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  1. davidhef88

    New build

    I’ll try to get some pictures and info for you later. I have a really busy day, it may not be until tomorrow unfortunately
  2. davidhef88

    New build

    This thing holds temp great! I can raise and lower it very easily. Got it up to 325* I’m sure I could go higher. I backed it down as the turkey is ahead of schedule.
  3. davidhef88

    New build

    I work for a propane company. It costs me nothing to run this. Lol.
  4. davidhef88

    New build

    Yes, I also have my remote thermometer that I am watching constantly because I am playing with vents and the mailbox to see how it reacts.
  5. davidhef88

    New build

    I have the burner on a thermocouple
  6. davidhef88

    New build

    Hope everyone is having a great thanksgiving. Today I would like to unveil a little project I started in the spring and had to put off for a few months. We put in a new patio (1500 sq ft) with a gazebo and monstrous outdoor fireplace. Needless to say I just didn’t have time to finish this...
  7. davidhef88

    Some Sunday pastrami

    Nice Sammy with some homemade sauerkraut.
  8. davidhef88

    Some Sunday pastrami

    I use pops cure recipe. https://www.smokingmeatforums.com/ams/the-art-of-the-curing-brine.10199/ I had the smoker running about 260*-270*. It was in for about six hours to an IT of 165* I let it cool a bit and threw it in the fridge. I like it sliced that’s why I pulled at that temp. I will...
  9. davidhef88

    Some Sunday pastrami

    This is only the second time making this and its way better than the first one.
  10. davidhef88

    Some Sunday pastrami

    Picked up a whole packer a couple of weeks ago. I cut it in half. Smoked half a couple weeks ago and been curing the other half for pastrami.
  11. davidhef88

    Inkbird GIVEAWAY for Waterproof Instant Read Thermometer IHT-1P with Calibration

    I have had quite a few chances to use this thermometer since I received it. The speed and accuracy is fantastic. Love the auto on and off feature. The display is large and very easily readable which is great because my eyes aren’t getting and younger. I would highly recommend this product...
  12. davidhef88

    Inkbird GIVEAWAY for Waterproof Instant Read Thermometer IHT-1P with Calibration

    Winner winner chicken dinner!! Thank you so much for the thermometer! I never win anything. Thanks for being a sponsor of the best smoking forum in the world. I was looking into buying one of these. Can’t wait to use it and give everyone a review.
  13. davidhef88

    Inkbird GIVEAWAY for Waterproof Instant Read Thermometer IHT-1P with Calibration

    Some pastrami
  14. davidhef88

    Just some pulled pork

    Good looking butt!
  15. davidhef88

    Pastrami updated w/q-view

    I brought it up to 165*f then let it cool on the counter for an hour and tossed it in the fridge. I ended up wrapping it in foil at 138*f. It was stalled there for three hours and had already had enough smoke on it.
  16. davidhef88

    Pastrami updated w/q-view

    Made my first pastrami from some brisket. Turned out great. This was made with a pice of prime brisket I took off of a whole packer. It was cured in pops cure for 10 days and slow and low smoked for about 18 hours. Goes great with my homemade sauerkraut.
  17. davidhef88

    Game day pulled pork nachos

  18. davidhef88

    26 hour butt.

    I haven’t been foiling them through the stall in a few years years now. Always come out great and usually take about 24 hours. You can turn up the heat during the stall and push it to get done quicker. I usually just let it ride. Let’s the neighbors drool a little longer.
  19. davidhef88

    26 hour butt.

    9# not injected.
  20. davidhef88

    26 hour butt.

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