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  1. c8h10n4o2x2

    Sausage stuffed Pork Loin

    Got the recipe from here http://www.smokingmeatforums.com/t/50137/sausage-stuffed-pork-loin Special thanks goes to Dutch 1 pound of country sausage(Jimmy Deans Maple) 1/2 onion diced 4 oz of mushroom (canned) 1 spoon minced garlic mozzarella, parmesan and Romano cheese cotton twine Rub...
  2. c8h10n4o2x2

    My Smoker

    A while back I finished my first smoker, and I am running into issues that it takes a long time and fuel to get up to temp. My welding instructor suggested that I lower the fire box. Allowing heat to escape from the top instead of the side. The top one is the way my smoker is setup now and...
  3. c8h10n4o2x2

    My Recent Smokings

    Saturday  Smoke Shrimp Marinated in Olive Oil and Chef Paul's Seafood Magic Smoked about 30 min with Pecan Sunday Nuts and Chicken (Hickory wood) Nuts (From Left to Right) Garlic Butter - Egg whites, Garlic salt and Butter popcorn season Smoke House - Egg Whites, Liquid Smoke Hickory...
  4. c8h10n4o2x2

    Smoked Pecans and Almonds

    First attempt at smoking nuts 1lb pecans 12oz of almonds half of each I soaked in a brine solution of 3/4 cups of salt and 4 cups of water for 2 hours Both batches I coated in egg whites then coated them in this mix 1/2 cup brown sugar 1 1/2 tbsp ground cinnamon 1 tsp chili powder 1 tsp cumin...
  5. c8h10n4o2x2

    My First Smoker/Grill

    I started this project last week, I was able to get the door cut out and the hinges attached. I hope that I can have it finished by April 20th. It is 21" across the front, 15" IS Diameter, and 3/8" thick.
  6. c8h10n4o2x2

    NW Florida

    Hello, I reside in NW Florida, I have been lurking for a while, but since I decided to build my own Smoker/Grill I thought I would join.
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