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I fired up the smoker today and did some rainbows and some brown trout...so Here some pics of the smoker full of fillets. I had a guy say if" I smoked the fish for him for nothing that I could have half of the smoked fish". Sounds like a good deal!
I am getting ready to make up a 12 1/2 lb batch of venison bacon today. It will go in the smoker tomorrow with some apple wood in the smoke box.... good eatin'!!!!! If you haven't ever smoked some before, you have got to try it...
I got an older Gosm and it is producing a long and yellow flame. How do you clean it so I can get that nice blue flame again like it use to have.?
Thanks, Blza
I am thinking about getting an electric smoker...... but I'm not sure which one would be the best. What is your thoughts. I would be using it for ribs , jerky, pulled pork, a fattie once in awhile!!!
I got two propane units already but would like to get an electric to add to the collection!
My temp. gauge on the door of my GOSM (model # 3600) is way off. About 60* off! I have tried to calibrate it in boiling water with no luck. Where can I get a new temp gauge that will fit in the door where the existing one is now? You can actually see the red temp. gauge in my signature pic...
I got a GOSM with a stock thermometer on the door of the smoker that is way off.... about 50* to high. Is there any way to calibrate or do I need to get a new thermometer.
Thanks,BLZA
I smoked two whole Pork Tenderloins wrapped in bacon today for a party Sat. Night. What is the best way to re-heat them up?
I took them up to around 150'ish and double foiled them and put them in a cooler. The guy these are for wants to be able to chop them up and serve on a bun.At that temp...
I just got done smoking around 15#s of beef jerky for some Troops over in Iraq!! It came out real nice... I had to use both of my smokers so I could get it all done in one smoke. I hang the strips of jerky by toothpicks so I can get more into the smoker.
It took about 5 hrs. to get it all done...
I got a gas smoker that is too hot.... just like alot of us with gas smokers! On low it is at 225 with the vents wide open.
I want to get it down to about 110* - 120* for doing Venison sausage. But I am having a tough time finding an adjustable regulator anywhere.
Help..... What do I need to...
Hey, I got this at a yard sale yesterday and thought I would see if anyone has the same one. It is 16"x16"x 48" tall. I got it for $135 !!!! Not sure what the original price would of been? Any Ideas??
I think I got an Ok deal?? Gonna fire it up this w-end I hope.
Thanks , Blza[/IMG][/IMG]
The...
Gonna be smokin' some spare & country style ribs tomorrow and dont know what to do for a rub. If you got any suggestions let me here them.
Thanks, Blza
I am going to be smoking some venison Landjagers this week and was wondering how much water to add to the cure. I will be making 12.5/lbs of them. I will be using 7/lbs of venison and 5.5/lbs of pork trim.