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Ok, so it's been a long while. But here's my 1st attempt at bacon and ham buts. Soaked in brine about a week. Rest in fridge for 4 days. And 8h in smokehouse. They are stinking up the whole house fantasticly! Just need the pork bits to cool before wrap and freeze.
yes defiantly have saws here. sadly almost all that wood is poplar. but its a hard wood and does smoke nice. have almost a truck load of cherry, 2 of maple, 4 in oak. lots of wood in pa. clearing 2 arches for a friend was a good time investment.
if she does catch that wood barn is a goner. but...
So salmon and a pork roast. the salmon was fantastic. pork was ok just not falling apart like i had hoped.ran for about 9hr. most of the time right at 150. last 2hr was close to 250. give or take.may have to do some slight mods to keep things a bit safer. but for cold smoking this puppy will...
ok, so im new to smoking. built a smokehouse on 2 layers of block. with 2x4 framing and pine boards on the sides. question is i put small fire in bottom. how hot is to hot for the walls? had it close to 250 for a little while Sunday. boy did the sap seep out then! but since its brand new, as am...
goodness, i feel really lazy after looking around at some of the other smoke house builds. i got about 12h into this thing and it was totaly from reclaimed lumber from large crates. well if it works well im gonna be happy.
well after a few years i finally built one. been trying for years to build one.never the time or space. so im kinda brand new to smoking, but i like to try new things. so im off to the races as it were. will post a pic of smokehouse in a bit. (soon as i find the thing)