Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Recent content by tom walker
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Extremely nice.
Do you plan to keep the reverse flow plate dry?
I've seen plans which place a lip at the cool end of the plate which allows you to fill it with sand for better heat stability and/or water for a little steam to assist smoke penetration.
Well now, don't go off half cocked. Too much smoke will ruin the meat(s).
I've seen my local specialty butcher produce sooty stuff. Too much smoke.
A smokehouse should have a very thin blue smoke flow inside; thin enough to still be able to breath when yoi go in.
This is so because the curing...
Just had to dig this thread out again, it's so helpful for new smokers that I wanted to use it again for my own young probie.
My opinion on wood VS charcoal is that charcoal provides a more consistant degree of heat,
Wood provides more smoke as it converts to embers but in the end both are just...
Now I can finially try rolling a Fatty without getting busted. I mean the smoking kind. Wait a sec, I mean ~ Awe shucks, all y'all know what I mean.
I'll give it a shot today with cream cheese, smoked salmon and avacado.
Thanks Mike.
Tom
With the economy going to pot, I need to ask:
Is there a sustainable market for jerkey?
I've been looking at maybe starting a second business with a hot dog cart but jerkey sounds less time constarining.
Feedback please.
I know a lot of jerky makers that don't do half as good looking a product as you do, Uni.
Hmmm, now I'm wondering about process. What flavor Mr. Yoshida do you use?
I always soak my prepped strips at least 24 hours in whatever flavor I'm using before they go on the dryer.
(No, I have not done...