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.
Hello Gurus,
I've been smoking fresh meats and brined meats that require cure #1 for quite some time and now have decided I'd like to try my hand at making sausage...but I need some clarification. This will probably sound like a silly question to many of you and I think I'm probably just...
Sorry, there are no blueprints...I just made it up as I went along. I started with a cabinet I had already been using with propane and went from there.
Just an update.
It's been almost a year since I built "Rosie"...Yes, I named her "Rosie, and I really don't have any complaints.
The only other thing I don't like about it is that the door gaskets are on the cabinet itself. When this set fails, and they will, I will put the gaskets on the...
I've done a few turkeys, a couple of roasts and a few tenderloins (both beef and pork) and I have no regrets about the glass in the door. Yes there is some heat loss but nothing that is significant, plus I can see what's going on inside. After the smoke I clean the glass with a razor and it's...
Hey everyone, it took a month of spare time, but I'm finally done. Going to season it tonight and smoke Sunday supper. Here's a quick rundown. I started with my single wall (3/32" thickness), homemade propane job that was 24"W x 24"D x 36"H.
I removed the propane setup, plugged all the holes...
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.