Hi all, from north of the 49th parallel ! Been looking at this fantastic site for quite a few days now and getting ideas. I am trying some pastrami for the first time. It comes out of the brine on Wed and into the smoker on Thurs. I have recycled an old fridge into my smokehouse and it seems to be working fine. I hope to be able to get some pics to show you what I have and am always open to suggestions. Hope to get to know a lot of you through this forum.
Newbie from north of the 49th
SmokingMeatForums.com Top Picks
- 10,102 Posts. Joined 5/2007
- Location: Kansas City, KS
- Points: 36
- Select All Posts By This User
Welcome to SMF, Glad to have you with us.
This is the place to learn, lots of good info and helpful friendly Members.
For those of you new to Smoking, be sure to check out Jeff's 5 Day Smoking Basics eCourse.
Click Here it's "FREE" ... 5 Day eCourseE
Also for those of you new to smoking...
Get a good Probe Thermometer as we smoke by Temperature NOT TIME.
A good choice for a remote dual probe thermometer is the Maverick ET-732