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I have made bacon 5-6 times now and love it (who doesn't like bacon though). I have 2 belly's in Pop's Brine as I type. They will come out this weekend to start the drying process prior to smoking.
Here's my question - after the belly's comes out of the brine, a lot of people put pepper...
Let me know if anyone has one they would like to get rid of. I know these don't come available used that often thus thought I would start with this group.
Thanks.
I have made bacon about 8 times now but had a old age moment last night (not that old but feel it sometimes). I was using T Johnson's recipe (http://www.smokingmeatforums.com/t/109696/bacon-cure-recipe) but I don't have the Country Brown Cure that is calls for. I also know there is salt in...
Probably a dumb question (more of a food safety question) but how do most store your snack sticks after they are smoked? The assumption is they have cure in them and fully cooked during smoking (approx 160 degrees +/-). My main question is do they need to be refrigerated? If not, how long...
Sorry if this has been asked but I haven't been able to find an answer to my questions...
I have been reviewing different vertical insulated smokers vs gravity fed smokers. Obviously the gravity fed smokers are more expensive. I understand the concept of how the charcoal feeds down into the...
I am selling my Lang 48" Patio smoker. Unfortunately I am not able to use it as much as I had hoped for.
It is 1 year old and has been covered the entire time. It is still in excellent condition and cooks great. I just spent a fair amount of time applying 3 coats of 2000 degree black paint...
I am selling my Lang 48" Patio smoker. Unfortunately I am not able to use it as much as I had hoped for.
It is 1 year old and has been covered the entire time. It is still in excellent condition and cooks great. I just spent a fair amount of time applying 3 coats of 2000 degree black paint...
Couldn't find a quick answer thus this post. I am using a recipe that calls for salt. I am going to use cure #1 in this recipe and curious how much I should reduce the salt. The recipe doesn't call for cure but want to use it. I am using the correct amount of cure per meat weight. Do I...
I want to first thank everyone on this forum for all the questions/answers/posts/etc. Without this forum I would not be into smoking (food that is!) and the courage to try some of the stuff I have tried. I always know if I have a questions all I need to do is post a thread and within...
Working on a 1950's fridge smoker conversion. I want to use Roxul for the insulation but can't figure out which product to use. Home Depot carries 2. Roxul Safe 'n' Sound and Roxul Comfortbatt. The Safe 'n' Sound they have in smaller packages but the Comfortbatt is only sold in pallets that...
All,
Long time smoker but just getting ready for my first sausage attempt. I had a question about adding cure to your sausage (hopefully not the normal questions some have about cure)
I 100% understand why cure is added, how much to add, etc. I have made my own bacon, BBB, etc.
I...
I have asked similar questions in other other forums but haven't yet received an answer on a specific question so thought I would try this forum! I am looking to set up my 48" Lang Patio to smoke sausages. I am looking for a easy way to control temperatures bw 120-180. Thinking of putting a...
Moving a post over here from the the Wood Smoker section as I have questions on how to add an electric heating element to my Lang 48" Patio
The main reason to do this is so I can smoke sausage in the 120-170 range. I think building a fire with wood/charcoal would be too hard to keep these low...
Wasn't really sure to put this in the Wood Smokers or Electric Smokers but I thought I would start here. I have a Lang 48" Patio and love it. I also have a Large Green Egg and Traeger Texas (point being....I can't buy another smoker just for sausage or the wife will change the locks!
I...
This beast just arrived. the truck left Georgia on Wednesday afternoon and arrived in San Diego Saturday morning. That is what I call making good time.I thought the lang owners would appreciate a picture of the truck the smoker came on. 10 Lang strong.
I am seasoning the smoker right now. I...
A couple of questions for Lang 48" Patio owners:
I have read that a sliding upper rack is now standard. Can anyone confirm this? Anyone have a picture handy?
What is the exact width including the table/shelf? I found 1 post saying 42" but I need to verify. I am trying to figure out how I...
After a little research on this site and google (he/she knows everything), I wanted to get some advise from the seasoned pros on here. I know there are those that inject and those that don't. There are those that wrap and those that don't. I have also read that marinading/rubbing will not...
Question to all the experts out there. I love burnt ends. I like them more than the flat. I have a packer that is going on the smoker Saturday night for the Super Bowl on Sunday.
I know that you can buy only the flat. Can you buy only the points to make burnt ends?Does it work to cut up the...
All,
Random question - I am smoking my second brisket tomorrow. The first one I tried in an electric smoker and it didn't turn out good. I have since retired that smoke and now have a wsm.
Question - the best brisket I could find (in San Diego) was at Smart & Final. It weighs approx...