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Recent content by NewBuilder
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A simple tip for making sous vide burgers. Season the meat based on weight. We add 1.25% salt and .25% pepper to the meat before making the patties. You have to mix the meat more which changes the consistency a little but the results are always consistent.
The inspiration came from Greg Blonder's Janus smoker idea. There is a cap on the end of the 6" duct that has vent holes in it to allow the smoke to exit. The thermocouple is also located there. The exterior chamber temp hovers around 350 checked with my infrared thermal gun.
The temperature...
Doing ribs using my smoke generator for the first time. The smoke from the tube smoker is heated to approximately 650, the smoke is very faint, light blue and smells fantastic.
It works great but it is really not that practical.
I love how everything is tightly packaged. I spent hours working out how I would package everything - it made sense at the planning stage but it could be a lot better.
It got up to 375c, 700f quickly. The cheap roasting pan warped out of shape, I'm going to need a cast iron pot. I will need to relocate the solenoid because it gets very hot under the bottom.
I basically tacked everything together with small screws. I will use larger screws once everything...
I tried it out yesterday and had the thermal couple wired backwards so it didn't work. I took a guestimate on the temperature and used two small chunks of hickory. Lots of white smoke that eventually turned blue. My wife liked the ribs, kids loved the smoke flavour but I couldn't eat them.
Correct, but I'm not adding oxygen for combustion, keeping it in a pan with holes in the top to allow smoke to escape. I want to have the smoke temperature around 700, which is supposed to be ideal - from what I have read. I will experiment with different temperatures to find the best flavour...