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I never owned a cast iron skillet but read that steaks seared in a cast iron skillet are good. Local store had Lodge 12" skillets on sale so I picked one up today. Looking for some cooking temps and time. I am thinking of smoking at 225 until until an internal temp of 110. Pull the steaks off...

I haven't had any in decades and finally found a place online that sells them. I got a pound in the freezer that I am dying to try. As I remember we just cut them up, flopped them in flour, and in to a frying pan they went. Does anyone have any sweat breads recipes?

Dexter Russel makes very good knives at reasonable prices. I have a couple with high carbon steel blades. These blades hold an edge well but will rust easily. I have a couple of Tojiro knives with VG-10 blades that are rust resistant and hold an edge very well.

That made things easy. picanha it is! And a tri tip on the next try.

The place that I found the pichana also has tri tip. I have never had either. Tri tip or pichana?

Compared to other cuts of beef what is it like? Is it to be smoked and foiled? Slow smoked or grilled?

I could grill it or smoke it. I have a preference for smoked meats.

I have read good things about Pichanhas but never tried it. I found a place I can buy it. Just wondering if it's worth trying.

I took some pics of the roast at the start of the smoke. 225 degrees with the gravity hopper full of B & B Char-Logs and a 3" x 3" Cherry chunk every 5" in the gravity hopper. Roast rubbed with kosher salt and black pepper. Preheating the smoker: Rubbed with Kosher salt and black pepper...

I have a Masterbuilt 560. The roast is in the smoker now. About 4" snow last night but it rained all day today (raining now) and meltedsome of the snow.

Try to get some pics tomorrow.

I kind of do this a lot. Doing it tomorrow. Midwest flat croplands here with high winds. A beef rib roast I bought on sale during the holidays that I am smoking tomorrow with 3-5" snow and windy. It's not that big a deal for me. No weld blankets. No wind shelter. I will have to adjust the temps...

I recently bought some Mercer edge protectors for my kitchen knives. Mercer quality is second to none.

I have tried Royal Oak Fire Starter squares, Tumbleweeds, and Fatwood in my 560. I like the Fatwood the best of these three.

I’ve tried Royal Oak and B & B lump. Recently got some B & B Char-Logs and like the the longer burn time of the Char-Logs

Shrimp is good. 2 pounds of frozen, shelled, and de-veined raw shrimp. Thawed, rinsed, and dried with a paper towel and into a foil pan. One sprig of fresh rosemary. Half pound of salted butter. 6 cloves of diced garlic, a liberal sprinkling of Savory, and a lot of grated Parmesan cheese. On...

Now you are making me hungry! The first thing I attempted was ribs and I got frustrated also. I smoke many different things now but my ribs are our favorite. Although I have been using the same method and recipe for years I'm always tweaking my rib recipe a little bit.

Good looking ribs!

Looks good! Welcome to the forum. Which Masterbuilt are you using?