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  1. eichhoma

    which pellet smoker would best replace a standard BBQ Grill

    so, for smoking, i'm an offset stick burner kind of guy but I keep a gas grill on my deck that I use for steaks, burgers, brats, etc.... its in need of being replaced and these pellet grills have really captured my attention. I love the idea of getting smoke flavor from them, but i wouldnt do...
  2. eichhoma

    Horizon 16" offset smoker in St. Louis MO

    I LOVE this smoker but I am looking to go to something bigger as I am starting to do a lot more entertaining. Its a 16" classic that sells at Bass Pro Shops for $950. As you can see it is in excellent condition. I have added the convection plate ($60), heavy duty charcoal grate ($50), a...
  3. eichhoma

    12 lb Bottom round - what to do? Pit Beef?

    I got a really nice bottom round I would like to do something with on the smoker tomorrow.... I could really use some ideas... What can anyone tell me about "pit beef"? New concept to me. Thanks!
  4. eichhoma

    struggling with temps

    I could really use some advice suggestions on some temp problems in a 16" horizon Offset smoker. It could be normal and I am overthinking it but I am having a hard time stabilizing the temps through the chamber and not sure what else to do. Here are the highlights: I have a tel tru on the...
  5. eichhoma

    new to curing, questions about safety

    I have heard that humidity is as crucial as temperature. while I have good temp control in my rigged up curing chamber, I am really struggling with humidity... getting enough RH that is. My first go at doing some home curing was with a sopressata recipe I found on youtube that looked really...
  6. eichhoma

    dry cure time - 13-14 days too long?

    I started dry curing (w/ TQ) a belly I had last Sunday 2/1.  My research on here indicates that 9-10 days is about right but I likely wont be able to start cold smoking until this Saturday.  That would be 13 days in the dry cure bags....  Is that too long or a problem?  Am I going to have...
  7. eichhoma

    Smoking bacon on a Horizon stick burner

    Am I wasting my time? I have bacon that will be cured and ready to smoke by Friday and am wondering if this will be a real challenge trying to smoke bacon (belly sections) on my stick burner that I often have problems maintaining a consistent temp that is under 225*. Thoughts here? I have read...
  8. eichhoma

    Need some first time bacon advice please

    I picked up a 12 lb pork belly from my local butcher yesterday because I have been dying to try making my own bacon for quite some time.  I have been reading lots and lots of posts on here looking at how others do it on here and I come down to a couple questions I would like to ask to determine...
  9. eichhoma

    Smoking a Top Sirloin -- need suggestions

    I picked up about an 11 lb top sirloin with a decent fat cap on one side from my local butcher.... Can I get some suggestions on how to smoke this ?  I have done chuckies, tri-tips, briskets...  but never one of these. Its looks really lean minus the cap and I am concerned it could dry...
  10. eichhoma

    what cut of beef?

    Hello everyone, Im getting burnt out on doing briskets all the time...  what is the cut of beef that bandanas uses for their beef plate?  anyone know? Thats not too bad but would be better if I made it....   just not sure what it is...  I dont think it is actually a brisket flat or point...
  11. eichhoma

    need help with a chuckie I started yesterday

    Long story short, I started a 7 3/4 lb chuckie yesterday on the smoker but had to pull it (current internal meat temp was 141)...  we had to bolt pretty quickly so I wrapped really well in HD foil and through it in the fridge.... now, this is not how I had planned this at all...  so its still...
  12. eichhoma

    First time doing a chuckie, could use some advice

    Any good threads out there on the basics for doing a chuckie?  Gonna do my first one this sunday. Have done lots of pork butts and Briskets...  time to try something new... Looking for the basics - temps, method, seasoning, etc.... generally with my briskets I smoke them in a pan to about 160...
  13. eichhoma

    Need pastrami advice

    So... I have two corned beef briskets on the smoker right now... hovering around 145*.... What temp do I want to pull it off at?? Then continue cooking to a higher temp? When do I steam it? After it comes off the smoker, or does it have to go in the fridge and cool first...?? 2-3-4 hours I...
  14. eichhoma

    my first fatty w/ qview

    Well, here is my first attempt at a fatty... Did the bacon weave first Then rolled out my sausage.... Here is what we went with.... found some chili peppers, anaheim, vidalia onion and some sharp cheddar cheese..... the finished product..... I didnt realize how hard it was to...
  15. eichhoma

    pastrami rub?

    got a couple 4 lb corn beef briskets and I want to try my first attempt at some pastrami Saturday, can I get some ideas on the seasoning / rub to use for these? thanks in advance
  16. eichhoma

    question about a large smoker build / rental

    So, I am getting ready to start a large smoker build from a 500 gal LP tank. What kind of market is there for large smoker rentals? Just thinking about offsetting some of my cost out of a nice build if I can rent it out from time to time. Any of you guys rent the large mobile smokers? What...
  17. eichhoma

    Boston Butt: in a pan or on the grate?

    What do you guys usually do? I typically do my butts right on the grate until they hit 165* then double foil it and pout it in a pan until it hits 200* Briskets I usually do it the whole time in a pan.... What are some thoughts around this for a Boston butt?
  18. eichhoma

    smoker built from air compressor tank or LP tank?

    My neighbor and I were standing on his driveway drinking beer last night, looking at his 80 gallon air compressor that just crapped out. The more I kept staring at it, the more I was wondering how easily it could be fabricated into a smoker.... I started thinking about torching it and grinding...
  19. eichhoma

    Stuffed pork tenderloin w/ Qview

    Thanks to everyone with all the help and input from my thread yesterday about how to go about doing this. So, last night I started preparing and I just now got it on the smoker. I apologize in advance, this is my time at posting pictures. Started out with a whole 10 lb loin from Sams club...
  20. eichhoma

    Tomorrow's stuffed pork loin smoke - thoughts

    Morning folks... So tomorrow I am going to be smoking that big 10.5 lb pork loin I was askiing questions about last week. Here are my thoughts for what I am going to do. I will post pics tomorrow as I prepare it. I am going to filet open the loin and roll it out flat. then lay in some links...
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