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I would also mention for people to place all the grinder parts that touch meat into the freezer. It will help keep everything cold. And Maybe add some ice to the grind.
Crankybuzzard- I had the butcher leave them whole when we took our cow to be processed. That's the only way to get them whole like that unless you're buddies with a butcher.
Thanks everyone for the tips. I will be sure to post follow-up pics.
I have a friend in Charleston who I designed a kitchen for. She brought be 5 lbs of shrimp a few weeks ago as a thank you!
She came back to Knoxville last weekend and wanted me to smoke some FRESH beef for her.
Who was I to say no.
She brought about a 10 lb prime rib and 3 sections of...
I just received my Lang 48 patio and I love it!
Plenty of room for meat and sides. If you have rarely filled the larger smoker you may not need the 60. But sometimes it's better to have it and not need it, than wish you had it.
either way it's a great smoker and you will turn out some great...
Looking good so far. I would still recommend a drain.
You're not going to catch all the drippings, and you're going to need to clean it out .
Possibly spraying it down...
Great job on the build!
I've got a customer bringing me a couple pounds of shrimp right off the boat in Hilton Head all the way out to Knoxville TN.
This is exactly what I wanted to see. Mine will be smoking on my new Lang on Sunday
Thanks twoalpha! I'm going to look at them now.
Thanks everyone!
I scored some fresh maple and Oak wood today. Plenty to let age as I start to build up my stash!