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Help Me Decide Please......

post #1 of 3
Thread Starter 

Hey all,

  I been smoking meat for a while but I am so done with my MES40 that I need a new smoker. My goal is to smoke Jerky, Summer Sausage and all kinds of pork.....So I was just thinking on building a backwoods clone or a fridge smoker. What are your thoughts and how big smoking chamber I need for 20" Sausage casings......

  I am not too familiar how the backwoods move smoke and heat around but read a little bit and some folks on other forums recommend a gravity fed versus a revers flow smoker......

post #2 of 3

Hello.  Just my two cents, I go with the fridge build.  Completely sealed, insulated, smoke in all weather, just has to be the best of all worlds.  Good luck.  Keep Smokin!

Danny

post #3 of 3
Golson, morning.... Think about a stand alone temp controller for the MES 40.... Trying to use wood or charcoal, and adequately control temps for up to 24 hours will be a PITA....
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