I have a bit of experience in making sausage, cheese, beer and bread, so now I needed a smoker. In keeping with family tradition that means I had to build it myself. Sooo.......
....Just finished my first smokehouse, built a smoke generator ( venturi type) from spare parts and fired up some bacon from the brine bacon thread. I have no idea how it will taste yet, but the cheese I smoked with it is harsh.
Now that I'm done with it, I have a ton of newbie questions.
What determines the level of smoke you should use? ( Heavy smoke/smudge, light etc)
Cold smoking, is 40 degrees too cold?
I'll have more, but I need some advice on where to look in the forum. I've lurked on and off for about 3 months whilst hatching my plans, now I need some serious advice to proceed.
Glad to be here and thanks for the welcome.