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.
These deals never happen to me... until today. $2 a bag clearance. Dont know why dont care.. sucks they only had seven bags but i took all of them. Normally $10 a bag.
Where im from (niagara falls, ontario, Canada) smoking meat isnt to big as of right now so hard to find to many different things to use or try. I was happy when I found them. Tried them on smoked moose steaks And I liked the way they smoke.
Definitely love the smell of them. Left the bag open in the house for awhile. Lol.
Tomorrow morning im going to be smoking a pork butt using these chunks. Will see how they work. You can bet im gonna have a few drinks while doing this smoke.
I think they were good. Let me tell you the bag smells great. Made me need a drink lol. Was my first time using chunks rather than chips and they sure smoke longer but i do think not as much smoke. I will know better tomorrow when i smoke a pork butt.
Hey all. I going to start reading through this section but thought i would ask.
Does anyone mix up there own dry rubs?
I just hit up the bulk barn and stocked up on a bunch of different spices. Going to mix them up and see what I like.
Just finished up making some chicken soup and it got me thinking.
Pretty well every time i run my smoker a make sure i squeeze a whole chicken in there with whatever im smoking.
I like how much use i get from one chicken.
Example smoked a chicken lastnight and here is what i got from this one...
Now that i have the cheese in the house i do see a bit of a change in color. Couldnt help it i tried it...
Ya ashtray lol.
I wrapped it up and in the fridge. We will see in a month.
Is it ready yet...
. Is it ready yet..
Its gonna be a long month. Better put it where i cant see it.
Cheese has been in my smoker since 3:30pm (it is now 7:30).
Smoker tube has ran perfectly and i have had great smoke the entire time.
Im going to let smoker tube run out which should be 15mins or so than pull the cheese.
The cheese has no color change at all.
The temp in the smoker is...
So tomorrow I will be trying my first try at smoking cheese. Old fort cheddar and an old fort mozzarella. (I know nothing yet about cheeses and what is good or bad just grabbed these to try)
Using apple wood pellets in a tube for my smoke, in a vertical master built smoker.
Going to let them...
I went with my plan of the chicken drum sticks.
As i type they are still in the smoker but will be out in 15min. Here was my smoking layout.
35 drum sticks
Apple wood chips
Coffee in the water tray
3degrees outside windy
1:15 started smoker and added chips. Ran it up to 300 and let it...
Welcome. Lots of great knowledgeable people on here.
And doesn't matter what you have or dont have for a smoker, its all the same here.
Everyone is very friendly and has the same goal. Great smoked food and a great time smoking it.