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.
I gave up on the tray, and built my own tube using expanded metal, it works great. Mine is 10" long and i get a 5 hr burn. I tried the fan trick on the tray and it did't work . The tube is the answer, put it write in front of the damper and make sure it is elevated, not touching the bottom.
yes i did cut the end off, i do use a ref. recipe that always turns out good but this one sure didn't.
The recipe starts out(garlic dill pickles update ready to eat in 3 days)
in each jar put
1 onion slice 1 heaping tb minced garlic or 3 cloves etc.
I made several jars late last summer, and tried 2 jars so far. They suck through both out, not crisp and way to sour. I sliced mine the long way on the 2 jars i tryed and i have a quart that i sliced cross way i have not tried yet ..
for sale make a offer saw dust and fine chips for smoking,cherry and hickory,1/2 of a card board barrel, local pick up only, so. beloit il. ph 815-389-1870
use the top recipe and put them write in the mason jar and vacuum seal that is what i did, i also added 1/8 cup sugar and ball pickle crisp. I tasted them in a week and they were ready.
i did the same thing you did, i added 1/8 cup sugar to the recipe for the 4 pint jars, they came out perfect, also ball pickle crisp. I waited a week and they are ready, could go longer if you like.Vacuum sealing is the only way to go for crisp pickles.
This is a picture of my smoker i had the same problem with my smoker not enough air, i added a damper in back of my damper, still not much help.Now i use the tube with the bigger holes, and a mount off the bottom, directely in line with the lower vent, work great.
I got my recipe from a person who used to travel the smoking contests. You smoke it un covered for 5-6 hrs , than wrap in foil for another 4-5 hrs, take out and wrap in news paper over the foil and put in a cooler for 2 hrs. I comes out perfect, internal temp is around 200-205, the smoker temp...
I vacuum seal my pickles, i use the food saver wide mouth attachment, and a brake bleeder, no problem. That way you never have soft pickles, also use (ball pickle crisp). Just made 2 quarts today of the dills on this site they rave about. Instead of using a vacuum container i used 2 mason jars...