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This is perfect I could literally make this in my sleep and requires no purchases whatsoever we are at -1 Celsius right this second here in my part of Ontario. There is a good chance I’ll be smoking well below zero so the tube keeping the smoker at a reasonable 50 or so degrees is a good thing...
Unfortunately the fan will only run stand alone for a short time and lowest temp is 180 maybe I’ll do the lightbulb in the top corner to create a heat draw
My smoker has a block off plate for the addition of a cold box I actually documented my cold smoke and will ad the pics and videos here.
Edit: ugh I deleted them thinking nobody wants to see this
Just wondering if the mailbox mod is only to reduce heat or will it also help with removing bad smoke from entering the smoke chamber. I did a cold smoke test on my pellet pooper and feel the smoke was mostly bad smoke and not the thin blue ribbon we want, temps were fine it stayed below 70 the...
My grill (Louisiana grill 900) seems to always have a decent amount of cross flow but I can try and modify something to add in some air maybe a ram on one of the output vents facing down to the smoke tube, and seal all but one of the other vents
So I’m looking for things that I can purchase from the grocery store ready to cold smoke to impart some additional flavour. Here is a list of things I had in mind.
cheddar
Mozeralla
Cream cheese
Premade kielbasa the stuff we buy here I don’t think has anything but liquid smoke in it I gotta go...
So ordered this from my nearly empty piggy bank account the other day and just got home to it. $14.99 Canadian !!! Hopefully it works reasonably. Will test run it with pellets tomorrow and make some Dave’s Dust for a comparable test.
Made this today I loved it but was a bit salty for me will cut back the olives next time, but it wasn’t a problem my wife consumed 3/4 of what was made
I should mention that while at Costco a 6lb loin for $19 caught her eye so that’s in the brine as well for some Canadian bacon. LOL as a Canuck I still don’t get why it’s called Canadian bacon
So My wife is on her way to go grab me a belly from Costco I’ll be putting into pops brine for 7-10 day. Followed by a rinse and back in for 3-4 days for pellicle.
This will be my first bacon and first cold smoke. Equipment is Louisiana pellet grill, some metal jerky racks, and a cheap Amazon...
Well i went and grabbed one they are labelled as cook and serve so i am guessing they are a light smoke meant to impart a ham taste to them and they have a nice big thick fat cap on them, so i grabbed a small one and into the oven it has gone figure it will give me at least a good idea as to...
my local grocery has presmoked picnic shoulder on for 99cents a pound this week which is ideal as a i have a large family gathering on saturday but my question is can i jsut put thi back into the smoker and give it a low and slow to eventually end up with pulled pork or because it is precooked...
She loved it but wanted to eat the fat cap this kid seriously has some carnivore issues, the other day she wanted to put tomoatoes and salad dressing on a steak because she thought she needs to eat more veggies, but shes not chunky at all little demon fireball with way to much energy she...
Found the grain with ease once the fat cap was removed and started with the slicing
Left with a gorgeous pile of num nums first stack is for sammies this bit got wrapped back up and placed in a towel while my side and aujus were cooked
This stack was way to tender to slice jsut fell apart...
I would have posted this much sooner but strangely right after consuming all this smokey goodness i fell into a beef induced coma I will post the pictures in order with a bit of detail
10:00 oclock this morning fired up up the smoker and by 10:30 had it going a steady 250 brisket went in fat...