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Cool. And if you have a spare $7,500 you can buy Super Smokers old competition rig:

Been awhile. Haven’t been doing any knives as of late, but this week made this 5” Santoku for a 89 year old woman my wife cares for twice a week. Seems all her kitchen knives were 8-10” chef and butcher knives and she wanted something smaller. Ironwood handle on this one.

Smoked a small 2 pound pork loin roast on the pellet smoker last night. Took exactly 2 hours at 225F. No photos, we ate it, it was good. 👍

Yeah, had a non coated cast iron Dutch oven way back when. Was hard to clean and required re-seasoning after some cooks. Ditched it and got one of these Lodge porcelain enamel ones: Cleans quicker, hasn’t actually gotten stained with use. (Inside is a cream color) But do still have two...

To paraphrase Jerry Maguire… “ You had me at “bacon wrapped”” I did a similar thing for a breakfast once, but I took 4 brown and serve sausage links, a tube of string cheese I split in quarters put in the middle and wrapped it with bacon, cooked on a hot grill until the bacon was done. The...

I had thought of smoking ground beef. Roll it into a 3” tube so there’s more surface area for smoke penetration. Other thought was to smoke something like a chuck roast then grind it after.🤔

Nothing wrong with taking a few short cuts. I use canned beans. 😉 If using pre-mixed spice blends just be sure to read the ingredients. I’ve made my own chili powder, but found some that are pretty good. I still make my own fajita seasoning and my own pork rub. There are several good...

Sounds more like BBQ beans than chili, but that’s not a bad thing. 😉

Yes, that’s a fully cooked brisket that was smoked on the pellet grill using the Lumberjack hickory pellets. It was however wrapped in plastic after it cooled some and put in the tiny drink fridge I have in the garage. Although the beer didn’t freeze (it was in the teens here) the brisket did...

Funny you should mention it, but I’m making a large crockpot of brisket chili (with beans) today. Thawing out my flat in the oven in a covered pan with 2 cups of beef broth. Using my six different beans, green and yellow pepper, chipotle, chili powder, fresh garlic, diced tomatoes with green...

Brisket is more of a challenge, but one should give it a go. My son reports the brisket I gave him was good. For the money I’d pick a point cut over a flat cut….unless you want to do a whole brisket. As long as you have a good temperature probe to monitor the cooking chamber ambient...

On another note, the three cheeses I smoked a few weeks back were tested on Christmas. The smoked cheddar was great, especially on a sandwich. The other two were good too. Definitely going to do this again (but will pick a much colder day) 😉

Christmas present from my son. 2 bottles of my favorite scotch. Anyway we didn’t get into having the brisket today. So will likely freeze and incorporate into future meals. Son took his home, will report later on his impressions.

So, all went well until the last hour or so of the cook when the display on my Pit Boss went blank. It still seemed to be running as per my settings, so I added a grate probe to make sure the temperature setting was working. Not sure if was the cold (19 here) or some other malfunction. But, I...

^ normally how I do brisket. As we’ll be reheating one tomorrow, I can firm up the bark by running it under the broiler for a bit after it’s been heated in the oven. (I’ll add some beef broth to the pan when reheating) Going by how pellet smokers work, and the fact the ambient air...

Thanks. My plan is to start smoking them at 225, for an hour, then move up to 250 for another hour, then at 300 for the rest of the cook. When I hit the stall, wrap them in butcher paper and cook till they hit 195-200. Unfortunately we won’t be eating them right off the smoker, so I’ll unwrap...

The boys for tomorrow’s cook. Fair sized flats, about 6-7 pounds each. Used that rub I bought as the “salt” and used white pepper instead of black pepper for an Albino rub. Used mustard on the meat side and olive oil on the fat side. They were trimmed fairly well. Took of just a bit more...

So the St.Louis BBQ Store was pretty cool. They not only carry all flavors of Lumberjack pellets. They carry a wide selection of chips and chunks. Along with a host of sauces, rubs, huge cutting boards, and BBQ tools. They sell Treager pellet grills, several other cool looking grills, and high...

Score!

Looks like I’ll be trying out doing a couple of brisket flats on the pellet smoker on Christmas Eve. One for me and one to give my son. Plan on picking up a bag of that Lumberjack hickory for it.