Hi. Looking forward to the forums. Have experience with making smoked sausage, summer sausage and even completed a dry cure salami which was actually good.. Problem is, most of this was years ago, and I'm starting fresh. Got a new smoker for Christmas, the Smoke Hollow Pro-Series 44" propane model. Already have some modifications planned, such as attaching my home-built cold smoke generator and adding a partition for my 1500 watt hot plate when I don't want to use the propane.
Question before I put it together... Any benefits of paintint it with inside and out with high-temp bbq paint before seasoning.
Was thinking it may add a little bit to the lfe
Also want to place the assembled unit on a platform with casters in order to move it around a little easier.
Looking forward to participating!