Recent content by Cx5wards

I don’t do a drying process at all. Maybe that is something to consider. My family all said this was the best I have ever done. Below is the recipe I used for the salami. I used 6 pounds of hamburger and made 6 individual 1 pound rolls and set the smoker to 215 for 6 hours. The internal temp was...

Yes it was homemade. I use hamburger with spices and curing salt. You can google homemade salami and it will bring up several recipes. If you want mine I can post it.

I wonder if anyone has done this for the 1250. You would think Recteq would offer a kit.

I smoked 6 rolls on the 1250. They were awesome. 5 hours smoke time.

It’s all good. I haven’t done a brisket yet so maybe in the future you can give me so pointers. I mostly do ribs, pork and chicken . I did do a top sirloin roast that came out very good.

I guess i thought it meant Boston Butt. New member to the forum here I will learn. Sorry for the confusion.

Yeah you are right on the beef thing. I did a top sirloin roast on my old smoker a few weeks ago and only used SPG and it was awesome. The family really liked it. I haven’t done a brisket yet. A year this weekend.

I used Kosmos sweet honey pecan followed by ancho chili coffee rub. I could taste the flavor profiles but just no smoke.

Kosmos has a lot of dry rubs to choose from. I have used a lot of them on my Weber kettle with great sucess. If you have a Ace hardware in your area most of them sell his products there. Good luck.

I did my first cook on my 1250 this weekend using the recteq pellets with the same result. BB cooked at 250. So I was wondering if anyone has tried mixing the hopper half and half. Recteq on one side and Hickory or something else on the other

Have any of you seen the video on blind taste test. It’s kinda long but some useful info.