Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Recent content by whitegardens
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
I have a Thermopro 4-channel and it hasn't failed me yet. I'm a big fan of the overall value I get from it.
Mine is the corded probe, rechargeable 4-channel with base. Then connect via Bluetooth to my phone.
If you have alarms set up, just need make sure you don't close the app and let it...
I concur on building your own PID controller, especially when doing sausages and salami where hitting 160* and turning off is critical.
General electric smokers have a 20*-30* temp swing, and if your cold smoking, you can risk over shooting target temp.
You can find analog smokers relatively...
Happy 4th!
Thought I'd share an update for anyone that might have wondered what came of the smoker.
We'll, for the most part it's still working great!
Love the control for my low temp processes. Taking today to do another 25lbs of venison snack sticks!
Jalapeño cheese...
Love how I can...
Little maintenance update...
So my burner utilizes a spade type connection, which isn't neccisarily bad, but my amp draw, and any imperfections in the connection caused an arc and burned out the connection.
Luckily, I was at the end of a cold smoking run of cheese, so nothing was lost.
1.) I...
Wouldn't be the least bit surprise if that's the case.
I pulled the meat off the bone as cleanly as possible, but you still can't get it all.
Even when I go to eat more of it, I'll have to pick through it some more.
Pretty much exactly what I had to do.
When I open jars of the salt, it smells good, just not imparting any smoke onto they foods I'm putting it on.
Spreading it out on a screen will hopefully get me the results I'm looking for next time.
2nd hour check.
Going to leave in for another hour before checking temp.
Lighting stinks trying to take a pic, but the skin is getting a wonderful color to it.
Low moisture, very forgiving. I like the Walmart brand or Kraft string cheese.
Those two tend to have the best consistency and classic string to them for my liking.
Cleaning out the freezer.
Wild caught trout from Southern Missouri. Given to me by an in-law.
Smoking at 200*. No seasoning, just threw them on.
Goal is to hit 145*.
All done and vacuum sealed.
Initial taste test is great!
I will be letting a handful rest in a zip lock bag for a couple of days and the rest I'll freeze.