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Bread blade for Hobart slicers?
No help for the Hobart slicer but this link may help...- SmokinEdge
- Post #3
- Forum: Slicers, Grinders, Tools, Equipment
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Bread blade for Hobart slicers?
Maybe @BGKYSmoker would have some advice?- SmokinEdge
- Post #2
- Forum: Slicers, Grinders, Tools, Equipment
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Smoke Vault Mod - New Exhaust
Size the exhaust with the intake. Right now on that size cooker I would say you have more exhaust than intake. This will bleed heat from the CC. But you at this point are running cleaner smoke than ever before, that’s important too. In a perfect world you never damp the exhaust but rather...- SmokinEdge
- Post #7
- Forum: Propane Smokers
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dry cured corned beef recipe?
To meat weight: 1.5-2% salt Cure #1 @ .25% Sugar around 1% Rub that on all sides evenly. Feel free to crush or grind up some aromatics like pickling spice and pepper to add after. Then vac seal and cure about 2 weeks.- SmokinEdge
- Post #2
- Forum: Beef
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2025 NCAA Football Thread
I completely understand where you are coming from. But that’s how the school justifies the “free ride scholarships.” And as far as I’ve always understood, how the school sports programs were funded. Maybe I’m wrong though. I guess it’s a different world now. Oh well.- SmokinEdge
- Post #135
- Forum: SMF Sports Corner
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2025 NCAA Football Thread
Exactly, to me they are killing college sports with money. It used to be natural and organic, now they need to buy players. It just kills it really.- SmokinEdge
- Post #133
- Forum: SMF Sports Corner
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Can not post pictures in thread.
It’s probably in your settings like the guys have said Justin. IDK but most of the time here I’m on my iPad but sometimes my phone. But lately my iPad will not allow me to add links or pictures at all, phone still does just fine, so im 99% sure the problem is on my end and not the site, im...- SmokinEdge
- Post #10
- Forum: Report Issues
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Pork Butts - Never hit temp yesterday - should I toss in oven today?
Personally, I’ve had better luck warming PP in chunks or whole but chunks are faster. Then pull or chop. I would most likely chunk them up then heat slow to a serving temp then pull or chop, but that’s just me. Also a finishing sauce is very beneficial here after reheat and process.- SmokinEdge
- Post #8
- Forum: Pork
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Pork Butts - Never hit temp yesterday - should I toss in oven today?
Personally, I would not try to heat them back up to 200+. Doing this will likely yield dry pulled pork. The juices have already moved and reconstituted in the cool down, if you go for 200+ now the juices will simply bleed away and there really isn’t enough collagen in PB to make the meat moist...- SmokinEdge
- Post #6
- Forum: Pork
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2025 NCAA Football Thread
Really I think it’s playing your best ball. It’s that “gel” you either get it or not. Offense and defense together. They can start out the year rough or hot but really right now is when it matters. In NFL I think zebras have a lot to do with it, but you still have to play their best ball now in...- SmokinEdge
- Post #121
- Forum: SMF Sports Corner
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2025 NCAA Football Thread
Just like NFL, the team playing their best ball now in this time of season has best chances to win.- SmokinEdge
- Post #116
- Forum: SMF Sports Corner
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2025 NCAA Football Thread
Ducks vs ole’ miss is very possible in championship, we shall see.- SmokinEdge
- Post #115
- Forum: SMF Sports Corner
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2025 NCAA Football Thread
Some blow outs today. Two different teams shut out, skunked. It’s rare.- SmokinEdge
- Post #107
- Forum: SMF Sports Corner
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Christmas is over...
That’s a great step by step there. Thanks. Looks delicious, I tried file powder a couple times and can certainly live without it. That’s a nice bowl of comfort. Have a great new year Charles.- SmokinEdge
- Post #3
- Forum: Chili, Soups, and Stews
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Blackberry Wine St. Louis Style Spare Ribs
Those are looking dangerous.- SmokinEdge
- Post #5
- Forum: Pork
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Blackberry Wine St. Louis Style Spare Ribs
That looks fantastic. Be waiting for final thoughts.- SmokinEdge
- Post #2
- Forum: Pork
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