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Recent content by hunter16
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I don't have any full pictures of the smoker- I'll try to get one. Spent about three months building it. The smoke chamber is a 250 gallon double-wall stainless milk bulk tank- smoke goes through 4"double wall pipe to the lower chamber of the smoker where it is diffused through a steel heat...
We have a 30lb Cabelas Stuffer with the foot control motor on it...stuffs very well- the motor makes a big difference with the consistancy. Leaves about 1 1/2 lbs of meat on the bottom when we're done, but we always just dump that right into a frying pan and cook it up for a "celebration"...
We got ours from a guy who has 25,000 head on hand any given day...he has some that get too big to sell (they'll dock him on the whole load if he has some that are overweight), or some sows (some of those will weigh upwards of 600 lbs). Rather than sell them for that price to the locker, he'll...
Hi all...longtime lurker...figure its about time to start posting Just starting to get into this smoking thing in a more serious way...have always enjoyed eating the stuff, and now figure its time to make it. Had a basic Cabelas kettle type smoker for a while, but with the amount of meat that I...
Hi- new guy here...just got done doing the pig thing. We ended up doing 15 hogs the last two weekends (live weight range from 250-425...most closer to 300). Did all the processing ourselves- there was 6 of us. I just finished my first batch of bacon, using some tips that I picked up from...