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Thank you for the kind words Kat. Glad to hear it wasn't just my local Sam's, that lets me know if I need one real soon, I can go to another one close by to where I work. I am sure they both will be fine, since they both are USDA Choice. Please share what you do with yours. Matt aka Rocky

I read somewhere JJ that with brisket it is best to go with choice or better and after doing this one, I believe it. When I saw the words angus and choice with that price it was a no brainer on my part. I checked the other day while at sam's and they didn't have any briskets in the meat case. It...

Your welcome on the Q-View Red. The flavor of the Au Jus adds to the flavor of brisket, which by itself is awesome and even better the next day! I will have to do more briskets in the near future.

I have only done one brisket in my life up to now. Couple of reasons I reckon. First reason was the brisket I did previously was $1.30 a pound, I am cheap and never saw it anywhere near that price here since. Most briskets I had seen since were well over $3.00 and as high as $5. The other reason...

I just got the amnps figuring since I have had the amns 6x8 for a couple of years and have used it without any problems, unless my dust was a bit moist. With that being said I figured I wanted to have the pellet option because dust is not obtainable locally. I can make my own dust using oak, but...

That looks great, thanks for sharing. I have done pastramis out of corned beef (commercial) and they were good, so I imagine from scratch they would be awesome. I was at Sam's Club yesterday after work and they had a packer there, $2.29 a pound. Only had the one and I thought perfect for...

Thanks for the inputs. After a lot of thought, I went with the AMNPS. The final decision for me was the length of time I can get out of pellets. I also got enough pellets to get started with and am thinking other flavors too. So far Hickory, Apple and Pecan, 20lbs each.

Glad it worked well for you JRJ, rain and wind included. If I can get upto 11 hours with pellets in the tray, that may be the way to go. With all night smokes, and with cold smokes with bacon, I think length of smoke time is going to be a big factor.

Thanks for the input. A Torch won't be a problem at all and knowing you can burn less than full give more control to the amount of time one wants to smoke for.

Thanks all for the response. I am thinking about smoking up some buckboard bacon that I put in the cure this morning. If a don't have the new pellet one (whichever one it is) I can use my original one, though I don't have much selection in dust right now. Out of curiosity, can the tube smoker...

Any other input? Maybe I will wait until they go on sale again and just get by with the dust, although I do like the idea of pellets, easier to get when I run out of dust from Todd and can get a reorder.

I believe it said something to the effect that it wouldn't have the necessary air supply on my original version to burn pellets and it would have tendency to jump the dividers.

No I haven't, I thought I read somewhere it wouldn't work.

I do have Todd's 6x8 dust smoker and have used it many times. I do use it for both cold and hot smokes. I do have a DEAD MES and a new MES. I do have a Brinkman (el cheapo). I have an old new braunsfeld (SP) with a separate firebox. With all that being said, I do want to get one of Todd's...

Thanks a lot for the WB, JJ. I am not sure the reasoning for the oiling first, but maybe it is like seasoning cast iron, makes clean up easier, more of a non-stick surface, and of course rust protection (which shouldn't me much of an issue with stainless). The health issues were easy for me...

Hi all, been way to long since I have been here. My old MES bit the dust (element issue). Life (some health issues... Brain Aneurysm, prostate cancer and working) has been keeping me to busy to tear old one apart and see if I needed to do a rewire. I started to get the Smokin bug again, so I...

Just goes to show that Ron IS still giving!!! R.I.P and thanks for all the help and ideas you have given me. Matt

Two problems, the bar oil for the chainsaw interferes with the cajun spices, secondly frozen meat is hard on the teeth... takes all kinds, lol I have done numerous fried turkey's, matter of fact we are eating leftovers this evening as I make a batch of Dutch's Wicked Beans, mmmmm Peace all...

Welcome to the TBS at SMF Ray... If it doesn't have the flavor of smoke, then ya might be eating the GRIT! Glad the smoker got there, to bad about the pucks... Don't blame the delivery service, blame how the sender shipped it, probably parcel post, that can take forever, lol So glad you found...

Happy birthday Dawn, hope it is a joyous day for you!!! You do deserve it. Thanks for all that you do here Matt aka Rocky