Dale from Latrobe Pa here! Thanks for the welcome! I've been a lurker for some time but I was given an operational food warmer from a hospital. It was an older model but needed new door gaskets so I put on the rope seals and added a 3" vent. I plan on using a double burner system because the warmer can still be used to warm foods, as we have a big family during the holidays
I am an avid bowhunter and a rep for the state org. I purchased a side of black angus beef this summer that never saw a pasture and was fed 2nd cut alfalfa. I killed a black bear during the early season in Pa and followed it up with an 11pt buck in October.
I'm looking for ideas for my smoker to get it going properly. I would like to keep the warmer capabilities intact and most likely will make jerky using the warmer.
Nice to be here formally!!