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Smokerjim, i researched this a while back because I always found this with our eggs. It turns out that the albumen in a fresh egg sticks to shell when you cook it. After a week or so with the egg shell absorbing air (I think) the chemistry of the egg white changes and it doesn’t stick...
not exactly at the stacking dimes stage yet!! Apart from 10 minutes with a stick welder some years ago, I’ve never welded. I treated myself to a gas/no gas mig a while back and thought I’d better start working out how to use it. Fortunately I’ve got plenty of practice steel before I dare...
I started my build a couple of days ago. After a grim session with my 30 year old (very cheap) angle grinder, I called it a day and went and ordered a new one - the difference was unbelievable. Spent the afternoon trimming all of the fittings/valves from the cylinder and then took the end dome...
Hi all, after some tyre kicking whether to make a reverse flow or standard offset for my first build, I've opted for standard offset. This is going to be my first smoker build and also my first foray into any form of fabrication or welding so don't hold your breath....it may well be a looong...
Hi Blakus, sorry - I've not been around much and not spotted your reply. Good to hear from another UK based smoker. I've literally just got round to relocating a cooker socket suitable of running my welder so I've eventually made a start on cleaning up my tank and giving myself some welding...
Butt Nuggets !!! I've never heard that one before :) My hens have started to slow right down doe winter and I'm now at that stage that when I go to town, I'm picking up hen feed and eggs at the same time.
Have you tried pickling them? I love to pickle spare eggs in brown malt vinegar with a...
That’s correct, or if it is smoked, it’s cold smoked at very low temps so the meat doesn’t get cooked at all. This is pretty much the standard for all commercially produced bacon in the U.K.
For a traditional British back bacon the dry cure usually comprises of salt, sugar and cure#1 only. I make mine with 2% salt and 1% sugar and the cure at it’s prescribed rate. Dry rubbed on a loin and then give it 1 day per 1/2 inch of maximum meat thickness plus 2 days for good luck. After...
I’ve just got a brew on for the first time in a looong while. As soon as this one is out of the fermenter I’m going to get another on the go - it’s about time to have some friends over and have some beers and barbecue.
Hi, I’ve just posted some pics in ‘other builds’ of a tandoor I’ve just made using large terracotta plant pots and a cheap galvanised dustbin and someone linked me to your post here - if you do a title search on ‘trash can tandoor’ you‘ll spot it. You could definitely go bigger on the pots than...
I cook a lot of Indian food and have always wanted a tandoor oven. After a bit of research I’d seen a way to make one from a couple of terracotta plant pots and a larger container. I kept my eyes open for some cheep plant pots and opted for a bargain dustbin (I’m in the U.K.) for the outer...
Hi folks, I started a thread about my new tank in the reverse flow section but after some reading and research, I've decided I will hopefully turn the (55gallon approx) tank into a standard side firebox smoker - along the lines of the franklin smokers but with a square firebox. This will be a...
Thanks for all the feedback. I picked up the cylinder a few days ago for the equivalent of about $50. as this is my first foray into fabricating anything like this and it's not as big as I would have likes. I think I'll make it into an offset rather than reverse flow. I'll move my progress...
Thank you - yes, I've been reading through the info - it's incredibly useful. A little bit challenging for a a brit more used to cm than inches but I'm getting there!
Hi folks, very long time lurker here based in the UK. I'm looking to build my first smoker however, we don't seem to have access to the variety of sizes and shapes of tanks that you guys in the US do. I've seen a 200litre/53 us gallon tank for sale fairly locally that measures approximately...