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.
Thank you spud the great and smokin peach
I’m very happy so far I have done 2 cooks so far temps are with in 10 degrees front to back pulled pork and chicken turned out great. The FB is 30x30x21.5 made out of 3/8 steel it is a full 8” stack . The 21.5 height of the FB is because that was what...
Build update
We have busy this week trying to finish the first smoker so here are a few pic of the build and the semi finished still needs some tweaking and paint.
Cooking today and tomorrow for my friend Marks son’s grad party tomorrow today case of pork butts and a case of chicken tomorrow...
Well Covid has made me even crazy
So here’s my plan: I’m going to build a catering/ competition trailer that I may someday do concessions out of. This is not my first build and I have access to my friends welding shop. I have been gathering parts over the last few years but I’m going to start...
Hey Titch great looking shanks, what did you use for seasoning I cannot make out the bottle.
I need to make some my bride was nagging me about the shanks in the freezer she was cleaning to make room for a beef we raised. We raise lambs and normally put 2 or 3 in the freezer each year.
forktender...
Sorry I’m late to the post, but I have made P P with sauerkraut in the crockpot to heat it up. Mom use to make it with pork stake but the smoke from the PP makes it even better
Nice job,
lamb is a favorite of our family partially because we raise sheep and they taste good . Keep up the good work and thanks for the pictures
PABEEF
If you haven't picked a wood yet I like the combo of red oak and cherry. The others have you covered on the seasoning. Some people like lamb with a little mint jelly a
On the side. Good luck and send photos.
PABEEF
Well i bought the 3/8 plate for $.20 a pound so it was a good deal. I plan to use it for the fire box and am thinking I will go with 1/4" for the reverse flow plate from the suggestion on here .So now I should have enough extra for another fire box. If I can find another tank i might put a...
Thanks for the quick response Dave. It will be trailer mounted I'm to old to be putting a smoker in the back of the truck anymore. I figure 3/8 is over kill but wondering if the thermal mass is worth it's weight. There's a bunch of 3/8 plate on a online auction that is reasonable right now...
Hey everyone I'm in the process of gatherings part/supplies for a new reverse flow rig.
So far I have a 200 gallon air tank in the yard. Now looking at steel for the fire box and reverse flow plate. I have an opertuity to get some 3/8 steel plate
Planing the 3/8 for the fire box. My question...
Biggest question should be how big your batches will be? Most commercial season packaging are for 25 pounds of meat and that is about as much as you want to mix by hand. At work we have a 40 pounds hydraulic and a 100 pound water stuffer mostly use the 40 pounder for sausage. Our minimum...
I'm on the other boat we have raised lambs for years And now at least 3 go in the freezer ever year.
You probably won't see a lot of fresh lamb @ the butcher shop because they don't sell it fast enough to keep it fresh. My best suggestion would be to find a producer in your area and get a...