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Now I have made Pig Candy several times and just did it last night again.
My question is I am wondering if my final result is like the rest of yours.
When yours cools down is it hard and crispy? Mine has always been somewhat sticky and gooey - still taste amazing and addicting as any drug...
I have done that many times. In a book I have they call it twice smoked orgasmic ham... and it is.
I smoke it at 200 - 220 for about 4 hours. Great ham with a extra bit of love....
Being a huge fan of Bacon I have to say this has sparked my interest... might even order some to try. Curious if anyone out there in WA has tried this.
Check out this site.
http://www.baconsalt.com/
I went with propane and so far I am loving it. I am still trying to get the smoke how I like it but temps are no problem. I used a dual burner cast iron stove for my heat source and it works great. i can adjust one burner at one temp and the other at a different temp.
I am hoping to get pics...
I don't think they have a website. Here is their info
Mandeville Seasonings and More
2800 Washington Ave. No., Mpls., Mn. 55411. You may contact us at 1-800-328-8490
The stuff is amazing I tell you.
Ok so let me make sure I understand you two.
You take a old can and lay it on its side on the burner. Fill it will some chunks of wood and cover the end with tin foil with some holes in it. That will get it smoking good? And you say I do not have to soak the wood.
Will this produce enough...
For many years I have smoked on charcoal and loved it but recently built a refridgerator smoker and did it as gas just to keep me from having to run out there and throw charcoal on all the time. Well since I am new to gas smoking I am wondering how to get the best smoke? I currently have a...
Trust me I wish the ham stick was my own recipe but it is a mix that I buy from a local supply place. I am not fond of using a mix for making my sausage but that is one I can not get away from. It is so good and so popular that I can hardly keep any in my fridge cause everyone is always...
Well I got it finished over my long Easter break and it works pretty good.
For the door seal I actually went and bought a replacement door gasket for a wood burning fireplace. Cost me $5.96 at Menards and came with a tube of high temp adhesive. Works great and is rated up to 2000 degrees -...
Well time finally is getting on my side and so this weekend I will finally get the time to work on my smoker.
Here are some more info I found out after picking up the fridge from my buddy.
It is an old GE and it has a metal inside box so all the insulation (which looks like nothing but...
Got the shoulder rubbed in the cure and in the fridge last night. I am using the Buck Board bacon cure from High Mountain. Any tips or things I should know?
I only did about 6 pounds for a first run to see what it is like. In 10 days I'll smoke it, slice it and fry and see how it is.
yea the fatty on a pizza sounds great - will have to try it.
And if you are in the part of the country that sells it I reccommend Bob Evans Sausage. It is MUCH better the Jimmy Dean... MUCH MUCH Better
Mine has a big V peice of metal that runs the interior length of the smoker. It severs two purposes: 1. it forces the heat and smoke to spread out into the cooking area. 2. it acts as a drip pan to guide the juices into a cup.
I know several years ago Charbroil bought New Braunfels so i...
I have this grill/smoker and I love it. I have had mine for about 8 years and I think I would cry if anything ever happened to it.
Temp is easy to control with the vents and placement. I always place what I am smoking on the far right since that is the farthest from where the heat and smoke...
I will throw my 2 cents in... I think plum is the BEST to smoke with. It gives a little strong smoke flavor than apple or cherry but not as strong as say a hickory. In my opinion it is the best flavor there is.
I know there are some recipes on previous threads and will be searching them as well but wanted to post a thread to see if anyone has some recipes out there they have not shared.
I like to stay away from buying mixes cause if you get tied to them and they stop making it your screwed. Plus...
So I thought you all would get a kick out of this. My wife manages a restaurant and she was chatting causually with one of her regular customers. Some how in the conversation my wife brought up that I like to smoke meats. This guy said to her - are you ready for this - oh smoking meat is just...