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.
Went to the store the other day and noticed pork blade shoulders with a lot of fat on the top and some that must've had the fat trimmed off. Which do I want for smoking? I heard that fat renders and keeps the meat moist, but there should be enough fat in it to be fine is another argument. And...
Wife bought me an Amazn tube for my birthday. Figured I would try it out on some cheese. Never did cheese before. First I did Colby and extra sharp cheddar and mozzarella with apple pellets for 2.5 hrs and immediately vac sealed. The second batch I did we type cheese but with hickory and put...
I have a masterful propane smoker with just the top vent. I have read some people run with the vent all open and some say all closed. The instruction book said closed but I have read about creosote buildup. Will going full open up top affect flavor and humidity that much?
Thanks Al. Wife just got me the tube for my birthday bit haven't had a chance to use it yet. Should I vacuum seal the cheap and let rest for a few weeks after or is it ready to be eaten right away?
Hello. Going to try to smoke some cheese in my 2 door masterbuilt adventure series propane smoker from Cabelas using Amazn tube and pellets but have read that it produces too much smoke for cold smoke and I have read that the tray doesn't get enough oxygen in the propane smokers. So is there...
Hey guys I know this is an old thread....but i am new to the game and was reading along and have the same smoker. I am having trouble keeping a low temp and stable temp in it. Would changing the regulator help? Also how big off a job is changing the regulator? What is a needle valve and what...
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.