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Hi Folks
https://www.amazenproducts.com/ProductDetails.asp?ProductCode=AMNTS I use a 12" tube smoker. If you have trouble getting it, let me know. We'll figure something out. Todd's a great guy, a sponsor on this site, and a boon to the smoking community. He has great stuff, and he'll work with you on...- smokin phil
- Post #5
- Forum: Roll Call
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Pork Prices
Oh, I WILL NOT pay more than $2/lb.- smokin phil
- Post #10
- Forum: Blowing Smoke Around the Smoker.
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Pork Prices
:points:Around here, all I have to do is wait a few weeks. Somebody will have them on sale within that few week period. Paid $.99/lb a few weeks ago. Bought 16 butts. 6 already gone. Various sausages and BBB. Actually, BBB is in smoker as I speak. Another 8 going to great niece's birthday party...- smokin phil
- Post #9
- Forum: Blowing Smoke Around the Smoker.
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Filtering smoke - bubbling smoke through water?
OK, zero background in any of this, so just my opinions. You will not build up any real smoke pressure. I also think that as well as some of the bad stuff, water would "filter" out the good stuff. A hot fire is all it takes to prevent creosote. Any idea what type system the big boys use? Ideas...- smokin phil
- Post #2
- Forum: Smoker Builds
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Hi Folks
Window is generally useless. After a few minutes of smoke, you can't see through it anyway. Bluetooth... Ok, but only to about 30-40 feet. I suggest the Masterbuilt. I have one, they rock. Get an AMNPTS too, you won't regret it. A good Thermometer, and you're all set!- smokin phil
- Post #2
- Forum: Roll Call
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4 pheasants in the smoker
Wow, that's just great! Teaching him something he can use his whole life. Bet it turns out great, and I'm not just talking taste....- smokin phil
- Post #2
- Forum: Wild Game
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EVERYONE... click on the spammers and block them... in their profile is a "block member" tab....
The person I blocked an hour ago, just posted 3 minutes ago.- smokin phil
- Post #39
- Forum: Blowing Smoke Around the Smoker.
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EVERYONE... click on the spammers and block them... in their profile is a "block member" tab....
Tried. No joy. If only there was something else someone could do to delete those posts.... Or, they could just continue and drive people away.- smokin phil
- Post #38
- Forum: Blowing Smoke Around the Smoker.
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EVERYONE... click on the spammers and block them... in their profile is a "block member" tab....
Gosh, if only someone could help......- smokin phil
- Post #35
- Forum: Blowing Smoke Around the Smoker.
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Am I expecting to much?
Oh, it'll be fairly accurate, when you can read the display. Rue the day I got mine. Woulda been better off with another 732. MUCH easier to read display.- smokin phil
- Post #2
- Forum: Slicers, Grinders, Tools, Equipment
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80 lbs Pork Butt Finished - 4 diff Sausages & snack sticks *Tons of Pics
Up for adoption: 55 year old male, with wife and two kids. All love sausage and dried meats..... Lol....... But seriously, if you're considering adoption.. ...- smokin phil
- Post #84
- Forum: Sausage
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My New Arival is here
Congrats!!! Enjoy it now, my oldest turned 20 today!- smokin phil
- Post #3
- Forum: Blowing Smoke Around the Smoker.
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Hackers
More people watching and able to do something about it might help...- smokin phil
- Post #23
- Forum: Blowing Smoke Around the Smoker.
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Chicken Breasts on Open Grill?
OK, basically on this, it's the amount of good burning coals that will determine temp. Real close together will be hotter than spread out. I would consider leaving a cooler section where things cooking too fast can chill for a bit. Also, just by estimating size from this pic, I'd want about 5...- smokin phil
- Post #3
- Forum: Grilling Chicken
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Chef's Choice food slicers
Didn't I warn you about this "addiction"? Lol.... Don't know about you, but I'm lovin' every minute of it!!!!!- smokin phil
- Post #7
- Forum: General Discussion
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THROWDOWN!!!!!! ITS BACK
Throw down. What's this? I don't understand. Been here about 5 years and heard of this before, but what is it? Some other secret of SMF? Y'all got way to many of those..... BTW, "fatties" are gross. Made one once, NOBODY was impressed, including me, which is a first for my smoking adventures.- smokin phil
- Post #29
- Forum: SMF Throwdowns
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They're Back!!!
Yeah, it'd be great if somebody on right now would delete all those posts..... It would be great if somebody on right now COULD delete all those posts....... Hmmmm.... Let me think.... Who would want to do that?????? Hmmmm...... (cough cough)- smokin phil
- Post #2
- Forum: Report Issues
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Fry test with cure #2#2 u
I am making pancetta. I am drying it long term. Therefore am using cure #2 in the correct ratio. Can I safely fry some for seasoning/salt check before it's dried?- smokin phil
- Post #5
- Forum: Bacon Makers Group
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Fry test with cure #2#2 u
Really? OK, so no taste test for.... How long? A month? A week, a year? When? Where can I find more info? Researching on Google now.- smokin phil
- Post #3
- Forum: Bacon Makers Group
