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  1. john3198

    Kosher Salt

    Kosher and sea salt only. Much more "cook friendly". You have a lot more room for error using Kosher than table salt.
  2. john3198

    Who Is This Fellar?

    The "Big Boy" restaurants all went by different names, I suspect something choosen by the franchiser. We had "Kips" in Tulsa, "Azar's" in Fort Wayne, IN, when I was growing up. The "Big Boy" statues are around - but usually for a pretty good price - multiple hundreds. You can sometimes find...
  3. john3198

    back for my second smoke w/ pics

    Looks good. I think all "regular" paprika is sweet. If it is hot, it should say so on the container. There are lots of different kinds and some are really nice like the smoked ones from Spain. You can get them sweet as well as hot. As well as the Hungarian ones that are sweet or hot. I doubt...
  4. john3198

    Prime Rib w/Qview

    Nice prime rib. I have really come to like these on the smoker. Just did one for Easter. We buy them on sale at Christmas and freeze for later. Still have one more in the freezer.
  5. john3198

    Smoked Salted Rib Steak W/Qview

    Nice Ron, thanks
  6. john3198

    First car.....

    64 Doget Dart Convertible. Red with white top. 4 speed with a slant 6. I thought it was fast until I traded it in on a 68 Vette 4 speed convert 390 HP 427. Not sure how I survived that car!!!!
  7. john3198

    Want A Cheap Drunk?

    Neat, Ron. Thanks. Probably at least 4-5x that today.
  8. john3198

    Garlic Lovers Pulled Pork

    Great reciepe. Thanks. Will definately add this to the bookmarks and try as soon as time permits.
  9. john3198

    Smoking a ham, need help

    Blue - There are as many ways to smoke a cured ham as there are people smoking them. Just about anything will work. The main thing is that you are going to add a TON of great smoke flavor to your store bought cured ham. I do mine with a maple-bourbon rub the night before and then mop with a...
  10. john3198

    costume......PG-13

    That was good.
  11. john3198

    My Try at Corning Beef

    Looks good. I just did my first corned beef then most of that smoked for pastrami. Great stuff. You will love it.
  12. john3198

    Point or center for corned beef

    I'm with Elly on this one. I just did a small packer and saved about half the flat for corned beef and smoked the rest for pastrami. Both were excellent, but I think the corned beef flat would be a lot lower in fat than the point.
  13. john3198

    High Heat Sealants ?

    I would be concerned about things like acetic acid and who knows what other chemicals that might bake out of it over time. Maybe you can use some sort of seals like they use in ovens?
  14. john3198

    STOVE BLACK---Anyone ever use it?

    The stove black paste/polish I found are made by Meeco Mfg. http://www.meecomfg.com/paints_polishes-spray.php There are some polishes that appear to be for cast iron. These look like mostly waxes with probably carbon black pigments. Not recommended for exterior use and I would not use them on...
  15. john3198

    Digital Thermometer?

    I have 4. Three digital Onida's and ET-73. The ET is my favorite because of the dual probes and remote capability.
  16. john3198

    Frozen how long?

    What he said. I never have put them on the smoker still forzen - I would worry about the 4 hour getting to 140 rule.
  17. john3198

    The Bath TubTest.

    Thanks for that. I have passed it on to friends.
  18. john3198

    My first Pastrami

    Here is one that was posted here by Rivet. I just made it and it is real good. http://www.smokingmeatforums.com/for...ed+beef&page=8 I started from a brisket, made my own corned beef. You can search the forum for pastrami and find lots of ideas.
  19. john3198

    316 grade stainless steel for smoker build

    304 is fine for what you are doing. 316 is more expensive and has better pitting resistance (3% Mo) in aqueous corrosion apppications, which is not a concern to you with a smoker.
  20. john3198

    Rub "Precognition"

    Good question. I will have to try that and see. I think you will get an idea, but the smoke changes everything, so not sure.
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