I am in the final planning stages of my upcoming smokehouse build.
I will have inside dimensions of 29 7/8" x 40" and 6' tall.
Insulated with a Brinkman heating element, PID Controller and a Amazn
I will be using this for sausage, beef sticks and bacon only. No temps over
Am think about using a bathroom fan or hot water heater direct vent fan
to vent the smoke out through the garage wall.
Am I looking for trouble?
Thanks for your honest input.