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  1. howea

    Smouldering wood in a cold smoker

    For those cold smoking with wood logs, what size/method do you use? My remote smoke generator is a hybrid that will burn a pellets/sawdust (in a maze) or wood in an underneath hearth At least once a day, I will smoulder some hardwood (manuka or fruit wood) to give a distinctive smoky aroma and...
  2. howea

    Manual sausage stuffing issues

    We were stuffing some 2" salamis (with a F1 funnel), and finding it really hard to crank a manual sausage stuffer (a generic 3kg horizontal model ... photo given below) To the point the ground meat was breaching the o-ring. We lubricated the inside of the housing/o-ring but noticed there was a...
  3. howea

    Ducting diameter for mailbox mod

    I'm planning to do the mailbox type mod and noticed everyone seems to use the semi-rigid ducting is 3", which is not available in New Zealand. I can get 4"+ and 2" (the 2" is actually stainless exhaust hosing) Which one would be better to get?
  4. howea

    Is GMG Fruitwood mix pellets subtle?

    Would the GMG Fruitwood blend pellets be subtle enough for curing meat with a long cooler smoke? Or is it too strong. Traditionally I would burn Beech logs and supplement with a little fruit wood (apple, cherry etc) I am moving to pellets, but can't get Beech pellets locally Apple or Alder may...
  5. howea

    adding chips or sawdust to a pellet maze

    First post!!! Has anyone added chips/sawdust to pellet maze to enhance the smell? We have some native hardwoods in New Zealand that emit a distinct aroma, but cant get them in pellet format (only coarse sawdust/chips/chunks etc) I'd like to burn the lightest smelling pellets (apple) and add...
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