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  1. elsos

    My new hot smoked salmon process.

    Dang it! I've been trying to avoid getting a sous vide deally because I'm running out of counter and storage space. But this makes absolute sense and I have salmon in the freezer waiting... Maybe Santa, yeah that's the deal 😅
  2. elsos

    Gonna smoke cheese this weekend.

    I've been using smoke tubes for years, it is a white smoke. But I don't think it's a dirty smoke, filled with funky fumes. It can be a little harsh if you don't have good circulation, but for cheese, bacon, salt, salmon etc, you can let things rest some of it seems too much, and they get tame...
  3. elsos

    Smoked cheese today

    That's fantastic! I did four pounds today, Colby and pepperjack, smokin tube with apple pellets. This weekend it'll probably be a little more tame. Right now I'm afraid it's slightly ashtray level. 😆
  4. elsos

    A major Brazos modification , need your opinion.

    I wish I could see the smoker in the store, heard some scary stories about transport. What are you going to get? How exciting. I've been texting meat porn pictures to my wife and telling her that for Mother's day I could get this offset to her (if she'd let me). Been using a Reqtec 700 now...
  5. elsos

    A major Brazos modification , need your opinion.

    Whoa, I saw a post of yours on another bbq site the other day and you extended the stack on your Brazos! I didn't see any communication about that afterwards, and now it's rolled on to another family?! Such a short story from my reference 😊 But, I'm looking at trying my hand to stick burning...
  6. elsos

    New at making beef sticks and they seem salty

    Have you been still getting the tangy flavor? I've used Willies and it might be a little high in salt. If you use a little less then add garlic, onion and pepper it helps. I've always been using ECA so I do end up with the tangy flavor, but it doesn't look like your adding any. Just curious if...
  7. elsos

    Can't decide on new smoker! Halp!!

    Oh, stop it. :) Excellent stuff man.
  8. elsos

    Can't decide on new smoker! Halp!!

    Ooh, it's about lunch time here! Man, those look really good! :)
  9. elsos

    Can't decide on new smoker! Halp!!

    You know, I have and love the RecTec 700. But I'd really bet that whichever you choose, there are no wrong answers. You just learn to cook on what you have and in the end we become loyal after a few great cooks. I've never tried to sear with it, and I don't plan on it really. Actually I...
  10. elsos

    Can't decide on new smoker! Halp!!

    I bought a 700 this summer, and I've used it more than I thought I would have already. Never had a pellet smoker, but I'm very impressed by this thing. It's super sturdy, heavy and it does look pretty cool. I've been doing jerky lately and I was having a hard time keeping the temps below 210, so...
  11. elsos

    Whats on your Christmas Menu?

    Wow, that's a lot of great food going on! Sounds like we have a lot, wonderful to share. :) -E
  12. elsos

    PIT BARREL COOKER

    It can take a little practice for sure. My first smoke was at Christmas, a boneless turkey breast and it was going to be great. I remember white smoke, and that bird absorbed a good amount of bitterness and funky chemical flavors. My in-laws didn't stick around too long though! ;)
  13. elsos

    PIT BARREL COOKER

    I've had a couple of times, the same issue. I think it's because there needs to be more time in the beginning to allow the bricketts to stop smoldering. Once the white smoke tames down, that's when I put on my meat. It can be a little nasty with that white smoke on things. Give it a shot, let us...
  14. elsos

    PIT BARREL COOKER

    That looks great! You say its a 60/40 split, is this wood chunks ratio or something else? Do you experiment much with the charcoal, or do you use the Kingford bluebag?  I've been using the Kingsford on long cooks, but for chicken I like a hot and fast cook with Royal Oak from Homedepot.
  15. elsos

    PIT BARREL COOKER

    Raster, Happy Easter! I think your temp log verifies the consistent temp I have assumed. The PBC certainly runs hotter than a lot of people's idea of cooking, but it does a great job at cooking in those temps. I stopped keeping track of temps with a thermometer a while back because it was...
  16. elsos

    PIT BARREL COOKER

    Fastback, with all your experience now, can you offer some additional pointers? Must have been good on Christmas, santa got one for me! I've done babybacks a couple times now and think they need a little longer than 4 hours, but pulled them because I've heard a few folks say that they've had...
  17. elsos

    MES mailbox mod and first smoke

    Wow, I was hoping to do just about the same thing regarding the mailbox. Do you control the airflow to the ANMPS? I see a few holes in the door. Nice setup, senior!
  18. elsos

    First try Pop's Brine Canadian Bacon

    Perfect,Hi-tech! Any post smoking thoughts there? I've finally thawed out a big loin and I'll get it in Pop's brine today, using exactly the same method you just did. Looking forward to seeing more (then I'm anxious to make some Hawaiian pizza)
  19. elsos

    Masterbuilt propane smokers

    Bubba, That's a decision I didn't get to make as ours was a gift. We are happy with our 30 two door, but sometimes I really wish it was a little bigger! Especially when I'm cooking ribs, some extra room would be great. If you plan on using propane a lot, I would think your temp recovery time is...
  20. elsos

    Masterbuilt propane smokers

    I've been using a 2" thick patio brick on the bottom rack, and have ditched the water pan all together in my two door unit. Very happy with the temp continuity, but I don't usually need the bottom rack for anything other than a drip pan. I think also it is a sort of heat deflector when I use...
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