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  1. kc5tpy

    The Group

    I hear crickets chirping.  Taps is playing the background. Danny
  2. kc5tpy

    Smoking fish - An old dog can still learn new tricks

    Hello Folks.  My buddy Wade knows WAY more about this than I do.  I just wanted to say Don't follow old wives tales.  "Rules"; are they really RULES?  Rules we follow for food safety IF they are correct.  Do your research or ask the questions.  Many folks here who can help with food safety...
  3. kc5tpy

    Happy Birthday Cfarmer!

    Keith!  Hello buddy; long time no speak! Adam my friend; Happy Birthday!  I hope you have a WONDERFUL day buddy. Danny
  4. kc5tpy

    LET'S TALK BRISKET!!

    GO FOR IT!!!  Good luck!  Keep Smokin! Danny
  5. kc5tpy

    Metal experts please help! What steel can I use? Hot rolled, cold rolled, black pipe?

    Hello.  Will it hold, won't it hold?  I think you should be fine.  BUT!  If I were doing the project I would weld 3/8" bar around the edges and across the middle.  It does not need to be welded in every place.  Skip weld it.  Rough edges on expanded metal can hang up and cause problems.  With...
  6. kc5tpy

    First Brisket Effort

    Hello Will  Been away awhile.  Sorry.  GOOD advice above!  Start with the trimming of the brisket and then only use salt and pepper.  Let the meat and smoke speak for itself.  Get THAT right ( walk before running ) and you are off and running!  Too many variables: Did I trim too much fat?  Did I...
  7. kc5tpy

    Metal experts please help! What steel can I use? Hot rolled, cold rolled, black pipe?

    Hello.  Sorry I missed this.  I was a welder for almost 20 years.  Hot rolled has what is known as "mill scale" on it.  When you look at it closely you will see it looks a little like snake or lizard skin.  This can be ground off if you need a totally smooth finish.  Lot of work.  Cold roll does...
  8. kc5tpy

    First Brisket Effort

    Hello Will.  Can't beat those heat beads!  That looks a pretty good brisket.  You are only getting a SLIGHT  bit of crumble when slicing.  All in all I think it is a very good first try.  Brisket is not always the most moist of cuts.  It also depends on the quality of meat you start with.  That...
  9. kc5tpy

    Caught the Sausage Bug

    Hello.  Sorry I am late to the party.  I have put my recipe on the forum.  Maybe have a look and the adapt it as you wish if you are looking for a "Texas" style sausage.  Those do look like GREAT sausages!  Do you deliver?  Keep Smokin! Danny
  10. kc5tpy

    Stove Tapes

    Hello Matt.  You can find what ever you want at a reasonable price on that well known auction site.  Delivered to your door. YES.  Start a thread on thr kettle and we will help where we can.  Keep Smokin! Danny
  11. kc5tpy

    Stove Tapes

    Hello.  Looks like you may also have a gap in the front.  Maybe properly align the back and one side by bolting the lid to the bottom with proper hinges at the back rather than the sides.  Using stove rope to seal those aligned sides.  Then use Steve's idea of the angle iron to then only seal 2...
  12. kc5tpy

    Stove Tapes

    Hello Matt.  I agree with Steve.  PICTURES buddy!!!  IF we see the problem we can probably help.  Fire that dude up, make some smoke and take pictures. It is interesting that you say the top "half" is larger than the bottom.  That would put the food closer to the coals; where as we would...
  13. kc5tpy

    Stove Tapes

    Hello Matt.  Glad to have you with us! If you look at the Victus site they are both very similar products.  It also tells you to wear protective gloves when applying the product.  Think of it like roof insulation.  It has fine "glass-like" fibres that when handled I am sure could pierce the...
  14. kc5tpy

    Pastrami

    OH MAN!  Well I know that was some good stuff!  I haven't made that cabbage in quite a while.    Ah.....  I gotta go now.  Need to check the fridge for a head of cabbage.  Keep Smokin! Danny
  15. kc5tpy

    brisket slicing knife recommendations

    Hello.  I can only offer this advice:  unless you have the skills, or have a man in town;  buy a good quality electric knife sharpener.  My 3 stage sharpener cost me about £150.00.  Now my mates at work thought I was NUTS!  You can get a sharpener at Asda for under £10.00.  After I bought mine...
  16. kc5tpy

    Pastrami

    Homer.  That Looks GREAT!!  Well done buddy! As for your cabbage, give this a try:  Wash a whole head of cabbage ( I only use green cabbage ).  Remove the core with a good knife.  You need to go pretty deep to get out all the bitter parts.  Fill the whole with room temp butter or margarine ( I...
  17. kc5tpy

    KC5TPY's Slicer - The Dead, The Resurrection and The final Death

    Jim.  If you run in to anything; post it here.  I have some electrical/electronics background and I am sure others here do also. Did I REALLY turn down £20.00??     Keep Smokin! Danny
  18. kc5tpy

    Bank Holiday Weekend Smoke

    WADE!!  Don't tell these youngsters all the tricks!!     I knew you had told him all.  He probably just forgot that tip.  KEEP A NOTEBOOK handy folks!  Especially if at the smoking weekend where the meat and beer are flowing freely.  You can overdose on either!  Keep Smokin! Danny
  19. kc5tpy

    New Smoker Build

    Hello.  FANTASTIC looking pit!  So long as you got your air flow right I am certain you will be happy with it.  I built pits back before you had a calculator so I have never given it much thought.  You asked a question yearly on.  Powder coat it?  I ignored that question for a couple reasons...
  20. kc5tpy

    Bank Holiday Weekend Smoke

    "The small invite of my best mate and his wife".  Ah! Jim.  We never got that invite??  Was it lost in the mail?  I didn't have any phone messages?  What happened buddy??   Wade's baked beans.  You youngsters.  We don't tell you ALL our secrets!!  You think we are CRAZY?   That isn't true.  We...
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