Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Search results
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Well I have already done away with the smoke stack. I have also lined it on the outside with 1 inch foil back foam board as well as have it completely skinned with wood. I will have to get some more pics up. The first batch of smoked trout turned out awesome. Everyone that ate it loved them. I...
Thanks for the information all that have posted. So it sounds like for the best tasting smoked meat only add wood until a foils the meat.I can not wait till I can post some pics of some tasty smoked goodness.
Ok so I am getting 2 different stories from some guys I work with. One guy tells me to only put wood chips in for the first 2-3 hours and then just cook the meat untill it is done. Then the other guy tells me to keep my wood chips in there the whole time I am smoking the meat. So who is right?
Squirrel nope not Greek. I just love the meaning behind the that statement, There is a lot of history behind it and there are many Americans that still feel this way,
I have never really had the opportunity to do any of my own smoking of anykind, but I have ate plenty of it. Anyway I wanted to give it a shot so I just built me a smoker and am looking to learn from people that know what they are doing. Well thanks and I am looking forward to getting to know...