1969x11

iTrader: (38)

Lets post some pics of our "meat smokers"

bigsapper

iTrader: (2)

I have a Big Green Egg
Brisket...

bigsapper

iTrader: (2)

Turkey breast

bigsapper

iTrader: (2)

Pork butt

bigsapper

iTrader: (2)

Cranked up for a 4" thick, 4lb Prime T-bone. Bistecca all Fiorentina

TXsilverado

iTrader: (19)

Mmmm i need to season some babybacks up tonight for some smoking tomorrow. Think ill try one03sierras method to see how it works. I like the simplicity.

What temp do you pull the ribe one03?

TXsilverado

iTrader: (19)

Here is mine in action

bud8fan

iTrader: (9)

you got the old style masterbuilt smoker( I have 1 as well )...I bought the new style as well and changes are exhaust on the left side instead of on top and has a drip catcher on top of the fire box keeping grease from dropping on it and causing grease flair ups...the flair ups cause nasty smoke that gets on the meat especially if your doing chicken.

bud8fan

iTrader: (9)

here is a 14# turkey I smoked...the first one was so good I did another one...lol.
brined it over nite and smoked it with apple wood for 7 hrs till about 168 degrees inside bird....very good indeed.



this is all that's left...lol

TXsilverado

iTrader: (19)

I clean it after every use and haven't had any flair ups yet. I try to keep the meat on the left side of the smoker and put the water pan in it even if I'm not using water to catch some of the drip.


I did some jerky a few weeks ago. it turned out great.