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  1. MileHiGuy

    Cold smoking 5 lbs of salmon

    Hey all, I'm cold smoking salmon. I have 5 lbs of fresh salmon I covered in about 4 pounds of coarse sea salt yesterday afternoon. I am in Denver and the weather shouldn't get above 60 degrees F today and maybe around 33 overnight. I have alder wood chips. The question I have is how to best...
  2. MileHiGuy

    Smoked Turkey

    I sometimes will come across a Turkey Breast at my local grocery store (King Soopers). And I will brine it, smoke it, and run it through my Hobart Meat Slicer. It is often difficult to find turkey breast to smoke. Does anyone have advice on where to find turkey breast on a regular basis? The...
  3. MileHiGuy

    Fireboard 2.0 not working correctly

    Hello all, seeking some input. I have used a Thermoworks Smoke thermometer in the past and have recently (for the last year or so) used a Fireboard 2.0 thermometer. I got the Fireboard because my display on the Smoke went bad when it got some moisture in the unit from rain. The last couple of...
  4. MileHiGuy

    Chamber Vacuum Sealer Recommendation???????

    I want a sous vide liquid - compatible food sealer. I know there are several on the market. Does anyone have experience with them - good or bad, that they can share? Thanks, MileHiGuy
  5. MileHiGuy

    Smoked Birria Tacos

    I went to a new "west-coast mexican" place for a couple tacos last week in Denver (actually Centennial, CO) and they were awesome. I had Beef Birria Tacos. They even had the au jus that came along with my tacos. So, that got me thinking about making a very similar kind of taco and here is...
  6. MileHiGuy

    Makin Bacon

    Making some bacon today on my Hasty bake. I plan to pull it when it hits 170 degrees. I've made it before a few times but can't remember the temp I smoked it to. Anyone have advice on the temp?
  7. MileHiGuy

    Rotisserie Chicken

    One of the great things about working from home is that I can put a couple chickens on the rotisserie during my lunch hour!
  8. MileHiGuy

    Advice on Smoking Cheese on my WSM and / or Weber Kettle

    Hey all, I have a 22" WSM and a Weber Kettle grill. And a Hasty Bake gourmet pro 258. Does anyone have a suggestion for smoking cheese on any of these models? Thanks!
  9. MileHiGuy

    Wagyu Beef Tallow

    I'm going to smoke a brisket this weekend and I'm going to wrap it in Beef Tallow at the end. I was wondering if anyone else has done this and the results. I got this stuff recently as a gift and wanted to try it out.
  10. MileHiGuy

    Side of Beef

    I got a side of beef today from Prosper Farms here in Colorado. They have two options, organic grass-fed beef or steakhouse...I went with steakhouse. Let the fun begin! I'm having burgers tonight and am thawing out an eye of round roast to make jerky. Does anyone have experience with beef...
  11. MileHiGuy

    What Food safe grease do you use for your meat slicer

    Hi all, I managed to find a Hobart 512 meat slicer for a hell of a deal. It seems to be greased up good but I want to get some before I need to lube it up again. What are you using and have you had negative or positive experiences with other products? Oh, and since a picture is worth a...
  12. MileHiGuy

    Brisket - Corned beef and Pastrami

    Hi all. I bought a 14.3 lb whole packer brisket and am making corned beef and pastrami out of it. This will take 1 week plus. Here are pics. Cut into 3 pieces, and then put into a brining solution of pickling spices for 1 week. I will get it out and proceed with the next step in a week...
  13. MileHiGuy

    Where do you get sausage casings from

    Where do you get your sausage casings from, assuming that you've had a good experience? I'm just looking to make some of my own sausages, chorizo, and stuff and just wondered if there is any that are recommended. Thanks
  14. MileHiGuy

    Smoked Prime Rib

    Hello, I am not new to this Forum. I've been looking at stuff here for years and years, decades and decades. I sometimes will go a year or two without a visit because I get busy with "stuff". Having said all that, I have a "Prime" cut of prime rib - 4 bone rib. The meat alone will be...
  15. MileHiGuy

    Fireboard 2 Drive?

    I'm thinking about getting a Fireboard 2 Drive meat thermometer? Any experience with them? I have a thermoworks smoke that's been great but the display is close to being shot. I was in a local smoking shop and the Manager recommended the Fireboard. After looking at reviews and such they...
  16. MileHiGuy

    Meat Suppliers

    Hey there, I have a question...I'm in Denver and have trouble finding good quality meat here. I used to live in Tulsa and could always find prime beef. I haven't seen bologna here that is worth anything and finding decent hot links are near impossible. Does anyone have suggestions or is...
  17. MileHiGuy

    Pork Shoulder on the WSM

    Just put a pork shoulder on the WSM. We'll see how it turns out! Probably in about 20 hours. Low and slow!
  18. MileHiGuy

    Pastrami and Corned beef recipe

    I know I’ve seen a brisket recipe on here for pastrami and corned beef from one brisket. Anyone able to direct me? thanks in advance. I am using a 17 lb full packer brisket
  19. MileHiGuy

    WSM Hanging Racks

    I'm thinking about getting some hanging racks for my 22" Weber WSM. Any experience?
  20. MileHiGuy

    Tomahawk Ribeye Steaks

    These were a couple Tomahawk ribeye steaks I cooked recently
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