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  1. doctord1955

    Door gasket/seal recommendations

    ! use wood stove gasket !  Used hi temp silicone to glue it on and 2 latchs to hold door shut!
  2. doctord1955

    grind and seasoning question.

    Try a spraying your stuffer with cooking spray instead of water!  Including the tube!
  3. doctord1955

    Needing some info before beginning start on my build

    The insulation will be sealed between the walls! If you seal the seams u will be ok!
  4. doctord1955

    Buying Lem #8 grinder, question if need #5 vertical stuffer.

    Buy a stuffer!  Wont be sorry!
  5. doctord1955

    How long can I rest a brisket?

    I've had mine wrapped in plastic and tinfoil wrapped in 2 beach towels in a cooler for 4 hrs and had no problem!
  6. doctord1955

    Thinking of trading my WSM for an electric smoker

    I built my own electric smoker out of a old frig then when i wore it out used a warming oven!  Will never go back to charcoal for main smoker!   
  7. doctord1955

    Collagen casings

    I also use the sheep casings!  Like them alot better just have to be careful first time till u get use to using them!
  8. doctord1955

    OLD HICKORY WOOD FOR SMOKING

    Just make sure no mold or fungus growong on them!
  9. doctord1955

    Project begins!

    its just a backer board i bet so they could cover it with plastic!  If you can get heavy enough sheet metal bent to take the door closing against it and the heat id remove it!
  10. doctord1955

    Project begins!

    I would for sure leave the insulation!  Is that wood or a Masonite type product?
  11. doctord1955

    My Fridge Smoker Chronicles

    On that door you will want to put a brace in middle running across it!
  12. doctord1955

    A-MAZE-N Products Thanksgiving Giveaway

    Thankful to live in a country where we have the freedom to have forums like this!
  13. doctord1955

    breakfast sausage

    I use them all the time!  Put them on a cookie sheet and freeze the to 90% then cut them and vac pack!  Cook slow and works great!
  14. doctord1955

    ring bologna

    The ones with no color didnt get any smoke!  Either u have a dead spot in ur smoker or they were touching each other!
  15. doctord1955

    Any thoughts using a vacuum sealer during a dry cure for bacon?

    I use vacuum bags all the time,but must save i never take them to a vacuum !  I just vacuum till bag comes in contact with the cure and meat them seal the bag!!!  
  16. doctord1955

    A-MAZE-N Products Thanksgiving Giveaway

    Most thankful for my kids all 3 of them and the rest of my family!
  17. doctord1955

    Why does smoked cheese taste like an ashtray immediately after smoking?

    I wonder on the friend who uses green wood how much is smoke and how much is steam?
  18. doctord1955

    Input wanted on warming cabinet smoker project

    I'm really betting u don't need to complicate things with 2 elements! My food warmer is 48 wide by 54 tall by 22 deep! I have a circulation fan and have had nope problems with on burner!
  19. doctord1955

    Why does smoked cheese taste like an ashtray immediately after smoking?

    Cheese is dense takes a longgggg time for it to absorb the smoke!
  20. doctord1955

    Having trouble getting wood to start smoking.

    Fold up a paper towel under your chips in bottom of chip pan!   Ive had to do that a few times!
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