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They both look like they came out great.
I was thinking of dusting with powdered sugar after, but like he said without any coating while smoking they won't hold much smoke flavor. I was thinking if I coated them with some liquid slurry before smoking I could get a sweet smokey flavor. Looking...
Sounds real good. How sweet did the honey ones come out?
I want to try some pecans but want a very sweet taste. I'm thinking I'll dust them with some other sugar.
Fatty looks great. We did a mushroom and swiss fatty last week that came out great. I really like your spinach idea. I'll try that next time. You're definitely a smoker.
Have confidence with that brisket and just heed the great advice on this site. Be one with the brisket :biggrin:
Thats how I have mine mounted. I just screwed the mailbox to the side of my smoker over a couple of vents. It works great for me. I have gone 11 hours straight on a full tray of pellets in my amnps cold smoking bacon. I usually just load 1 row to get 3 or 4 hours to smoke sausage.
The fridge looks great. Really professional. You can make something to go on the outside of your smoker to hold an amns if thats the route you wanted to go. Like a mailbox mod but you could use anything if you don't like the looks of the mailbox. If the smoke daddy works then there's no reason...
Well I just ordered some. Viskoteepak wienie-pak CELLULOSE CASING w/ Rapid Peel 22.5 mm off of ebay. Only 10 bucks for 225 feet so if it doesn't work out, I'm not out of much. I'll just stuff them in hog casings and have super jumbo wieners lol.
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