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Recent content by 00nothing
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This is perfect I could literally make this in my sleep and requires no purchases whatsoever we are at -1 Celsius right this second here in my part of Ontario. There is a good chance I’ll be smoking well below zero so the tube keeping the smoker at a reasonable 50 or so degrees is a good thing...
Unfortunately the fan will only run stand alone for a short time and lowest temp is 180 maybe I’ll do the lightbulb in the top corner to create a heat draw
My smoker has a block off plate for the addition of a cold box I actually documented my cold smoke and will ad the pics and videos here.
Edit: ugh I deleted them thinking nobody wants to see this
Just wondering if the mailbox mod is only to reduce heat or will it also help with removing bad smoke from entering the smoke chamber. I did a cold smoke test on my pellet pooper and feel the smoke was mostly bad smoke and not the thin blue ribbon we want, temps were fine it stayed below 70 the...
My grill (Louisiana grill 900) seems to always have a decent amount of cross flow but I can try and modify something to add in some air maybe a ram on one of the output vents facing down to the smoke tube, and seal all but one of the other vents
So I’m looking for things that I can purchase from the grocery store ready to cold smoke to impart some additional flavour. Here is a list of things I had in mind.
cheddar
Mozeralla
Cream cheese
Premade kielbasa the stuff we buy here I don’t think has anything but liquid smoke in it I gotta go...
So ordered this from my nearly empty piggy bank account the other day and just got home to it. $14.99 Canadian !!! Hopefully it works reasonably. Will test run it with pellets tomorrow and make some Dave’s Dust for a comparable test.
Made this today I loved it but was a bit salty for me will cut back the olives next time, but it wasn’t a problem my wife consumed 3/4 of what was made
I should mention that while at Costco a 6lb loin for $19 caught her eye so that’s in the brine as well for some Canadian bacon. LOL as a Canuck I still don’t get why it’s called Canadian bacon
So My wife is on her way to go grab me a belly from Costco I’ll be putting into pops brine for 7-10 day. Followed by a rinse and back in for 3-4 days for pellicle.
This will be my first bacon and first cold smoke. Equipment is Louisiana pellet grill, some metal jerky racks, and a cheap Amazon...