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  1. mole177

    2nd pastrami qview

    what temp do you pull it out of the smoker? do you let it rest or just steam it whole after smoked?
  2. mole177

    2nd pastrami qview

    AH!!!.... ok, i've been steaming after sliced... I will try to steam it whole next time. plus i need to get over the thought where i eat food after smoking.
  3. mole177

    2nd pastrami qview

    steam it whole or cut up ?
  4. mole177

    First Prime Rib in the Smoker!!!

    what temp did you pull at? how much did it rise during rest? how long was it in the smoker for? Looks great! PR is what i feel one of the more easy things to smoke.
  5. mole177

    Pastrami (with Q-View)

    I SOOOO need a slicer... your strami looks great!
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    2012-02-29_00-07-40_975.jpg

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  7. mole177

    2nd pastrami qview

    shortcut route. bought 2 packs corned beef... they both go on at the same time. pulled each one off at 160 then off to the oven. first one pulled out of the oven at 175...a little chewy; 6hr 37min 2nd one pulled out at 190...better, but too salty. didn't let it soak long enough; 9hr: 52min...
  8. mole177

    Southern Calif Smokers

    howdy yall
  9. mole177

    Smoked prime rib/chinese new year dinner with Q view

    pulled it @ 128. toweled and coolerd for about an hour and 15.
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    2012-01-22_18-48-23_59.jpg

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    2012-01-22_18-39-21_63.jpg

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  12. 2012-01-22_18-33-27_842.jpg

    2012-01-22_18-33-27_842.jpg

    • mole177
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    2012-01-22_17-14-30_18.jpg

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    2012-01-22_13-35-56_825.jpg

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    2012-01-22_13-33-22_245.jpg

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    2012-01-22_18-48-23_59.jpg

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  17. mole177

    Smoked prime rib/chinese new year dinner with Q view

    USDA prime- prime rib from costco. 15lb slab, used approx 10 lbs to smoke. prepped on the smoker pulled it at rested and rose to sliced time to eat.
  18. mole177

    HELP My pork butt won't come to temp.

    my first pulled pork took 17 hrs to cook alone... it was rough, staying up over a day.
  19. mole177

    ABT using sweet peppers?

  20. mole177

    ABT using sweet peppers?

    Would I be able to use the general filling (cream cheese, ched cheese, etc) with sweet peppers? What's the rough estimate these guys stay in the smoker? What temp should I be going for? oh and i'll wrap it in bacon!!! if anyone is not sure of what peppers i'll be using, it's here...
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