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ya i make them quite a bit. I just wait until the corn oil bubbles when i drop a chip in. i like them a little softer then to crunchy i then toss them with some salt garlic salt and a squeeze of lime everyone love them
id never want a restaurant to much overhead. Id love to do some catering on the weekends since I'm not working fridays anymore. Besides I like being outdoors. Owning a restaurant is to much of a commitment.
alright thanks guys i talked to guy now i just need to find a time to get out there. 2.75 a gallon, i wish. Stupid california, I think its about 3.10 here
http://inlandempire.craigslist.org/hsh/1654494215.html
found this on craigslist i'm in the process of building my 278 gallon tank but i'm having a hard time passing this one up. should i go for it? do you guys have any experience with this smoker? thanks
well the tanks opened up and im getting ready to do the lay out. Heres what I have so far the tank is 8 feet long and 30 in diameter. I have a 24x24 in firebox. the first question i have is how big of an opening should i have from the firebox to the chamber. the next one is how high from the...
I have some growning right now. If i can get them to produce ill send some seeds to people next year.
this is the best place for all your pepper needs
http://www.chilepepperinstitute.org/
im a noob too I just started my build this last weekend on a 278 gallon, there might be some other guys in here that can help more but I think mounted above the firebox would be able utilize the heat coming off the firebox better and it gives it a nice place to sit on. heres an image of one...
hey guys im getting my steel cut for my 250 gallon reverse flow today, and now im second guessing myself with the fire box is 24x24 big enough for it. I was never able to figure out the calculator thats on here
Personally i think the longer you cook them the less heat there well be thats been my experience. We have a hotluck(potluck with spicy food) every year for my wifes birthday she loves Spicy food. This year im growing ghost chilis. hope to make some abts out of them. I love to see people sweat.
ya i dont know what the website meant by tastes dry
this is where i got that infohttp://www.qualitytimberproducts.com...mion_wood.html
thanks for the help I dont want to go buy a bunch of it if its not worth it
any info on persimmon wood for smoking I know a guy who has a farm. I've read that it has a dry sweet taste to it. but burns really well. what would would suggest to mix with not sure the dry taste would work well. Any one have any experience with it? thanks guys
im starting my 250 gallon reverse flow soon, but im not sure what to do about a trailer. Im thinking of either a 2 jetski trailer, a 4x8 utility trailer or possible building a custom one. Any suggestions? thanks guys
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