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.
  1. boombostic

    Smoker find

    1/4 inch rolled steel and 10 gauge plate steel. Reverse flow with warmer box/extra smoking space. It's been sitting up and needs a little work. Guy said make him an offer, I know he's thinking around 400. What do you guys think?
  2. boombostic

    Summer sausage

    Does anyone know the ph for summer sausage? I think it's 5.3 or lower. Am I correct on that?
  3. boombostic

    Big green egg vs weber

    Hey guys, I'm in the market for a new grill. I'm deciding between the big green egg ceramic grills and just a weber kettle grill. Besides the vast price difference, what are the pros and cons of each. In other words help me decide.
  4. boombostic

    Electric smokehouse from sausage maker

    Hey guys, can anyone tell me what the copper pipe is for in the 100 pound smoker from sausage maker. Here is a link to it. http://www.sausagemaker.com/product-p/19-1016.htm
  5. boombostic

    New to bacon making

    Hi, I'm new to bacon making and recently made an attempt at some jalapeño cured bacon. The flavor was great but it was a little tough and won't fry up crispy. Any recommendations/advise????
  6. boombostic

    Crawfish and pork sausage ideas??

    Hey guys anybody have a good smoked crawfish and pork sausage recipe they would like to share?
  7. boombostic

    Happy smoking from south Mississippi.

    Hello all, very excited to have joined the best meat smoking forum on the net. I'm from south Mississippi right by the Mississippi Louisiana state line. I am trying to learn as much as possible and am really interested in sausage making.
Top Bottom
Back
Clicky