Відео

The warranty does not cover accidents. You need to reread the warranty.

So what salt/seasoning ratio did you use

You dont use salt cure #1? Prevents botulism from smoking at low temperature.

Hmm, never seen the Cabelas unit before. The thickness dial is likely in millimeters. Crazy that it goes to 25, most units stop at 15, even the professional brands.

I get an OUTSTANDING wet bacon cure from the Con Yeager Spice Company in Zelienople, PA!! They don't show it on their web site, so you call them and ask for "The 10 Gallon Bacon Cure". It is the BEST TASTING bacon, EVER!!

Is it all metal?

Nothing against Miller Lite, but a Stout gives you better flavor.

Guess it’s acts as barrier against flare ups?

Uh idk how my house caught on fire

Súper bien explicado se ve que lo disfrutas y eso es importante felicidades y gracias por compartir esta receta, lo intentaré hacer saludos desde Chihuahua Mexico

Thinking about getting one cause it's too hot to cook breakfast in the kitchen in the summer. How's it held up? I prefer steaks and burgers in a cast iron as well.

I turn it sideways and hold my left hand underneath the back and catch the meat as it falls

A lot of recipes have you leave the washed/dried belly in the fridge overnight to develop a film on the outside. Thoughts?

Is this the 2xl aka 30inch grate or the xl aka 24inch grate? Looks like XL in the video

That’s awesome

Onley seeing this now. On the "over bite"... Ad some spacers between the the lid and the hindge. That will push the lid more to the front.

Thanks for the video. The background music is irritating, in my opinion. 😬

I have a large and wish I would’ve purchased a bigger one.

I use off the shelf jerky brine, and it comes out really good

Oh man! I just got my Egg and I will be doing this fpr sure

Are you cooking this pig or playing twister with it ?

that poor knife edge...

It says commercial grade on it, but does it have the NSF rating or the international rating for commercial use

Why did you rinse the seasoning off before popping them into the smoker?

put a cover on it and it won't get wet and freeze shut.

👍👍👍👍

Miller Light give ya a bump?....just kiddin, great video and recipe!!

Oh mercy I'd love to buy a big huck from you

You need to clean as you go...at one point you were like "the bacon grease is cleaned up"- which it wasn't, and not only that the fact that you didn't clean the grease as you go you ended up with less and crispy bacon. Good video though, love seein folks get into griddling.

This guy is full of shit. He doesn't even know the first thing about smoking bacon.

You gotta be from TEXAS...it's the Miller lite....my guess...great beer....oh and the bacon looks great

Your video title is "Everything you Need to Know About Smoking Bacon".... Sorry... no it is not. What about cold smoking? Cold Smoking is a much tastier and moister product.

Interesting that you aren't using granny fluid😂😂😂😂

Thank you so much! We’re using this recipe in my class right now. You’ve been a big help!

That patty maker seems to be nice...

No pink salt ??

I love seeing the number of "miles" on that smoker. Those concerned about rust and such need to close their computers and start cooking.

What a beast!

What I don't like is that it doesn't stop immediately after shut off.

Nice work. Thank you. Do you use Kosher salt or Sea salt ?

Thanks for the video. A couple of things….you are suppose to stand behind the slicer. The plastic guard is a safety hand guard. Almost all meat slicers discharge to the back.

At what ratio did you mix your seasoning?

Great video. 😊

Had a Horizon Ranger years ago and have since tried several other "name brands". The Horizon has always been my wife's favorite. I am almost ready to pull the trigger on another Horizon Ranger....Your videos are helping the decision.

Weight to cure? And other spices for your magic cure flavor?

This isn't very helpful without the recipe. I'm assuming you didn't use nitrates, or you would be very specific on the amount of season you use. 8-1/2 hrs to get to 150° is dangerous. If you don't get pork products to at least 145° in 4 hours you are keeping the meat in the bacteria loving, getting you deadly sick zone. Quit posting videos of you getting lucky....

Whoever assembled your egg did it wrong the "lip" is caused by a maladjusted metal band and can be fixed. there are plenty of videos to help. I had a similar issue with a bag of BGE lump coal, my dealer exchanged it for me for free, I think that's part of why it's so expensive...at least when dealers were exclusive before Ace got into the game. As for the genius, I love mine, it works perfectly on a large egg. Yes, when you purchase a 2XL you use A LOT of coal, but you should have known that going in. Every time I consider getting a pellet grill I have to ask myself why? The egg does everything and does it well, especially with the genius. Good luck in the future

Your supposed to stand behind the machine, I’ve never seen anyone slice like that before lol

I like the foot petal feature.... Where did you get it? Thank you

On my 3rd round of this, this time just did a nice peppered bacon she just came off after 6 hours on the pit. I revert to this video to make sure I have everything correct. Has come out great everytime so far! Thanks for the guide, its so easy and way cheaper to buy bacon this way. I also get to control the flavor myself. If you have a pit and you are watching this give it a shot its really easy!