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i would not recommend trying to do the inside this way. With flareups possible and other factors I do not believe it would be safe or prudent to insulate the inside this way.
Great! The ham sounds yummy!!! I am getting ready to do smoked almonds, chex mix and sausage. By the way, you do not have to change the foil in the chip pan every time. I go several smokes before I change it.
I love cold smoking cheese and other goodies. I bought the AMNPS a while back. When it stays lit, it provides great smoke. However, I live at 7900' and cannot keep it lit no matter what I tried. I read in one of the other threads that the new tube smoker seems to work at higher altitudes. I...
I would put a mat of some kind between the smoker and the floor. If nothing else to keep from getting stuff from the meat on the floor. I would be very careful about putting the smoker on a wood floor. There is not much heat being generated on the legs, but you don't want to have it fall over...
I am consistently running from 225 to 275. I have done turkeys and such at over 300. The insulation is still doing great. It has really been a great thing for these winter months! I have not had any problem with the insulation.
The instruction manual that comes with the smoker usually has instructions on seasoning. However, here is what most people do. Wash out the inside of the smoker to get rid of any oils, etc. Light the smoker unit. Heat it until the temperature is around 275. Put three wood chunks in the wood...
3-2-1 means three hours of smoke ( I use a temp of around 235), then two hours in foil, and one final hour unwrapped. I do all of this in the smoker, though you can do the last three hours in the oven if you want.