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.
You are using an out of date browser. It may not display this or other websites correctly. You should upgrade or use an alternative browser.
Hello everyone
I am almost finished building a small smokehouse and I have a few points I’d like to get some opinions on. Still needs some trim and a metal roof.
I should have taken some pictures during construction but I always forget to do that when building things. But anyway, it has 2x4...
Hello everyone
I recently made my first batch of Kabanosy (or something similar to kabanosy) and I have a few questions that I hope some of you can help me with.
The recipe I used was from Two guys and a cooler. The meat I used was 35% venison, 40% lean pork from the hind leg, 25% back fat...
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
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.