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Recent content by flames95
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You need to coat the nuts in a couple of tbls of olive oil to "catch" the smoke. I like to add salt, cayenne and maybe a few shots of your favorite hot sauce... If you don't like it hot just some oil. Grind your salt in a herb grinder to make it real fine, then sprinkle it on, mmmmmm good.
I'm also from Sonoma County, when you have lemons make lemonade! Next month when it starts to cool down we'll go into sausage making mode and give the ole barrel a cold smoke sausage workout. Looking forward to that subtle taste of cabernet on my italian links. Hope it doesn't clash with the...
I've always dreamed of a 30# vertical stuffer... Just had too many other priorities! I use a 1hp cabellas grinder with stuffing tubes and a footswitch and it's all I can do to keep up with it. I couldn't imagine going any faster. At sausage fest every year we do about 300lbs or pork sausage...
Get a grate in the firebox and try some dry wood until you get a handle and some consistency in the smoker. Probably need to do a few longer smokes, without any meat, just to get consistent temps on a full fire box burn. If you can control your temps +/- 15 - 20F you are in the ball park. You...
I would'nt give up on your Tragers just yet... I also have a pellet fired smoker, a FEC100, I can probably maintain 140F but that's not low enough for cheese. I'd also like some cheese for appetizers when I'm doing a larger backyard BBQ, sooo.... I came up with this idea of re-purposing the...