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  1. miamited

    My first summer sausage

    Thanks. Recipe from justapinch dot com. After smoking cold water until internal temp 120 per recipe.
  2. miamited

    My first summer sausage

    80/20 beef to pork. I estimate about 90% lean. gas vertical smoker at 200 (lowest it would go) for just over 2 hours until internal temp was 155. Sausage came out good. My taste testers at work keep asking for more. Only issue is that it is not hard like it should be. Atually able to squeeze it...
  3. miamited

    Making smoked lox in the summer heat?

    Thank you sir. Based on your reputation here, I consider that a real compliment.
  4. miamited

    Making smoked lox in the summer heat?

    Sorry I didn't get back sooner with the results. I passed on the smoker. I have to say I will never buy the stuff again. Even my neighbor the chef approved. I got the salmon at BJ's and cured with 50/50 salt and sugar. I used sugar in the raw as that is what I have. Two days and then several...
  5. miamited

    Making smoked lox in the summer heat?

    Sorry, I should have said that I have a vertical smoker. No mods like the mailbox. I can do bags of ice, but will that be enough? I can freeze ziplock bags to make ice blocks.
  6. miamited

    Making smoked lox in the summer heat?

    I want to try my hand at both lox and nova. But since nova is cold smoked, do I have any other options in the 90+ heat we are getting in south Florida? How much difference will it make in the finished product if I hot smoke it? Or should I force myself to wait until November when it really cools...
  7. miamited

    Propane smokers use a lot of wood, so ... .

    I know this is an old thread, but I just came across it. I have the amazn tray and tube. I use the tray for cold smoke in my vertical gas smoker with no flame in the wood box. When doing a hot smoke, say at 225, can I do the same instead of using wood chunks or would the flame cause the pellets...
  8. miamited

    First try at smoking cheese

    Thanks everyone. Follow up. Took some in to work and everyone that tried it went crazy over it.
  9. miamited

    First try at smoking cheese

    Just pulled the cheese. I don't think I will use my regular grill for this again. Should have used the vertical smoker. I don't think there was enough air flow in the grill. A little melting of a few pieces from being to close to the pellets. Oh well. Cheddar on the left.
  10. DSCF1140.JPG

    DSCF1140.JPG

    • miamited
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  11. miamited

    First try at smoking cheese

    One hour in and this is all the pellets have "burnt" for lack of a better term. I would have thought that more would have by now. I moved it to the middle of the grill and lit the other end.
  12. DSCF1139.JPG

    DSCF1139.JPG

    • miamited
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  13. First try at smoking cheese

    First try at smoking cheese

    • miamited
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  14. miamited

    First try at smoking cheese

    72 degrees outside grey clouds and light rain off and on. Front to back mild cheddar, Montery jack and colby. Apple pellets in the Amazn. 3 frozen water bottles in a zip lock bag to help keep cooler. I will pull some at 2 hours, 3 hours and 4 hours.
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    DSCF1138.JPG

    • miamited
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  16. miamited

    Possible start for cold smoker

    Does this look like it could be easily converted into a cold smoker? I am thinking mailbox on the bottom with a long dryer hose up to the top. Thanks http://miami.craigslist.org/mdc/zip/5894789055.html
  17. miamited

    Another Pastrami from Corn Beef = Reuben

    Thanks.
  18. miamited

    Another Pastrami from Corn Beef = Reuben

    I know about the IT, but was just curious about the time in the smoker. I understand it will vary from smoker to smoker, etc. Just to try to plan and schedule. thanks.
  19. miamited

    Another Pastrami from Corn Beef = Reuben

    How big was the piece of meat and what was the smoke time? What wood did you use? thanks.
  20. miamited

    First Pork Shoulder in the smoker

    After 11 hours in the smoker to get internal temp of 195, guests would not stop saying how good it was.
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