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I have never had it run for more than a couple hours. once I had it run for 4 hours maybe but at that time I was not smoking anything, i was just trying it out and seeing if it would stay lit and that time I did re-fule it. as I mentioned to jck just before this I've tried everything from sliced...
I've tried everything from 20 minutes to an hour. I've also tried sliced pieces of charcutier and bologna just to try it out for like 10-15 minutes and they were basically inedible after. Yesterday i tried a whole sausage that made, I smoked it for around 1-2 hours and it kinda had that bitter...
Thanks a lot! I will look into that option then. It seems like most people are recommending this type of cold smoker over one with a fan or air pump. how come? is this a safer option because the wood is burning at a lower temp?
I did find that mod. but the thing is that I live in Sweden and those types of mailboxes are not availed here. I will post a pic of basically the only type of mailbox we have here. And I'm trying to make this as cheap as possible because I'm a 20yo student with a part time job so im trying not...
Thanks a lot! i never managed to find that when i was googling. all i found was youtube videos so i based it on that and on the commercial ones i found
the vessel is an old metal cabinet that is that is around 50cm/20 inches on all sides. i just drilled a hole on the bottom part of it for the smoke generator and a vent on top. the vent is 6cm/2.3 inches in diameter.
the picture i posted is what I'm using. i made it from a thermos i had, drilled a hole for the pipe that the air pump is connected to and another hole for the smoke to come out of. i also have a smaller hole at the bottom to ignite the wood.
Hi!
I'm new to smoking but I recently picked up the hobby of sausage making and charcutier and its been going pretty good. so I figured I would take the next step of cold smoking my meat product, i have watched a lot of YouTube videos on how they're made and I tried a few experiments on my own...