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  1. mikeweber83

    Pastrami internal temp?

    thanks for the info. ill have to take some Q pics and get em up if i have time between the mob of family and friends.
  2. mikeweber83

    Pastrami internal temp?

    I have been smoking meat for a few years now and i just got a fancy shmancy probe thermometer. before now i have almost entirely cooked by look and feel but this weekend we have at least 15 quests coming so i figured i would go the extra mile. So what temp do you guys recoomend if i plan to...
  3. mikeweber83

    New member from the treasure valley

    yea i did get some meat in it on saturday smoked up some pastrami which came out great. not sure what this weekend will be
  4. mikeweber83

    My first shot at a build mostly scratch!

    i brine it two weeks. never done the pink stuff myself as i find this works for me. i got ahread of myself on this one and its ki.da salty i hope i can save it by reheating it in boiling water after i slice it. silly me didnt pan fry a tester oh well
  5. mikeweber83

    My first shot at a build mostly scratch!

    no shit on that one especially when she might just be as crazy about smoked meat as i am haha
  6. mikeweber83

    My first shot at a build mostly scratch!

    heres a quick q-view for you boys. yes there is 3 pieces out of one brisket i messed up when i separated the flat and point. i haven't done my own pastrami in a couple years and i goofed. it still tastes the same haha
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    • Album: My first shot at a build mostly scratch!
  8. mikeweber83

    My first shot at a build mostly scratch!

    its currently holding whats left after trimming of a 16.5 lb brisket for pastrami. im realizing i should have made more rack slots for things like this and ribs. then i could just remove some racks for butts and turkeys and such
  9. mikeweber83

    My first shot at a build mostly scratch!

    First coat of ultra on with me for scale. I wanted to get at least one good coat on before i burn it out and season it seeing as my wife has already invited people for pastrami tomorrow. i guess ill be up late getting this bugger in shape for a proper meat day party as my family has come to...
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    • Album: My first shot at a build mostly scratch!
  11. mikeweber83

    My first shot at a build mostly scratch!

    sweet thanks. i have heard about the pam spray just wasnt quite sure of the temperature but since vegetable oil scorches around 450-500 i figured that was prolly the max. time to drag it into the yard and start the finishing touches.
  12. mikeweber83

    New member from the treasure valley

    Thanks all for the welcome. I just posted a few more pictures of my build mostly done it just needs the guages which should arrive this afternoon as well as a good burnout and seasoning hopefully i will be doing pastrami tomorrow
  13. mikeweber83

    My first shot at a build mostly scratch!

    Ok i just got her home from work! here is a few more pictures cleaned up with the racks in. i will be burning it out and seasoning this afternoon! any tips on seasoning a new smoker i should be aware of?
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    • Album: My first shot at a build mostly scratch!
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    • Album: My first shot at a build mostly scratch!
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    • Album: My first shot at a build mostly scratch!
  17. mikeweber83

    My first shot at a build mostly scratch!

    smokejumper yea its just the angle ill have more pictures later
  18. mikeweber83

    New member from the treasure valley

    Hey guys i just posted my first build because im freakin excited about it but i figured i would say hi here also. My name is Mike and i live in Nampa, Idaho. Im a first time builder but long time lover of smoking and grilling in all forms. My wife claims that's how i got her to date me so i...
  19. mikeweber83

    Smoker frame

    the most difficult thing would probably be alignment and sealing the thing i would think. a lot of hope drilling too but certainly its possible
  20. mikeweber83

    first build all from scratch

    looks nice i like the diamond plate door as well as the comment above me. very country looking with that and the antler i hope it serves you well
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