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  1. mrxray

    Mac and Cheese...

    Since I am new here, someone else may have already done this.  Sorry I dont have a picture of the final product but it was pretty good! Took Macaroni and cooked it almost done and rinsed and let cool.  I had already smoked some medium cheddar, mozzrella, provalone and gouda cheese.  I made the...
  2. mrxray

    opinions needed

    I am going to build a smoke shack/house with an external fire box.  I have the basic plan in mind.   One question I have is about the height. For draft purposes you can make a smoke stack with a damper any height you want.  Is there any pros or cons regarding the actual height of the building...
  3. mrxray

    Just one more newbie

    hey all, I am new to this forum... have been reading a lot on here but never posted anything until today. I am considered the official grill master of the family and holiday chef for anything related to meat... however my experience lies on the grill not the smoker. Over last summer I decided...
  4. mrxray

    A time for honesty... lol

    I am new to this forum and new to smoker builds. I have an old offset smoker from wally world that is cheap and leaky but make pretty good tasting meat but is labor intensive to keep a constant temp. I am contemplating a couple of different builds for my usage. Which option is dependent on my...
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