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Recent content by j3ff
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I am not sure if I will smoke it again or not - I tried some today and both my wife and I thought it was perfect. I think Todd may have been right when he said that when you have been around smoke all day you become immune to it.
One big thing I have noticed so far is this needs to be cooked...
Thanks for all the advice!!! Not sure if I am just going to leave it as is or smoke a second time. Here is a picture of one of the pieces. The black lines you see on it are from the meat laying on the grates of a very well used smoker and the meat taking some of the pits seasoning up - they...
This is my first time making bacon, but I know that I prefer the flavor of apple wood when I purchase bacon in the store. I do not dislike hickory, just like the milder flavor of apple a little better.
If after a few days I am still finding the taste too on the mild side can I re-smoke it...
Okay, I cured, then smoked with apple wood 21 pounds of pork belly. The pork belly changed color nicely in the smoker. Got a good deep red colour in the smoke. It "looks" perfect. I used apple wood pellets from traeger and also the pellet smoker from Todd. I smoked at 87-89 degrees for a...
The only trager pellets I have are applewood - but I can report they work just fine so far. I should know more tomorrow evening or Saturday - my 2 pork bellies have been curing for a week. They are about to be smoked :) I can't wait!!!
You are right - and sadly I have to wait a little longer on that now too.... I was supposed to get a couple pork bellies on Wednesday I had my butcher order. They did not come in, and then he was supposed to get them tomorrow. Today I got a call that the distributor would not make another...
To put things into perspective - those exhaust stacks are 6 inch stacks meant for a tractor trailer. There is way more than enough smokey goodness inside if those big things look like that. When I make barbecue in there, there is barely any visible smoke at all.