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  1. pastafazool

    Expanded metal question

    I am in the process of acquiring materials for my UDS build. Regarding the charcoal basket, I see many of you have fabricated one out of expanded metal. My question is what type of metal is it? Especially cocerned with the galvination issue. I would assume that since many have used this...
  2. pastafazool

    Hardware Question for UDS

    In the beginning phase of developing my UDS. I am starting to acquire the hardware needed. Regarding the bolts, washers and nuts, do I need to use stainless spells or can I get away with standard materials. Just concern with the heat and the effects on the meat and possible smoke. Thanks
  3. pastafazool

    Pastrami-first attempt

    Today I began the process of making a 4# flat into pastrami. I used Pop's brine/cure recipe. It is now in the fridge. Target date to place in the smoker is around August 31st. Looking forward to seeing and tasting the end result.
  4. pastafazool

    Beef Tenderloin 1st time

    Inspiration for doing the tenderloin in the smoker courtesy of Bearcarver. Weight: 4lbs Rub: Texas Took four hours at a cooking temperature of 200. Pulled at an IT of 138. Let sit covered for an hour then sliced. Everyone loved it.
  5. pastafazool

    Boneless Turkey Breast

    Smoked a turkey breast for dinner served with mashed potatoes and corn on the cob. Delicious! Brine consisted of buttermilk, water, salt and Jeff's Original rub. Brined for 24 hours. Dried with a paper towel and placed in the frig for 5 hours. Injected with honey, lemon juice, water and rub...
  6. pastafazool

    First Stuffed Pork Loin

    Today I made a pork Loin stuffed with apple Pie filling, spinach and pineapple wrapped in bacon. I was smoked for approximately 5 hours. I started at 225. After 2 1/2 hours I reduce the temperature to 215 because I felt it was cooking to fast. I had company schedules for 5 PM. If I did not...
  7. pastafazool

    Sunday Night Dinner

    Dinner will be a whole smoked chicken in the MED 40 with the assistance from the AMNPS filled with the Pitmasters Blend. The chicken is stuffed with lemons, garlic and oils mixed with olive oil, salt and pepper. The AMNPS is functioning well in the smoker with the removal of the water and chip...
  8. pastafazool

    My First ABT's

    Made my first ABT's this morning. Used both jalapeños and cubanell peppers. They were filled with cream cheese, shredded cheddar, andouille sausage and Jeff's Original rub. They turned out delicious. :yahoo:
  9. pastafazool

    Newly joined

    In live in Miller Place, NY. One of my enjoyments is to cook, especially for a number of friends and family. I have decided to expand my repertoire into the Smoking realm. My wife recently purchase me an MES 40. I have used it three times with great results making pork tenderloin, max n...
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