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I have not tried it but it does sound good. I do have racks I could use as a safety catch.
The fire is inside of a 24"SS pipe with 1/4"SS top so there is no direct access to the fire
Wow Wes, That is a very nice brick smoker. The last wood one I had lasted almost 15 years and just had tin lining the botytom and dirt floor.
This one has fire brick floor and about 3 feet on three sides. The door is metal lined to reduce weight.
I expect I will get 20 years out of this one...
Last year was pretty basic getting the smoke house replaced and a few smokes. The last of the year was holiday turkeys.
http://www.smokingmeatforums.com/t/133846/lets-get-smokin-again
We have aquired a new Lem Grinder, mixer, patty maker, and a stuffer so this year will have plenty of new...
You would need Hi Temp wire and run inside the insulsted walls or in conduit. Problem is you would need on at each tray level to be effective.
I just use a headlamp and recently added a pole and light near the smokehouse - It really helps out.
This is an awesome smoke house. Makes me want to...
Since I smoke with a fire, I do use wet wood at times. I use a combonation of wet and dry to help control the temperature along with air intake.
This also helps with how long the wood will last and to keep even heat. It is a lot of work but I do like the results.
Two years ago our smoke house of many years had its farewell.
http://www.smokingmeatforums.com/t/102163/farewell-my-faithfull-smoke-house
Instead of rebuilding we got by with the Brinkman, and side box and now have the replacement in service. Had a few runs of jerky, pepperoni, and fish.
Here...
Thanks everyone. Yes There are many memories and great food that came from that smoke house. We do have a sfb and a ecb to get us through until she is rebuilt.