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Recent content by papagene47

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  1. papagene47

    Brisket Question

    I guess that's true, Dave.  Thanks.
  2. papagene47

    Brisket Question

    I'm thinking of taking it to around 200-203.  I don't want it to turn into pulled beef.  Does that timetable work the same for two pieces of 5-6 lbs each?  I've read that some people take it to 150-160ish and put it in the oven to finish.  Pull it out and faux cambro it for a couple of hours...
  3. papagene47

    Brisket Question

    Hey guys, I bought a packer brisket that is 20" long and my GOSM racks are only about 14".  Has anybody cut a large brisket in half before and what might I face in smoking this hunk of love?  I'm thinking of placing the half with the point on the top shelf and monitoring both of them...
  4. papagene47

    A-MAZE-N Tube

    First of all I want to say that I'm a little overwhelmed at the breadth of info on this website. I hope I'm posting this in an appropriate place. I joined on Wed and after reading so many glowing accolades about the A-MAZE-N smoke system I emailed Todd to help figure out which product might be...
  5. papagene47

    New Member in Graham, WA

    I see you're in my old neck of the woods. I grew up in San Diego County, from San Diego to Escondido/San Marcos and farther north in San Bernardino/Colton. I used to cruise the brush near you hunting birds & rabbits. Thanks for the welcome.
  6. Smoking Salmon - 080112.jpg

    Smoking Salmon - 080112.jpg

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  7. Salmon Candy - 081412.jpg

    Salmon Candy - 081412.jpg

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  8. papagene47

    New Member in Graham, WA

    Hey everybody, I'm Gene, newly retired in Western Washington. I'm originally from Southern California and also lived in Albuquerque for a while. I've been grilling for decades but have only gotten into learning about smoking over the past few years. I have a Weber charcoal Kettle, a propane...
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