Recent content by agmeyer
-
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.
-
Anyone know where I could get this made cheaply?
I just had one made at an exhaust shop without the flanges on the end. I attached it at the lower 1/4 of the opposite end as the firebox on my Silver Smoker Char Griller. I also used a piece of 3/8 ths rod from the top of the smoker chamber to go out and around the exhaust pipe and return...- agmeyer
- Post #16
- Forum: Charcoal Smokers
-
Possible smoker conversion
I think electric might prove to be the easiest to dial in on the correct temperature. Do you have to have an air intake in order for the wood chips to smoke? You can put thermometers in at different levels to monitor the temperatures. I might make sure the door locks are tight; and I'd...- agmeyer
- Post #5
- Forum: Charcoal Smokers
-
New To Sausage Making - Tips?
I liked making the Polish sausages and smoking them in a refridgerator converted to a smoker.(Propane) I put a rack at the top of the inside so I could hang a continuous loop of sausage and didn't have to tie every so many inches. I think besides the totes, clean plastic buckets, remote... -
My Allowance!
Happy Smoke Rings from Sedalia, MO. The Smoker you got looks like my Silver Smoker Char Griller. I'd be tempted to put the exhaust out the lower half of the far end of the smoke box. I bought some 3 in exhaust pipe to do that to mine. I plan on closing up the old exhaust and welding some...- agmeyer
- Post #9
- Forum: Charcoal Smokers
-
Heavy Traffic
Cowgirl; Love the view. I can tell that is a good horse from here. I'm glad it was't Holsteins either. they drop big bombs. Do you have any pecans this year or wild plums? Love those pies and jellies. Semper Fi from Sedalia, MO. Rich -
Addiction is a horrible thing - 1st Fattie!
Why a corned beef when you can do a brisket? I watch for brisket on sale and stock up. The same with sausage chubs. Breakfast fatties, hot fatties, Variety fatties; I'm hooked also. Have you tried Hot Hungerian Paprika? Something tells me that drained sauerkraut might be good in a... -
Munky's first fatty - qview
Welcome and Happy Smoke Rings from Sedalia, MO. I'm a new guy also and when I started with the fatties; I had trouble rolling them at first; so I cheated and got lucky. I tried a straight ground beef one, a straight sausage one; and one half and half. Guess which one was best, which was... -
kind of just starting -have smoked a couple of times but need some assistance PLEASE
Welcome and happy smoke rings from Sedalia, MO. I am fairly new also with a Char Grill Silver Smoker. I read a lot of the threads on smoker modifications before even purchasing mine. I still went for the most economical one available locally and got it in June. Anyway, I bought some 3 in... -
Did I ruin my brisket?
Friend It sounds to me like you improvised. Remember: Life is not how you survive the storm; But how you danced in the Rain. -
My First Brisket Was a Bit Dry - What Happened?
Friend; I've only done 9 briskets so far; but none of them have been dry. I got rained out on the very first smoke so I double-foiled it and finished it in the oven with the temperature probe still in the brisket. It was so good and took less time than I expected. So I figure if it isn't... -
Hello from South Dakota
Welcome to the Smoking Meat Forums from Sedalia, MO. (Formerly Centerville, SD until 1 March 2008) The Treager is a great smoker. I hear lots of good things about them. On briskets even though I am a new guy to this stuff, I got rained out of my first brisket smoke and had to double foil... -
Howdy from North Dakota
Happy Smoke rings from Sedalia, MO formerly of Beresford, SD. Semper Fi -
traeger pellet grille
Welcome to the Forum and Happy Smoke Rings from Sedalia, MO. The Traeger dealer here is a good guy and is selling several of them. You have to have electricity to use it. The Traeger pellet grills do a great job and are pretty consistent. I couldn't afford to buy the pellets all the time... -
First ever brisket
What they said already and you are right about it being about ready to foil. I didn't have as much heat only 220 deg and then it started raining after 7 hours on my first brisket so I foiled it and finished it in the oven. I kept the remoted thermometer in it while in the oven also and took... -
What went wrong?
Friend, I don't know for sure; but I have had very good luck with my rubs. One is just garlic powder, black pepper, dash of Hungerian Hot Paparkia, some onion flakes and a dash of salt. The other one is a commerical rub I buy from Inman, KS. I take the trimmed brisket and on the fat...
