SmokinEdge's latest activity
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SmokinEdge replied to the thread Elk bologna & fermented venison bologna.LHP will and does go fast. F-LC is slower and better for things like bologna. The crumble texture is from the very low PH and fast drop... -
Hey SmokinEdge, I have read that from a few sites as well, where the wood is 8-12% MC it will burn fast and produce less smoke flavor...
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SmokinEdge replied to the thread Options for building new smoker.I also use a pair of large aluminum pans at the bottom of the cook chamber to further disperse heat and to catch any drippings.
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SmokinEdge replied to the thread Options for building new smoker.You really don’t have to, just plan for a steel plate maybe 2’ square above the burner. I just use a 12” cast iron skillet on top the...
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SmokinEdge replied to the thread Options for building new smoker.That’s why I went 7’ tall. The bottom 3’ is the burner space, 4’ above for meats. If you go 5’ tall it’s workable but plan on a fairly...
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SmokinEdge replied to the thread OJ Highland Fire Management.Lots of pitmasters cook with “green hickory “ it’s a thing and it burns fine. That said wood that is 25% or less moisture is generally...
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What do you do when your buddy drops off two 145 qt coolers full of Elk meat? The Elk was his Father's from last fall, bot he and his...
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There was a thread here awhile back about James River BBQ sauce. I had never heard of it and did some research and then online...
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SmokinEdge replied to the thread Options for building new smoker.I built a 3x3x7 smokehouse that is ran on propane, but I’ve seen them also built to go over something like a BGE for heat source so...
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Did a 4 lb bone in pork loin on the Bell Fab today. Never smoked one before. Brined over night. Cooked at 300 to 325 F for about an hour...
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id cut it like a deer. its lean so, brine it before cooking it. many good ways to use it. id cut it up yourself. not much meat...
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SmokinEdge reacted to indaswamp's post in the thread Attention Breadmakers: Bromide vs. Iodide in processed flour with
Like.
I am currently reading this book: https://www.amazon.com/dp/B01AU40LIQ?ref=ppx_yo2ov_dt_b_fed_asin_title -
SmokinEdge replied to the thread Goat meat.Necks were so delicious but pain in the ass to separate those bones after cooking, but it was very worthwhile. The shoulder you could...
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My butcher is a old school butcher. He's in his 70's. He will cut what ever I want out of it
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SmokinEdge replied to the thread Goat meat.I think that goat is best roasted and/or smoked. So I would make roasts out of all 4 legs and have the back strap cut into chops, they...
