Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. raykinney

    Keep it Rolling??

    So do you guys keep the smoke going throughout the cooking?? I used a bigger chip box (3 or 4 X bigger!!) in my GOSM today. Seemed like it was more smoke but not for much longer, I get an hour to an hour and a half from a load. I usually reload and keep it going up until about the last hour or...
  2. raykinney

    Here goes.....

    Well, I will be brave today and do a pastrami (and of course a fattie!!) my first for both, but not new to smoking! I already screwed up and fell asleep last night leaving the corned beef soaking all night!! I hope it will be ok, I coated with some paprika (to put some color back on the meat...
  3. raykinney

    Pastrami for Dummies

    Ok guys, I saw a post from a guy that had found corned beef on sale and was going to buy a bunch of them to make pastrami. Is that all it is, smoked corned beef???? I found recipes that called for brining it for like 3 weeks, but if store bought corned beef brisket is a shortcut, I'm game!
  4. raykinney

    New From Arkansas

    New to forum, but not new to smoking. Far from "Just Starting", but no way a "Pit Master" either!! I have had a GOSM Gas for about 6 years now and LOVE it!!
Top Bottom
Back
Clicky