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I want a plasma cutter but don't think I can justify what a new brand name plasma cutter costs and have grave reservations about the lesser brands. I'd love to have something like a Miller Spectrum 375 but haven't yet been able to choke down the $1500 cost.
If I'm a really good boy do you...
Prices seem to be all over the place at times and widely different between sources as suppliers react to the particular market forces that affect them. One thing I will say for my steel supplier is that they usually will deliver to a residential address two days a week for no charge even though...
Will do but there likely won't be a build until mid to late winter although I may cut the plate for the first firebox when I unload the steel to keep from handling it any more than I must. I have a few ongoing woodworking and cabinetmaking projects and a couple of restorations of old canoes to...
Hopefully I'll be able to roll the cart out the back door to the edge of the concrete slab and tip a sheet at a time onto the lawn with some framing lumber under it to keep it off the ground while I cut. The biggest hazard will likely be the zillion sharp shards of steel the saw flings around...
Hello fellow BBQ fans!
I haven't been around much for a while but I've been scrounging materials for a smoker or two. I have three 120 gallon propane tanks and a really thick walled 90 gallon tank off of a vehicle sitting in the edge of our woods along with a stout trailer a big industrial air...
Ahh. Less than two hours then. Keep and eye out for the 2021 edition of....
https://www.smokingmeatforums.com/threads/9th-annual-smf-nc-gathering-may-15-16-and-17th-2020-postponed.293317/
And if you haven't already done so you might wish to join the North Carolina Members groups here...
Welcome from Pinnacle, North Carolina. The Carolinas cover a lot of ground where are you? We're about 25 minutes north of Winston-Salem on the west side of Sauratown Mountain.
Best regards to all,
Without knowing what the ratio of meat/fat to water was I can't answer the question regarding water content but some of the quantities of water listed in some of this thread's posts are really high. Personally I add no more water than is needed for good mixing and stuffing texture. And for hot...
My thanks to whomever moved this thread from where I had started it. I wasn't sure where to it.
Like many others we're going out of our way to try to support local small business. The only locally owned grocery store in the area is several miles out of our way but we make a point of going...
Hello fellow BBQ fans
One of the sad and inevitable consequences of the current economic environment is that I expect that a lot of food service related enterprises will go out of business over the next year or so. It is already a tough business to get into and survive in and the current...
As a follow up on my post above I just went to Hobart's site again to research a newer slicer and had to register to access the manual I needed. As it turns out the old technician only access site can now be accessed by anyone who registers. Just click the checkbox that you don't want emails...
Hello All! Nancy and I hope that all of you doing well and are healthy.
Here's the body of the PM I sent to Kenny prior to realizing that he had an open thread. As ITW loves to move the archive of old manuals around and it seems to get a new web address and menu trail to find it every so...
Your kitchen, her kitchen..... I suspect that it's a bit like having a young dog. Some days you come home and she says "Look what I taught our dog!" even if it's something you'd both been working on. Other days you come home and she says "Your dog pooped on the baby blue oriental carpet!"...
I agree with the answers you've already gotten. Base you time esimates on the average size of the individual roasts and just be sure that there;'s enough space around each one for them to cook evenly. Perhaps rotating their positioning and the pan part way through might be in order but not...
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