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  1. red farr

    Ok joe highland vs WSM 22

    ...I'ts not a matter of which one is best....one will give your food the flavor of a wood fire and the WSM will have a charcoal flavor....the difference is large Red
  2. red farr

    Mustard Substitute

    ....ketchup....oh yea
  3. red farr

    Firebox on inside of smokehouse?

    ...find it here......https://www.meatsandsausages.com/smokehouse-plans Red
  4. red farr

    Sealant for charcoal grill

    ....it depends on how heavy the top is...heavy you can use a gasket and let the weight settle in...light,probably food safe silicone build it up in layers close the gaps....position the lid before you start if it's removable... Red
  5. red farr

    New at this:)

    ...twist the bone out for doneness on a small butt....larger one follow SmokinAl's advise.. Red
  6. red farr

    Who Makes the Strongest/Most Reliable...

    ...maybe find it here.. https://www.onegrill.com/Default.asp Red
  7. red farr

    Butcher Paper

    ....Sam's Club a couple years ago 1000' 16bucks Red
  8. red farr

    Rebuilding 100yr old smoker

    ...you might start here http://www.meatsandsausages.com/smokehouse-plans Red
  9. red farr

    Hosin Sriachai Pork Ribs

    ...I see you did babybacks ...have you used this method with spareribs ? Red
  10. red farr

    Where to add a vent on my smoker?

    I cut a 6" hole for mine , there are different stove pipe fittings available i.e.  6" necks down to 5" or even smaller 6" to 4" , and then stove pipe for chimney length , when it's cold I use 4" pipe for the draw , in summer a 6" pipe works best , I wrapped paper towels around it for insulation...
  11. red farr

    Single Chamber Smokehouse

    wrap the wood in a double layer of foil    punch holes in foil    throw in fry pan    punch more or less holes till it smolders as desired       Red
  12. red farr

    Rusty grinder plate

    flat sides can be sanded with emory this is also how to sharpen them       hone or ream or drill them out   all in all prob be easier to replace it Red
  13. red farr

    I need some help very badly (getting thin blue line of smoke)

    .... these kamodo , drum , kettle , bullet things are designed to cook with a slow burning smoldering fire      they work this way 'cause there's no air circulation      the operation is simple take any one of them and open the bottom vent then adjust the top vent to cook at your desired...
  14. red farr

    4 hour or less cooks???

    ... I did this 2 days ago    .....     Pork Country Style Rib Burnt Ends    .....    this is from Jeff's newsletter    2 1/2 hrs Red
  15. red farr

    Zinc plated steel?

    Froman524   ...     it's unlikely a smoker will ever get  that hot , but if you're worried about it burn it off with your torch   ...   Red
  16. red farr

    Need a couple of side recommendations

    ...   smoked anything sides are best if sweet   apple sauce    bread & butter pickles     cranberry sauce   and hot   sautéd  jalapeños     pineapple or mango  habanero salsa       neutral stuff    cream corn   sautéd onions       a dish of tomato's and black olives in Italian dressing    Red
  17. red farr

    Internal side fire box smoker

       ...   I'm finishing one up now much like yours and a little bit different   ...   it's a 30 gallon drum I turned it upright no welding involved that way   ...   if you set the drum upright you can achieve the same thing you have with less work   ...   fire access door is 7X9    ...   ran 4...
  18. red farr

    Internal side fire box smoker

       yes it should work   ...   from the drawing it appears you're building an offset inside a drum   ... what are you going to use as fuel   ... will the fire access door be open or closed   ...   are you burning a smoldering fire or a burning fire   ...   how you operate this will make a...
  19. red farr

    rear fire box

    ... so how do you like it ? ... how well does it work ... Red
  20. red farr

    Which smoker Humphrey or WSM 22.5"

    vertical smokers are efficient,that's all the taste of wood and smoke in the meat comes from air flow,convection save yourself a lot of time,get a horizontal rig and get to it Red
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