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  1. pcmyers23

    Midnight brisky (lots of sliced pics added!)

    Smoking a 16 lb costco prime brisket tonight. Trimmed it up a bit (1 lb 12 oz) and threw a little kosher salt/pepper on it. Few pics below and I'll be back later with some more pics. Smoking on my 22.5" WSM sittin at 235 right now. Its a pretty windy night so Im expecting some temp swings but...
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    • pcmyers23
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    • Album: Midnight brisky (running update)
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    • pcmyers23
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    • Album: Midnight brisky (running update)
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    • pcmyers23
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    • Album: Midnight brisky (running update)
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    • Album: Midnight brisky (running update)
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    • pcmyers23
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    • Album: Midnight brisky (running update)
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    • Album: Midnight brisky (running update)
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    • Album: Midnight brisky (running update)
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    • Album: Midnight brisky (running update)
  10. pcmyers23

    Smoked salmon attempt #1 (all pics inside)

    Looks like some good eatin. Glad it went well and people are enjoying your hobby. Whats planned for the next smoke?
  11. pcmyers23

    Smoked salmon attempt #1 (all pics inside)

    Looks like everything is going good. Keep those pics comin.
  12. pcmyers23

    Smoked salmon attempt #1 (all pics inside)

    Thanks CrazyMoon
  13. pcmyers23

    2015 Christmas Gift Cheese - Aged - Smoked - Waxed

    That wax really makes it look impressive and thats some great lookin cheese. Also, 20 hrs in the smoke! Must REALLY make a difference how far away the smoke generator is from the cheese. I do mine in my WSM and only smoke it for 4 hrs right now. Always enjoy your threads.
  14. pcmyers23

    Smoked salmon attempt #1 (all pics inside)

    Yep just follow his guide and it should all go smooth. If you have any questions Im happy to answer. Come back with some finished pics tomorrow.
  15. pcmyers23

    Smoked salmon attempt #1 (all pics inside)

    Nice! Are you brining it?[/IMG]
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    • pcmyers23
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    • Album: 1st serious cheese smoke - 8 lbs of chedda (all pics already inside)
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    • pcmyers23
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    • Album: 1st serious cheese smoke - 8 lbs of chedda (all pics already inside)
  18. pcmyers23

    1st serious cheese smoke - 8 lbs of chedda (all pics already inside)

    That was just for the pic. Lid closed with all 4 vents (3 bottom and the 1 top) wide open. Any more questions Id be happy to answer. I smoked 10 lbs of cheese last night and another 11 tonight. Heres a pic of the cheese (cheddar, white cheddar and pepper jack) on the smoker now. New Q-matz that...
  19. pcmyers23

    Mr T's "Smoked Salmon From Go to Show" w/Q-View

    I was mostly staring at the prices..$9/lb-$14lb but I believe it was Atlantic farm raised. After trying this I'll be more willing to spend a little extra next time to see if it tastes better. Its definitely better cold, just ate it hot because I had some people come over to taste test as it came...
  20. pcmyers23

    Smoked salmon attempt #1 (all pics inside)

    The salmon is even better cold. Can taste a bit more smoke too. That brine is a keeper/winner.
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