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Just saw this on FB and thought i would share it.Im sure something like this has already been shared but just incase here it is.
http://www.realtree.com/timber-2-table/equilibrium-curing-a-better-way-to-make-your-own-bacon-0
Ok. So to start things off I have been looking for a charcoal smoker for a while and I couldn't pass up the deal on this. It is a Dyna-Glo wide body offset smoker. The research I found on this is they loose heat and are hard to move so I fixed those problems. This is what I did.
This is what...
I am defending last years GrandChampion win tomorrow at Huntimer park in Lacey Wa. I will be posting pictures throughout the day tomorrow of my turnins. I hope I do as good this year.
My wife said she wanted to eat a healthy meal. Since I am a meat eater to heart this is what I made for her.
I started with 2 portabela mushrooms and took the stem and gills off. A spoon works the best for removing the gills by giving them a light scrape.
I then brushed the mushrooms with...
My element burned up at the connection so I figured I would try to flip it in the process. Here are my photos of the transformation.
Here is the burned up element.
After removing the chipbox I was left with this. I was hoping this would still work but the screw bracket was in the way so I...
I was thinking about buying an offset charcoal smoker but for way less I think it might be possible to build a fire box to heat my old and broken MES40. Do you think that this might be possible? Or should I just fork out the bucks and buy one?
I am looking for a battery powered temp regulator for a charcoal smoker. I am sure someone here uses one and would like to get a good quality device. If you have a good idea let me know.
I have been looking for a long time and I just scored. I have looking online and at auctions for a while and just won me this little beauty for just over $200.
I can't wait to slice up bacon and all the yummy goodies I'm gona start making :grilling_smilie:
My wife's friends always rave about all the things that I make so I thought I'd have a couple over and have them help make some brats. We made more than 60 lbs. of them. Some Al Pastor with pineapple, garlic basil and jalapeño cheddar. Not a bad day but 5 hours is a long time. My wife took some...
I bought a pack of pre tubed casings and let them soak for the 24 hours that they recommend. I soaked way to many though and was wondering how long they will last staying soaked in the water. Will they stay good till the weekend or is it going to be a late night tonight grinding and stuffing.
Here's about 25lbs of fresh albacore tuna fresh out of the brine.
Here it is all smoked up. I used a light flavor brine so the tuna is the main star. It is delicious.