Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Search results
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.
Ok, it's been a while and I can't figure this forum out, lol. Anyway, I recently purchased a 4H quality pig and had it butchered by a well know processor. I purposely asked for the hams green. Had them cut in half. I had my sausage seasoned and cured as well as my bacon. Now I wish I would of...
Hey guys/gals. I am getting an opportunity to smoke a hog for the first time. I need all your tips and tricks if you don't mind. I plan on doing it on my "older" Oklahoma joe. Will probably have to split the hog in half. I've been watching several YouTube videos but I want Your opinions. Thank...
Would you look at that. I just loaded my truck to the max with pecan wood for 40 bucks! My question is how good is pecan for smoking? What cuts do you smoke with it? And how long does it take for wood to become seasoned? Thank you kindly. I'm still learning.
Hey guys, I am new to smoking with an offset smoker. I just bought an older heavier duty Oklahoma joes ranger smoker. What ratio of wood to charcoal do you use and what is the best wood for consistent heat(if there is such a thing). Do you just use wood? I have been processing my own deer and I...
Hey everybody. I recently acquired an old Reynolds Reco 222 mixer. I am looking for the on off switch and housing for it. It runs smooth and perfect. I could wire in a new switch but would rather have the original. If anyone sees anything out there please let me know. Thank you very much, Joel
Hi, I have a masterbuilt 30" smoker. I smoked some snack sticks Saturday with very inconsistent results. Some were done well before others. Can too much water mixing with the meat cause this? I started the smoker at 140 for 1 hour, then 160 for an hour. Then went to 180 for the duration which...
Hi, first of all my name is Joel. I live in Kansas. I have been wanting to join this but never have. I started smoking meats a couple years ago, still a lot to learn. I am in the process of learning to make venison jerky, summer sausage & snack sticks. I have a masterbuilt 30" electric smoker. I...