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Made some Tasso this week. 15 lbs of boneless pork butt. Trimmed the cap and saved for sausage and andouille. Light sweetness and an amazing kick of cayenne and crushed pepper. Smoked 5-1/2 hours with oak and pecan between 150-175.
Finished product 5-1/2 hours
On the smoker 3 hours in...
I have the Smokehouse Vertical from academy. I love the indirect heat and the super damn large water pan. It holds like 3 gallons of water. It is huge insideI can do 9 pork roasts at a minimum, maybe more depending on their size. IT has 6 rod hangers for sausages too. The draft is great...
I've read on here and other forums that when they are out of stock they show that, but, as soon as they have inventory it will show them. Maybe contact the manufacturer.
Made a small batch today because i was bored. Had 14 lbs of pork cushion to burn left over from some boudin i was going to make but was out of andouille. No too shabby. Smoked on pecan with brown sugar.
Nothing wrong with your vertical. Don’t sell yourself short. Temps don’t have to be +/- 1 degree. If you know your smoker, how it operates and can handle temp fluctuations you will be good. 20 lbs of sausage is a fair amount for personal use.
Family recipe of a couple of generations. It was my grandfathers. My aunt made hot links for a club in St. martinville, La called the Rebop. They were raved about in the area. When she passed only her daughter had the recipe. She shared it with me.
Made a 30 lb batch of hot links today. Probably make another back this week. These links have great flavor a a neat little kick to them that linger for 7 or 8 minutes or so after eating.
SW Louisiana cracklim are only made frying skin and fat in grease and either double fried to get the ski. To pop or heat rue d up high to get over the “stall” where the are bubbles pop in the skin. Those do look tasty though.
I don’t see many reviews of the smoker I just purchased so I’ll give one in hopes it may help others.
This Smokehouse is actually a great smoker build. The indirect heat from th bottom based firebox is a neat design. Almost no chance for char/burn from imcorrect placement of tuning plates used...
This Smokehouse is actually a great smoker build. The indirect heat from th bottom based firebox is a neat design. Almost no chanc for char from imcorrect placement of tuning plates used in offsets.
The water pan on this thing is huge. It holds 3-4 gallons of water and helps with the heat/smoke...