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    Dry Aging?

    Pro 40 Steakager vs Steak Locker? I’m on my third go around dry aging with Umai bags in the home fridge. Today was the mail in the coffin on me pulling the trigger to buy a home unit of some kind. I’m 5 days into doing a NY strip loin. I open to fridge to find a mess! Somebody knocked over...
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    Eye of round?

    So I wound up smoking it at 175 for one hour then up to 225 until it hit 135. I let it rest. It hit 140 internal. Turned out way freggin juicer and taster than I expected. I seared it with a torch. My pops immediately reached for the bread and gravy for an open faced roast beef. I did the...
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    Eye of round?

    Humm interesting I’ve never made “dried beef.”
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    Eye of round?

    I’ve got a 5lb ish eye of round roast. I want to smoke it. Is it best to smoke it kinda like a brisket 225 until about 165 degrees then wrap and cook until probe tender? Or is it better to say smoke it at 225 until 130 internal give it take then sear it like reverse searing a steak? What...
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    Interrupted?

    It’s not cured. I just decided to do it in the oven. Does curing the jerky change the flavor? I’m thinking about learning to do it.
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    Interrupted?

    So you have your jerky going in your smoker. Then something interrupts you. Like say your using a pellet smoker and the power goes out. What do you do? My wife wants steaks tonight. I use my smoker. Will it hurt anything to pull the jerky out after smoking for only 4 hours. What should I do...
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    Reverse Seared (smoker)

    At the moment unfortunately the only gas grill I have is a small portable one. It’s great for burgers and dogs. Kinda iffy about searing steak on it though. I’ve got a gas grill on my radar for my “outdoor” kitchen this year. I don’t need a huge one I usually use gas for just my wife and kids...
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    Reverse Seared (smoker)

    I’ve grown to love reverse searing steaks in my smoker very quickly! Anyway two questions. First what temp to smoke the steak at? I’ve tried 225 but a lot of people are saying 250 because 225 takes to long and you get the same results. Second, what’s your favorite searing method? I tried...
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    Temp vs time?

    So I patted the cheese dry before vacuum sealing it. Not sure if that’s the right thing to do. Later I read to wrap it in butcher paper and put it in the fridge for a day, then vacuum seal it. Then I’ve also read to put it in the fridge with noting on it. For a few hours. What happens if you...
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    Temp vs time?

    Thanks! I used my pitboss with a smoke tube and apple pellets for my first attempt. The pitboss vertical smoker was slam packed with smoke using the smoke tube. I did not turn the smoker on. I was surprised how much smoke was coming out. Next batch I think I’m gonna use the smoke tube and my...
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    Temp vs time?

    Does temp affect smoking time for cheese. So your smoking some cheese and the temp is say 60 degrees F inside your smoker. Does it take longer to achieve the same flavor profile as if the smoker was at 80 degrees F Also how cold is to cold? If it’s cold out and your smoker will only get to say...
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    Hi from SC

    I’m diving back into the “smoking” scene. I’ve not had a smoker in about 10 years. I use to use homemade stick burners. My last one I had was left at my brothers house in Texas. I just gave it to him. For our wedding anniversary my wife bought me a pitboss pro 4 from Lowe’s. Seems to work well...
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