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Hey y'all, Haven't posted in quite a while, just been too busy with work... but had a chance to throw a flat on the smoker this w/e... so I thought I'd post up some pix.  Also did a little experimenting with my ABT recipe...put a little more kick in them rascals....see below So here we go...

Just my humble $0.02, but a mix of 1/3 oak and 2/3 cherry also makes a nice smoke combo for beef.  It's a bit different and not nearly as strong at 100% hickory or even 100% pecan.  Again, just my $0.02, but I like oak with beef.  And, like the guys say above, you want that thin almost invisible...

Thanks guys, they did come out pretty darn good.  I do appreciate the comps.  I'll be doing this again for sure with a few tweaks. -Salt

Hey dead ringer, great score on the woods for sure.  As for you idea of tossing that green apple wood up in your attic.... all is I can say is BAD IDEA!  Wood like that has all kind of life forms growing on/in it.  The last thing you want is an invasion of wood loving critters in your house...

Well, here's the results.  Made 2 traditional Cordon Bleus (plus added some fresh greens from the garden) and one Pizza (pepperoni, provolone, tomato sauce and fresh greens from the garden).  Didn't feel like firing up the smoker for 3 of these so I did them in-direct heat style on the Weber...

jalan, I am not comfortable at all in guiding you as to throwing that meat away or not at this point.  I have far to little information to provide such guidance.  I only wanted to point out the reference material I had found in the past for your review.  I have never had a wet brine go ropy or...

You can order them on-line at lowes.com.  That's how I got mine.  No stores near me had them as a stock item.  They can ship it directly to your local Lowe's store and you can pick it up there.  No shipping charges that way either. -Salt

X2 on the red oak.  Great smoking wood especially for beef.

Here's the link to the previous post I mentioned above.  Scroll down a bit in this post and you'll see the info I was referring to. http://www.smokingmeatforums.com/t/114608/brined-bacon-turned-slimy -Salt

It's called Stringy or Ropey brine.  I posted some info about this a while back.  I'll try and find the post and post the link to it here if I find it. -Salt PS: Mods, you may want to move this to the Bacon thread.

I'm trying the chicken cordon bleu rolls for the first time and was trying to find some estimates as to cooking times.  Was hoping someone could help me out.  I have each roll wrapped in bacon and plan to smoke at 275*.  Just looking for a rough estimate of what the smoking time might be so I...

Hey Gary, we're all waiting on some P-View!  Throw us a bone and post up some pix of some great looking PIZZA!!!! -Salt

Ironhorse, thanks for the comp.  As for your question, the next time I run this recipe, I'm not going to use the Country Brown cure and just use the proper amount of cure #1 to try and cut back a bit on the sweetness.  I'm not sure if reducing the above recipe by 4 oz of Country Brown is going...

Thanks guys! Slydog, I think the texture of the dry cured is a little more to my liking since the meat seems to be firmer than when I use a wet cure.  But, that's just my taste/opinion.  On the other hand the wet cure method is much easier and produces a great product.  I think they're both...

Those are looking mighty fine, Rick...  mighty fine indeed.....and the chorizo isn't looking to shabby either!  How much longer for both? -Salt

Great looking dish for sure, Scott!  I could almost smell it from here!!!! It's a staple at our house...my mother's recipe... goes great with a nice dish of pasta, crusty bread, a nice green salad and a nice glass of vino!  Cin Cin! -Salt

Great job Alesia!  I bet the jerky is great too.  So, how do you like the taste of that High Mountain mix? -Salt

That looks just amazing.  Great job for sure!  I bet you can not wait to fire that thing up for the first cook!  I know you're going to enjoy it for many years to come. -Salt

Looking great Rick!

Psycho Dad, my hat is off to you brother.... you had a hell of a start to your day and now you're doing Combat Smoking for the family.  I commend you sir and wish you nothing but the best!  I hope it all turns out great and you're feeling better after that tumble.... May your next smoke be full...