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Anyone familiar with a copy of their recipe? I have never made snack sticks before but love the taste and texture oh the Kowalski. I am not new to sausage though I make a lot of summer sausage so I already have all the tools. Just looking for some advice on recipes and casings. any tips would...
My current smoker is propane and I would like to convert it to electric. I have a hard time keeping the burner lit at low temperatures for sausage. The dimentions are 24x17x48. I saw this on amazon would it work? . Any other recommendations?
I am upgrading from my 5lb plastic gear suffer due to one of the gears cracking during my last batch. I have came across this and was wondering if anyone had any experience with it . Also horizontal or vertical?
I have never done turkey legs but was planning on trying some this week. Can anyone recommend a brine and should I soak them overnight? Also just a round about time frame I always go by temp would just like a idea. Thanks
I agree I had a question about my amazen smoker a couple years after I purchased it so I sent Todd a email. He was quick to respond and sent my a tube smoker loaded with pellets free of charge. I didn't ask or expect anything like he just stated he was going to to see if that fixes my situation...
I finally got my new build almost done and now I cannot get the burner to stay lit. What kind of vents do I need and can anyone help me with placement? Attached are some pictures. Thanks
Joe
I read on here before what to use to plug up half the holes on a burner to lower the temp in my smoker but I cannot for the life of me find the thread now. I am trying to block off half of the holes on a cast burner to maintain lower temps. Does anyone know where I can find this information...