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  1. crazzycajun

    SV ribs then smoke

    What said or get one of tods tubes for the joe or both https://amazenproducts.com/smokers/amazen-expanding-tube-7-12inch
  2. crazzycajun

    Pit Boss 77425

    Probably have to change the regulator I don’t see why not I’m sure it voids the warrant. I would let the wife lite it the first time:emoji_astonished: jk
  3. crazzycajun

    Storing meat after smoking

    Zip loc makes a 24”x20” xl bag or vac sealer with roll bags to make your own
  4. crazzycajun

    Smoked corn?

    My experience was the corn tough and over Smokey didn’t think it was possible. I had several adult beverages that could of contributed to this outcome I was using hickory ,and cooking ribs I believe
  5. crazzycajun

    Continental Freezer, worth the work?

    Unless your highly motivated I would use it as a warmer or a cold smoker. It unlikely that once you rip that skin off to get to the insulation it will go back together without some serious sheet metal work
  6. crazzycajun

    Smoker stopped heating Brisket over night. Fire went out...

    With a temp over 160f I would finish in oven you killed the evil bugs imo
  7. crazzycajun

    Kroger weekly sale

    Unfortunately not in Ks best we got is bogo pork ribs thanks for the heads up though
  8. crazzycajun

    Trying to choose smoker for husband. Is it worth waiting for Memorial Day or Father's Day sales?

    https://www.smokingmeatforums.com/threads/new-smoker-for-my-husband.153118/#post-1097457 refer to this thread for suggestions
  9. crazzycajun

    Poppers

    Never heard of jo seasoning had to google I need to try this although I don’t have room for more seasoning
  10. crazzycajun

    Smoke butt diagnosis

    Pull the pans and probe with skewer similar to brisket to tell getting close or the bone as others have said
  11. crazzycajun

    Catering truck

  12. crazzycajun

    Snack sticks in a dehydrator

    You don’t say what meat your using I’ll assume beef so 150-160 would be my suggestion
  13. crazzycajun

    Snack sticks in a dehydrator

    If you mixed it well your ok, some summer sausage recipes with citric acid are stuff and straight to the smoker. I prefer. T let mine sit overnight to let the flavors blend you may have some inconsistent sticks as far as flavors go,but nothing unhealthy imo.
  14. crazzycajun

    Bone-in Ribeye Roast....

    6.99 tomorrow in ks
  15. crazzycajun

    Looking for good recipe to smoke cheese

    I swear there was another article about flavoring cheese but here’s something to look at https://www.smokingmeatforums.com/threads/anyone-ever-rolled-cheese-in-rub-before-smoke.157221/#post-1130931
  16. crazzycajun

    Burgers on the Ninja

    And I thought I had too many cooking gadgets looks good
  17. crazzycajun

    Give this jerky a shot!

    May have to try this with ground deer
  18. crazzycajun

    Bratwurst Pasta

    I don’t know how many brats I would have to cook to have five leftover, but definitely trying this thanks
  19. crazzycajun

    Walk in Cooler

    You would have to change the tstat to a refrigeration style, and possibly add defrost to achieve 35f-40f. Those window shakers won’t go that low with a stock stat
  20. crazzycajun

    8ft Long Stainless Steel Smoker on a 17ft Trailer

    Looks like a nice rig you might list it’s location, and measurements to help it sell
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