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.
Search results
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.
I think it's 3/4 inch pipe. They ran a bunch of stainless paint lines at my work and I was able to buy some of the scrap. You can use wooden dowels also. Cheaper way. And thank you for the compliments.
Venison bacon, peppy sticks, ring Bologna and three different kinds of summer sausage. We did 35 lbs of brats too but I must not have got pics of them.
I was thinking of putting a fan in my smoker to move the heat around. I was wondering what kind of fan what would hold up to the heat. I have a fan but not sure if it will hold up to the heat.
Looks like that will be a nice smoker. The stack should come out on the side or the back at the top of the smoker. if you have it come out the top you will get drips on your meat.
what ratio does everyone use for:
venison summer sausage
venison ring bologna
venison brats
venison snack sticks
venison hot dogs
venison sandwich meat
I got a used drum from my work. I burnt a Few pallets in in and then I sand blasted inside and out. As for the pic on the front that is a metal sign I picked up at the flea market. I left an air gap inbetween so it don't get hot.
I wasn't sure if the first picture showed up. This is my ugly drum smoker. So far all I have been able to do is season it. Hopefully will get to try something in it soon.