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.
-
First offset smoker
Congrats on the new smoker. There's loads of problems with keeping cook chambers at a constant temperature. I've seen everything from adding blankets to the outside, to thin layer of concrete. Biggest problem is the thin wall of the cook chamber and the firebox. Like Joe said, preheating your...- sgtdrilllbit
- Post #4
- Forum: Wood Smokers
-
Mold in smoker
If I had one I'd be more than happy to show ya, but I'd also use a wire wheel after the burn.- sgtdrilllbit
- Post #53
- Forum: Food Safety
-
Making rub vs store bought
cool dry place.....6 months- sgtdrilllbit
- Post #37
- Forum: Sauces, Rubs & Marinades
-
What are you drinking?
Drink and cook with Redd's Apple, Green Apple, Strawberry, and Cranberry Ale. Use Southern Comfort when I got a cold...well that's what I tell the wife!- sgtdrilllbit
- Post #71
- Forum: Beer & Ale
-
Mold in smoker
Yeah I know it's an old thread....Mold, built up residue....run your internal cook chamber temp to 300 degrees. then break out the water hose and spray every inch while it's hot, basically you're steam cleaning your cooker. This will take care of the mold and the build up, also, this will reduce...- sgtdrilllbit
- Post #49
- Forum: Food Safety
-
The Sarge reporting
Hey guys, I'm SSgt. Drillbit. Been smoking for the last 20 some years. Haven't done many competitions....well 1 to be exact. Working on opening my own restaurant and pit building business. The pit biz I'm starting up here in the next month or so the restaurant within the next year or so. Glad to...- sgtdrilllbit
- Thread
- Replies: 2
- Forum: Roll Call
-
