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.
Recent content by jp71291
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 bought the Char Griller 980 and hate it. Horrible smoke. Can't get a good smoke from it and I"ve tried everything. Also the temp is 50 degrees off from what it's reading. I'm returning mine. Many people are having problems with the fan flap burning up as well.
Hey guys, sorry if this has been covered but I've searched and can't seem to find anything on my particular issue. My 5x8 AMNPS Tray burns perfect with dust but when I use pellets it goes out halfway through the maze. Every time it goes out exactly halfway through. I'm using pellets for more...
I think I’ve got it figured out. My mail box had a big slot towards the back of it for mounting. I covered the hole and she’s working now. I think it was taking the draft away from the tray and pulling out of that hole so the tray didn’t have air pulling across it.
I was using dust because I plan to cold smoke some bacon this weekend. No draft problem at all. It's got to be the dust but I don't understand what would be wrong with it.
How full so you fill the AMNPS tray when using dust? Mine keeps burning dirty even sitting outside and not inside of any unit. I’ve nuked my dust and even elevated the tray. But I’m still getting black ash after burning and not the white ash. The smell of the smoke resembles bad creosote as...
I'm just curious what the advantages are and if it is worth me doing it. I've been using my MES for over two years without the mod. Just trying to see what I may be missing out on.
This may be a dumb question but can you not use the sugar? What if an individual doesn't care for their bacon to be sweet? Can you add more salt or take away salt? When would you add other ingredients such as paprika, garlic powder etc? Add it into the dry brine or rub after the curing process?
I've searched all over and can't find a tutorial on how to do this. I'm trying to figure out how the elbow is attached to the mailbox. I'm a newbie to this site been lurking for a long time. I guess people are using a 3" hole saw? Then not sure how to attach. Thank you for any feedback.