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  1. SmokinEdge

    Marine Birthday Diner

    A warriors feast for sure. Kick ass.
  2. SmokinEdge

    an interruption in the curing process

    It’s an interesting conversation. In terms of continuing cure while frozen, Marianski says this, “ there is a temperature line that can not be crossed which is 28F at that temperature curing stops”. I agree with him. In your case you had over 5 days in cure so you were fine. I wouldn’t rub one...
  3. SmokinEdge

    The Big Texan Steakhouse (Amarillo, TX) ⭐️⭐️⭐️⭐️⭐️

    Is that the steak that hangs on it own meat hook in the back?
  4. SmokinEdge

    an interruption in the curing process

    You are good to go. If your fridge temp is in the 30’s you should have no trouble going 3-4 weeks in dry cure. That’s usually a better option than pulling early.
  5. SmokinEdge

    Lyfetyme Smoker—How do I cook on this evenly?

    Check each one in boiling water. The water boils at 212F at sea level and decreases 2* per 1000’ of elevation climb. So find your elevation and test in boiling water. Doing an additional ice water test is good to check the low end. Ice water should settle at 32*F
  6. SmokinEdge

    Lyfetyme Smoker—How do I cook on this evenly?

    When was the last time you checked calibration on those therms?
  7. SmokinEdge

    Just ordered a grilla mammoth - what should I expect?

    My only two complaints are, the paint fades or oxidizes rather fast (within a year) and my control box was not fit up tight and sealed to the body, I got moisture into the control and had condensation on the inside of the view screen. I had to take it all apart and dry it out then re-assemble...
  8. SmokinEdge

    Just ordered a grilla mammoth - what should I expect?

    The tube works very well in the mammoth. Loaded with a good mixture of pellets and chips it puts out plenty of smoke. Prop up the inlet side of the tube with the U-bolt mod or I just use a short piece of 2” steel pipe to rest it up on. Burns very well with the air flow in the bottom. Also, the...
  9. SmokinEdge

    Just ordered a grilla mammoth - what should I expect?

    Flavor is of the pellet grill variety, but decent results can be had with the addition of a pellet tube loaded with a combination of pellets and wood chips. It burns perfectly in the bottom because of air flow. You can also play with chips on top of the heat diffuser (designed for this) but the...
  10. SmokinEdge

    Just ordered a grilla mammoth - what should I expect?

    Over all, yes I’m still happy.
  11. SmokinEdge

    Deer Loin Medallions

    Those look over the top delicious Charles. The whole meal sounds perfect. Thanks for the shout out on the bacon, it’s good stuff.
  12. SmokinEdge

    Shanahan's Steakhouse - (Denver, CO) ⭐️⭐️⭐️⭐️⭐️

    Glad you had a good meal and Happy belated birthday Hanna. Last time I was at Shanahan’s a few years ago, we had the exact opposite experience as you had in all categories. Never been back.
  13. SmokinEdge

    Thermometer - Which is best?

    Boiling water and followed by ice water is my test. Water boils at 212 at sea level but decreases 2* per 1000’ of elevation climb. So check your current elevation and adjust from there. Ice water should settle at about 32* so I check both for high and low accuracy.
  14. SmokinEdge

    Grinding deer meat, die size?

    3/16 to 1/4” is my preferred grind, but sometimes if grinding with silver skin I’ll separate the worst of it and grind that through 1/8” plate, then mix it all together. That’s a good trick in sausage making too.
  15. SmokinEdge

    an interruption in the curing process

    How long were they curing before freezing?
  16. SmokinEdge

    Talk, to, me about Insta pots, please.

    That one is 6 pintes it’s to small. You want a 6 quart size.
  17. SmokinEdge

    What is this thing? I would appreciate any info about this

    Charcoal set up, just guessing.
  18. SmokinEdge

    What is this thing? I would appreciate any info about this

    No offense Kristen, but without more pictures and details, it looks like a yard ornament. I am curious though about the smoker, just can’t know without more information and pictures.
  19. SmokinEdge

    Playa Del Carmen Trip Report

    Nice trip Brian, looks great. Glad you made it in and out ok.
  20. SmokinEdge

    Past Date Pasta

    Dried pasta will eventually get stale in taste but it’s completely safe to eat.
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