Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Search results
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
I've had these installed on each end of the smoke chamber to monitor temps on the grates for about 15 yrs. and they work great. Temp rating states 250°F but I've been mast 375°F with no issues. The technical name a "cable gland".
Sorry, the link is...
I did that to each end of my CGSP for electronic probes to monitor inside temps. Google "steel electrical cord grips and select one that fits the diameter of your probe. As long as your temps don't exceed 350°F you'll be fine. I've been using these for the last four years with no issues. ...
I don't know if this is a redundant post, or not; if so, I apologize. Over my many years, I've made hundreds (literally) of pounds of jerky. I also did significant research into the origins, and the methods from yesteryear. It seems original jerky was made from any portion of the animal...
The best one, and the one that still inspires me, was written by Jack Wahlan called Smoking Salmon and Trout. I think Amazon still might have it. Good luck.
Frank
Last year I made some modifications to my Brinkmann Upright and converted it to a forced draft cold smoker. The smoke generator is a steel box with a cast iron pot (holes drilled for air flow) sitting on an electric hot plate. The blower came from Graingers and the PVC fitting allow for a...