Hi all, just came across this site and decided to join. I am from South Eastern PA. and I love to hunt and fish. I was raised around a family farm where we butcher our own beef, pork and deer. My uncle was killed in a farming accident and the farm was sold but I still had a love for bacon and hams the way the use to be made. I started with making jerky at home using liquid smoke but never got any real good results until I made my first smoker. From there I became hooked. I started making my own deer bologna,jerky, dried deer and beef, Canadian bacon smoked fish and now thinking of getting into more things like sausage,snack sticks and anything else I can make in my home built smoker. In fact I just got done building my new hot/cold smoker today and can't wait to get started. well actually I did already, I fired up the smoke generator and it was working great so I rushed to the fridge and found a half block of white extra sharp cheddar cheese and threw it in. My smoker is a Cres Cor half size holding cabinet with a external smoke generator kind of like the smoke daddy but I built it my self. The cabinet only heats up to 200 degrees with the factory thermostat and elements. So to make this a universal do it all smoker I removed the inner box and put ceramic blanket insulation in between the outer and inner box, got a 1400 watt element for the heat source and bought a PID and relay so I can run a temperature from 0 to 400 degrees.
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12/1/13 at 9:33am