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  1. rag

    Brand/type smoker

    For strictly smoking sausage in the 130* to 160* range, what smoker would you buy?
    • rag
    • Thread
    • Replies: 6
    • Forum: Sausage
  2. rag

    Need help w/Pastrami

    Using an Angus flat and the following brine (reduced by 1/2) in a zip bag, I brined for 6 days (also injected brine). The result was a gray colored interior and lacking pastrami flavor. It was smoked at 150* for 2 hrs, 3 hrs at 240* and steamed for 2 hrs. Is this brine or the brining time...
    • rag
    • Thread
    • Replies: 9
    • Forum: Beef
  3. rag

    Newby

    Was just told of this site with high recommendation (Capt Dan). I'm still getting up to speed with pit cooking. My wife an I became KCBS Judges and started cooking on a Lang 60 last year. We now have a Meadow Creek TS250 to which I mounted a charcoal grille to the front end. I an a board member...
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