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 just sold a propane/ charcoal grill/Smoker made out of a 500 gal propane tank, part of the deal was a new 1000 gal tank. I am thinking of splitting it and making 2 vertical rotisserie style smokers or a vertical rotisserie and a horizontal grill on a trailer. I am looking for suggestions or...
I am building a pellet smoker out of a 120 propane tank. The problem I am having is with the draft. The side over the burner is 100degrees hotter than the other side. Any recommendations on how to even this out? I set it up just like a traeger
Did you sear the meat before smoking? I have never tried one on the smoker but havent had luck in the oven with the 500 degrees then turn off until meat is done. Always seems to end up over cooked for me.
Salmonandcheese.jpeg (1,515k. jpg file)Just took my salmon out of the smoker. Tastes great. This will be my go to for salmon. Only change I made was I cold smoked it with the cheese for 4 hours. Then turned up the heat to 200 to finish the salmon. Thanks Bear!
I have had people interested in paying and my current smoke house is 4'x5'x7' hoping to try to get some meat together to utilize the space. the money is a bonus to help fund my next build but I am not sure how to charge. Per piece or per lb? Usually I am making a few roasts or racks and waste...
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.