Hey there! zK1 here and I’ve perused several articles here for a while now. I decided to take the plunge and officially sign up.
I primarily use a trusty charcoal Weber for grilling, and also use use what my friends refer to as a "cheaters smoker," the ‘ol Masterbuilt electric smoker.
My first experience with smoking was not stellar, as I had zero idea on how to control my temps with an offset smoker (and still don’t). I figured I should simplify the process in the interim so I can focus on the transformation of the meat through the stages of cooking, instead of incessantly micromanaging my fire. The electric smoker takes some of the guesswork out. It’s small, but big enough to feed the fam and with the added smoke box it just makes for good consistent smoke.
I’m doing my first ribeye roast Christmas Day and using the Meathead method. I trimmed her up and put her in the fridge with a dry brine. Will be using the cow crust come Christmas Day.
Thats all for now. Glad to be here and I hope everyone has a great Christmas!
zK1
I primarily use a trusty charcoal Weber for grilling, and also use use what my friends refer to as a "cheaters smoker," the ‘ol Masterbuilt electric smoker.
My first experience with smoking was not stellar, as I had zero idea on how to control my temps with an offset smoker (and still don’t). I figured I should simplify the process in the interim so I can focus on the transformation of the meat through the stages of cooking, instead of incessantly micromanaging my fire. The electric smoker takes some of the guesswork out. It’s small, but big enough to feed the fam and with the added smoke box it just makes for good consistent smoke.
I’m doing my first ribeye roast Christmas Day and using the Meathead method. I trimmed her up and put her in the fridge with a dry brine. Will be using the cow crust come Christmas Day.
Thats all for now. Glad to be here and I hope everyone has a great Christmas!
zK1
Comment