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  1. so ms smoker

    Experiment.....

      Can't wait to se how it turns out.   Mike
  2. so ms smoker

    Ham Loaf smoked on the mini WSM

    "  I suppose it is spam like but IDK what's actually in real spam."   I believe it is Squirrel, Possum, And Mouse  Your loaf looks Great !    Mike
  3. so ms smoker

    Rib Experiment: Side by side comparison MES40 VS WSM22

     I'm with bfili. Never been to a competition that allows electric. Charcoal or wood only. Of coarse I don't live in WI either Think I would concentrate on the WSM.   Mike
  4. so ms smoker

    which smoker?

      If SWMBO says only one, I would do diligent research before the purchase. We will help you as much as we can.    Mike
  5. so ms smoker

    More Pastrami

      OK, time to finish this post! The finished ABT pics did not come out. The flash was a little bright. Very good pastrami. Enjoy!    Mike
  6. so ms smoker

    More Pastrami

     Thought the smoker needed more, so adde3d ABT's to keep the boys at bay  I spiced up the cream cheese a bit just to keep things interesting. Dried basil and 'fiery five pepper spice'. Good stuff and not too hot. Added some homemade bacon on top.
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    Pastrami 010.JPG

    • so ms smoker
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    Pastrami 009.JPG

    • so ms smoker
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    Pastrami 008.JPG

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    Pastrami 007.JPG

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  11. so ms smoker

    First Brisket Atempt

    Cook to 190 IT and then use the toothpick test to see if it is done. It might take longer, or not.    Mike
  12. More Pastrami

    More Pastrami

  13. so ms smoker

    More Pastrami

    I know, lots of pastami lately, but I was in my local grocer this week and they had corned beef brisket for $1.99 per pound! I got three!   Soaked and rinsed several times then rubbed and ready to rest overnight. The two on the top with a reciepe I found here. The one on the bottom with fine...
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    Pastrami 011.JPG

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    Pastrami 006.JPG

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  16. so ms smoker

    Just Joined

      Welcome Tiger! Glad to have you with us. Feel free to ask any questions you may have!   Mike
  17. so ms smoker

    hello

     Glad to have you with us! Feel free to ask any questions. Plenty people willing to help.    Mike
  18. so ms smoker

    Too much smoke with 22" Weber

     Yes, that's it.    Mike
  19. so ms smoker

    ET-732 (Bad??)

      You may be overreacting. Within 2 or 3 degrees should be fine. Just keep them in mind when reading it when a few degrees matter.   Mike
  20. so ms smoker

    New old guy

      Sounds like you are on your way! If you believe you have the temp control in hand( usually the hardest part) grab some chicken leg quarters or a spatchcocked chicken and put them on. These should only take about 3-3.5 hours to smoke. Check out a few of the threads on chicken smoking. Good luck...
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