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Recent content by little smokey

  1. little smokey

    Any concerns using Unfinished Southern Yellow Pine Flooring

    Thanks for the feedback folks much appreciated.
  2. little smokey

    Any concerns using Unfinished Southern Yellow Pine Flooring

    I have an opportunity to buy some Unfinished Southern Yellow Pine Flooring and thinking about using it for a smokehouse build, with it being flooring and Pine should I have concerns about using this wood?
  3. little smokey

    Question on brining a brisket flat for pastrami.

    Thanks for the info everyone
  4. little smokey

    Question on brining a brisket flat for pastrami.

    SO recipe says go five days in brine if I go 6 or 7 will it make much of a difference?
  5. little smokey

    Question on brining a brisket flat for pastrami.

    six quarts and 1/4 cup of Pink salt.
  6. little smokey

    Question on brining a brisket flat for pastrami.

    Recipe I am using is from the book "The artisan jewish deli" for a four lb brisket flat. Immersion brine. Gonig to remove fat down to a 1/4 " and I should be right below 4lbs. I have made plenty of pastramis using corned beef but trying my own from scratch. This recipe has some great reviews...
  7. little smokey

    Question on brining a brisket flat for pastrami.

    The recipe I'm going with says brine 5 days, can you over brine and if not does it effect the flavor/saltiness?
  8. little smokey

    Cold smoking fresh sausage

    Question on this topic, using prague powder #1 as your cure, is letting your meat sit over night in the fridge before cold smoking then freezing long enough for the cure to do it's thing?  Lets say 14 hours total before freezing with cure in the meat.
  9. little smokey

    HOT LINKS, TEXAS STYLE

    What pellets did you use?  How was the smokiness in the link?  Trying this this weekend so gots questions for you.  What was your smoking procedure, time and temps for how long? Thanks for the info in advance Milkman
  10. little smokey

    Question for those who have smoked a large Wagyu packer brisket before

    I have a large Wagyu packer I am going to smoke if I can fit it on my smoker, at some point remove the point to make burnt ends.  Typically I would smoke a packer to 160, separate the point and continue smoking the flat until an internal temp of 200-205.  I have heard Wagyu get done quicker and...
  11. little smokey

    ITS BACK!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Aug Throwdown

    Yuengling is a German beer brought to America by a german brew master(he just changed his name when he got here).  His brewery in America was the families second brewery as he left the original in Germany for his brother to run.  SO not so American after all!  SO the chinese food place down the...
  12. little smokey

    Converting a Weber ONE-TOUCH® SILVER 22.5" to a WSM?

    SO it looks like the lid is not an exact fit you had to make some adjustments right?
  13. little smokey

    Converting a Weber ONE-TOUCH® SILVER 22.5" to a WSM?

    SO here is what I am thinking take a 55 gallon barrel cut it in half maybe a bit bigger actually, and drill a ton of holes in the bottom to use as a diffuser kinda like the steamer insert for the Mini-WSM.  Add two - three racks and of course use the lid of the weber.  SO those of you with the...
  14. little smokey

    Converting a Weber ONE-TOUCH® SILVER 22.5" to a WSM?

    Running with the 55 gallon Drum lead above I see the inside diameter is 22.5" so that could work.  WOuld love to hear from someone who has done it though to verify and save me some time and frustration.
  15. little smokey

    Converting a Weber ONE-TOUCH® SILVER 22.5" to a WSM?

    Anyone ever try it using the Mini-WSM method?  If so looking for some info here, what size pot did you use for it?  
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