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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?

    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?

    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)

    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?

    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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