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Backwoods clone to use only for sausage and jerky.

post #1 of 4
Thread Starter 

How does the smoke leave?I see how it comes in,but the confusing part is the exhaust, POLISH,and cant figure it out,but I want to build one.I have a Traeger,stumps,wood and propane cooker.THAT QUESTION HAS HAD ME STUMPED AS THOUGH ITS A CLOSE GUARDED SECRET.I need a low temp smoker that I want to build for jerky and sausages in winter,already have a convection fan planned and a cheap PID from Ebay.24x24 x60 smoke ,cure chamber,offset,BKwoods,pellets.Its going to be an experiment like my whole hog cooker.Its going to be an experiment tiil it works.Its going to be trial and error unless I get steered.

post #2 of 4

Got any pix?

post #3 of 4

icon_cool.gif

Need pictures

 

post #4 of 4

Sounds interesting, sure would like a look at it!

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