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New to smoking

post #1 of 9
Thread Starter 

Hello All,

 

I'm new to smoking meats looking forward to learning form this group.

I use the smoke pistol from Gander Mountain, seen one at a friends house likes the smoked brisket.

Has anyone on this forum used the Smoke Pistol? I'm sure some of the experts here are using much more sophisticated smokers but this set up was so easy to use.

 

Has anyone ever heard of a brick oven, grill and smoker? I heard someone saying that they seen one but I couldn't find one that did all three.

 

Thanks,

 

Beastro

post #2 of 9

Welcome to the site.  There is a section of the forum that deals with brick smokers, you could try posting your question there.  I know of a smoker/grill/pizza oven made by Hephaestus BBQ, but it's metal construction.  Good luck with the search.

post #3 of 9
Welcome!
I've seen smoke pistol mentioned in a few threads. If you use the search function (magnifying glass at upper right) and type that word in to search you will find a lot of info. You will find every kind of smoker here. Sophistication is usually the exception! I just cold smoked cheese in a cardboard box! It's all about learning, getting inspired, and sharing what you know here!

I'm not sure I've heard of all that in one? But, maybe in a built in outdoor kitchen? Although, Many grills can easily be set up to smoke too!

Have fun, don't hesitate to ask if you have any questions!
post #4 of 9

:welcome1: to SMF!

 

Glad to have you with us!

 

Al

post #5 of 9
Welcome from SC. It's good to have you on this great site.
post #6 of 9
Thread Starter 

Thanks for the replies. Has anyone smoked a corned beef and made pastrami? If so what spices would you reccomend?

 

Thank you

post #7 of 9
Quote:
Originally Posted by Beastro View Post
 

Thanks for the replies. Has anyone smoked a corned beef and made pastrami? If so what spices would you reccomend?

 

Thank you

I did this a couple weeks ago. I took a couple corned beef brisket flats and soaked them over night to get a lot of the salt out of them. Then i covered in 50/50 black pepper and coriander. then smoked until about 181 IT and double wrapped in foil and let rest for a couple hours. then the next day after it cooled i sliced thin with my deli slicer and vacuum sealed until we were ready to eat the pastrami. (which was awesome!) and since no pics didn't happen i will put some pisc below.

 

Seasoned corned beef briskets

 

 

on the pit

 

 

Sliced

 

 

Sealed

 

 

Happy Smoking

phatbac (Aaron)

post #8 of 9

That is some good looking pastrami!

 

Mike

post #9 of 9
Quote:
Originally Posted by mike5051 View Post
 

That is some good looking pastrami!

 

Mike

thank you!

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