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Yes I just pooped shot the sticks onto the plates of the smoker. They workied out great. Also I do not have a stuffer and or grinder so the casings is out for me. I am going to get a nice stuffer hopefully soon.
How does the taste differ from putting them in the oven to finish versus...
Do not smoke em for 5 hours straight. My first leason learned. I smoked mine for about an hour at 125 with smoke then heat the rest until the desired internal temp was reached. Also I did not put them in casings just jerky shooted them on the plates. See my pic on this thread
edit had to get...
What kind of casings do you Like?
After the meat is in the casings how does the smoke penetrate the casings to get the smoke flavor into the meat? I will be using a Charcoal smoker to cook this next batch of sausage with the cheese question I had earlier.
Also salmonclubber mentioned...
Please explain the difference between white and blue smoke? I read all the post and NOw I am confused.
So do not soak the wood or soak the wood?
Also where do you put the wood chunks at when it is time to start smoking? I have a two barrel type system Like is shown. I have two grates in my...
Thanks for the tip Off to get a digital thermometer and hot plate in case I can not control the heat that well with the charcoal. This should work Hopefully this weekend I will post pics of all of your suggestions.
I will take pictures next time.
If I do it like last time all you see is a big smoke screen in the pictures
I think the smoker I have is a charbroal or something like that. It used to be black. It is a rust black color now.
do you use a hot plate?
Thanks this is wonderfull stuff. MOre Questions then. The hot plate you talk about. Where do you get it? Where would you put in a Smoker Like the one I described the Two barrel type. Do you put the plate in the small barrel or do you put it in the big barrel below the grates where the food...
I should have said the jerky was in a dehydrator and not the smoker. My fault I should read and re read what I type. My bad. Anyways. So little bit of smoke goes a long ways. I will have to try it again. With out the smoke. HOw do you control the temperature better on these charcoal type...
My first time trying to smoke some snack stix. What went wrong. First my equipment. It is a two chamber smoker charcoal fired. It looks like a trash can with a little bitty trash can attached to it.
First I mixed the meat and the seasoning. I got it from Excalibur snack stix seasoning...