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  1. SmokinEdge

    Remember folks. And have a Happy New Year!!!!

    lol. Happy New Year Steve.
  2. SmokinEdge

    New here from the Carolinas

    Welcome from Colorado. More than a few Carolina folks around here.
  3. SmokinEdge

    CI SKILLET RIBEYE

    That all looks outstanding Ray! Thanks for posting.
  4. SmokinEdge

    BBQ for the annual Barn blowout!

    That was some fantastic work. What a feast. And that plate shot looks perfect to me. Merry Christmas.
  5. SmokinEdge

    It did it again… smoker failed mid session. Throw in oven or throw in trash? (Internal 110°)

    The meat should be just fine. My advice is to STOP running a pellet cooker overnight at 225. Many different brands but especially Treagar, have issues with long cooks at 225. There is nothing “magical “ about 225 other than many pellet grills fail there. Kick up your cook temp to around 275, I...
  6. SmokinEdge

    New Member - First Bacon - Feedback welcome

    First question is,,, did you like the flavor of the bacon, I mean truly? The reason I ask is because your mix in total is about 4% salt. That’s high pretty much by any standard. Around here we seem to enjoy 1.5-1.75% salt, that’s a huge difference. However you are free to make it like you like...
  7. SmokinEdge

    New Recteq Smoker/Dry Brisket

    The real question is, was it probe tender? Cooking to a final IT only is a huge mistake on brisket. When the hand held probe goes in the feel should be soft, like pushing into a peanut butter jar. There are scientific reasons why.
  8. SmokinEdge

    Looking for a Propane Burner

    We have a Camp Chief 2 burner but they make singles. We can, boil and generally do larger type cooks with it. It folds up and stores real nice. More than enough horsepower. https://www.amazon.com/Camp-Chef-EX60LW-Explorer-Outdoor/dp/B0006VORDY
  9. SmokinEdge

    No Cook Venison

    The process in the video is fine if you like salted raw venison tartare. Not for me though. The cure is absolutely gradient meaning time in salt is critical to final taste. For me a good cure mix including nitrates is needed then it’s about drying if not cooked. The meat piece needs to lose at...
  10. SmokinEdge

    Need a new smoker

    I’ve never owned one but I have cooked on a master built 1050. Great smoker but all the sensors are troublesome. But if it were me I would also look at the Char Griller gravity fed. Do your research but both are good options in my view.
  11. SmokinEdge

    Pepperoni and eye of round jerky

    Pretty dang skippy right there, all looks very delicious. Nice work.
  12. SmokinEdge

    Gave the smokers a rest and fried some chicken up tonight.

    Now I want fried chicken, nice work there.
  13. SmokinEdge

    Just ordered a new Lone Star Grillz Pellet Smoker

    Welcome to the forum, be sure to post up your cooks, we love pictures. I run a Yoder ys640 as well as a Grilla Mammoth. I’m not super picky on pellets but I do like pecan when I can get them with a mix of cherry builds nice flavor and great color. In the Mammoth I run a smoke tube filled with...
  14. SmokinEdge

    2025 NFL Season Thread

    No defense on either side, but yes that was fun football for the fan. Great game.
  15. SmokinEdge

    Ribeye roast with new rub

    Man,,, I’d hit all sides of that. Looks delicious. Nice work.
  16. SmokinEdge

    2025 NFL Season Thread

    Good grief this game has a pucker factor. It’s down to the wire.
  17. SmokinEdge

    2025 NFL Season Thread

    Go Bears!
  18. SmokinEdge

    It's all fun and games until your kid decides she's coming for your crown.

    Well, that’s just sweet. And yes would make you proud. Do a throwdown and post up the results. She might just surprise us all.
  19. SmokinEdge

    This time of year will never be the same again.

    Sorry for your loss, no words really ever help in these situations, but remembering to live life and go create some moments because in the end the good moments are worth the most. Thoughts and prayers Norm.
  20. SmokinEdge

    Hello from NEPA thanks for the add.

    Welcome from Colorado. Nice job on the smoke house.
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