Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Search results
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
yes that is what i am thinking... if you are just going to do the mailbox thing and get a separate controller why not just build your own or get a used box for super cheap/make your own
I wanted the grilla mammoth but it doesnt go under 180 unfortunately!! For stuff like snack sticks and charcuterie I think you have to smoke them around 150 so the fat doesnt render. otherwise the delicious fat melts out of them.
Hi,
So I have a traeger pellet grill for several years now and I have never smoked with anything else.... I want to make jerky/charcuterie/snack sticks at lower temperatures so the fat doesnt render but the traeger doesnt go below 165. It also doesnt have enough room for the volume i would...
This is awesome and I haven't heard of this brand yet so I will definitely look into it. Thank you very much for the response. Seems like it was money well spent 😃
Looking forward to learning from all you seasoned smokers.... I am entering the world of charcuterie...I've made a couple new posts on the general discussion and pellet grill forums... wondering how long it takes for public approval!
Thanks 😃
Hi there
New to charcuterie.... I have made loads of sausage and jerky but now I want to make charcuterie items like bacon, summer sausage, snack sticks, smoked jerky, salami, and also dry cure whole pieces of muscle meats.
I like to make batches of 20-40lbs so I don't have to do it too often...