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So far so good. I've only had the knife for about 6 months so it's only been on the stones once. All I did was clean up the out of the box edge since then all it's needed has been stropping. I do however have a Blue 2 Nakiri i bought mostly to practice sharpening skils on and I'm not...

Hey guys. Really cool thread. Here's a bad picture of a really great knife. My beloved Anryu Hammered Blue 2 240.

Hey guys. Just getting my stuff set up. Hope the weather holds. Smoking a back cut brisket overnight (still counts as smoke day if I start it today right?) and will put 2 Racks St. Louis on tomorrow. Need to take it easy tonight. Grilled tuna steak sandwich (over oak), ginger...

Just got going. 2 Racks of ribs and a back cut brisekt. Woo Hoo!

Hey Chris, That looks really good. In case you get the itch for something hot, here's a version I was making this summer. I copied this recipe from instructables.com...

Well it's confirmed. Another pastrami. 4# flat. Stalled right at 147*. This particular flat was wet brined/cured. Then desalinated for about 12 hours. Rubbed and been resting for about 6 weeks. Guess it must be something about pastrami.

Ya' know Chris, kind of funny you mention that. A lot of folks know this is one of my hobbies and I get emails and questions asking for advice on how to .. x,y, z .. a turkey on the grill. For years now I've been sending them here!

Only fully trimmed flats at Costo on Long Island (at least western Long Island). About 2 weeks ago they were $4.00 which is still about $1.00 $1.50 a pound better than standard market. Honestly, I only use them for corned beef or pastrami. Too heavily trimmed and on those rare...

It may be. Depends on what you're going for with the butt. To give you some idea, if you're making corned beef you can leave it in the pickling brine for ... I've gone as long as 2 weeks. But then you get corned beef textured meat. [On edit: Just remembered. Corned beef uses a much...

Excellent NY Times article I stumbled across. By feel and taste I'd learned to use less by volume of Mortons than Diamond Crystal ---- But I had no idea it should be nearly half. http://dinersjournal.blogs.nytimes.com/2010/04/28/warning-measure-your-salt/?_r=0 Here's a synopsis...

One of my favorite brisket cooks is 2 fist size chunks of oak and 1 chunk of hickory. The oak mellows out the hickory a bit. It's a great hobby isn't it?

Tony here are the only other shot I have. Brought this pastrami as an appetizer to a party so no sammy shots. Recipe is a combination of things. I was short of time so I couldn't do a wet brine. So... - Borrowed Crhis' dry cure recipe. - Then followed the steps published here in...

Have to run out but here's a quick shot.

So far so good. Mustard rub's a good choice when you're just starting out. Holds the smoke and holds the moisture. Haven't used a DigiQ on a kettle. But on a WSM they recommend vents closed so sounds like you're heading in the right direction. My guess here (what size fan are you using...

In my steam bath.

Today's Pastrami. When it was pulled.

How I complete the steaming bath.

In the steaming bath:

Here are some pictures. Pulled it right around 14 hours(!). Color was good. Bark was good. Certainly was not tender. BUT I never worry about tender with pastrami. I ALWAYS steam it. First pic right after pulling.

Nice Bob. Isn't it great the way the lobsters have come back these last 2 years? They're actually affodable again.