestions? I got one of the Masterbuilt with the digital controls that have the meat probe built in. This is one that uses chips, not disks. I am going to try to smoke a Boston Butt this week if I get a chance. I have oak, maple, ash, walnut, and cherry in the wood shed, but I would assume cherry would be the only one that would be suitable to smoke with. Has anyone ever used walnut? Any suggestions for a dry rub? Thanks for any help you guys have.</p></blockquote><p></p>
[QUOTE="hillbilly beef man, post: 1018237, member: 4786"] I have finally got a smoker, now I just have to learn how to use it. Does anyone have any tips or tricks to keep in mind? Any wood suggestions? I got one of the Masterbuilt with the digital controls that have the meat probe built in. This is one that uses chips, not disks. I am going to try to smoke a Boston Butt this week if I get a chance. I have oak, maple, ash, walnut, and cherry in the wood shed, but I would assume cherry would be the only one that would be suitable to smoke with. Has anyone ever used walnut? Any suggestions for a dry rub? Thanks for any help you guys have. [/QUOTE]
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Got a smoker, now what?
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