Toggle sidebar

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.
  1. kfshale

    New to the forum, My forum name is kfshale

    I need some help! I cooked 2 venison neck roasts to 160 and tried to eat them and they were way too tough. Great flavor but, chew,chew.chew! Has anyone ever tried recooking to say 200? will it ruin the meat? dry it out?
  2. kfshale

    Calling all Smoke Hollow owners!

    I ended up welding 4" casters to the bottom of the legs. No braces, so far woks fine,
  3. kfshale

    Calling all Smoke Hollow owners!

    Has anyone put wheels on a Smoke Hollow 44 inch
  4. kfshale

    New to the forum, My forum name is kfshale

    Thank You Al
  5. kfshale

    New to the forum, My forum name is kfshale

    Thanks Gary
  6. kfshale

    New to the forum, My forum name is kfshale

     I,m new to this forum, so I'll start out by saying HI!   I've been making jerky and sausage for 20 plus years using my oven and a Bradley smoker. I wasn't happy with the uneven cooking with the Bradley and I need more room.  I just bought a Smoke Hollow 44" and am anxious to start using it...
Top Bottom
Back
Clicky