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I was left a couple of logs at the place we live a guy told me they were hickory and cherry..
Does these chucks look like those types??
and is it usable?
About a year ago someone posted a quick dip or salsa that included 2 types of corn and I thought cream cheese...
Does the poster or someone have the recipe handy ?
Well here's a link to the recipe and I wondered if it wasn't just red pepper or something but on the chili powder it says chili pepper..
http://www.smokingmeatforums.com/for...ad.php?t=22088
I was looking over a Salsa Recipe on here the other day and it called for Chili pepper. Well I looked at walmart and only thing I could find was Chili powder??
Is there another name that chili pepper goes by ???
Or do I need to look elsewhere ???
Well I tried it one but like stated above it was $20+ a bag so I switched to RO.. It wasn't worth the money to me and I don't think it lasted any longer then RO
I have been wanting to try an electric smoker and have also thought about a Drum I'm currently using a modded ECB gourmet, (charcoal)
Has anyone built an electric Drum ???
Well I was given another Free ECB today it's a Sportsman version, it's in decent shape and the Grates look Brand new they have benn wrapped in foil all the life it, I like this model because the lid goes over the outside, So off to do the mods..
Well I guess I would ask what are you using it in ?? If I'm using my Smoke and pit w/SFB then I use lump, But if I'm using my ECB then I use Briquettes, Lump tends to get pretty hot in my ECB...
WD I like you idea on the stacked smokers.. I might try this with the extra ECB I have It's missing a rack and a temp gauge.. I could stack it on top and then raise the lower rack (the one that sits on the water pan) and have 3 racks, I could even seal the 2 together with that HVAC...