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Has anybody tried cutting mineral wood thinner? As it turns out, I'm not going to be able to get mineral wool in the right thickness without ordering A) an entire pallet of it, or B) ordering online and paying shipping (which is going to cost about 3 times what buying the wrong thickness and...
Is that silicone foam door seal on there? I've been ponder what I was going to do for a door seal.
That looks like a very professional build!!! It's much along the lines of what I think I'm going to go for in some respects. I have the fans from the evaporator units that were inside, I'm trying...
center section wouldn't be a smoker, it would be reserved for controls & equipment. Plan would be for all equipment mounted external to the actual smoking chambers to be mounted in this space so there are no "extras" hanging off the outside of the unit. Any fire-boxes, LP tanks, exhaust ducts...
Yes, I know it would be huge, but my thought is to partition it into 3 section, take the middle door off (maybe), and use that section as my "equipment and accessories" area. I can have my smoke generators in the middle with a fold-down work-table etc along with my heat-control (I'm thinking...
Thanks for the reply Tender_loins.
I agree that it is likely a little too late for this year as well. But I would definitely be interested in some seeds if you have some to spare after the harvest this year. Just keep me updated and I would be happy to send postage.
Well, after I get done with my 3 hour drive, if they're still pretty solid cold water will have to be used. I'm hoping to get them in the smoker tomorrow night and pull them late morning Saturday then let them rest and pull the pork.
Do you mind sharing where you bought them from? Thats the main problem I'm having right now.
I can only find 1 or 2 varieties at each place. By the time I buy seeds from 3 different sources to get what I want, I will have over $20 in seeds, and I may as well just buy the darn paprika then. I...
48 hours update.
The pork in some of the better coolers is still rock hard. You guys got me scared about it thawing too quickly and I'm not sure if the pork is going to be thawed in time now.
The surface of the pork is just starting to get soft in some of the cheaper coolers. But temp is still...
I've recently got the bug to start making my own paprika. I think the peppers will grow just fine in my area, and the rest of the processing isn't a problem. But I can't seem to find a good source that covers a lot of heirloom paprika seeds. I was wanting to try out a few different varieties...
I use a poultry rub that was posted by a member here a while back and WOW, is it delicious.
I'll have to look at the recipe when I get home, I doubt I could find it on the forum (my search-fu sucks).
And thats the principle that I'm hoping will apply to the coolers. The meat will provide it's own cool environment.
I'm going to try it out, carefully monitoring temperature inside the coolers. Worst case scenario I have to put it back in the freezer for a bit to chill the exterior of the meat...
Ok, I have ~450 lbs of frozen pork butts that I need to thaw out. I plan to do the smoke this coming weekend. I don't have that much room in my fridge, and I don't have that much room in coolers (but cooler space can come close). I will have that much cooler space Thursday night, but not until...
Hickory cabinets and floor sure are beautiful though. IMHO, Oak is too "plain", hickory has "character". If I ever build my own home I'll have hickory floor/cabinets in the kitchen.
Why would I want to do that? Then I won't have any grounds for blackmailing him into giving me more bellies.
No, he said that they could probably do it, they just don't have the time and patience to make bacon.
That's the plan. I said I return some of the belly in bacon form.
Eh, give him a couple years, he's only 19. He's a friend of my youngest brother (who is 2 years older than him), and that's how we became friends so he is quite a bit younger than me. We go hunting together quite a bit. I think he'd be happy to just have some good bacon in return though.
ETA...
Talking to a friend this past weekend and he mentioned that he had to go home and butcher a hog. I asked what he planned on doing with the belly. He said, "Grind it up into sausage because we don't know what else to do with it." I said I'd happily give them a little homemade bacon in return for...