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I would treat a fresh ham just like I would a shoulder, butt, or picnic; brine with 1 cup salt and 1 cup sugar to a gallon of water. brine at least 12 hours but I do mine for 24. Use whatever rub you like. Many traditionalists use just salt and pepper. I vary in my rubs, I used for my boston...
Any of the inexpensive smokers are a good beginning experience to smokin'. Just be prepared to ask questions on these forums about what "fix" can be made to modify your inexpensive smoker to a better unit. First thing I think you'll need to do is seal that thing up so that the smoke doesn't...
Contact the guys at American Pickers in either Iowa or Nashville, they can tell you the value of the bicycle pretty quickly. I am against EBay because people way over inflate the prices and half the time you're not getting what you pay for.
I have not actually taken the unit apart; I only know that when I plug in I get no heat from the element. There are a number of rivets that I will have to drill out so that I can get the sheet metal box away for a proper inspection. I will do that first and then make my decision from there.
Well, couldn't I just take the insulation out and replace it with a higher temp insulation or maybe some kind on ceramic insulator? This is new to me, so I am open to suggestions, I hate to throw the cabinet away. Maybe I could place the firebox further away from the cabinet and feed the smoke...
We bought our MES about 8 years ago from Sam's and it never quite worked all that well. When we moved from Hudson to Dade City, the element stopped working altogether, so I cleaned it up and stored it away until I got the idea to convert it to an indirect cabinet smoker. It is still a project...
First off, let me introduce myself; my name is Stevan and I am new to the smoking forums. I am presently smoking my meats with a Red Brinkman electric smoker, the inexpensive one that has no temperature controls.
I am getting ready to convert an old Masterbuilt electric "cabinet style" smoker...