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Retired and Smoking

post #1 of 23
Thread Starter 

Hello everyone I ‘m new and from Las Vegas, NV.

I’m retired after working in the oil fields of Prudhoe Bay, Alaska, for 25 years. Moved to LV for my health can’t stand the heat but from what I can tell it sure helps with the smoking. I remember smoking in Alaska it was quite tuff to keep your smoker @250f great for cold smoking but here in Vegas my smoker starts out at 115f before I put any fire to it. Fun trying to keep the temp down.  Retired


Edited by Bill O - 6/10/11 at 6:56am
post #2 of 23

Hi Bill!!




This site has tons of info.

I would suggest you spend some time reading all the different forums and the


Then use the handy dandy search tool for specific interests!!

Take the awesome free E-Course!!!

Have a great day!!!








post #3 of 23

Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview. Lots of desert rats here lately. icon14.gif

post #4 of 23

Hi bill

Glad you're  here



post #5 of 23

Hey Bill Welcome to SMF

post #6 of 23

welcome1.gif   Glad to have you with us!

post #7 of 23
Thread Starter 

Thank you all this looks like a great place to get information and read lots of interesting stories. I look forward to it. Also looking forward to talking to all of you and picking your brain, if you don’t mind passing on your secrets and recipes. Retired

post #8 of 23

Hi there Bill!!!!! 


This is a great place to be, lots of info and great bunch of people!! Looking forward to your Q!

post #9 of 23

Welcome aboard Bill, looking forward to some pics of your Q.

post #10 of 23

welcome1.gif You will learn a lot here. Great folks who love to share their knowledge.

post #11 of 23


Welcome to SMF, Glad to have you with us.

This is the place to learn, lots of good info and helpful friendly Members.

Many of our members have years of experience in smoking meat.  They are more than happy helping Newbies learn the art.

We have members who cure there own Bacon, Hams, Jerky, Snack Sticks, Make Their own Sausage, etc. if you want to learn,
this is the place. 

Don't be afraid to ask questions of them and follow their advice. You won't be sorry, you will be making great Q in no time at all...

Just remember, when curing your own meats follow the instructions included with the cure to the letter, this is not something to experiment with.  

Never use more cure no mater if it is Tender Quick or Cure #1 or Cure #2 than the manufacturer says to use, this can be very dangerous.

Tender Quick and Cure#1 or Cure #2 are not interchangeable, neither Cure #1 interchangeable with Cure #2 or vise versa

Sign up for Jeff's 5-Day eCourse.  Click Here


Tips For New Members.

  1. Go into your profile and Under Location put where you are.
  2. City & State or Area & State will do. This will help members when answering your questions.
  3. Go to ROLL CALL thread and tell us a little about Yourself (A Name We Can Call You) and Experience & Equipment.
  4. Do Not Post  your other questions and smokes in the Roll Call Forum.
  5. Post your questions and smokes in the Proper Forum, Beef, Pork, Sausage, Electric Smoker, Charcoal Smoker etc.
  6. Use the Wiki Section, many of our members have posted great tutorials and instructional threads so take advantage of them.
  7. When you can't find an answer ask plenty of questions, we have some highly experienced members willing to help you.
  8. When posting about your smokes be sure to post plenty of Qview (Pictures) Our Moto, "No Pics, Didn't Happen".
  9. Get a good Probe Thermometer, Don't Depend on the Built in Thermometer in your Smoker (They are notorious for being off).
  10. A good choice for a remote dual probe thermometer is the Maverick ET-732
  11. Remember, We Always Cook by Temperature and NOT BY TIME...
  12. Don't Take Chances, Always Follow USDA Safety Guidelines When Handling Meat.
  13. If you are wanting to get into curing meat, there are many members here more than happy to help and give good advice.

  14. If you are unsure of a procedure ASK, don't ASSUME, It will make your Smoking experience much more pleasant...

post #12 of 23

Welcome to SMF  I am glad you joint us

You are in the right place the folks here are help full and knowledgeable

Don’t forget the Qview     

post #13 of 23
Thread Starter 

There was a show on the food network call meat and potatoes. They were in Seattle WA. at I thinks it was called TAT'S anyhow the question I have is should I soak my pastrami in hot water after smoking lke he did? Retired Snowmobile.gifth_4th_of_July.gif

Edited by Bill O - 6/10/11 at 10:09pm
post #14 of 23

I like to take the pastrami out of the smoker  cool down in foil then into the fridge slice it thin and steam it when i am ready to eat

post #15 of 23

Welcome to the family, Bill!


Hmm, not sure what benefit the hot water bath would provide for pastrami, if any. It may even be detrimental to the overall finished product's flavor...don't know. I guess the theory is keep it moist and hot for a longer period, and then eat it straight out of the water bath (haven't seen the TV show, so I'm guessing here).


For my best pastrami smokes, I have smoked on open grate to finished temps of ~160-165*, then foiled and rested a bit. I have also smoked to 140-145* on open grate, then foiled and took to finished temps, then rested. The foiling will at times help with interior moisture in the finished pastrami (depending on your smoke chamber humidity), and it will reduce the formation of bark/crust on the surface. I've also found that taking the internal temp over the 160-165* range can create a drier pastrami, and it's nearly impossible to get that moisture back into the meat once it's gone, even with a sliced reheat. I like to chill well before slicing, but have eaten it straight out of the foil as well. It seems that it gets more tender after a steamed reheat, though. It likely has to do with the internal temps passing through the melting-pot temps (connective tissue's melting point) a second time. A good method for steamed reheating is to place the slices on an elevated grate in a covered roasting pan @ 225-250* oven temp with just a coupl eounces of liquid in the pan. Here's where you can gert a bit more creative with the flavor profile by using liquids which add additional flavor, such as whiskey, brandy or wine, fruit juices etc. The lower pH from the acidity of the liquor or fruit juice won't effect the cooked meat's texture much, not like it would if you were marinating raw meat. You're still using low & slow heat...can't rush a cut of brisket if you want it moist and tender. I've never had a home-cured & smoked pastrami we didn't like (they've all been fantastic eating), some were just a bit better thyan others. I think it's pretty hard to botch one up very badly during or after the smoke, but with the above methods, you should be very happy with the results.



post #16 of 23
Thread Starter 

drool.gif Thank you for your reply Sir. I don't know why they did it unless it has something to do with making it Kosher. I'm not Jewish so don't know. Oh well I have three weeks to find out I just put my briskets in the Refrigerator for a nice long sleep.    


post #17 of 23

Welcome to the site Bill, glad to have ya here.

post #18 of 23


Originally Posted by Bill O View Post

drool.gif Thank you for your reply Sir. I don't know why they did it unless it has something to do with making it Kosher. I'm not Jewish so don't know. Oh well I have three weeks to find out I just put my briskets in the Refrigerator for a nice long sleep.    


Hi Bill It is nothing to do with kosher.it is to do with tenderness  if you take the whole brisket and you steam  it it will be vary vary vary soft. but you must eat the whole thing .or you steam the amount you want to eat .

when i got the need for pastrami on rye i pull out of the fridge few slices in to the steamer they go for an hour or so and then on the rye with mustard and sauerkraut  you will see it is soft and yummy. OK i must go i fell the need for pastrami DSC04536.JPG


Edited by africanmeat - 6/12/11 at 7:52am
post #19 of 23
Thread Starter 

Thank you very much for your reply it was a lot of help


post #20 of 23
Thread Starter 

I love smoking; the only problem is my wife has a very sensitive palate. I’ve tried Cherry, Apple and Mesquite. She says the smoke burns the back of her mouth.

I’ve tried not smoking too long; I’ve tried just one bowl of wood! She doesn’t complain when I smoke Salmon about any after taste or burning. Have never tried Pecan how's the smoke taste on that?

Any Ideas?

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