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Been a long time since I posted here but my little guy just turned two and I have a little time to do some smoking now. I made a reuben fatty for dinner a few nights ago. Home cured pastrami filled with swiss cheese, sauerkraut and thousand island dressing. Wrapped in a bacon weave and kissed...

Thanks Craig. I don't know how I missed that one.

Thanks Pops! Where'd you find it?

So, this slicer has been in storage for many years. I don't remember where it came from but it appears that it was manufactured in the 1930's. It is in good working condition. The blade is sharp and all of the parts that are supposed to move, do so freely. The problem is that there is a...

That is the Brinkmann Smoke King Deluxe Model:805-2500-1 I had a heck of a time getting parts for mine but I might be able to give you some advice if you do.

Thanks for the help, Chef. Our new baby boy has had us hopping for the past three weeks. Can't wait to make this again this year and can't wait to teach Dillon how once he can reach the countertop. Happy Easter, everyone! Don't forget the reason for the celebration.

Yeah. That grinder is one heck of a machine and has been for the past year. This stuffer is a nice upgrade from the 5# Northern Tool unit that I have been using.

With baby on the way in the spring, I've been watching my pennies a little closer, so, I'm visiting Craigslist a little more often. Just in time for sausage season, I hit the jackpot. For $200 I picked up a Cabela's 11# stuffer and a 20# meat mixer.  The seller threw in a bag of soy protein...

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Looks great, NEPAS. Found the CY kits at our local Trader Horn about a year and a half ago and have been using them ever since.

Thanks Chef! That means a lot coming from you.

I would call this more of a, "man pie". There is nothing quichey about it.

Thanks for looking and for the compliments. I look forward to making this all year. It is especially good made with spicy Italian sausage and hot capocolla.

It was just like a high quality country ham. Nothing like one of the precooked hams that are pumped full of water. Thanks! It was delicious and I enjoyed the process. I did inject the brine. I only have a flavor injector needle and probably injected more brine around the bone that I...

This is a dish that I have been making for many years and has become somewhat of a tradition for us. It has roots in Northern Italy (my family came from Calabria) but contains different ingredients in other parts of the country. My version contains only meat and cheese but the most common...

When I saw Pops post from two years ago: http://www.smokingmeatforums.com/t/89979/from-hog-leg-to-easter-ham, I just had to try it.  I started a little over a month ago with a 20# fresh hog leg that I picked up from the Restaurant Depot I asked Pops plenty of questions and prepared the brine...

Hello from the North Hills! Welcome to the most comprehensive smoking knowledge base on the Internet.

The display on mine reads about 10 degrees lower than the actual temp which is the reading that I get using my Maverick ET732. If you don't have one of these, I recommend purchasing one from Todd www.amazenproducts.com. So far, I have done a EOR for roast beef sammies, a whole chicken and 10...

My wife just asked me why it turns.  I said, "'cause it can, DUH!"

It is only the 30 inch model but so far, I like it. The guy said that he is moving and he had only purchased it as a toy.  He had a couple of really nice Weber kettles and a 250 gal trailer mounted RF. I believe this unit is going to give me the freedom to finally do some smoking while I am...