New profile posts

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

Making breakfast sausage

I am in South Central Nebraska, Arapahoe. I used to own a restaurant and have been smoking and curing for a few years. I will help any way I can.

Kevin

Hello. I am in Nebraska too, Arapahoe. Used to own a restaurant, and have been an attorney for 30 years. I may be able to help.
Kevin

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

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!

new pellet grill on the deck now! 1 hour 15 minutes assembly time with two sons doing most of the work! Now it is on the deck, covered, next to the old Charbroil. YeeHaw! (hmmm looks like I have some sweeping to do LOL)

Newby here. Thanks for the add.

I ran across this forum while I was looking for a set of hinges for a smoker I'm building with my son in law, and I'm glad I did. I've been smoking meat for a long time, but I'm always willing to learn something new.

I saw this set of hinges on this site. Can somebody point me to them, because I'd like to talk to whoever made them. Thanks.

A little experience with sausage

Which Auber PID controller do you have?

you posted this

• Mar 22, 2024

I just pulled some of these out of the freezer earlier this week. My favorite blend from Owens is the 7 pepper so far.

how is the 7 pepper vs the honey barbeque
is it a hot pepper?

Do you want to test our Cold Press Juice Machines?

Folks, coming up on 10 years with SMF, have had a blast! Started with MES40 Gen2. Shoutout to bearcarver for shared wisdom in early years and A-Maze-N for 12" pellet tube that's served well. Spring 2024, raffle won Pit Boss PB650, been doing reverse-seared bone-in ribeyes and stuffed hamburger steaks using 50-50 hickory-cherry blend. YUM! Keep dat smoke a-rollin' out there y'all and I'll be doin' the same!

We cooked135 LBS of pork butt on the HBT (Blowin' Smoke) Gameday reverse flow smoker. We were able to get 14 butts in the cook chamber.

hello friends. It's been a long time since I was on and apperantly I got deleted. Happy smoken, David

Long time no see.....

I lurk but don't post a lot. I seem to change smokers/cookers every few years, so now am giving up on my gravity feed charcoal smoker and pulled the trigger on a RecTeq 1200. See y'all soon when I get it assembled. It may be a while as the back decks have to be treated with epoxy.....whenever there is no chance of rain for a few days.

Help lol

Smokin the night away

Far from a newbie but its all good... Smoke it low and slow...

Had fun with these tri tips. Temp 325 until internal temp 120. Riot mode on my Bulleye Recteq brought it to 750deg. With sear plates about 1000 degree sear until 135 deg internal temp.