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  1. watlow

    My first fridge smoker build! Help please!

    Purpose of insulation is to hold in the heat and allow certain higher temps to be reached depending on what your smoking. Allied Kenco, Sausage Maker, and Cabelas are a few of the online resources for smoking supplies . Good luck with your build and keep us posted. LOL
  2. watlow

    Trying a fridge smoker.

    Let us know how it turns out . Im looking for some  ideas for my new conversion , old one lasted about 15 years and starting to rust but alot of good smoking and not gone yet. Hope you enjoy yours as much as I do. LOL
  3. watlow

    Andouille it is

    Cant wait to see the finish. Im hungry already,thanks for sharing and let us know how it turnes out. LOL
  4. watlow

    Chuckie (Step by Step) with Qview

    Great looking smoke Bear. I thought I was smelling something real good this afternoon. Nice job !
  5. watlow

    Another new guy

    Welcome to SMF. You sure came to the right place lots of great recipes and a wealth of knowledge from a great bunch. Welcome, one newbie to another. LOL
  6. watlow

    #10 LEM Grinder/stuffer from Bass Pro Shops - Whats the "star" for

    I think the disc that boykjo has shown is also refered to as bean / stuffer plate by some. As everyone has said is used to stuff when you dont want another grind thru knife and plate to keep certain consistancy.Have used when making Andouille for a good texture on sausage. Have fun w/your...
  7. watlow

    Newbie from Pa

    Thanks All. Looking forward to some pics of that jerkey.Will try and have some of my own pics soon,just looking and listening for the most part now. Im sure I will have my share of pics in the future.Have seen alot of real GOOD looking smokes and recipes so far and getting better. LOL
  8. watlow

    Makin' Bacon!

    Looks Great and bet it was a blast! Beacon on my to do list.
  9. watlow

    Smoke my first pork butt, what a disaster!!!!, Please help

    New to site and if you dont have that headach from reading all the good advice and experience I do, but real good stuff. I remember doing two butts for pulled pork and both about the same size so I only checked temp of one and it was good about 190-195.Boy what a surprise when I went to pull...
  10. watlow

    Newbie from Pa

    Thanks to all for the warm welcome here at SMF.And going to do some sausage and kielbasa soon and with my daughters help will share some photos. Have learned alot in my life so far but computers are NOT my strong point. Dickson City, right down the road, I work with a guy from there, small world.
  11. watlow

    Newbie from Pa

    Thanks for the welcome richoso1 and looking forward to all the info and pics from everyone here and sharing some of mine.
  12. watlow

    Newbie from Pa

    Thanks boykjo Will fill this out and looking forward to sharing and thanks for welcome and glad to talk to someone that was from close to home.
  13. watlow

    Newbie from Pa

    Been making kielbasa, italian sausage, soppersata, and smoking for almost twenty years on and off.Started off with the little chief that my beautiful bride of twenty three years had bought me and now have used refrigerator conversion for several years.Have Hobart grinder / stuffer for sausage...
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