Recent content by all5n

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  1. all5n

    New build. Vertical gravity feed smoker with side firebox in one cabinet. Insulated and on wheels

    Looks great.
  2. all5n

    stumps clone ash box size

    My ash catch box is only 3-4" high, i can run for about 48 hours before it gets really full. The cool thing about the efficiency of the gravity feed style is that the ash basically turns to a really fine dust, even when using briquettes. Don't know if you have looked at mine or not...
  3. all5n

    Mongo - Stumps Clone Build - Gravity Feed Smoker

    Looks great.  You are definitely a much better welder than i am.
  4. all5n

    My Vertical Reverse Flow Smoker

    That looks awesome, and portable. Just curious, are you going to use any insulation on the smoker walls to help retain heat?  That would probably double the weight of the the thing.  How much weight can that trailer hold?
  5. all5n

    Char Sui Pork

    I have tried this from scratch a couple times, never could get the strong sauce taste that i get at the chinese BBQ place. Maybe its time to just try one of those NOH pre-made sauce packets.
  6. all5n

    Brisket Pastrami - Q View

    Hmm, i will try using the salty stuff in my pinto beans.  I bet that will give it some nice flavor.
  7. all5n

    Brisket Pastrami - Q View

    Actually, all is not lost. The first brisket was much thinner than the other 2, which were about twice as thick. These thicker briskets are only moderately salty and turning out to be edible. But the lesson to be learned here is that each cut needs its proper time in the bath.  Will still use...
  8. IMG_20151003_114412.jpg

    IMG_20151003_114412.jpg

    • all5n
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    • Album: Brisket Pastrami - Q View
  9. all5n

    Large commercial smoker build

    Wow, you are not kidding around with this thing.  Can make a lot of Q in that.
  10. all5n

    Brisket Pastrami - Q View

    Thanks for the words of wisdom.  Always going on the low side for salt from now on.
  11. all5n

    Brisket Pastrami - Q View

    I used pop's brine for 1 gallon. The recipe calls for 1/3 to 1 cup of salt.  I used the full 1 cup. 12 days in the brine.
  12. all5n

    Brisket Pastrami - Q View

    Money Shot: Looks great!  Way too salty. Always do a fry check before smoking cured meats. Lesson learned. I was too aggressive with my first try at pastrami.  Should have just experimented with a small amount first.
  13. IMG_20151003_090846.jpg

    IMG_20151003_090846.jpg

    • all5n
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    • Album: Brisket Pastrami - Q View
  14. all5n

    My Stump Gravity Feed Clone Build

    Here is a pic of the inside of the fire chamber:
  15. IMG_20151002_091719.jpg

    IMG_20151002_091719.jpg

    • all5n
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    • Album: My Stump Gravity Feed Clone Build
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