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Yahoo! from Calgary, Alberta

post #1 of 10
Thread Starter 
Greetings, all!

I just joined, and am hoping to find lots of interesting and tasty advice, and maybe to eventually become one of those who offer advice.

I live in Calgary, Alberta, Canada, home to some of the best beef in the world. Just upgraded from a tiny little New Braunfels offset smoker/griller to a Char-Griller Smokin' Pro with the offset firebox. I also have a little-used electric box smoker. It gets some use making andouille sausage, but not much otherwise.

I've smoked the odd pork shoulder for pulled pork and just tried a 'pastrami' smoked meat recipe I found that starts with a grocery store corned beef. It was okay, but not what I expected.

Any info and advice on getting the most out of my Smokin' Pro would be greatly appreciated and welcomed. I'm going to season it tonight, weather permitting. Spring hasn't arrived yet here.

post #2 of 10
Welcome aboard Neil! I am sure someone will be along to answer your specific questions about your smoker.
post #3 of 10
Welcome to SMF Neil....nice ta have ya here!
post #4 of 10
Welcome to SMF. Alot of info here. Look around and enjoy.
post #5 of 10
Welcome to SMF Neil
post #6 of 10
Neil welcome to SMF glad you joined us and congrats on the new smoker. Have fun and happy smoking
post #7 of 10
Hey Neil, glad to meet ya! Wecome to the SMF family.
post #8 of 10
Hi Neil, and welcome to the best smoking site on Mother Earth, SMF that is.
post #9 of 10
Howdy Neil! Fellow Albertan here (but I hail from the "Champion" end of the province icon_lol.gif )

You will find loads of information here. They folks here are super friendly, and they have put up with all my goofy questions!

post #10 of 10


Welcome to the group Neil one of the sausage I make is andouille love the stuff. You dont need to buy corned beef to make your pastrami heres my recipe.


5 lb beef brisket
2 ½ quart water
5 tbs salt
2 tabs cure #1
¼ cup garlic cloves crushed
2 tbs sugar

Spice Coating
2 Tbs Black pepper coarse
3 Tbs Coriander
1 tbs garlic cloves minced

1. Trim excess fat from brisket
2. Mix salt , sugar and cure in warm water then cool to 38’ f
3. place brisket in brine make sure its covered
4. Cure brisket 2 days per lb of meat.
5. Remove from brine and dry surface .
6. Place brisket in remaining spices and garlic make sure it is covered
7. Place in smoker no smoke for the first hour 125‘ 1 hour, then raise temp to 225 light smoke for 2 hours. Internal temp 165’
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