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That subject gets heated here..Cureing in general that is...Smf trys to follow the usda guidelines for this subject do to the can of worms meat can have if not done right.
it is weird why Jeff wouldn't answer you....Maybe try one more time. he might now
I did try to contact him about mine and had no luck but I was able to get mine resolved...
Thanks to doctor phreak I made these tonight
I sauteed some apples in brown sugar and butter and topped it with jalapeno jelly at the end....I have not cut in to it yet but oh my god i think it is going to be stellar ! if you want the original recipe the link will be at the bottom...again thanks...
try this calculator. It has worked for me in the past I am at 5000ft
dang it , it won't let me upload it for ya....send me a email and I will reply back to ya
[email protected]
Even heat, even smoke flavor. remember you can have a vertical reverse flow also. Not a lot of people out there realize this.
some people do say if you have a well insulated fire box and smoke chamber you do not need a "reverse flow" design for instants the jambo pits. they are not reverse flow...
here are probably the top 3 in no paticular order. I use butcher packer very often.
http://www.alliedkenco.com/catalog/i...36499cdec3d3da
http://www.butcher-packer.com/
http://www.sausagemaker.com/
that statement right there worries me. If you don't know the answer to this then you might want to do some cooking for a while or find a job with a catering company for a bit to get experience.
Also look into all the local laws for this. I know you will need a temporary restaurant license to...
I got a little update here today. I have the smoke channels put together and will actually weld them in tonight. In these pics you can see how the channel will go up the side and then back down inside the cook chamber.
smoke chamber shell sitting outside the smoker
top of smoker when channels...
Well I was able to work on the smoker for a couple hours today...It seemed like I didn't get much done but sometimes it's the way it goes. This is the bottom part just about done. I will make the smoke channel up the sides tomorrow and cap the top of what you see here. The water pan will be...
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