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Recent content by Smoker4x4
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I've heard and read that there could possibly be a problem with white smoke/dirty smoke for food? I saw a video where they said that you should leave open your smoker till all the white smoke is gone and then put on your meat. I've also seen videos where others have said that is not a problem...
I've been looking into the "Jack Daniel's Tennessee Whiskey Barrel Smoking Oak Wood Chips" and was wondering if any of you ever used them? Also, can I use them as pellets on a pellet grill as the main wood through out the entire smoking/cooking process or are they just to be used in a small...
I'm new to smoking and was wondering what you all do to get the most flavor out of smoked meat. I know part of it is personal preference but I'd like to read your opinions and get some ideas on what type of woods pair well with which foods.
Is it best to smoke one wood like a oak or add a...
Sounds like a good idea. Also, even if the DLX does not have a smoke box I can buy one or two pellet stick tube's off amazon and fill it with pellets for extra smoke.
I notice the Camp Chef Woodwind Pro is more expensive than the DLX24. Are there any big differences between the two to justify the extra cost? Any differences in quality of finished product of the smoked meat? Does the DLX24 come with a smoke box and pellet purge like the Woodwind Pro does?
Hi, I'm new to the smoker world and I'm looking to get a wood pellet smoker.
I have some questions about pellet smokers, specifically Cabela's vs Traeger. The store nearest to me that sells pellet smokers (Cabela's) sells those two brands and I was wondering if there is a difference in the...
Hello, just introducing myself here. I'm really interested in learning about smoking food (beef, poultry, fish, cheese) and getting into this and eventually becoming one of my passions. I'll be asking some questions in the forum about smokers and wood pellets.