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.
My family has a tradition of preparing chicken & andouille gumbo on New Years Day. Only this year instead of chicken, I'll be using the leftovers from the Christmas bird I smoked! Photos to follow.
Hey, everyone! I’ve never smoked cheese, so I know nothing about it. Well, it’s go time and I’m ready. Just looking for some cheese & wood tips and suggestions. Currently using a MES. Thanks!
Hey, everyone! I’m a long time reader and I’m only now getting around to joining. Using a Masterbuilt Electric—currently smoking the Christmas bird, actually. Graphic designer 9-5, Monday-Friday; dad, husband, webcomic artist.
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.