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I won! A few weeks ago I bought a $100 raffle ticket for a "one of a kind" Yoder on a comp cart. Out of 40 tickets, my number popped up. Brisket going on early tomorrow morning.
Thanks for all the replies and information. I'm glad I asked because there is definitely some good info here. I had not considered cutting with beef or pork. I was thinking I would just smoke some deer meat and call it good because the ground venison I have already has fat added to it. If...
I would like to make some venison sausage to share with family. I want to do some summer sausage and maybe some bratwurst and kielbasa. Can I do it without nitrates or nitrites or is that a fundamental requirement? Can I, instead, salt cure it? I have looked for several recipes and they all...
It would be pretty easy to cut that square out now that you have those 1/2" holes in the top. Also, I have an AMTS and I've found that it's All about placement. I moved my water pan up a little bit and placed one of the racks as low as possible. I place the tube smoker on the left hand side...
I too added a stack to mine but I went with the Landmann stack instead of the Masterforge. I like the overall design for a couple of reasons. As you can see in the picture below, the rain cap is domed instead of pointy. I think that it will wear easier on my cover. I also like the fact that...
I bought an 18" tube smoker from Todd a while back and after using it for several months, I decided that a 12" would suit my needs better. Rather than ordering a new 12" smoker, I asked Todd if I could order some new end caps so I could cut the tube down to 12". Rather than sending me a price...
I tried making some jerky a couple of weeks ago. The plan was to start around 150 degrees and go up from there. On low my Masterbuilt reached 200. I know I can turn it past high and get the flame lower but with West Texas winds I run the risk of the flame blowing out. Also, with the flame...