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  1. SmokinEdge

    Casings

    Many suppliers out there but I’d take a look at Walton’s Meats. They are big enough and sell good products.
  2. SmokinEdge

    Wood Chunks Not Consistently Smouldering?

    Hmmmm, I think that must be what they call Gen II, Which is the version I have.
  3. SmokinEdge

    Oversized Load, Just Had To Post!

    Well at least his back haul wasn’t empty. Lol
  4. SmokinEdge

    Headcheese and organ sausage

    We get pork heads in around here a bit later in the season. I’ll be making some head cheese.
  5. SmokinEdge

    Wood Chunks Not Consistently Smouldering?

    The pellets are smoldering in the same container as the the reserve pellet, so when wood burns it releases moisture and that moisture goes directly up into the pellet hopper. It’s a simple function really but the more dry the pellets/chips are the better the unit works. It’s not perfect but it...
  6. SmokinEdge

    Quick Pork Steak

    Dang Brian we could eat together just fine. That all makes me hungry. I’m making Navajo tacos tonight. You would love those.
  7. SmokinEdge

    Cross brand grinder attachments

    LEM is a solid company. I have their equipment and it’s very good.
  8. SmokinEdge

    Wood Chunks Not Consistently Smouldering?

    I like it. I have the Bella which is 3x3 vs the Sable that is 4x4” the only thing I have to watch is pellet/chip moisture. They need to be spread on a sheet pan and baked for a bit to dry them out. Otherwise they condensate inside the box and make mush of the pellets. That Bella turns out...
  9. SmokinEdge

    Featured Smoked Chuck Hatch Green Chilli Tacos!

    Taco money, I agree. Now I’m hungry.
  10. SmokinEdge

    Cross brand grinder attachments

    I run LEM not much cross over experience but I would suggest you find a quality company that has all the accessories you want and stay with that brand. Walton’s Meat is another good brand and supply store to check out . Also if you are serious about a meat mixer hooked up to your grinder motor...
  11. SmokinEdge

    Been 4 months for a Smoke, So I had 2 ( 1 Single smoked ribs and beans, other 1 Smoked Chili Con Carne )

    Looks all fantastic David. Best of luck and hope you close up before winter. Sweet property.
  12. SmokinEdge

    Am I Wrong to be Crying Right Now?

    Right on.
  13. SmokinEdge

    Wood Chunks Not Consistently Smouldering?

    I have the Smokin-It Bella generator, but there are many options out there. They burn chips/pellets in a mix and use an aquarium air pump to move the smoke and keep the wood smoldering. I can post links if you need. Pictures of my smoked meats too if you need.
  14. SmokinEdge

    A Cheese Board...

    That’s so very cool. This forum has incredible people.
  15. SmokinEdge

    Canadian bacon, regular bacon, pastrami, eye of round

    Well how is it? Good?
  16. SmokinEdge

    Cowboy Kent Rollins has new TV series Cast Iron Cowboy

    I’ve known of him for awhile now. He puts on the persona of a Chuckwagon “camp cookie” but in reality he is a bonified Chef. His videos are interesting in the sense that he cooks many simple dishes in a camp setting but always brings a Chef’s perspective, he is a very good “cook”.
  17. SmokinEdge

    Wood Chunks Not Consistently Smouldering?

    It all boils down to the surface temp of the skillet. It must be north of 400F for the wood to smolder. I had the same struggle in my big wooden smokehouse using a skillet. In the dead of winter is was fine because I ran the burner up to maintain temp but in warmer weather the burner was turned...
  18. SmokinEdge

    How did you come up with your screen name?

    I think I’ve mentioned this before, but I really enjoy smoking meats in general and the “Edge” is part of my last name. So SmokinEdge made sense. Nothing special.
  19. SmokinEdge

    What Additive Is It...?

    I believe it’s the composition of the lean muscle fibers. It’s normal.
  20. SmokinEdge

    Canadian bacon, regular bacon, pastrami, eye of round

    Nice work. They look excellent.
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