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  1. davea37

    Question about smoking bacon rub

    Ok, its time to get out the smoker and smoke some bacon.  I have two nice slabs of bacon already brined and ready to head to the smoker.  Before loading the meat into the smoker, I'm contemplating what rub and spices I should add.  Already brined both slabs with a brine that contained some maple...
  2. davea37

    Controller storage

    Just curious.  How do all of you store your temperature controllers when not using them? Personally, I use a small, clear rectangular plastic container (with cover) and place them AND the various thermocouple probes and instruction manuals in to keep them from getting lost or damaged.  When...
  3. davea37

    Smoking my first fresh ham

    In a few weeks I will be getting a fresh ham and pork belly/bacon.  I purchased half a hog. I have never smoked a fresh ham and would like to get recommendations and ideas from the experts before going forward.  I would prefer not to have to freeze the ham and for now am planning to get it to...
  4. davea37

    Best way to smoke a "fresh ham"?

    In a few weeks I will be getting a fresh ham and some pork belly.  I want to smoke it.  So, with that said, what is your best way to smoke a fresh ham? Dave
  5. davea37

    Vent size?

    In another thread, I offered up a question which addressed the size of the VENT port needed for a given smoker.  Which now forces me to ask this question of those who design and build smokers if they see this post:  Is  there a "rule of thumb" for the opening size of an exhaust vent?  (I'm not...
  6. davea37

    5 lb Sausage Stuffer

    WTB a used (in good condition), 5 lb, hand cranked, gear driven sausage stuffer. Email to" [email protected] or call (608) 387-5648 (Please state price and photos if you have them) Tks. Dave
  7. davea37

    Damper size question

    Having just read a huge discussion with several pages of opinions on leaving a smoker damper open or closed, something came to mind that I pose as a question.  1.  With the various designs and operation of hundreds of different size smoke cabinets, what is the "proper size" opening of a...
  8. davea37

    Mverick ET-372 3 foot probes

    I have read a number of comments about the Maverick ET-372, 3 foot long probes being too short Additionally, most who are not happy with these shorter probes, prefer to have the 6 foot probes instead. With that said, is anyone looking to sell their NEW 3 foot probes?  I only need the shorter...
  9. davea37

    Newbie

    As the subject title says, I a "newbie" to the forum but NOT to smoking and BBQ's.  At age 76, I have burned more than my share of coals to make some tasty BBQ'd stuff but I am NO EXPERT.   We have had several grills and smokers over the years, some home brewed and a few small commercial...
  10. davea37

    Smoking sausage with apple juice

    Let me start out saying I have done a few BBQ's, smoked some brisket, turkey and pulled pork but I'm new to smoking sausage and ask if anyone smokes their breakfast sausage or polish sausage with apple juice (or any other type juice) in their water pans?   Adding moisture to the surface of the...
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