So, I’m back. It has been a long while, but we all had some
tough times. Now, I wanted to tell you about another hobby I like to do and
that is cooking with a smoker. I started smoking meats in 2019 with a
Masterbuilt 30in electric smoker.
It has a smoker dimensions of 20.47"
W x 19.88" L x 33.26" H with a max temperature setting of 275° F. The manufacturer claims that it could smoke 2 turkeys, 4 pork butts, 4 rack
of ribs or 6 chickens at once. I have yet to max out the smoking capacity of
the smoker but it is more then capable of smoking enough meat for a family or
small gathering.
Now, there are some pretty
good pros for the smoker. One it is very easy to use and setup. It really didn’t
take long to get the smoker assembly and seasoned. Next, it is easy to set the
temperature of the smoker and it will hold a constant temperature with barely
any assistance required. Now, the side loading chip system clear makes it easy
to maintain a high level of smoke for you cooking needs.
The only real negative that
I’ve experience is that with just using wood chips, the meat doesn’t develop
the traditional smoke ring. Other than that, I’ve been enjoying my smoker.
Over the summer, one of my favorite dishes to smoke is a pork roast. I’ve love trying out different types of rubs. One rub that I particular like is the following:
3 Tablespoons brown sugar
1 tablespoon of kosher salt
1 tablespoon paprika
2 teaspoons onion powder
2 teaspoons ground black pepper
2 teaspoon garlic powder
1 teaspoon cumin
As for the pork roast, I smoked the meat using applewood at
225°F until the internal temperature reach 205°F. I used the ThermoPro wireless thermometer
to keep track of the temperature and several hours later, my family enjoyed our
dinner.
