Recent content by fletch
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PASTRAMI FROM SCRATCH ON THE LANG
I did do they dry cure method. I just rinsed it after though. I guess I will soak a lot next time and change out the water. I was thinking in a chilli as well! Also mixed in a fretta. Probably could go in a pea or bean soup............ -
PASTRAMI FROM SCRATCH ON THE LANG
So I got a beautiful smoked pastrami, good bark, good color, good texture and pull but woha way too salty!! The test fry was a touch salty but not bad. What did I do wrong? Should I soak in water overnight next time? Lessen the brine time? And any suggestions on what to make with really salty... -
PASTRAMI FROM SCRATCH ON THE LANG
Thank you sir, it goes in the smoker in the morning. The fry test was good now in pepper. -
PASTRAMI FROM SCRATCH ON THE LANG
That looks superb!! 2 questions though, what temp were you cooking at? It looks like 275 or so from the thermometers in the pics? And what was the temperature you pulled it at? You said it was at 180 at 4 hours but not what it was at the end. Thanks again. I am wondering because I have a couple... -
Some pics, finally.
It seems to be a common problem. I installed a needle valve at about $10 or $12 bucks in fittings and valve cost. I have no issues at all now in any temps. There is a post here that talks about the modification with some pics.- fletch
- Post #15
- Forum: Propane Smokers
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Some pics, finally.
No no insulation is present. It holds the low temperatures needed for smoking well with a low flame.- fletch
- Post #10
- Forum: Propane Smokers
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Some pics, finally.
I will try to remember to take more pics. I did a 7 pound chicken this past week that was awesome, tried some boneless ribs that were ok but I like racks better, another fatty and of course ABT's. Next time a whole shrimp is getting added to each ABT.- fletch
- Post #6
- Forum: Propane Smokers
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Some pics, finally.
Here are a few pics from a smoke a week ago. I am not the best with remembering to take pics! I have been smoking at least every other weekend since I got the GOSM! And I do not think I have done a smoke yet without ABTs! Any way there is a rack of ribs in stage 2 in the foil, a 12 pound turkey...- fletch
- Thread
- Replies: 18
- Forum: Propane Smokers
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Saga of my first Fatty
I am by no means good at this yet, I am new myself but I thought my observations might help. I also have the GOSM and put a needle valve in to better regulate a lower temp. I am using the factory wood box. I wet my chips(I know some do not) I use a mix of small chips and big chunks and fill the... -
Turkey tips?
Yup, I am brining and a touch of rub. Will use a liquid pan. I was wondering the best way to have a pan of dripping left for dipping and if the bird should sit in the pan like the oven or on a rack and put pan a rack under. And if I do the pan under and use water, beer, wine whatever also do I... -
Turkey tips?
That is a thought for doing it, do you use a big Foster style can!! -
Turkey tips?
I will be doing a 12 pound turkey whole this weekend along with some ribs, ABTs and a fatty. My question, since this is my first turkey, is do I put the bird right on the rack breast down or do I use a pan under it. I ask this only because the only smoked turkey I had was years ago a friend of a... -
GOSM Low Heat Fix (w/pics)
I redid it all with the yellow tape the other night. Got er done in no time. Will be doing a turkey, ribs, abts, and a fatty this weekend.- fletch
- Post #21
- Forum: Propane Smokers
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Newbie from New York
Thanks for the welcome! I have done ribs 2x first one was great second not quite as good but good. Did a bunch of salmon that was pretty good. ATBs twice both awesome! One whole chicken that was awesome! May do a turkey next and gotta try a fatty.
