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  1. wolters88

    WTF?

    I have been smoking some Deer summer sausage for 48 hours at this point and for the last 24 the temperature has been stuck at 140. I am completely lost. What is going on? I have the temp set at 170 and it has been for over 24 hours.
  2. wolters88

    Where to start...

    Ok, so I followed this to a T   http://amazingribs.com/recipes/porknography/making_bacon_from_scratch.html It was the worst bacon I have ever had and I wasted two 15 LB bellys trying it. First off I am reading on here that people are curing for two weeks. According to that a 2" cut is only a...
  3. wolters88

    Reverse flow baffle plate advice

    I have pulled this together based on preliminary research and smokers I've viewed. Based on what I have seen, I recognize that the distance between the end of the baffle plate and the far end of the main smoke chamber (opposite from the firebox) is a significant measurement to allow even and...
  4. wolters88

    So many questions, where to start?

    I started smoking many moons ago on a weber smokey mountain. I then got a komado and am now going to build my own reverse flow smoker (well have custom made haha). I will be using this for both backyard and comp. I'm wanting two shelves with the top being a pull out. I have taken things from...
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