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  1. nate_46

    Pastrami video, start to finish

    She might be the nicest woman in the world, but if I watch more of her videos I will catch up on my sleep!!
  2. nate_46

    Pastrami Today

    Looks like all the internal fat and connective tissue has melted away. Did you have to chill this before you sliced it? I am going to have to try taking mine to 200-205 to see how it tastes without the chewy texture. I like the way it looks.
  3. nate_46

    I'm Stoked!

    Thats great!! Would you give us some pointers, maybe you have thought of something that we haven't. I would love to hear about it.
  4. nate_46

    Finally a start to my wood smoking journey

    As for the smoke stack, I came across (through a post on SMF) an Excel spreadsheet calculating the correct smoke stack size for individual smokers. http://webpages.charter.net/tomchism/BBQ%20Smoker%20files/Ratio%20calculator/timplate%20bbq%20form2.xls I don't have the original site, but the...
  5. nate_46

    canadian bacon review with qview

    Those look really good Erain. Perfect sandwich making material . If you get a chance could you pass on the links to each recipe? I have tried searching but cannot find.....
  6. nate_46

    Chicken

    I enjoy whole chickens as well. Once they are fully cooked, 165-170 degrees, they pull very easy. There is a lot of meat in a full chicken, with a variety of textures (white meat, dark meat, etc). I brine my first and they always turn out moist and juicy even after freezing and reheating in the...
  7. nate_46

    ABT Fattie w/qview (Pic heavy)

    Wow that looks tasty!! Gotta do me one sooooon.. Great job!!
  8. nate_46

    New Smoker Assembled...Next Step?

    I can remember when I finished putting together my SNP, I was burning within 30 minutes. It took a while to season, but it was fun playing in the fire . You have been given a lot of good advice, hope everything goes well. Just remember have fun with it!
  9. nate_46

    Hey All UDS Builders..

    Cool, thanks for the info. I figured they wouldn't fit perfectly.... my life doesn't roll like that. I was planning on welding a lip around the inside of the barrel so the lid would fit. A lot of work for a dome lid, but I wanted it so I could smoke a turkey from time to time.
  10. nate_46

    Prayer Request for my Mother

    I'm not a religious man, but I wanted you to know that I will be thinking about you and your mother. I know this is very hard, and I wish the pain for you and your mother will be minimal. Someday real soon I will have to step up to the plate and take care of my Dad, because he was diagnosed with...
  11. nate_46

    How much lump for an all day smoke?

    Make sure that the wood you are using is good and seasoned. Also, before you put the wood on the fire preheat it either on the fire box or in the fire box away from the burning coals. It cuts down on the icky white smoke as it starts burning. Six bags is a lot of lump, you shouldn't have a...
  12. nate_46

    Afternoon Delight W/Qview

    Your kidding right? It's like visual crack cocaine.... Looks real good for a Tuesday smoke..
  13. nate_46

    All Cured Meat Weekend, W/Qview

    Well I am back up and running for now. Power supply fan quit and when the power supply over heated it would shut down without warning. An auxiliary fan will work until I receive a new PSU. Anyway here are some final picks and a few thoughts.... Capacola after a night in the refrigerator Here...
  14. nate_46

    All Cured Meat Weekend, W/Qview

    Ran into a problem..... Computer crashed..... I have limited connectivity right now. I pulled out a old computer to keep up with posts, but it is too slow/unable to do pictures. I will work on it, and keep my finished pics until I get up and running again. Nate
  15. nate_46

    Smoked Marinated Tri-tips w/ Qview

    Looks real good, I especially like the size of the slices.
  16. nate_46

    Turkey Legs like at Disney, anyone have a recipe?

    Sorry I have to interrupt this discussion for a second. Anyone have a recipe for their pepperoni pizza?? If so.........please burn it and become a vegetarian........ now back to the original point of this thread...
  17. nate_46

    All Cured Meat Weekend, W/Qview

    Couple hours in and still smelling real good. Pastrami near the fire box is 140 and the other one is 132. The pork is 110 and climbing.
  18. nate_46

    All Cured Meat Weekend, W/Qview

    Okay, been on for little over an hour: The temps are rising quickly. I assume that it is due to the cured meat and the thickness of the meat. Both pastrami's are around 120-130 but the park is still around 91. The brisket that I made the pastrami's out of was pretty thin once I trimmed it...
  19. nate_46

    All Cured Meat Weekend, W/Qview

    I almost forgot, how is this for TBS?
  20. nate_46

    All Cured Meat Weekend, W/Qview

    First off I want to give credit where credit is due. There have been some really good posts about Pastrami and Capacola but a couple stood out from the rest. Also I want to thank Ron for his help, I picture him as being the "go to" guy when it comes to cured meats (among other topics). Here are...
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