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I think that there is a sticky in the Electric Smoker forum describing the fix with photos. Mine died a couple weeks ago and it was exactly the same as the others. You had one of the wires going to your heating element rust out.
Look up the sticky post to see what I am talking about then...
Deer: Bowtech Allegiance, Bowtech Tribute, Ruger M77 in .308, CVA Pro Elite .50 in-line muzzleloader
Elk: either of the bows above or Remington model 700 in 300 Ultramag
Turkey: Remington 1187 12 gauge
Waterfowl: Remington 870 12 gauge
Fox and Racoons: Savage 93R17BTVS in 17HMR or Ruger 77/22 in...
The Bradley is the only "set and forget" watt burner I know of unless you spend big bucks on a pellet pooper...hopefully one day I will own an FEC100. All of the others need to be attended to at times to add wood. Also, none of the true set and forget watt burners can use your apple...
Several weeks ago I made two UDS smokers. My inaugural smoke was actually both cookers doing MOINK, two butts, and six beer can chickens for about 40 people. TOO BUSY to get any action photos of the first cook.
However, here is some QVIEW of my second cook.....just some ribs before we head to...
Looks awesome!!
Do your shelves for the meat just rest on angle iron? If so, they may fall forward and spill your smokie goodness when pulling them out. You may want to put a piece of steel above them also so they sort of slide into a groove to prevent spills.
Just a thought.....
Again...
I never soak my chunks. I also prefer chunks over chips since they smoke slower and much longer. Try both in your smoker to see what works best.
I would NOT trust the door thermometer. Get one for your smoker temp and one (or more for lots of food) for meat temps. Get the ones with probes...
Like all the others I also buy them from Costco. I usually buy the spares since they are so much meatier and cheaper, then trim them St. Louis style. I smoke it all up and pull the meat off the trimmings to add to beans or any other side dish.....or just eat 'em up after the pretty St. Louis...
Dude.....that thing is RIDICULOUS!!!!! (In a good way!)
You have some skills my friend! Want to build me one? Since it is a "hobby" you'll do it for free, right?
Again, congrats on such a nice rig.
NICE BUILD and sweet shop.....cannot wait to put my shop together.
Have you considered using your firebox to cook/heat sauce or sides? I saw one where the guy cooked stuff in a pot directly on the front half of the firebox (more heat) and then on the back half he had about a 1/2" spacer topped...
Hey Eric, I am not sure if it is kosher to give you a link to another bbq site, but here it is. SMF is a great site as a forum, and this link is a great site for reference. This link shows you exactly how to use the Weber kettle as a smoker, but ou will have tons to read about by going back...
Nice!!!
I now have to make that WITHOUT TELLING my fiance and her family the type of meat until they eat it and rave about it!
Then I will let them know what they are eating......
Sometimes you need for FORCE someone to have an open mind about good food!
PS- Can you please post the...