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  1. nevrsummr

    Please advise

    So, info first then questions. I made some wet brine bacon. The recipe is calculated based on how much water you use, not weight of meat. So I mixed everything up and added to 5 gal buckets, sealed lids and refrigerated for 18 days shakin bacon daily. After 18 days I rinsed and drained...
  2. nevrsummr

    My adventures with the Traulsen

    Hey all. So, I don't post often but i read whenever i get the time. And this place is my go to school for smoking. I want to thank Chef Jimmy J, Bear,Dave Omak,Smokin Al,Pops,and others for giving so much. Thankyou. This fall was successful, we ended up with 3 nice deer so we (wife and I) got...
  3. nevrsummr

    Smoker elements

    If anyone is looking for elements for a build or to upgrade their smoker I have 3 of these. Just cut a square hole and drop it in. The tray and pans and plug are the main value, you could put whatever element in it you want, whether 120v or 240 v. I'm not looking to profit off of SMF, happy to...
  4. nevrsummr

    Smoker elements

    If anyone is looking for elements for a build or to upgrade their smoker I have 3 of these. Just cut a square hole and drop it in. The tray and pans and plug are the main value, you could put whatever element in it you want, whether 120v or 240 v. I'm not looking to profit off of SMF, happy...
  5. nevrsummr

    Off-gassing

    I finally finished the Traulsen Refrigerator build and have been doing the burn in as well as dry runs to test the smoker. I've been doing the work in a empty garage next door. With the burn in there was a little smoke, and some chemical smells, but it all seemed to clear up. I didn't take...
  6. nevrsummr

    First Turkey. Please advise.

    So, I am smoking my first turkey tomorrow. It is a 13 lb er. I am trying to finish my smoker today so I can burn it in tonight and smoke tomorrow. However it only can get as high as 225* will that be sufficient to make 4-40 in 4 hours or do I need to use my old smoker that gets much hotter? I...
  7. nevrsummr

    Intake/exhaust help for a watt burner please

    Hi all. I am to the point in the build where I'm ready to cut in the intake and exhaust. Need help with sizing it. The build is under fridge builds, Traulsen Refrigerator. I have asked the question on there but doesn't seem to be anyone interested. Thanks for the help.
  8. nevrsummr

    Venison Jalepeno Cheese Germans (smokies)

    A quick recipe for fantastic deer sausage. I have been told by many long time hunters it's the best they have had. This is just a brief guideline.
  9. nevrsummr

    Traulsen Commercial Refrigerator build

    Sorry my bad
  10. nevrsummr

    Traulsen Commercial Refrigerator build

    Well, starting the next build, and hopefully this one is a keeper. Picked up a 2 door Traulsen and went to work. It will be a watt burner again. With PID controller. The SMD 100 from Auber. Trying to keep it cheap as possible but it's already getting expensive.
  11. nevrsummr

    Old fridge build

    Picked this up for free and it looks like it will work great. Has the right insulation and baked enamel coating. So far so good.
  12. nevrsummr

    Another Noob

    Howdy Another noob here enjoying the rich supply of information, and positive attitudes! I am currently building 2 upright smokers from old refrigerators. The first one i started is an old 50s style with lots of character, i picked it up for free off of craigslist. The second came a few days...
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