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Well I will keep using it, as it does not produce thick smoke,Its called learn to adjust and fine tune your smoker just like everything, and i do not use lighter fluid to start my pellets.That meister has great reviews on other sites like BBQ BRETHREN, But hey to each is its own. This group is...
Hi Gary, All i know is it works great on my cold smoker, You can adjust the amount of smoke whether light or heavy, Never had an issue and ive smoked about 200 lbs of cold smoke sausage and another 100 lbs of cheese with no issues, I've tried several ways to produce smoke for my cold smoke house...
Hello Jd
There is a screen at bottom of the can with a baffle that lets the ash out there is also a screen at the exit stack with a baffle. once your lit open bottom damper to control amount of smoke . I usually get a 12 hour smoke with a mix of pellets and chips. I've gotten 18 hours with the...
I personally have trouble keeping my amaze going and staying lite, But for some reason my amaze tube works with no problems at all. But i personally like my Smoke miester best works all the time. www.smokemiester.com
Weston Has replaced both times, they even paid for shipping. This new one they sent the steel is a lot heavier so will see. I was looking at the Lem's. Thanks for reply.
Hello Folks
I am in search of a new sausage stuffer I have been using a weston 5 lb vertical for the last year but have already replaced the plunger once and now its on its way to plunger # 2.
Does anyone have or recommend a quality stuffer
Thanks
Hello Folks
I am in the process of making polish sausage the recipe i have calls for 2 cups cold water to the mix was thinking about adding white wine. Just wondering if this would be ok or if i should just stick with the water. Thanks
Dry Ice, or ice packs, I've used both.usps usually charges extra for dry ice and it needs to be in a dry ice container. I ship summer sausage from california to Florida every christmas using priority mail and throw about 4 of those ice packs in the box with peanuts makes it every time.
Hello
Been coming to this forum for some time to search for info, Decided to join last night. I've been smoking and curing meats for awhile now and its starting to become more of a passion than a hobby. Never realized the loads of info here and that is great. looking forward to being a...
Looks to me like you may have over cooked, or temp on smoker was way high. I use 100% venison, buffalo all the time and never have a problem. Also try adding soy protein or dry milk to your mixture next time.