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Recent content by justsmoke2
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I'd offer him $50 so if you didn't like it you can get your money back in scrap metal. Look like there is fire box on the bottom from what I can see. Could be gem or could be a bust. If close enough go and look at it. Little sand blasting and a paint job and you have nice smoking...
A lot of good advice here. I have tried smaller butts now I will ask the meat manager if they have any whole butts. I will use the smaller butts for making sausage. All the small ones I did took as long if not longer then a whole butt. Why i cannot tell you cause I don't know. You might try...
Check on line for them. If they have it fire off an email to them and they may ship it to your store for free. We did that with the MES smoker so they shipped a couple to our local Sams that did not carry them and saved a ton on shipping.
When I first started stuffing summer sausage casings, I did it with spoon and a 15lb batch took me like 2 hours it seemed. I then bought a tube stuffer with a plunger and it held like 1/2 lb of meat which in time took me like an hour to get everything stuffed. I finally bought me a stuffer and...
Great looking meat loaf. In case you dont have foil tin pan around toss it on some parchment paper. I use parchment paper all the time. If you have someone who wants just the ends or more then one. I bought a mini bread pan and make small loafs. A tip for meat balls find a ice cream...
First of all where did you purchase butts before and was you happy with the quality? Once a year I do a large smoke with 12 butts and I will ask my local grocery chains and meat markets for prices also. Being I am ordering a large amount I usually get a good deal. Plus I know what they order...
Not sure how it would work as burger jerky cause its marinade. Instead of using water to make the burger jerky use a apple concentrate. Been awhile since I made burger jerky I think you can pull it off. Thanks for all the comments also. I did the spices so when you eat another piece your...
Bman water pans are used for a heat sink. After the water gets up to temp it will help your smoker get back to temp when you open it up and do what ya need to do to your meat. You can add sand and foil over it, use bricks, and even crumble up foil in put in your pan and get the same results...