New profile posts
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Started some sauerkraut yesterday.
I need help selling a Traeger smoker
Back in the game.
Still around but no longer able to bbq unfortunately
I converted a built in double electric oven to my first smoker, That thread is at https://www.smokingmeatforums.com/threads/double-oven-conversion-project.169128/#post-1911626
A good smokehouse is 80% of success! And smoking is an art!
Central New Jersey Smoking wood supplier ,for the past 15 yrs
Offset Cuts ,Chunks , Pit wood All in stock
Let me know what type and what size suits your needs
I sell by the Cubic ft , Prices Vary
Taking Orders , Some wood seasoned over 2 yrs
Others , fresh cut & split Air drying
White Oak
Cherry
Hickory
Apple
Pecan
Located in Allentown NJ , I enjoy smoking, salmon, tuna , pork , beef in my offset
Offset Cuts ,Chunks , Pit wood All in stock
Let me know what type and what size suits your needs
I sell by the Cubic ft , Prices Vary
Taking Orders , Some wood seasoned over 2 yrs
Others , fresh cut & split Air drying
White Oak
Cherry
Hickory
Apple
Pecan
Located in Allentown NJ , I enjoy smoking, salmon, tuna , pork , beef in my offset
Hey Steve!! Considering adding a Pit Boss tabletop model 10697 to the tool belt. (Just my wife and I at home and don't want to fire up the Rec teq 590 for just the two of us. Is that what you showed in your thread? Would appreciate your input on the product if that's what it is. Thanks bud!
I am not sure what "status" means... but here it goes.
I am a 4 days older than dirt old school Smoker.... mid 70's.! I learned to appreciate the "art" by helping my Pawpaw raise, butcher and preserve meat for the family in the hills of West Virginia.
I am a 4 days older than dirt old school Smoker.... mid 70's.! I learned to appreciate the "art" by helping my Pawpaw raise, butcher and preserve meat for the family in the hills of West Virginia.
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phrankster wrote on tallbm's profile.
Hi, I have a 30" digital electric smoker that is not heating up. After reading some of your previous posts I went ahead and cut a hole in the back to access the KSD301 150C degree switch. You mentioned a ceramic switch to purchase and provided a link which I couldn't find. Could you re-post the link ?
Thanks,
Frank
Thanks,
Frank
Making breakfast sausage
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The Hillbilly Smoker wrote on SmokinEdge's profile.
Hey mate. I'm fixin to do a bone in ham for Christmas. I have not done something that large (20lbs +). I have both an offset charcoal smoker, and a bad ass cold smoker shed. I'm interested in the initial cure: Do you favor injection, or just a brine immersion, or something else altogether? Any guidance is appreciated. Cheers, from the ass end of 
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Received the bag of pellets and the plastic Bin today, as well as the 2.5 gal shop vac I purchased to aid cleanup. After I use it to blow away the leaves on the deck I'll set upthe smoker for the burn in. Nah - I ain't excited nor nuttin!
