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I was concerned about that smoke video you all were talking about so I called the smokepistol people and they told me that you would never smoke with the unit on high unless you had a lot of ventilation and a very large smokehouse. The video was to show what it could do in so far as smoke...
At the moment I have a modified warming cabinet for the smoker and a metal bucket for wood chips... not easy or ideal. Some people like to constantly have to "play" with the smoke, but I hate getting up at 2am because I am worried about temp or smoke volume. The SmokePistol just seems like a...
I keep reading about the AMNS, but has anyone heard of something called a SmokePistol from http://www.smokepistol.com? I am looking to make a consistent and controllable amount of smoke easily. Anyone here use one and have some input?
Thanks in advance.
It looks fairly new based on the fact that the walls are still brown instead of the standard black caked in soot. Are the walls OSB? It is kinda hard to tell. The thing is huge, but why stack the wood inside??? The meat looks good though, and in the end, that is all the really matters; does it...
Welcome and I can only agree with what was already said. Don't skimp on the grinder and the best way to get a smoker that fits exactly what you need is to build one.
Good morning back at ya! I have only been a member for a little while but I have gotten tons of help here. I am sure someone here will be able to answer your questions.
Look forward to seeing you posts.
Okay, I have a looked on the wiki dealing with acronyms and didn't see AMNS. It is all over this forum and I still have no idea what that is. Since you have and use one, maybe you could shed some light???
I never would have thought to smoke spices. Are there any rules of thumb as to which spices are better to smoke than others.
I will smoke just about anything once, and most things many times over
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Man those are some nice slabs. I am getting ready to butcher my next round of hogs and have been dreaming about fresh bacon. This thread has just helped the drool a little.
I have been smoking for a few years and everyone thinks that the meat turns out great. I have smoked whole chickens, all kinds of sausage, hams, ribs, amongst other stuff. I have recently added a steamer to my smoker to make the sausage more moist and to get a more modern texture. I'm hoping to...