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What kind of charcoal are you using? Various brands are stronger in flavor than others. I've used Stubbs and Cowboy and the flavor was extremely strong. Used Royal Oak and it was not as strong. Just a thought.

I purchased a case a few months ago at the Appleton Costco, and it was $2.69/lb. Their choice wasn't available by the case, but was $3.69/lb. buying them singly. Do people prefer not to use prime for corned beef and pastrami that they are selling prime cheaper than choice?

I've cooked a lot of brisket, and I would be proud to share that one with any of my friends. Nice job, just don't drop down to choice now.....I think once you have prime brisket, choice will likely disappoint you.

Thank you Hillbilly. By "poor man's", I meant the setup is cheap......stock pot, stove top and a Thermopop, vs buying a gadget. Effectively, the results should be equivalent with the exception that my setup requires some monitoring.

Thanks Al. Honest opinions are the only ones I have, and I have them in abundance! :biggrin: I like to be thorough for two reasons, one, I hope it helps someone else who is traveling down a similar path at some point, and two, I can always come back in here and review my own comments for...

50% of the fun is trying, the other 90% is eating, am I right? :rotflmao: Seriously, I had to try based on what others were posting about SV steaks. My conclusions vary from their experiences, and could be helpful for others, however, I say to anyone curious enough, try it yourself, and decide...

I wonder about some of the over the top comments. Not saying this is the issue for all of them by any means, but if I didn't already know how to make an excellent steak on my Kamado using a reverse sear, I would really like this method more. Plus, with a unit, it would be very hard to screw up...

I have tried a couple of things in a homemade setup. Burgers turned out more juicy and perfect doneness, steaks were ok, but as of now, I much prefer the grill. The advantages I'm seeing are the ability to take from frozen to plate quickly in a rush, warming up leftovers, tastier vegetables, and...

Nice work, my friend. Lots of time and effort, but I'm sure it is rewarding.....looks like it is anyway.

I will get to the pics first, then post comments since you probably only care about the pics.......:drool Drying off prior to the skillet. You can see where this steak was up against the other steak. I like fried onions. About 30-40 seconds per side. I do like a little steak with my...

I experimented earlier in the week with some burgers doing what I'm calling a poor man's sous vide. Used a stock pot my wife has, and fill with hot tap water. My water heater us set a little hot because I use it to heat my floor with in floor heat...that's another story, but anyway, that works...

Glad to have you back.....never met you before since I'm fairly new, but the more the merrier as far as I'm concerned!!!

Looks great. I keep watching everyone's comments trying to decide if SV is a pool I want to jump into. Yesterday, though, I did burgers in a mock SV at home. Turned out excellent. About 135 degrees for 50 minutes, and then a little drying off, slight cool time, and then into a hot skillet with a...

Great job Cranky. Kudos to being flexible and turning out a great looking product with so many other things going on in your life.

Lots of guys doing German sausages in here.....Cranky is cranking out a bunch of them as we speak in the sausage area. Glad to have you with us!!!

My wife says I'm a pro too, but I keep modifying my recipes to try to get better.....she says they are wonderful as they are, but I'm always looking to improve. Welcome to the forum!!!

Welcome! Don't be shy in asking questions and showing your successes and failures......we learn through all of them! 

Glad to hear your neighbors and all will be alright. Helps keep things in perspective sometimes. Pistachios.....definitely have not had this sausage before. I got a lot of experimenting to do!!!!

Excellent look to that jerky!!! Great job again!

So you are in the Green Bay area, I'm about two hours west of you. Have fun with the smoker project! I would think recovery when opening the door wouldn't be too bad once the unit is warmed up? Most of the heat loss is air, but the fridge being well insulated should hold the heat to recover...