Gosh, it's nice. We've smoked a couple of different things and my
husband allowed me to smoke the last meal, a chicken, without help,
guidance, intervention and bossiness. After it was assembled we
didn't get to it right away because it was raining and he got edgy,
saying 'I want to use it.' Remember, this is my smoker for my use,
purchased from my funds because he said we didn't need another one.
The first couple of times we used it, he kept saying how great it was,
how it adjusted the temperature faster and more accurately than he
could. How neat it was to be able to insert the wood chips without
opening the door. How wonderful it was that it was insulated -- and
on and on and on.
We've done brisket, beef ribs, trout, beans, and chicken. I've loved
them all and was pleased with the results. Brisket to me is brisket
and what more can you expect. The trout was so juicy and just a light
smoke. The chicken was outstanding. I soaked it overnight in
buttermilk mixed with about a half cup of apple BBQ seasoning. I
think the next time I do chicken I will do two at one time. This
coming weekend I believe we will do pork of some sort. I have
spareribs, butt and chops in the freezer. I believe I will put some
sauerkraut in with the pork.
We like the smoker a lot. Easy to use. Easy to clean. Everything
can go in the dishwasher. I checked the accuracy of the probe against
an instant read thermometer and they read the same.
Janet US

On Sun, 12 Oct 2014 15:28:25 -0600, Janet Bostwick
> wrote:

>
> Gosh, it's nice. We've smoked a couple of different things and my
> husband allowed me to smoke the last meal, a chicken, without help,
> guidance, intervention and bossiness. After it was assembled we
> didn't get to it right away because it was raining and he got edgy,
> saying 'I want to use it.' Remember, this is my smoker for my use,
> purchased from my funds because he said we didn't need another one.
> The first couple of times we used it, he kept saying how great it was,
> how it adjusted the temperature faster and more accurately than he
> could. How neat it was to be able to insert the wood chips without
> opening the door. How wonderful it was that it was insulated -- and
> on and on and on.
> We've done brisket, beef ribs, trout, beans, and chicken. I've loved
> them all and was pleased with the results. Brisket to me is brisket
> and what more can you expect. The trout was so juicy and just a light
> smoke. The chicken was outstanding. I soaked it overnight in
> buttermilk mixed with about a half cup of apple BBQ seasoning. I
> think the next time I do chicken I will do two at one time. This
> coming weekend I believe we will do pork of some sort. I have
> spareribs, butt and chops in the freezer. I believe I will put some
> sauerkraut in with the pork.
> We like the smoker a lot. Easy to use. Easy to clean. Everything
> can go in the dishwasher. I checked the accuracy of the probe against
> an instant read thermometer and they read the same.
> Janet US

Kewl! Glad to hear you like it. Your hubby sounds just like mine in
more ways than one, btw. I got to grill a steak unsupervised last
night because of the timing (the game was on) - but I also told him
that if he wanted to do the grilling, he needed to build the fire too.



--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Sun, 12 Oct 2014 15:24:30 -0700, sf > wrote:

>On Sun, 12 Oct 2014 15:28:25 -0600, Janet Bostwick
> wrote:
>
>>
>> Gosh, it's nice. We've smoked a couple of different things and my
>> husband allowed me to smoke the last meal, a chicken, without help,
>> guidance, intervention and bossiness. After it was assembled we
>> didn't get to it right away because it was raining and he got edgy,
>> saying 'I want to use it.' Remember, this is my smoker for my use,
>> purchased from my funds because he said we didn't need another one.
>> The first couple of times we used it, he kept saying how great it was,
>> how it adjusted the temperature faster and more accurately than he
>> could. How neat it was to be able to insert the wood chips without
>> opening the door. How wonderful it was that it was insulated -- and
>> on and on and on.
>> We've done brisket, beef ribs, trout, beans, and chicken. I've loved
>> them all and was pleased with the results. Brisket to me is brisket
>> and what more can you expect. The trout was so juicy and just a light
>> smoke. The chicken was outstanding. I soaked it overnight in
>> buttermilk mixed with about a half cup of apple BBQ seasoning. I
>> think the next time I do chicken I will do two at one time. This
>> coming weekend I believe we will do pork of some sort. I have
>> spareribs, butt and chops in the freezer. I believe I will put some
>> sauerkraut in with the pork.
>> We like the smoker a lot. Easy to use. Easy to clean. Everything
>> can go in the dishwasher. I checked the accuracy of the probe against
>> an instant read thermometer and they read the same.
>> Janet US
>
>Kewl! Glad to hear you like it. Your hubby sounds just like mine in
>more ways than one, btw. I got to grill a steak unsupervised last
>night because of the timing (the game was on) - but I also told him
>that if he wanted to do the grilling, he needed to build the fire too.
>
The game was my out as well.
Janet US

"Janet Bostwick" > wrote in message
...
>
> Gosh, it's nice. We've smoked a couple of different things and my
> husband allowed me to smoke the last meal, a chicken, without help,
> guidance, intervention and bossiness. After it was assembled we
> didn't get to it right away because it was raining and he got edgy,
> saying 'I want to use it.' Remember, this is my smoker for my use,
> purchased from my funds because he said we didn't need another one.
> The first couple of times we used it, he kept saying how great it was,
> how it adjusted the temperature faster and more accurately than he
> could. How neat it was to be able to insert the wood chips without
> opening the door. How wonderful it was that it was insulated -- and
> on and on and on.
> We've done brisket, beef ribs, trout, beans, and chicken. I've loved
> them all and was pleased with the results. Brisket to me is brisket
> and what more can you expect. The trout was so juicy and just a light
> smoke. The chicken was outstanding. I soaked it overnight in
> buttermilk mixed with about a half cup of apple BBQ seasoning. I
> think the next time I do chicken I will do two at one time. This
> coming weekend I believe we will do pork of some sort. I have
> spareribs, butt and chops in the freezer. I believe I will put some
> sauerkraut in with the pork.
> We like the smoker a lot. Easy to use. Easy to clean. Everything
> can go in the dishwasher. I checked the accuracy of the probe against
> an instant read thermometer and they read the same.
> Janet US

Janet, I have nothing to add other than I enjoy reading your post and am
happy for your success.

On Sun, 12 Oct 2014 17:36:44 -0700, "Pico Rico"
> wrote:

>
>"Janet Bostwick" > wrote in message
.. .

snip
>> We like the smoker a lot. Easy to use. Easy to clean. Everything
>> can go in the dishwasher. I checked the accuracy of the probe against
>> an instant read thermometer and they read the same.
>> Janet US
>
>Janet, I have nothing to add other than I enjoy reading your post and am
>happy for your success.
>
thank you!
Janet US

In article >,
Janet Bostwick > wrote:

> Gosh, it's nice. We've smoked a couple of different things and my
> husband allowed me to smoke the last meal, a chicken, without help,
> guidance, intervention and bossiness. <snip>

Glad you like it. I've had a Masterbuilt for 5 or 6 years and have been
very happy with it. I'm glad your husband is allowing you to play with
your new toy. He must be a pretty nice man ... if my wife wanted to use
my smoker I'd have a hard time stepping aside.

> We've done brisket, beef ribs, trout, beans, and chicken. I've loved
> them all and was pleased with the results. Brisket to me is brisket
> and what more can you expect. <snip some more>

I've smoked a lot of stuff in mine over the last few years, except for
brisket. I'm scared of brisket. It is expensive and most places I've had
it (even in texas!) its either been chewy or dry or both. Where it was
good it was great, but it wasn't always very good.

Help me please. How long did you cook it and at what temperature. (I
promise I won't reveal your secrets. I can keep a secret. I won't tell
anybody ... except maybe a few close friends.)

But seriously. What did you do and how did it turn out.

Regards from the Ozarks,
Dave W.

On Sun, 12 Oct 2014 23:59:18 -0500, Dave W >
wrote:

> I've smoked a lot of stuff in mine over the last few years, except for
> brisket. I'm scared of brisket. It is expensive and most places I've had
> it (even in texas!) its either been chewy or dry or both. Where it was
> good it was great, but it wasn't always very good.

I've cooked (braised) a fresh brisket at least twice - maybe as much
as 4 times and haven't liked it ever. The dish itself was tasty, but
the meat wasn't.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

In article >,
Dave W > wrote:

> In article >,
> Janet Bostwick > wrote:
>
> > Gosh, it's nice. We've smoked a couple of different things and my
> > husband allowed me to smoke the last meal, a chicken, without help,
> > guidance, intervention and bossiness. <snip>
>
> Glad you like it. I've had a Masterbuilt for 5 or 6 years and have been
> very happy with it. I'm glad your husband is allowing you to play with
> your new toy. He must be a pretty nice man ... if my wife wanted to use
> my smoker I'd have a hard time stepping aside.
>
> > We've done brisket, beef ribs, trout, beans, and chicken. I've loved
> > them all and was pleased with the results. Brisket to me is brisket
> > and what more can you expect. <snip some more>
>
> I've smoked a lot of stuff in mine over the last few years, except for
> brisket. I'm scared of brisket. It is expensive and most places I've had
> it (even in texas!) its either been chewy or dry or both. Where it was
> good it was great, but it wasn't always very good.
>
> Help me please. How long did you cook it and at what temperature. (I
> promise I won't reveal your secrets. I can keep a secret. I won't tell
> anybody ... except maybe a few close friends.)
>
> But seriously. What did you do and how did it turn out.
>
> Regards from the Ozarks,
> Dave W.

Janet,

I posted the above before I looked at your earlier "I just don't get
brisket" post and ensuing thread. Now I feel like an idiot!

Dave W.

"Dave W" > wrote in message
...
> In article >,
> Dave W > wrote:
>
>> In article >,
>> Janet Bostwick > wrote:
>>
>> > Gosh, it's nice. We've smoked a couple of different things and my
>> > husband allowed me to smoke the last meal, a chicken, without help,
>> > guidance, intervention and bossiness. <snip>
>>
>> Glad you like it. I've had a Masterbuilt for 5 or 6 years and have been
>> very happy with it. I'm glad your husband is allowing you to play with
>> your new toy. He must be a pretty nice man ... if my wife wanted to use
>> my smoker I'd have a hard time stepping aside.
>>
>> > We've done brisket, beef ribs, trout, beans, and chicken. I've loved
>> > them all and was pleased with the results. Brisket to me is brisket
>> > and what more can you expect. <snip some more>
>>
>> I've smoked a lot of stuff in mine over the last few years, except for
>> brisket. I'm scared of brisket. It is expensive and most places I've had
>> it (even in texas!) its either been chewy or dry or both. Where it was
>> good it was great, but it wasn't always very good.
>>
>> Help me please. How long did you cook it and at what temperature. (I
>> promise I won't reveal your secrets. I can keep a secret. I won't tell
>> anybody ... except maybe a few close friends.)
>>
>> But seriously. What did you do and how did it turn out.
>>
>> Regards from the Ozarks,
>> Dave W.
>
> Janet,
>
> I posted the above before I looked at your earlier "I just don't get
> brisket" post and ensuing thread. Now I feel like an idiot!
>
> Dave W.

only NOW?

In article >,
"Pico Rico" > wrote:

> "Dave W" > wrote in message
> ...
> > In article >,
> > Dave W > wrote:
> >
> >> In article >,
> >> Janet Bostwick > wrote:
> >>
> >> > Gosh, it's nice. We've smoked a couple of different things and my
> >> > husband allowed me to smoke the last meal, a chicken, without help,
> >> > guidance, intervention and bossiness. <snip>
> >>
> >> Glad you like it. I've had a Masterbuilt for 5 or 6 years and have been
> >> very happy with it. I'm glad your husband is allowing you to play with
> >> your new toy. He must be a pretty nice man ... if my wife wanted to use
> >> my smoker I'd have a hard time stepping aside.
> >>
> >> > We've done brisket, beef ribs, trout, beans, and chicken. I've loved
> >> > them all and was pleased with the results. Brisket to me is brisket
> >> > and what more can you expect. <snip some more>
> >>
> >> I've smoked a lot of stuff in mine over the last few years, except for
> >> brisket. I'm scared of brisket. It is expensive and most places I've had
> >> it (even in texas!) its either been chewy or dry or both. Where it was
> >> good it was great, but it wasn't always very good.
> >>
> >> Help me please. How long did you cook it and at what temperature. (I
> >> promise I won't reveal your secrets. I can keep a secret. I won't tell
> >> anybody ... except maybe a few close friends.)
> >>
> >> But seriously. What did you do and how did it turn out.
> >>
> >> Regards from the Ozarks,
> >> Dave W.
> >
> > Janet,
> >
> > I posted the above before I looked at your earlier "I just don't get
> > brisket" post and ensuing thread. Now I feel like an idiot!
> >
> > Dave W.
>
> only NOW?

OK, so I feel like an idiot again. That better?

"Dave W" > wrote in message
...
> In article >,
> "Pico Rico" > wrote:
>
>> "Dave W" > wrote in message
>> ...
>> > In article >,
>> > Dave W > wrote:
>> >
>> >> In article >,
>> >> Janet Bostwick > wrote:
>> >>
>> >> > Gosh, it's nice. We've smoked a couple of different things and my
>> >> > husband allowed me to smoke the last meal, a chicken, without help,
>> >> > guidance, intervention and bossiness. <snip>
>> >>
>> >> Glad you like it. I've had a Masterbuilt for 5 or 6 years and have
>> >> been
>> >> very happy with it. I'm glad your husband is allowing you to play with
>> >> your new toy. He must be a pretty nice man ... if my wife wanted to
>> >> use
>> >> my smoker I'd have a hard time stepping aside.
>> >>
>> >> > We've done brisket, beef ribs, trout, beans, and chicken. I've
>> >> > loved
>> >> > them all and was pleased with the results. Brisket to me is brisket
>> >> > and what more can you expect. <snip some more>
>> >>
>> >> I've smoked a lot of stuff in mine over the last few years, except for
>> >> brisket. I'm scared of brisket. It is expensive and most places I've
>> >> had
>> >> it (even in texas!) its either been chewy or dry or both. Where it was
>> >> good it was great, but it wasn't always very good.
>> >>
>> >> Help me please. How long did you cook it and at what temperature. (I
>> >> promise I won't reveal your secrets. I can keep a secret. I won't tell
>> >> anybody ... except maybe a few close friends.)
>> >>
>> >> But seriously. What did you do and how did it turn out.
>> >>
>> >> Regards from the Ozarks,
>> >> Dave W.
>> >
>> > Janet,
>> >
>> > I posted the above before I looked at your earlier "I just don't get
>> > brisket" post and ensuing thread. Now I feel like an idiot!
>> >
>> > Dave W.
>>
>> only NOW?
>
> OK, so I feel like an idiot again. That better?

honesty is the best policy.

On Tue, 14 Oct 2014 09:36:08 -0500, Dave W >
wrote:

>In article >,
> Dave W > wrote:
>
>> In article >,
>> Janet Bostwick > wrote:
>>
>> > Gosh, it's nice. We've smoked a couple of different things and my
>> > husband allowed me to smoke the last meal, a chicken, without help,
>> > guidance, intervention and bossiness. <snip>
>>
>> Glad you like it. I've had a Masterbuilt for 5 or 6 years and have been
>> very happy with it. I'm glad your husband is allowing you to play with
>> your new toy. He must be a pretty nice man ... if my wife wanted to use
>> my smoker I'd have a hard time stepping aside.
>>
>> > We've done brisket, beef ribs, trout, beans, and chicken. I've loved
>> > them all and was pleased with the results. Brisket to me is brisket
>> > and what more can you expect. <snip some more>
>>
>> I've smoked a lot of stuff in mine over the last few years, except for
>> brisket. I'm scared of brisket. It is expensive and most places I've had
>> it (even in texas!) its either been chewy or dry or both. Where it was
>> good it was great, but it wasn't always very good.
>>
>> Help me please. How long did you cook it and at what temperature. (I
>> promise I won't reveal your secrets. I can keep a secret. I won't tell
>> anybody ... except maybe a few close friends.)
>>
>> But seriously. What did you do and how did it turn out.
>>
>> Regards from the Ozarks,
>> Dave W.
>
>Janet,
>
>I posted the above before I looked at your earlier "I just don't get
>brisket" post and ensuing thread. Now I feel like an idiot!
>
>Dave W.

Surely you don't think you are the first to do so? Welcome to The
Club.
Janet US