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I had some smoked venison sausages a couple years back while I was ice fishing. I have made lots and lots of brats over the years and this smoked sausage was far superior. My best guess for what they used are; 40% corn fed venison, 60% pork shoulder, dried garlic, onion powder, marjoram...
Hi!
I just wanted to inform moderators of some errors I've been experiencing.
Whenever, I go into the following forum I started,http://www.smokingmeatforums.com/t/173546/smoker-design-advice, I get PHP errors...
The error happens when I go to reply to this forum. It only happens when I'm...
Hi all!,
It looks like I'll be starting a curing chamber build here this Winter. I asked for some curing equipment this Christmas and it looks like my folks pulled through! I'll be getting a humidifier, temp controller, humidistat and controller, and a project box. I'll be assembling the...
Howdy! I just got serious in smokers and am in the process of building a vertical offset smoke house. I was planning on integrating a reverse flow baffle/plate in it but I have a few questions... I'm planning on getting a 1/4 - 1/2" steel plate to put in the bottom of the smokehouse.
Where...
Hi,
I"m new here and had some questions about smoker types/styles. In the Forum, Smoking Supplies & Equipment, I think their needs to be a FAQ posted some place in there comparing the different styles of smokers. I'd like to build one and don't know anything about each of the styles...
Hi all,
I joined SmokingMeatFourms to learn more about a hobby I love. :-) I'm most anxious to build a smoker. I have collected a few over the years and am happily using a "junker" to make exceptional smoked fish and pork butts but I'm looking to expand into some other great things.
I live...
So first off, I apologize for posting a random post like this. I'm just a little lost about what exactly I "need". First off, I am a scrounger when it comes to smokers. I have 2 and got rid of one, all of which I either "saved" from the dump or inherited. I never paid a dime for any of them...