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  1. fishwrestler

    Heavy build up and funky smell in smoker

    Welcome Please take to the time to check in over a roll call and introduce yourself.  It also is nice to know where you are from, you can edit your location in your profile. The issue you have  could be several things. You might be getting Creosote build up. What color smoke are you getting...
  2. fishwrestler

    Gammon

    good Luck and keep us posted, Robert
  3. fishwrestler

    what's wrong with my maverick :

    Are you watching the probes, I know some people have had issues when the probes get wet. IF all else fails call the Manufacturer, I have had great customer service from them. Keep us posted on this issue, Robert
  4. fishwrestler

    New guy

    You have come to the right place. Pull up a seat and spend some time reading up on all the different units. Propane, Charcoal, Stick burner, electric, ah all the choices. Don't be afraid to ask any questions you may come up with. Enjoy the site and most of all have fun. Robert
  5. fishwrestler

    MASTERED the SmokeDaddy

    Sounds like some good advice. I have a home made smoke daddy, but once I started using my A-maze n smoker machine I have note used it once. This information will sure help other owners Thank you for taking the time to do this. Robert
  6. fishwrestler

    Meatloaf and Mac-nCheese

    it all looks tasty. You need stuff that meatloaf and call it a fatty. :)
  7. fishwrestler

    Hello from Oklahoma

    Welcome to SMF, Good thing you got out of California, from a Californian, you are in a much better place :) Enjoy the site and all that it has to offer. Robert
  8. fishwrestler

    1940 GE Refrig Build

    Fantastic build. Very clean and professional looking Robert
  9. fishwrestler

    Hi from Santiago Chile

    Welcome Lee, The smoking we do here is much healthier Enjoy the site, Robert
  10. fishwrestler

    Walk in freezer panels

    Welcome, My only concern would be what the insulation in the panels is and what its melting point is. Also the toxins that might be let off form the heated insulation would be my concern. Also with you being new to this, you might want to do a search here on the site ate you mention the cost of...
  11. fishwrestler

    New Moderator in the Roll Call Forum.. KathrynN

    Congratulation Kathryn, Welcome to the team. Robert
  12. fishwrestler

    do i need a stuffer?

    CandyCoated, I speak from experience. I started with a Kitchen Aid (KA) grinder and stuffer attachment and thought it was the way to go. Then I found this site. I actually kept using my KA grinder and bought a stuffer. Man what a difference. My production time was cut in half. It also produced...
  13. fishwrestler

    Pieces of Chicken Instead of Whole Bird

    Short answer, yes you can, I do skinless boneless chicken breast for the wife all the time. I brine minimum of 4 hours but usually overnight. I cook until 165 deg, I usually just cut a piece open to see if it is done. Same with the legs and thighs, usually need less time brinning as they are...
  14. fishwrestler

    Hello from Utah....For now

    Thank you for serving our Country,  Good to have you here. Robert
  15. fishwrestler

    my first summer sausage

    Man that looks fantastic, Wish we had a way to taste stuff here Robert
  16. fishwrestler

    First Whole Chicken, spatchcock'd w/ Q VIEW

    Looks outstanding. I love the color. Robert
  17. fishwrestler

    Introduction from Gadsden, AL.

    Welcome Andy, Hope you enjoy this great site. Robert
  18. fishwrestler

    countrychick I am from Lynchburg tennessee

    Welcome you found a great site, Pull up a seat and enjoy all the great information everyone shares here. Robert
  19. fishwrestler

    My New Smoke House!

    Very nice set up. Robert
  20. fishwrestler

    Newbie Sausage Maker

    Nice looking first try,. Let's see some pictures of the inside of those babies Robert
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