Yahoo! from Calgary, Alberta

neilpet

Newbie

Original poster

Apr 28, 2009

2

10

• Apr 28, 2009

• #1

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.

Neil

 

billbo

Master of the Pit

OTBS Member

Aug 19, 2007

1,393

34

Upstate NY

• Apr 28, 2009

• #2

Welcome aboard Neil! I am sure someone will be along to answer your specific questions about your smoker.

 

grothe

Master of the Pit

OTBS Member

SMF Premier Member

Jun 12, 2008

1,762

12

Connecticut

• Apr 28, 2009

• #3

Welcome to SMF Neil....nice ta have ya here!

 

smokingscooby

Smoking Fanatic

Feb 13, 2009

313

10

Chicago

• Apr 28, 2009

• #4

Welcome to SMF. Alot of info here. Look around and enjoy.

 

dysartsmoker

Meat Mopper

Nov 15, 2007

297

12

Dysart Saskatchewan Canada

• Apr 28, 2009

• #5

Welcome to SMF Neil

 

pineywoods

SMF Hall of Fame Pitmaster

Staff member

Administrator

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OTBS Admin

Group Lead

Mar 22, 2008

28,851

3,940

Florida

• Apr 28, 2009

• #6

Neil welcome to SMF glad you joined us and congrats on the new smoker. Have fun and happy smoking

 

seenred

Epic Pitmaster

OTBS Member

Feb 9, 2009

10,019

1,776

N.E. Oklahoma

• Apr 28, 2009

• #7

Hey Neil, glad to meet ya! Wecome to the SMF family.

 

richoso1

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Jun 21, 2007

8,432

41

• Apr 28, 2009

• #8

Hi Neil, and welcome to the best smoking site on Mother Earth, SMF that is.

 

chopper

Fire Starter

Mar 6, 2009

65

10

Cold Lake, Alberta, Canada

• Apr 28, 2009

• #9

Howdy Neil! Fellow Albertan here (but I hail from the "Champion" end of the province

)

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

Bob

 

afreetrapper

Fire Starter

Apr 25, 2009

72

10

• Apr 28, 2009

• #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.

Pastrami

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’