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New from Northern New York

post #1 of 2
Thread Starter 

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!


Thanks, Bill

post #2 of 2

texas.gifHello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.   



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