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  1. hawkce541

    Close to Katz's pastrami

    Thanks.  didn't realize the pic didn't load or something. It WAS there. Hawk
  2. Close to Katz's pastrami

    Close to Katz's pastrami

  3. 20170410_172351.jpg

    20170410_172351.jpg

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  4. hawkce541

    Close to Katz's pastrami

    Ok Ladies and Gentlemen,(I use that term loosely), I've got 9lbs of brisket curing for pastrami.  I got the recipe from Meathead over at Amazingribs.com.  This will be the third time I've tried it and I think I'll have it dialed in this time the last time wasn't bad,.....just not quite right. ...
  5. hawkce541

    Cold Smoking Modification

    By the way T, I got a blender for $5 from a guy on "Let go".  It works great for chopping up the pellets into dust.  Thin blue smoke for days.  Thanks for the tip. Hawk
  6. hawkce541

    Cold Smoking Modification

    Actually it's very stable, ( I've tried to rock it), the smoker on top isn't as heavy as it looks, and the filing cabinet is heavier than IT looks.  As far as the chemicals inside the cabinet.......there's not going to be any heat there........that's why it's a COLD smoker.  I've already run 3...
  7. hawkce541

    Pastrami

    I just went to Sam's Club, ( borrowed a friend membership card), and got a case of brisket packers for $2.41/lb.  With tax it came out to $177 for 6 packers, the smallest was 12lbs. and the largest was 17lbs.  I ended up trimming 3lbs. of fat off of the 12 pounder and it's curing right now for...
  8. hawkce541

    Cold Smoking Modification

    Okay got the base built. The concrete's on little bit of a slope so I to shim it
  9. 20170410_170357.jpg

    20170410_170357.jpg

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  10. hawkce541

    Cold Smoking Modification

    Thank you sir.  Kind words from a smoking guru.  (Bowing...Bowing)
  11. hawkce541

    Cold Smoking Modification

    Ok people,  I just did a full run to check temperatures.  It looks a little ghetto right now, but I'm building a base for the product chamber to sit on tomorrow.  As of right now the top rack is almost eye level and I'm 5'11.  After a full tray of pellets, the only thing left was ash and the...
  12. 20170406_181807.jpg

    20170406_181807.jpg

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  13. 20170406_181721.jpg

    20170406_181721.jpg

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  14. hawkce541

    Cold Smoking Modification

    I'm going to experiment with the filter method and I'll post the results.  Also, no offense to you, but I've worked in aviation for 24 years, and I've only seen a handful of engineers with common sense, or practical knowledge.  They were either mechanics before they became engineers or they had...
  15. hawkce541

    First Bacon Done - I think

    cold smoking bacon is going to be my next trick. 
  16. hawkce541

    Cold Smoking Modification

    I was just looking at the pictures, and the thought crossed my mind, that if I extended that dryer vent to the full 8ft. and snaked it back and forth until it reaches the product chamber, I might not need the other vent tubes.  I had put my hand in the exhaust of the dryer vent and it was a...
  17. 20170404_193856.jpg

    20170404_193856.jpg

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  18. 20170404_192015.jpg

    20170404_192015.jpg

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  19. hawkce541

    Cold Smoking Modification

    Well, the kids and wife were gone yesterday, so I had the whole afternoon to myself.  I had this 2 drawer file cabinet sitting around that my #^@$#& brother-in-law left laying around.  I separated the drawer face from the upper drawer and taped the drawer face in place.  I shaped the drawer...
  20. 20170404_184112.jpg

    20170404_184112.jpg

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