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  1. hawkce541

    ThermoPro TP08

    check this out. http://www.smokingmeatforums.com/products/fireboard-cloud-connected-smart-thermometer https://pitmaster.amazingribs.com/forum/accessorize-your-pit/digital-thermometers/255085-review-of-the-fireboard
  2. hawkce541

    Has anyone used a Fireboard yet?

    That sells it.  I'm getting one next week......well putting one on backorder.  THANKS AL!  you're going to get me yelled at....lmao
  3. hawkce541

    Has anyone used a Fireboard yet?

    I just read a review of it and sounds amazing.  I almost pulled the trigger on it, but I'll have to wait until my slush fund gets a little fatter.....maybe next week.  Mama's going to have a cow, but oh well.   It will handle up to 6 probes at once and they "say" they are designing a fan...
  4. hawkce541

    ThermoPro TP08

    my TP20 reads about 2 degrees apart at lower temps but is dead on 212 in boiling water.  Also here's an amazing rating and review of over 100 thermometers. http://amazingribs.com/bbq_equipment_reviews_ratings/thermometer-reviews-and-ratings
  5. hawkce541

    A friend gave me this smoker

  6. hawkce541

    A friend gave me this smoker

    Don't bother replacing the thermometer as they are inherently unreliable.  Get a stand alone that you can use for meat and grill temp.  I have both of these and they work great.  I had a problem with thermPro one time and they sent me a new one, no questions asked.
  7. hawkce541

    Close to Katz's pastrami

    Thank you sir.
  8. hawkce541

    Close to Katz's pastrami

    Alrighty then, Here's the meat becoming one with it's new coating for a couple of days. I had to cut one in half because it wouldn't fit on the rack, but it gave a good view of how the cure penetrated the meat.  The slices were put on there so I could tell which way the grain was going when I...
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    • Album: Close to Katz's pastrami
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    • Album: Close to Katz's pastrami
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    • Album: Close to Katz's pastrami
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  15. hawkce541

    Stand for your smoker?

    This is what I built last week.  Modifying the filing cabinet took about an hour and so did building the stand for the top. http://www.smokingmeatforums.com/t/260838/cold-smoking-modification
  16. hawkce541

    first try at a brisket

    I agree have a Maverick and it works great.  I also have a ThermoPro like this.  It started going haywire and they sent me another one no questions asked.  Quick and friendly customer service.  ThermoPro TP20 Wireless Remote Digital Cooking Food Meat Thermometer with Dual Probe for Smoker Grill...
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    • Album: Close to Katz's pastrami
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    • Album: Close to Katz's pastrami
  19. hawkce541

    Dried venison

    I cured a whole venison ham and smoked it about the same as a regular pork ham and the only way you could tell the difference was the texture.  It tasted just like ham.  Wife and kids never noticed until it was gone and I told them it was venison.( I have a daughter that is an extremely picky...
  20. hawkce541

    Best choice of meat

    I use whatever is cheapest.  Lately it's been bottom round.  I just make sure to slice it diagonally across the grain.  That way it gives it a little toughness, but not so much that you can't break off a bite.  My 15 y/o daughter has a little side business selling jerky at school....lol
Great deal on LEM Grinders!
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