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  1. dave from mesa

    Well Doesn't That Suck

    Don't see any obvious damage. Was working patio so I had to move it. Normally it is against the wall.  It moved from just beyond the weber which is about 10' .
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    IMG_1885.JPG

    • dave from mesa
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    • Album: Well Doesn't That Suck
  3. IMG_1884.JPG

    IMG_1884.JPG

    • dave from mesa
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    • Album: Well Doesn't That Suck
  4. Well Doesn't That Suck

    Well Doesn't That Suck

  5. dave from mesa

    Well Doesn't That Suck

    Guess it was a little windy last night. Guess I should have locked the wheels. Hope there is no damage. Must have moved 10' till it hit the dirt. Oh well!
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    IMG_1883.JPG

    • dave from mesa
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  7. dave from mesa

    Making Pastrami Question?

    Other than Chef anyone got recommendations for wood for smoke? Just trying to cover all the bases. thanks dave
  8. dave from mesa

    Making Pastrami Question?

    "I am ready for a Reuben now!" Well the only thing I like about a Reuben is the pastrami and the dressing but I know what you mean. Gonna go buy that CB tomorrow. dave
  9. dave from mesa

    Making Pastrami Question?

    Thanks. Never thought of that. 
  10. dave from mesa

    Making Pastrami Question?

    Now this brings another question. Steam it whole not after I slice it? Never mind. I should have read the WHOLE thread before asking. thanks
  11. dave from mesa

    Making Pastrami Question?

    Thanks guys. timberjet. Done that. Went thru 5 pages. That's why I am confused. Too many diff ways to do it. Chef This is more what i am looking for. Was planning on steaming it as that's the way to get a good sandwich. Now this brings another question. Steam it whole not after I slice it?
  12. dave from mesa

    Making Pastrami Question?

    Going to try making some Pastrami. Gonna buy a Corned Beef flat. Questions are: What temp do I smoke it to? Have seen 155-160 and 195-200. That's a big difference. I would like it to be able to slice it to make Pastrami sandwiches. What do you recommend for smoke? Have an AMNPS and a number...
  13. dave from mesa

    Find Me this T-Shirt, plz

    Thanks guys. I found some of those but for some reason he wants that exact tee shirt.  Don't understand why cuz the others are nicer thanks dave
  14. Find Me this T-Shirt, plz

    Find Me this T-Shirt, plz

  15. dave from mesa

    Find Me this T-Shirt, plz

    Saw this I think on Facebook. Friend wants to know where he can get one but I can't find my like on Facebook. Anyone know where I can get it? thanks dave
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    fruit-of-the-loom-cotton-t-131313.jpeg

    • dave from mesa
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  17. dave from mesa

    Some Prayers for Mrs Bear

    LOL----After 46 years, I pretty much know "them" when I see them (More than one specific look after that many years)!!! Bear Oh I bet there are more than that. I get the look ALL the time.
  18. dave from mesa

    White Smoke? What the Heck is White Smoke?

    Thanks Mr T. Will be reading that.
  19. dave from mesa

    White Smoke? What the Heck is White Smoke?

    So if I got that bad tasting stuff on it should I not bother to try and smoke it again or will washing it maybe remove the bad taste? Only did a 2# piece to try the first time so it wouldn't be a big loss to toss it if it is gonna taste nasty. May taste it to see if the salt is right tho. ...
  20. dave from mesa

    White Smoke? What the Heck is White Smoke?

    Took the bacon out the day before and dried it with paper towels and left it in the refer overnight. Not sure what Pellicle looks like. Put it in cold. This pic was taken 6-7 hrs into the smoke. Did light the AMNPS only at one end.  2 days before I did ribs with this setup just as a test and...
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