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  1. rnebbs65

    propane burner

    Thanks Dave !
  2. rnebbs65

    propane burner

    Hi , I have a 130 cubic ft smokehouse that I heat with a turkey fryer burner , on top of that I have a 20" cast iron pan as a heat deflector . I would like a more even heat source maybe a tube burner etc . I have to move sausage around in the smokehouse for an even cook , not sure if this...
  3. rnebbs65

    Bacon

    Thank you guys !!! It all makes sense now , the flavor is out of this world . Next I"m doing Brican's recipe looks delicious .  
  4. rnebbs65

    Bacon

    Sorry no pics . My location is Livonia, NY 30 miles south of Rochester . My setup is self made 5'x5'x6' Hemlock structure on a concrete pad , metal roof , adjustable furnace  floor vent bottom of door , and one top of the back wall . Outside temp for all three days was low 30's . I did 8hr...
  5. rnebbs65

    new to forum

    I'm Ronnie from Livonia NY , 30 min South of Rochester . I love making sausage (24 yrs ) , roasting hogs etc . I have a 25 square ft hemlock homemade wood smokehouse , a pr72 pig roaster from meadow creek welding , love hunting  , love my family . I made 1400 lbs of sausage last yr for friends...
  6. rnebbs65

    Bacon

    Hi folks . I have 12 lbs of cured  bellies in the smokehouse . I'm done with ny 2nd smoke ( 8 hrs each smoke ) bellies are not get very much color . I was wondering if anyone could tell me why . I use hickory pellets in a 12" A_Maze_N tube and never had any issues . Any help would be great !!
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