I am picking up a masterbuilt 40" electric smoker this week. I have never smoked anything before. I plan on mastering this art one day but need some advice on a starting point.

Anyone have a good recipe do get a young grasshopper started? You cannot provide enough details as I have no clue as to what I'm doing. Thanks in advance!

Is that an upright smoker?

Don't know anything about a electric smoker

Check into the Masterbuilt propane smoker. It's bigger than the electric and costs less.

Yes sir.

Anyone got anything?

Actually the easiest thing to start with will be a brisket. Not sure how long chunks or chips of oak / mesquite / pecan, whatever you like, last in an electric smoker. Something you'll need to check every hour or so. But you should be able to regulate the temp. very easily with electric. Keep it at about 220 - 230.

Just look around on here for various rubs, techniques. But smoke is smoke.

I say start with a brisket because it's pretty hard to ruin one!
It oughta look like it's completely charred on the outside, internal temp should be about 145-155.

Then do another brisket. Then another...... You'll refine your technique. Then move on to chicken, ribs, etc.

I'm wondering if an electric can do a reaaaly low smoke.. like to do fish...

Brisket it is! Thank you NBN! I appreciate the advice!

I think a pork butt would be easier to start with...but thats my opinion. My dad has a masterbuilt smoker and he loves it. keeps good temps and does add a nice smoke flavor. Dad doesnt go for the smoke ring and tends to wrap his briskets earlier than I do.

but Gixxer, one of the essential tools is a meat thermo, need to get those internal temp readings to know when it's done.

Dinty, thank you sir. Is there a good place to get a thermometer locally? One that you reccomend? What's the method for the pork butt? It's a long weekend and I am stocked on the beer. Thanks!

you can get them at academy in the BBQ aisle. I got the remote thermo so I can sit inside and surf the net or play ps3 while the smoers doing all the work.

pork butts, use a basic BBQ rub. Academy has a nice selection, unless you want to try making your own, but that can always come at a later time. set the smoker for 225-235 and let her go until she reaches 190-195 degrees for pulled pork.

Anyone know which is cheaper - the electric bill to run a smoker for many hours or the propane cost?

Thank you! Do I apply the BBQ rub and wrap overnight in the fridge? Do I let the meat get to room temp before smoking? Do you add BBQ sauce and if so, when? Thanks for your help!

Yes put the rub on the night before at the latest. Check out some rubs from www.bigfishbbq.com or www.talktexanbbq.com

I'm not sure. I just got the propane model because it was larger.