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  1. dan gostisha

    Help! First summer sausage!

    So I am smoking my first summer sausage as we speak. 30% pork fat and 70% venison. It started out fine (maybe it still is). Dried for 2 hours at 100. Then up to 130 for 1 hour, 140 for 1 hour and 150 for 2 hours now. I checked it just recently and there sure is a lot of fat rendering out. In a...
  2. dan gostisha

    Is Wood ok?

    I am still working on getting my conversion up and running.  Is it ok to use wood on the inside of a freezer conversion?  I would be using it on the door and a little trim around the edges to replace the plastic pieces. This smoker would never get above 200 degrees.  Obviously I cant use any...
  3. dan gostisha

    New build question

    I am finally in the process or converting my freezer to a smoker. The question I have is about the inside. It is all metal I verified with a magnet. It is also painted white, would I need to sand this all off or could I just use heat resistant paint over it? Also with the insulation most of...
  4. dan gostisha

    Heating Element Advice

    I am in the process of planning and purchasing parts for my first freezer conversion.  I am using an upright freezer, internal dimensions are approx. 5'x2'x2'.  I am mainly looking to use this smoker for temps under 170.  I already have a digital controller for whatever element I get.  I will be...
  5. dan gostisha

    Sliced turkey breast for sandwiches?

    My son asked me this weekend if I could make the honey smoked turkey deli meat he likes. So, I was just wondering if anyone had done this with a boneless breast.  Is there anything special I would need to do or just smoke it as I normally would and take the slicer to it?
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