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thanks, yes thats what im thinking its to big to heat with that element.. looking for options not sure what to would like my final product to be able to cold smoke, hot smoke, and aging/drying chamber.. not sure what to do ?
made of 1inch rough cute spruse board an batten, on inside 1inch ridged board insulation.. then covered with 1/4 inch lauan.. in the cieling its 4 pieces of 6 inch fiberglass insulation.. i live in northeast pa so temps were 30* today
i built a smoker out of 1" its 45"x47"x68" then insulated with inch and covered then with 1/4 laun... i bought a 1500w heating element for replacement smoker.. having trouble getting smoker over 110 degrees.. what do i need to get my smoker to 200? any help appriciated
how do they make slim jims.. like you buy in the store? are they smoked and cooked or just air dryed/ fermented.. how do you make a product that u can vacuum seal an leave on the shelf for months? what is the process. i have been making good beefsticks an then freezing.. i would like to make a...
Thanks that helps alot very new to this an would like to start cold smoking everything lol. I will be drying the meat after. my buddy makes it an says he smokes it 2-3 weeks at cold temps untill pink is gone in meat an then hangs for 3-5 days.
Can anyone help me with cold smoking venison bologna. What is the right temps to do this an humidity temp thats good i read around 40f is good an anything hight from 40 an between 120f is the danger zone. Then i read that you want to cold smoke between 60 an 80f. Can anyone help me with...
Can anyone help me with cold smoking. What is the right temps to do this an humidity temp thats good i read around 40f is good an anything hight from 40 an between 120f is the danger zone. Then i read that you want to cold smoke between 60 an 80f. Can anyone help me with temps?? Right now i...