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Recent content by bbqgeorge
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Thanks guys, glad you all are looking out for me. It was a very cold that day, and only cold smoked for a couple of hours. The temp got up to where it needed to go, and all was well. All of the 40 people who ate that day had no complaints.
Thanks again!
Just a quick clip of the smoker in action. Still have yet to build an official top, so for now i have recycled the old mud pan i used to build it with. Please excuse the poor moderator skills behind the camera!
Great forum, looking forward to your comments.
LOL, pretty funny, glad you didn't stop reading after that point, could of started things off a bit on the wrong foot. I am up at 0530 tomorrow morning to start the fire, should have the coals where they need to be around 0630. Very excited! Will take picks and post.
Surprisingly not, i cold smoke at 80 degrees all day, can get it to 700 degrees by either adding wood, or pushing into the tunnel. It draws almost 100 percent of the smoke into the stack. Its an old European design.
Thanks, and the ecorse is where im headed to next. Have a big party this weekend and have to smoke about 60 pounds or various meats. Trying to find out the best way to reheat whole pieces of meat?
Hello to all, and thanks for taking the time to review my post. I am new to the site, and in the infant stages of my long road of smoke cooking. I am very excited to say that I was able to find and build a darn interesting smoker setup. It all started when I had some Polish Sausage that my...